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How to Build a Crepe Cake

by on July 17, 2015
 

Eid Mubarak, with my first-ever Crepe cake, perfect for crowd-feasting. Talk about resounding successes.

Twenty (20) (in my case imperfect but delicious) layers of crepes with alternate layers of rich chocolate mousse and a salted caramel one, finished with a semi-sweet ganache and crushed candied pecans.

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What a mouthful. A delicious mouthful. Also known as Mille Crepes Cake.

… a decedent, classic French cake consisting of 20 layers of paper thin crepes, each separated with a brush of French pastry cream. The word mille means “a thousand”, implying the many layers of crêpe; What’s Cooking America

This is an easy one to put together. For best results, start 2 days before you want to serve.

You will need the following recipes.

Day 1: Make Day

Make all the elements from crepe batter to the mousses/pastry cream, ganache and candied pecans.

{Crepe batter}

{Chocolate Mousse, Salted Caramel or Pastry Cream}

The salted caramel mousse has 1/2 cup salted caramel folded into 1 1/2 cups of whipped cream and left to set for at least 4 hours in the fridge.

{Ganache}

{Candied Pecans}

Day 2: Cook & Assemble Day

Fry the crepes, leave them to cool (or refrigerate up to a day) and then assemble the cake. The best crepes end up with golden flecks of lace…

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Remove the ganache and mousses from the fridge 15 minutes before using so they soften and spread easier.

Then find a platter, and clear out enough space in your fridge to house the built cake.

Then build. Start with a crepe, then mousse, in my case salted caramel – spread as evenly as possible. An offset spatula is queen. But I couldn’t find mine so a rather large table knife sufficed.

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Next was a crepe and then some divine chocolate mousse and on and on…

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… till I got to the top and finished with a crepe.

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Next was the ganache. Which got spread on from the top to the sides. And because I could, I made a pattern of stripes over the top.

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Then I split the candied pecans in half. One part got crushed…

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So the sides of said cake could be ‘decorated’ and then…I put a cloche over it and left it to set overnight.

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Day 3: Serve

Remove cake from fridge half an hour before you plan to serve.

And yes, you should have thought about what you’re serving up. I went for a few things:

{Fresh Mangoes, chopped up}

{Passion fruit}

{Mango-Passion Fruit cream}

 {Candied Pecans}

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This took everyone by storm. I didn’t expect to love it so much, for it to be so easy to eat and delight in. I thought the cold crepes would be ‘regular’, not so special but it was amazing. Soft, creamy, nutty, fruity, and easy to be honest.

Everyone – children, adults, family and friends who had this at a small dinner party clamoured for one more slice. Lawd. So amazing. So making this again.

Have you made a crepe cake before? What would you serve alongside?