Crepe Cake with Sabayon Sauce and Grape Juice
Baking and Desserts | French cuisine
⏳ Time
3 hours
🥕 Ingredients
7
🍽️ Servings
8
Description
Crepe Cake with Sabayon Sauce and Grape Juice
Ingredients
- Milk - 16 fl oz
- Chocolate eggs - 13 pieces
- Sugar - 3.7 oz
- Lemon - 1 piece
- Red Grape Juice - 24 fl oz
- Wheat Flour - 4.2 oz
- Safflower Oil - 2 fl oz
Step by Step guide
Step 1
Prepare the batter for the crepes: mix 2 eggs, 480 ml of warm milk (if the milk is cold, you can dilute 360 ml of cold milk with 120 ml of warm water), 120 g of flour, 15 g of sugar, and 30 ml of sunflower oil.
Step 2
Cook the crepes.
Step 3
Prepare the sabayon sauce with grape juice: in 720 ml of red grape juice, dissolve 90 g of sugar, add the lemon zest and lemon juice, place on the stove, bring to a boil, then set aside.
Step 4
In a bowl, whisk 11 egg yolks and gradually pour them into the hot syrup with grape juice, bring to a boil while constantly stirring. When the sauce boils, reduce the heat to prevent boiling, and continue to cook while stirring until thickened for 20-40 minutes (the time depends on the desired thickness of the sabayon sauce. The thickness of the sabayon sauce also depends on the number of yolks: if a thicker or thinner sauce is needed, adjust the number of yolks accordingly until the sauce reaches the desired thickness; if yolks are added during the cooking process, for example, after 5-40 minutes, the cooking time will need to be increased to achieve the desired thickness).
Step 5
If the sauce does not thicken, bring it to a boil again, then reduce the heat. If it boils for a long time, after reducing the heat, set it aside and, while constantly stirring, wait for the burner to cool down, then return it to the hot burner. Reduce the heat until the sauce is 'simmering', removing it each time it comes to a boil.
Step 6
Line a cake pan with a baking sleeve, cut along the seam and shaped to fit (lining the baking sleeve in the pan like foil or parchment paper works better), and grease it with 15 ml of sunflower oil.
Step 7
Layer the crepes in the pan and brush them with the grape juice sauce. Cover the entire cake with the sauce or, if a small crepe was made from leftover batter, place it on top of the fully sauced crepe and only brush it with sunflower oil.
Step 8
Place in an oven preheated to 180°C (350°F) for 10 minutes.
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