Tuesday, 17 February 2015

Crepe Layer cake

This is a another way to use crepes and a great dessert for Pancake/Shrove Tuesday. Best described as layers of a mousse like filling between crepes.It can be made in advance and will keep well for a few days if  kept refrigerated. I have made many versions of this cake, however, the citrus tang will always be my favourite. The chocoholics always go for the melted chocolate and nutella versions.

A recipe for crepes can be found here, the finished crepes need to be thin so add more liquid if necessary. I found a 1/4 cup of batter produced the perfect size for my spring form tin. I used this recipe the cumquat jam and have used this mandarin jam as well. Commercial jams and lemon curd will all work quite well, although may need some lemon juice to make them a little more tart.

Crepe Layer Cake
8 -12 crepes the same diameter as a spring form tin
600 ml cream
2 sheets leaf gelatine
1 jar of good quality cumquat jam/ apricot jam/mandarin jam/ lemon curd/nutella/200g melted dark chocolate
icing sugar to decorate

Soak leaf gelatine in a bowl of cold water until soft.

Drain water from the bowl and add 1 tablespoon of boiling water to the gelatine. Stir to dissolve. Leave the gelatine for a few minutes to cool.

Add gelatine to cream and whip until stiff.

Stir through the jam/curd.

To Assemble Cake
Grease the spring form tin. Lay one crepe on the bottom. Spread a generous spoonful of the cream mixture over the crepe, the cream layer should be approximately 3 -5 mm thick. The idea is that you build up thin layers of filling and crepe. 

Layer another crepe on top and then more of the cream filling. Continue until cream is all used and finish with a crepe.

Refrigerate for a few hours to allow the cream filling to set.

To Serve

Remove the cake from the spring form tin, cut into wedges and dust with icing sugar.

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