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: