Strawberry Vanilla Crepe Cake
Thirty paper-thin layers of vanilla crepes stacked with alternating layers of whipped cream & jam this Strawberry Crepe Cake is a summer treat
Ingredients
for the vanilla crepes
- 6 (approx. 300g) large eggs
- 40g (3½) tbsp granulated sugar
- 1g salt
- 3g (1 tsp) g vanilla extract
- 400g cake flour
- 1000g (4 cups) milk (see notes for substitutions)
- 50g (3 tbsp) unsalted butter melted
for the whipped cream
- 200g (¾ cup) heavy cream
- 30g (3 tbsp) powdered sugar
- 1 tsp vanilla extract
- 8g ( 1 packet) Gelatin (optional)
for the homemade strawberry jam
- 1 recipe for homemade strawberry Jam (link in notes)
Instructions
for the vanilla crepes
- In a large mixing bowl, whisk together the eggs, sugar, salt, and vanilla extract. Throughly sift in the cake flour, as to avoid lumps in the batter. Then stream in the milk and fold to combine until no streaks of flour remain. Cover and set aside to chill in the fridge for 30 minutes to 1 hour.
- Prepare a large baking tray by lining it with parchment paper.
- Place a non-stick frying pan over medium low heat, and allow it to fully heat up. Brush lightly with the melted butter. Using a 1/4 cup, pour butter into the center of the frying pan, and quickly swirl the pan to distribute the batter into an even circle that covers the entire pan bottom.
- Let the crepe cook undisturbed for 2 minutes or until the bottom is golden and no longer wet. Slide a large spatula under the crepe and flip. Let cook on the other side for another 30 seconds to 1 minutes. Remove the crepe and let rest on the prepped baking tray. Repeat, this process until you have 27-30 crepes stacked into 2 towers on the baking tray. TIP: Alternate placing the crepes on the towers so each crepe can cool and release some steam. Let cool completely.
for the whipped cream & jam filling
- Make the homemade strawberry according to recipe, and store in a glass jar, in the fridge until ready to use.
- For the whipped cream, first bloom the gelatin according to instructions then set aside. Pour the heavy cream into a medium bowl, and using an electric hand mixer, whip for 2 minutes or until medium peaks form. Then add the bloomed gelatin, powdered sugar and vanilla extract, before whipping to stiff peaks. Cover and store in the fridge until ready to use.
to assemble the crepe cake
- Using a 6 inch cake ring, bowl or cutter, trim each crepe cake to 6 inches in diameter.
- Smear a bit of whipped cream onto the bottom of a cake board or plate, then lay down one crepe layer - the darkest brown side facing down. Spread a thin layer of whipped cream (approx. 2 tbsp) onto the crepe, and spread to edges. *Using a cake turning table and angled spatula will be very helpful here* Layer with another crepe cake, but this time spread with jam.
- Repeat with the remaining crepes, alternating between whipped cream and jam, until you've used all the crepes. Leave the top layer bare, and cover the whole cake in whipped cream. Use a bench scraper or an icing smoother to get a flat top and sides.
- Chill the completed cake for a minimum of 4 hours to overnight, so the crepes have time to softened by absorbing the moisture from the cream and jam.
- To decorate: Pour-over the remaining strawberry jam, and top with sliced strawberries. Enjoy!
Notes
NOTES:
Substitutions:
- Whole milk can be subbed for almond, oat or soy milk. Avoid coconut milk as that has a thicker consistency
- Cake flour can be subbed for All-purpose; however the cake will not be as light
- Crepes can be made up to 2 days before
- Whipped cream should be made the day of
- Homemade jam can be made up to 3 days before
- This cake remains fresh for 2 days when covered and stored in the fridge