Caramel Mille Crêpe Cake with Whipped Cream
From the MolalaCook kitchen · 烘焙手記
Caramel Mille Crêpe Cake with Whipped Cream
焦糖忌廉千層蛋糕
Cook delicate crêpes in a 9-inch frying pan and layer them with lightly sweetened cream.
▶ Watch the recipe
Before you begin
A homemade caramel sauce gives the chilled no-oven cake its amber top. Do not stack with cream until the crêpes are cold. Warm sheets soften the filling and make the layers slide.
Method 做法
Rest the batter
Beat the eggs, add 100 ml milk and sift in the flour. Mix until smooth, then stir in the remaining 300 ml milk, oil, sugar and salt. Refrigerate for one hour.
See this stage at 1:52 →
Cook and cool the crêpes
Warm a 9-inch non-stick pan over low heat. Stir the batter, pour in a thin layer and swirl to coat the base. Cook each crêpe for about 2–3 minutes, until it releases. Repeat, then cool and refrigerate the crêpes for about one hour.
See this stage at 3:39 →
Make the caramel
Heat the sugar and water until amber. Take off the heat and carefully add cream a little at a time, then stir in the butter until smooth. Let cool until thick enough to coat the top without melting the filling.
See this stage at 6:19 →
Build the cake
Whip 700 ml cream with 70 g sugar until it holds soft, spreadable peaks. Stack the crêpes with thin, even layers of cream. Smooth the top, coat with cooled caramel and chill until the layers are firm enough to slice.
Watch & bake along
Caramel Mille Crêpe Cake with Whipped Cream
✦How many crêpes should I expect?+
Tools for this recipe
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.
Mini Stainless Steel Whisk
Use a small whisk to blend the smaller quantities without losing mixture around a large bowl.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
Pass the mixture through the fine mesh to catch small lumps.
