Crepe Cake

Baking and Desserts | Russian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Crepe Cake

Ingredients

Milk - 23 fl oz
Wheat Flour - 8.5 oz
Powdered Sugar - 9.5 oz
Farm fresh eggs - 2 pieces
Cocoa Powder - 1.1 oz
Butter - 1.8 oz
Salt - a pinch
Sour Cream - 23.3 oz
Gelatin - 0.7 oz
Vanilla salt - 1 teaspoon

Step by Step guide

Step 1

For the crepes: In a bowl, mix the flour, 120 grams of powdered sugar, cocoa powder, and a pinch of salt.

Step 2

In a separate bowl, beat the eggs, add 550 ml of milk and melted butter. Mix everything together.

Step 3

Combine the liquid and dry mixtures. Cover the batter with plastic wrap and let it rest for 20–30 minutes. Then, cook the crepes (19–20 pieces).

Step 4

For the cream: Soak the gelatin in 150 ml of cold milk for 20 minutes. Meanwhile, mix the sour cream with 150 grams of powdered sugar and vanilla sugar.

Step 5

Gently heat the gelatin with the milk until it completely dissolves, then pour this mixture into the sour cream mixed with powdered sugar. Stir well.

Step 6

Assemble the cake: Take a pastry ring with a diameter of 20–22 cm, place it on a flat plate, and layer 2 crepes at the bottom. Then take another crepe, place it in a small bowl with sides, and pour 2–3 tablespoons of cream inside the crepe. You can add berries or chopped fruits. Gather the edges of the crepe to form a pouch.

Step 7

Dip the bottom of the pouch in the cream and place it in the mold. Continue filling the mold this way (about 9–10 crepes will be used). Spread the remaining cream over the stacked crepe pouches and refrigerate for at least 3 hours. Before serving, garnish with grated chocolate.