Vanilla and Pas­sion­fruit Crêpe Cake (gf)


This is such a fun dessert, and a won­der­fully dif­fer­ent way to ap­proach cake. The long­est process is mak­ing the crêpes; af­ter that it all comes to­gether rather fast.

500 grams cream cheese 1/4 cup honey 400 grams mas­car­pone cheese 2 tea­spoons vanilla ex­tract

¾ cup pas­sion­fruit curd (I used Barker’s) CRÊPE BAT­TER 2 cups tapi­oca flour 1 cup buck­wheat flour

1 cup ground al­monds (al­mond meal)

6 ta­ble­spoons caster su­gar 1 tea­spoon vanilla ex­tract ¼ cup melted but­ter 2½ cups milk

4 free range eggs, size 7, lightly beaten

but­ter or grape­seed oil for fry­ing TO SERVE 3 cups fresh berries 1 ripe peach, sliced CRÊPE BAT­TER:

Com­bine all the bat­ter in­gre­di­ents in a blender and mix un­til smooth. Heat a tea­spoon of but­ter or oil in a crêpe pan or medium-sized cast-iron skil­let over a medium heat. Pour in ⅓ cup bat­ter, lift­ing and ro­tat­ing your pan so that the bat­ter spreads thinly and evenly. Cook un­til lightly golden on each side. Place the fin­ished crêpe on a plate. Re­peat un­til all the bat­ter is used up, adding ad­di­tional but­ter or oil to the pan as needed. Al­low the crêpes to cool com­pletely be­fore as­sem­bling the cake.

Take the cream cheese from the fridge 1 hour be­fore you need it. Use elec­tric beat­ers or a stand mixer to whisk the cream cheese and honey un­til smooth. Add the mas­car­pone and vanilla ex­tract

and whisk un­til com­bined. TO AS­SEM­BLE:

Lay one crêpe on a flat serv­ing plate or cake stand. Spread with ap­prox­i­mately 1/4 cup of cream cheese mix­ture. Place the next crêpe on a flat sur­face and spread with fill­ing be­fore plac­ing on top. Do not try to spread it on the stack as it will squash the lay­ers. The cream lay­ers don’t need to be per­fect; this is in­tended to be a rus­tic-look­ing dessert. Con­tinue un­til you’ve used all the crêpes.

Top with the re­main­ing cream cheese mix­ture then pour the pas­sion­fruit curd over the top. Gar­nish with fresh berries and peach slices.

Place in the fridge un­til 1 hour be­fore you wish to serve. SERVES 8-10

This cake is best eaten on the day or can be suc­cess­fully stored, cov­ered in the fridge, for 24 hours. Cook’s note:

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