The divine combination of 2 mouthwatering desserts makes one incredible yet classy dessert!
The crepe cake is a classic French cake also known as the Mille Crepe (implying there’s a thousand layers). First just a little shoutout to my mom cuz it’s her birthday! Woooo! Anyway, I knew I had to make something, but a plain old cake wouldn’t do. Recently she went out with her friends and brought back a slice of cookies and cream crepe cake for me. Hold on, a bit of backstory here: my mom is does not like wasting money, like seriously doesn’t. Anything she can do herself instead of having to pay money for, she will do herself which isn’t always too bad. I clearly remember her telling me it cost RM 15 for one slice, and my grandma gasping in the corner. The slice tasted reaaaal good, but RM15? C’mon. So when her birthday rolled round, I thought I would make her a crepe cake and tiramisu flavored because she looooves tiramisu.
It’s quite a easy cake, just really time-consuming – but then again not the kind of stressful bake, actually therapeutic, stacking all those layers. The first time I made this type of cake was a while ago, and I thought I could freehand stack the crepes – I ended up with this weird dome shaped cake, real ugly. SO MY ADVICE: use a springform pan. It’s also easier!
This tiramisu crepe cake is made of coffee crepes with the classic tiramisu filling and cocoa.
I left the last crepe bare because the top will become the bottom after so put your prettiest crepe at the bottom of the pan and the second prettiest on the top.
Then, just cover with plastic wrap and refrigerate! After you can just invert it onto a plate and if you want you can either dust cocoa powder straight on top, or what I did was spread some of the left over filling on top and dusted with cocoa powder.
NOTE: it’s gonna get a little messy, so maybe wear an apron? I did not and my shirt was coated in cocoa (and some filling):
This recipe is from the YouTuber Tatyana’s Everyday Food
Makes 1 9 inch cake
FOR COFFEE CREPES:
- 8 eggs
- 828ml (3 ½ cups) milk
- 118ml (1/2 cup ) STRONG coffee
- 113g (1/2 cup) melted butter
- 50g (1/4 cup) sugar
- 1 tsp vanilla
- 312g (2 ½ cups) all-purpose flour
FOR THE FILLING:
- 354ml (1 ½ cups) heavy cream
- 226g cream cheese
- 236ml (1 cup) sweetened condensed milk
- 226g (1 cup) butter at room temp.
- ¼ tsp salt
- 1 tsp vanilla
- Cocoa powder for dusting
- Place all the ingredients for coffee crepes in a blender and blend. (if blender is not available, whisk together all liquid ingredients and gradually whisk in dry until no lumps remain)
- On a pan over medium heat, grease the pan slightly and add about ¼ cup of batter, swirling the batter until it coats the bottom of the pan. Cook for about 1 minute. When the edges turn golden, flip and cook for a further 30 seconds. Repeat until all the batter is used. Stack on a plate and allow to cool
- Using a stand mixer with whisk attachment or hand mixer, beat the cream cheese until light and fluffy. Add the condensed milk, butter, salt, vanilla and heavy cream and beat until light and fluffy. DO NOT OVERMIX (filling will separate!)
- Line the bottom of a 9 inch springform pan with parchment. Place one crepe on the bottom, spread a thin layer of filling, and sift some cocoa powder on top. Repeat until you get to the last crepe. Do not add filling or cocoa onto the last crepe
- Cover with clingfilm and refrigerate for 2 hours. Flip the pan onto a plate and remove the springform pan. At this point you can either dust with cocoa or add more filling on top and then dust with cocoa.
What’s your favorite dessert? Let me know in the comments below!