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Strawberries & Cream Crêpe Cake #TheCakeSliceBakers


Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk*. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! 


Follow our FacebookInstagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. 

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.


Our choices for July 2019 were...

Strawberries & Cream Crêpe Cake
Limoncello Ricotta Cheesecake
Raspberry Princess Torte
The Apricot Almond Dream Cake was not chosen by any group members.

Strawberries & Cream Crêpe Cake

This recipe is slightly adapted from the book because I already have a foolproof crêpe; no need to fix something that isn't broken, right? But I did add some sugar to the batter which I normally don't use in my regular version.


And this month, I decided to put the Precise Kitchen Elf to work. He loves crêpes, but I've never had him make them. That changed this month.


This is what happens when you let the Elf loose with a crêpe pan and a cookbook.

Ingredients 
makes one 9" crêpe cake
Crêpes
  • 3 C all-purpose flour
  • 8 medium eggs (or 6 large)
  • 4 C organic whole milk
  • 1 T organic granulated sugar
  • 1 t pure vanilla extract
  • dash of ground cardamom
  • butter, for cooking

Cake
  • 1 C softened butter
  • 8 ounces softened cream cheese
  • 1 C organic sweetened condensed milk
  • 2 C organic heavy whipping cream + 1 C more for finishing
  • dash of ground cardamom
  • organic strawberries, sliced

Procedure

Crêpes
Whisk all of the ingredients together until lump-free. Let sit for at least 20 minutes. Heat a large flat-bottom pan and rub the bottom with butter. Pour 1/3 C of the batter in the middle of the pan and quickly make a tilting motion to distribute the batter all over the pan. The goal: have as thin a batter layer as possible.


Cook until the crêpe is a bit stiff and flip over, cooking for another minute The pancake should be lightly browned on both sides. Repeat till all the batter is used; I made 18 crêpes with the quantities listed. Let the crêpes cool before assembling the cake.


Cake
In a large mixing bowl, beat together butter, cream cheese, and condensed milk until smooth. In another bowl, beat 2 C whipping cream into stiff peaks. Fold the butter mixture into the whipping cream and beat for a minute or two.

To assemble, you can do it free-standing. R and I place it in a Springform pan, but didn't utilize the edges, so a plate would have been just fine, too.


Layer in a crêpe, the cream, follolwed by another crêpe. Every third layer, scatter in sliced strawberries. Continue until you run out of crêpes or the cake is as tall as you would like. Cover the cake loosely and place it in the refrigerator to set.


Lift the cake out of the pan and place it on a serving platter. Beat the remaining whipping cream into stiff peaks and spoon it on top of the cake. Garnish with more strawberries.


Slice and serve immediately


I'm very excited about the August cakes. Stay tuned...


*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

   

Comments

  1. Wasn't this an amazing cake? I refrigerated mine overnight and served it for breakfast. Sooooo good.

    ReplyDelete
  2. Your cake looks absolutely delicious. I was deciding between this and the cake I ultimately chose, and I can see from your photos that I should have gone with this one. Will definitely have to try this soon.

    ReplyDelete
  3. Your cake looks gorgeous and all ruffly!

    ReplyDelete
  4. Your baking group sounds like a lot of fun!! Your cake looks amazing!!! I have a buck wheat crêpe recipe but I must try yours and this cake!!! Beautiful!!!

    ReplyDelete
  5. I also love the ruffly edges on your crepes. It looks like a very special occasion cake. It was a pleasure baking with you this month.

    ReplyDelete

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