Simply striking and strikingly simple. Recipes, crafts, home decor and general life hacks that are easy yet impressive.
A no bake sweet that is delicious and luxurious is probably considered the holy grail of the dessert world. Many a friends who have an aversion or fear to baking are always looking for that dish to create when to their great dismay are assigned the finale dish at a pot luck or dinner party. This is where this dessert comes to the rescue. Once you cut into this ‘cake’ and your guests see layers upon layers of crepes and filling, they will be wowed.
A crepe based cake made up of alternating layers of crepes, chocolate hazelnut spread, and whipped cream. Although it may be considered tedious to make a single crepe after crepe in a pan, this dessert made the cut for this blog based on the fact that crepes freeze amazingly well and therefore can be made well ahead of time before assembling. Crepes also take very little real estate in a freezer, which if your house is like mine, is very limited.
3 cups whole milk
6 large eggs
6 tablespoons sugar
2 teaspoon salt
6 tablespoons melted unsalted butter
1/2 cup brandy (optional)
2 teaspoon vanilla extract
2.5 cup all-purpose flour (add 1/2 cup if brandy is omitted)
Additional butter for cooking
Large mixing bowl
Crepe or wire whisk
8 to 10 inch skillet
2. Add sugar and salt and continue blending.
5. Turn element to medium/high and wait for skillet to heat up.
6. Brush butter onto the skillet and ladle approximately 1/3 cup of batter into the pan. Lift skillet and with your wrist tilt the pan around until the batter coats the entire surface of the bottom of the skillet.
7. Once the top of the crepe looks solid with a slight sheen, you can quickly turn the crepe over with a small flexible spatula. Each side should be very light brown in colour, do not overcook the crepe as it then becomes hard and brittle.
Assembling the Crepe Cake
1 jar of chocolate hazelnut spread (microwaved on high for 25 seconds to soften)
500mL of heavy whipping cream
1/2 cup powdered sugar
1 package plain flavourless gelatin
1/4 boiling water
* This recipe will not include directions if you wish to frost this cake with buttercream. If you wish to do so, you may want to take an 8inch plate and centre it on your stack of crepes then with a sharp knife, cute around to even out the crepes for easier decorating.
2. Beat the cream in a mixer
3. As the cream begins to thicken, pour in powdered sugar and continue to beat the cream
4. Add the gelatin mixture as the cream is beating. Stop when it turns into whipped cream and can form stiff peaks.
5. Start by laying 1 crepe onto a serving dish. With a spatula spread a very thin layer of the chocolate spread. Gently lay a crepe on top and spread a thin layer of whipped cream. Continue alternating until the last layer is a crepe.
6. I decided to go rustic with the look of this dessert and simply dust with powdered sugar. You may wish to add additional whipped cream and berries to decorate, or frost the entire cake with buttercream.