••••RAINBOW MILLE CREPE CAKE!
••••WATCH THE DEMO VIDEO!
••••COLORED CREPES!!
••••ICE THE TOP OF THE CREPES!!
••••ALMOST DONE!!
••••FINISHING TOUCHES••••
RAINBOW MILLE CREPE CAKE
Makes a 30 layers, 8" cake
CREPE BATTER
- 6 tbsp butter, melted
- 3.5 cups fresh milk (warmed in microwave)
- 6 large eggs
- 3/4 cup cake flour
- 3/4 cup all purpose flour
- 7 tbsp sugar
- 2 tsp vanilla extract
- pinch of salt
- some butter to grease pan
- 6 food colouring
- 800ml non-dairy pastry cream (I used pour n whip)
- 3/4 cup + 2 tbsp icing/powdered sugar
- 2 tsp vanilla extract
INSTRUCTIONS
- In a large mixing bowl, beat eggs until combined.
- Then add sugar, warm milk, butter, and vanilla extract.
- Mix well!
- In another bowl whisk salt, cake flour, and plain flour together.
- Whisk in your flour mixture in 3 parts. Make sure there is no lumps.
- Pour the batter through a sieve to remove any lumps. (optional) Divide batter into 6 equal portions. (5 x 1/4 cup)
- And dye with food colouring until desired colour contrast.
- Cover and chill for at least 1 hour. You can make it 24 hours before.
- Chilling relaxes the gulten to make the crepes more pliable.
- Remember to stir before use!
- Heat 8" pan on Med heat.
- Lightly brush or use a paper towel to coat pan base with butter to prevent sticking.
- Pour 1/4 cup of batter into pan while swirling.
- Watch video demo.
- When the sides starts to dry up a little as shown above.
- It's done. There is no need to flip it, the crepes cook through fine like that.
- Carefully release the sides with a spatula, and flip it out on a cooling rack.
- You can leave the rest of the ready made crepes to cool or chill it covered until ready to use.
- Whip cream till thicken, then gradually add in powdered sugar, and vanilla extract.
- Whip until firm, it should hold its shape and not fall out when you turn it upside down.
- Take part of the cream out for layering and keep the other chilled.
- Top up when needed.
- Lay one crepe on cake board, then spread a thin later of cream on top of the crepe.
- Lay another crepe on top of the cream.
- Try to lay it as straight as possible.
- Continue with layering each crepe with cream then crepe.
- Top with last piece of crepe.
- At this point you can chill for at least 4 hours, or serve it as it is.
By Delishar
Adapted from whatscookingamerica
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