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Strawberry and Cream Crepe Cake

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Strawberry and Cream Crepe Cake
An impressive special occasion cake with the dreamy combination of strawberries and cream. 20 crepes layered with a lush yogurt custard cream & strawberry sauce. This cake takes a little time and preparation to come together, but is relatively simple and the result is gorgeous and delicious.
Be sure to read through all instructions before you start so you can plan as necessary.
Cuisine: Dessert, Snack
Yogurt Custard Cream Filling
1st Step Ingredients:
  • 250ml milk
  • 250ml Greek yogurt
  • ½ teaspoon vanilla, or vanilla bean powder
  • 5 egg yolks
  • 80g sugar
  • 20g corn flour
2nd Step Ingredients:
  • 500ml whipping cream
  • 40g confectioners' sugar

Strawberry Sauce:
  • 1 pint strawberries (reserve 5-6 for decorating the top of the cake)
  • 40 g sugar
  • 2 tbsp water

Crepe mix:
  • 55 g butter, melted, at room temperature (plus some for cooking the crepes)
  • 1 cup Maskal Teff flour
  • 1 cup plain flour*
  • 60g sugar
  • 4 eggs – room temperature
  • 2.5 c milk of choice – room temperature
  • Vanilla ½ tsp
*Recipe was tested with a GF all-purpose flour, which works, but will produce a tougher/heavier crepe.
Yogurt Custard Cream Filling:
  1. In a small sauce pan whisk together the yogurt, milk and vanilla and heat gently on a low - medium heat. Remove from heat before it boils. Do not heat too fast or to boiling point, as the yogurt will curdle, so do watch the pot closely. Remove from heat and set aside.
  2. In a medium bowl, whisk together egg yolk with sugar until creamy, then sift in the corn flour and continue whisking. While whisking continuously, slowly pour the warm milk mixture into the egg mixture. Once everything is fully incorporated return the mixture to the saucepan and back to medium heat to thicken the custard. Bring to a boil while whisking constantly and cook for 304 minutes until the mixture has thickened then remove from heat.
  3. Pour mix through a sieve into a bowl to remove any lumps then continue to whisk the mix for another minute or two to cool it down and ensuring it is nice and smooth.
  4. Cover the custard with a plastic wrap, ensuring it is sits directly on top of the custard to prevent a skin from forming. Refrigerate until totally chilled - a few hours or overnight.
  5. When you are ready to assemble the cake whip the cream made and confectioners' sugar until it is light and fluffythe last step for the filling is to whip the whipping cream and confectioners’ sugar until light and fluffy, and then fold into the chilled custard.
Strawberry Sauce:
  1. Wash and chop the strawberries into quarters.
  2. Add them to a small saucepan with the sugar and water and cook on low- medium heat for around 15 minutes.
  3. Blend the mix in a heat proof blender until smooth, or allow to cool and then blend together to a smooth sauce (if you cannot blend heated foods in your blender).
  4. Chill the mix for a few hours or overnight.
Crepe Mix:
  1. Melt the butter and set aside to cool.
  2. Sift the flours and sugar into a medium sized bowl. Set aside.
  3. In another medium bowl, whisk together the eggs, and then add the milk, melted and cooled butter, and vanilla.
  4. Add the dry mix to the wet mix in thirds, whisking in between each third to combine well.
  5. Next pour the crepe mix through a sieve to remove any lumps, and then refrigerate for about 30 minutes.
  6. Heat a crepe pan over low- medium heat, adding a little butter to the pan. Pour about ¼ of a cup batter into the pan, swirling the pan several times so that the batter spreads evenly on the surface. Cook for about 1 – 1.5 minutes until the edge of the crepe turns dry and golden brown, and no longer sticks to the pan. Flip the crepe and cook for about 30-45 seconds. Transfer onto a rack and leave to cool. Repeat until the mix is finished. Allow the crepes to cool completely before beginning the assembly. The mix should make around 20 crepes
Assembling your crepe cake:
  1. On a plate or cake stand large enough to sit the crepes flat, begin the layering process. Start with one crepe at the bottom, top with around 3 tablespoons of the cream, using a flat spatula to spread the mix evenly all the way to the edges. After every 5 crepes topped with cream, do a strawberry sauce layer. Continue until all the crepes are used. On top last pancake, do a ticker layer of cream, and then carefully top with a strawberry sauce final layer. Decorate with halved strawberries. Allow the cake to chill in the fridge for at least 2 hours before serving so that it is set, and slices beautifully.
*The cream and the strawberry jam need to be cool to assemble the cake, these can be made the day before, or chilled in the fridge at least 2 hours.
*If you want to short-cut, you can use a store-bought jam, and a plain sweetened hand whipped cream.
*Stir the crepe batter before pouring each crepe, so the mix does not separate.
*To ensure the cake is not lop sided, or uneven, spread the filling mix evenly to the edges of the crepes.
*The 5 egg whites can be used for my Teff Plum Friand recipe, or can be frozen to be used at a later date.

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