I love this cake. It is one that I hope to feature in my Cake For Breakfast cookbook. It really isn’t hard to make; especially if you use pre-made crepes. But it packs a lot of wow factor. And let’s face it it has all the components of breakfast; milk, bread, fruit
Winter Citrus Crepe Cake
This cake is relatively easy to prepare but provides a lot of wow factor. You can buy pre-made crepes, if you want to whip this up even faster.
Servings: 12 slices
- 2 cups All-Purpose Flour
- 4 Lg. Eggs
- 2 cups Whole Milk, at room temperature
- 1 cup Water
- 5 Tbs. Butter, melted. You will need more for the pan
- 2 Tbs. Granulated White Sugar
- 1/2 tsp. Vanilla, you can also uses a citrus extract.
- 2 cups Heavy Cream
- 4 cups Marscapone Cheese, at room temperature
- 2 Tbs. Fresh Orange Juice
- 2 tsp. Fresh Orange Zest
- 2 tsp. Fine Sea Salt
- 2 cups Confectioners Sugar
- 1/2 cup Granulated White Sugar
- 2 Tbs. Cornstarch
- 2 cups Orange Juice
- 2 Tbs. Unsalted Butter, cut into cubes
- 1 Tbs. Orange Zest
- pinch Fine Sea Salt
Use a blender. It is easier.Combine all the ingredients int he blender and pulse until smooth.Refrigerate for an hour, before use. Heat a 10" non-stick skillet pan and coat it with melted butter.Pour about an ounce (2 Tbs.) into the pan and start to swirl to coast pan evenly. You want the actual crepe to be about 9", so it fits into a 9" Springform pan.Don't worry if the first one is less than perfect; remember the first pancake from the batch?Cook for about 30 seconds and then carefully flip. I like to use chopsticks to turn.Cook for another 10 seconds. You are looking for a nice evenly golden crepe. Stack the crepes with parchment paper between on a plate. Repeat until all batter is used. Refrigerte until ready to use.
Beat heavy cream until soft peaks form.Whisk, until lightened, marscapone. Then whip into heavy cream until almost stiff peaks.Fold in orange juice, orange zest and salt.Slowly whisk in confectioners sugar. You may need to do a little fast beating at the end to get the consistency right again.Refrigerate until ready to use.
Combine sugar and cornstarch in a saucepan. Give it a good whisk to get rid of any lumps.Over a low heat, stir in the orange juice. Bring heat up slightly and bring to a boil. Stir constantly until desired thickness, It should coat the back of a wooden spoon, 5-8 minutes.Remove from heat and whisk in butter, zest and salt. Let cool while assembling the cake.
Grease a 9" springform pan, with butter.Start layering crepes with 1/4 cup of cream between each crepe. Try not to pack it down. It will settle naturally.Finish with a crepe but save some filling for the top.Let chill in fridge for up to 4 hours.Release the springform and use a knife to loosen from sides.Pound extra filling on top and drizzle with citrus sauce.Garnish with citrus slices and mint leaves.