16 Jul Layered Crepe Cake
You can’t go wrong with this gem of a recipe – a layer upon layer of deliciousness for those special occasions!
Makes: One 20cm (8 Inch) layered crêpe cake
Ingredients
1 quantity watermelon and rose jam
1 quantity Chantilly cream
1 crêpe stack
For the topping
Method
To assemble the crêpe cake
Watermelon and Rose Jam
Ingredients
600g ripe watermelon flesh, chopped
400g caster (superfine) sugar
Juice of 1 lemon
Small handful organic rose petals or rosewater to taste
Method
Place the watermelon in a bowl and sprinkle it with the sugar and lemon juice. Cover and stand for at least four hours, or overnight if possible.
Transfer the watermelon mixture to a heavy-based saucepan and bring to the boil over medium heat. Reduce the heat to low and simmer, stirring regularly for one hour. Using a hand-held blender, process the mixture until as smooth or chunky as you desire.
When ready, the jam will be quite thin, but should resist sliding down a plate if you hold it upright. Stir in the petals or rosewater and pour the hot jam into sterilised jars. Refrigerate for up to two weeks.
Chantilly Cream
Ingredients
500ml (2 cups) thickened (whipping) cream
2 tablespoons icing (confectioners’) sugar, sifted
1 teaspoon vanilla bean paste or natural vanilla extract
Method
Using an electric mixer, beat the cream, sugar and vanilla on high speed until soft peaks form. Use it to fill or top the cake of your choice.
Crêpe Stack
Makes: One 20cm (8 inch) crêpe stack (about 12 crêpes)
Ingredients
60g unsalted butter, plus extra for frying
300g (2 cups) plain (all-purpose) flour
650ml milk
2 large eggs, lightly beaten
Method
Melt the butter in a small saucepan over low heat, then set aside. Place the flour, milk and beaten eggs in a bowl and use a hand-held whisk to combine well. Strain through a fine sieve into a pitcher, then stir in the melted butter.
Heat a 20cm (8 inch) crêpe pan or non-stick frying pan over medium heat. Add a little butter and, when foaming, add 60-80ml batter or just enough to cover the base. Immediately tilt the pan to coat the base with batter. Cook for one minute or until the crêpe is light golden on the edges, then turn and cook for another 30 seconds.
Remove from the pan and repeat with the remaining batter, stacking the crêpes on a plate as you go, with a sheet of baking paper between each crêpe. Allow to cool.
Recipe + Photography: Naked Cakes by Lyndel Miller, published by Murdoch Books.
