Chocolate "Crepe Cake"

Name: Chocolate "Crepe Cake"
Yield: 8 servings
Ingredients: 3 pcs Egg; 70 g Sugar; 500 ml Milk, unspecified; 50 ml Milk, cultured, whole, Kefir, Tine; 200 g Wheat flour; 25 g Cocoa powder; 50 ml Vegetable oil; 0.5 tsp Baking soda; Salt; 250 g Cream cheese; 100 g condensed milk; 50 g heavy cream 33%; 250 g Cream cheese; 100 g dulce de leche; 50 g heavy cream 33%

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A show-stopping dessert inspired by the German layered crepe cake, featuring chocolate crepes and two distinct fillings that create a striking checkerboard pattern when sliced.

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Method

Whisk the eggs with the sugar. Stir in the milk, kefir, salt, baking soda, and oil.

Sift in the flour and cocoa powder, mixing until smooth and the consistency of runny sour cream.

Cook thin crepes in a preheated skillet. Let them cool.

For the first filling, whip 250g of cream cheese, 100g of condensed milk, and 50g of 33% heavy cream until light and stiff peaks form.

For the second filling, whip 250g of cream cheese, 100g of dulce de leche (cooked condensed milk), and 50g of 33% heavy cream until light and stiff peaks form.

Place the first crepe down and pipe stripes of the first filling across it, leaving equal spaces between them.

Top with a second crepe and press down gently. The gaps will shift, so now pipe stripes of the second filling into these new hollows.

Alternate the layers until you reach the end. When sliced, it will reveal a beautiful checkerboard pattern.

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Chocolate "Crepe Cake"

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