Tuesday, June 26, 2012
This cake is soft and melt in your mouth.
I just have 2 people in my family so I cut recepe in half.
If you like a mile high cake , follow the recipe below.
200 grams cake flour
1/2 tsp baking powder
250 grams milk
200 grams heavy cream
300 grams water
100 grams sugar
80 grams vegetable oil
1/2 tsp salt
1 tsp vanilla
1 tsp rum
750 grams heavy cream
75 grams sugar
2 cups strawberry wash and cut
1/2 cup sugar
For the crepes, put everything in the blender and blend until smooth.
Pour the batter into the bowl cover with palstic wrap and chilled for at least 3 hours or overnight.
Heat the pancake pan on low heat .
Brush thepan with the brush with a little oil
Used the mesuring cup size 1/4 cup scoop the batter and pour in to the hot pan
and swirl to cover the surface.
Cook until start to brown at the bottom about 1 minute,
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 with remaining batter.
You can stack your crepes and they should not stick together.
Let crepes cool completely
For the filling
whip the heavy cream and sugar until peak keep refrigerator until use.
For the strawberry sauce
cook the strawberry and the sugar until soft or blend it ans strain if you like smooth sauce.
Assemble crepe cake: Lay first crepe on a cake plate or serving platter. Spread with 1/4 cup of the cream filling. Repeat with all but the last remaining crepe, which should be stacked but have no filling on top, as it is the lid.
Top with strawberry sauce.