Purple Sweet Potato Rose Crêpe Cake
From the MolalaCook kitchen · 烘焙手記
Purple Sweet Potato Rose Crêpe Cake
紫薯玫瑰千層蛋糕
Turn purple sweet potato crêpes into a single rose by rolling the centre and wrapping the remaining crêpes around it.
▶ Watch the recipe
Before you begin
Cream cheese whipped cream holds the petals together. Build on the serving plate so you can turn the rose while wrapping the outer petals.
Method 做法
Rest the batter
Mix the eggs and 50 g sugar. Add the sifted flour, then the oil, milk and purple sweet potato powder. Stir until evenly coloured, strain, cover and refrigerate for one hour.
See this stage at 1:21 →
Cook thin crêpes
Stir the rested batter. Swirl a ladleful in a flat frying pan over low heat. Once small bubbles appear, turn the crêpe and remove when set. Repeat, cool the crêpes and trim to even edges using a round tin as a guide.
See this stage at 1:48 →
Make the rose centre
Beat the softened cream cheese and 30 g sugar smooth. Add the cream and whip until it holds its shape. Spread a thin layer on the cooled crêpes. Stack three cream-coated crêpes as shown and roll them from one end to form the middle of the rose.
See this stage at 3:59 →
Build the petals
Stand the centre on a plate and wrap the remaining cream-coated crêpes around it. Ease the upper edges outward to form petals. Dust lightly with purple sweet potato powder if desired. Refrigerate for one to two hours before cutting.
Watch & bake along
Purple Sweet Potato Rose Crêpe Cake
✦When can I start filling the crêpes?+
Tools for this recipe
12" Disposable Piping Bags (50 pcs) · 50 pcs
Fill a piping bag and snip the opening to suit the batter or filling.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
TIGERCROWN CakeLand Small Silicone Spatula, 25.7 cm
Use the narrow blade to reach the sides of the bowl and spread a thin, even layer.
