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Crepe Cake
A show-stopping cake made from delicate thin crepes layered with rich cream and berry confiture. A wonderful dessert for a celebratory table or family tea time.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Whisk together the eggs, cold milk, sugar, salt, and vanilla. Add the vegetable oil and flour, then mix thoroughly.
Dissolve the baking soda in the hot milk, pour it into the batter, and blend until smooth using an immersion blender. You can let the batter rest for 15-30 minutes for a better consistency.
Cook the crepes as usual, stack them up, and let them cool to room temperature.
Combine the mascarpone with strained sour cream and powdered sugar. Whip the heavy cream and gently fold it into the main mixture. Reserve 80 g of the cream for decoration.
Trim the crepes with a 20 cm ring cutter. Assemble the cake by alternating layers of crepes and cream, periodically adding layers of wild strawberry confiture. Cover the top and sides with a thin crumb coat of cream and refrigerate for at least 4 hours.
Run a knife around the edges and carefully remove the ring. Decorate with the reserved cream and fresh strawberry slices.
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