Japanese crêpe cake (Mille crêpes) (日式千层蛋糕)
Recently while shopping in Muji Department store, I stumbeled upon a cake mix for a cake made entirely of crêpes and cream. When I saw the picture on the packing I could just imagine biting into the fluffy and creamy cake in my mouth, so I decided to give it a try. The result was quite nice, however I thought “No need for a cake mix - I can do that myself”, so this weekend I gave it a try.
- 130 g plain flour (面粉)
- 200 ml milk (牛奶)
- 2 eggs (鸡蛋)
- 50 g unsalted butter, melted (黄油)
- 20 g icing sugar (糖粉)
- 20 g cocoa powder (可可粉)
- 250 ml cream (奶油)
- 2 packs of vanilla sugar (香草糖粉)
- 2 tbsp jam (Strawberry, Raspberry or similar) (草莓或树莓果酱)
- Toasted almond flakes (杏仁片)
- Fresh fruits, for example strawberries (新鲜水果，比如草莓)
- Icing sugar (糖粉)
In a small bowl, sift together the flour, icing sugar and cocoa powder. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Refridgerate batter for about 1-2 hours.
Heat a lightly oiled griddle or flat frying pan (10-15 cm in diameter) over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Cook until the bottom just begins to brown, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have about 15 crepes.
Whip the cream with the vanille sugar and jam until stiff. Let it set for some minutes before continuing.
Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of about 15, with the best-looking crepe on top. Chill for at least 2 hours. Dust with icing sugar and cover with toasted almond flakes. Decorate with fruits and serve.