Red Velvet Crepe Cake
Baking and Desserts | Russian cuisine
⏳ Time
3 hours
🥕 Ingredients
12
🍽️ Servings
8
Description
Recipe by chef Emily Johnson. Emily decided to combine the popular American dessert 'Red Velvet' with the Russian tradition of crepe-making. The result is a cake made with scarlet crepes and a snowy white cream, and for a complete impression, it's best to use berries in a similar color palette.
Ingredients
- Wheat Flour - 9.2 oz
- Chicken Egg - 2 pieces
- Milk - 20 fl oz
- Sugar - 1.8 oz
- Cocoa Powder - 0.5 oz
- Salt - 0.1 oz
- Red Food Coloring - 1.1 oz
- Safflower Oil - 4 fl oz
- Butter - 3.5 oz
- Powdered Sugar - 14.1 oz
- Semi-soft cream cheese - 28.2 oz
- Fresh Berries - to taste
Step by Step guide
Step 1
In a bowl, combine the eggs, sugar, and salt, and whisk together with a whisk or mixer until the mixture is fluffy and pale.
Step 2
Add the milk and stir again.
Step 3
Pour in 100 grams of vegetable oil and mix well.
Step 4
Sift the flour into the egg mixture in three batches, mixing well each time with a whisk or mixer.
Step 5
Add cocoa powder and mix again.
Step 6
Add the food coloring. Depending on the type of coloring used, the amount may vary. For oil-based colorings, just a couple of drops are enough for the dough to achieve the desired color. For powdered colorings, use a larger amount and follow the recommended dosage. Mix the mixture thoroughly again to avoid any lumps. Cover it with plastic wrap and refrigerate for 30 minutes.
Step 7
Preheat the skillet well, lightly grease it with vegetable oil, and pour in enough batter to create a thin pancake. Cook for 1-2 minutes on each side. Transfer to a plate. Repeat the process with the remaining batter, yielding 16-17 pancakes in total.
Step 8
Take the butter out of the refrigerator in advance so it can soften. In contrast, it's better to use cold cheese, as it will whip better. Place the cheese along with the powdered sugar and butter into the mixing bowl.
Step 9
Whip the cream for 10–12 minutes until it becomes a smooth, fluffy mass.
Step 10
Assemble the cake: on each pancake, spread 1 tablespoon of cream with a generous heap, and evenly distribute the cream over the pancake. Cover with a second pancake. Continue this process until all pancakes are used. The top layer should be cream cheese. Place the cake in the refrigerator for 2 hours to allow the cream to thicken, and for the cake to soak in the flavors and become even tastier. Decorate the cake with berries and fruits before serving.
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