Crepe Cake with Biscuit Cream

(0 Reviews)

A delicate crepe cake layered with warm biscuit cream. A flavorful, elegant dessert that looks impressive yet is simple to prepare.

Portion

In a large bowl, combine the milk and water. Warm the mixture in the microwave to about 40–45°C.
Add the yeast to the warm liquid and whisk to dissolve.
Add the salt, sugar, flour, and vegetable oil. Mix until smooth.
Add the eggs and whisk them in. Finally, add the vanilla extract.
Cover the bowl with plastic wrap and let the batter ferment in a warm place, ideally in the microwave with the door slightly open, for 30 minutes.
After this time, the batter will rise slightly. If needed, whisk it again.
Grease a large pan with cold butter and wipe off the excess with a paper towel. Heat the pan over medium heat.
Pour a ladle of batter into the pan and cook until the surface becomes matte and bubbles appear.
Flip the crepe and cook the other side for about 1 minute.
Transfer the crepe to a plate.
Repeat until all the batter is used. You’ll get very thin, delicious crepes!
Cream and cake assembly:
Heat the biscuit spread until it becomes liquid. You can heat and cool it several times, depending on your preference.
Cut 20 crepes to a diameter of 16 cm.
Place the first crepe on a serving plate and spread 30 g of hot biscuit cream over it. Repeat layer by layer until all crepes are used.
Place the cake in the freezer for 1 hour.
Before serving, slightly warm the remaining biscuit spread and spread it evenly over the cake.
Decorate as desired and enjoy! Enjoy!