Site Overlay

Crêpe Cake with Blueberries and Chocolate

Pancake on top of pancake on top of pancake, and plenty of them, filled with blueberry cream and chocolate ganache. Ready for a sunny spring or summer day.

CRÊPE CAKE WITH BLUEBERRIES AND CHOCOLATE
10-12 SERVINGS.

PANCAKES:
4 EGGS
100 G BUTTER
6 DL MILK
300 G FLOUR
50 G ICING SUGAR
1 TSP. SALT
2 TSP. GROUND CARDAMOM

Mix flour, icing sugar, salt and cardamom together in a large bowl.

Whisk the milk in a little at a time so that all the lumps are removed, the batter must be as lump-free as possible.

Add the eggs, one at a time, and whisk again until all is well mixed.

Melt the butter and whisk it in.

Place the batter in the fridge for 30 min.

Melt a little butter on a pan and pour 3/4 dl. batter on. Make sure the batter comes right out to the edge of the pan.

When the pancake is almost baked and golden brown, turn it over and bake it on the other side. With the obligatory first failed pancake, which you must taste test, there will be 18 pancakes.

BLUEBERRY CREAM:
250 G BLUEBERRIES
1 TBSP. WATER
200 G SUGAR
60 G BUTTER, CUBED
3 EGGS
JUICE OF 1 LEMON
1 SHEET OF GELATINE
400 G HEAVY CREAM 38%
40 G ICING SUGAR

Soak the gelatine in cold water for 5-10 min.

Cook the blueberries and water in pot for about 10 minutes until the berries are tender.

Pass the blueberries through a sieve to remove seeds and skins.

Place the blueberry purée in a steel bowl and heat up over a bain marie.

Add sugar, butter, lemon juice and eggs, whisk it all together with constant motions at medium heat until the curd thickens and resembles a good hollandaise. It takes about 5-10 minutes.

Weigh off 200 g of curd and save the rest for another delicious dessert, squeeze the water out of the gelatine and melt it in the hot curd. Let the curd cool completely.

Whisk the cold curd with icing sugar with an electric whisk. Add the cream and whisk it to stiff peaks that holds their shape.

CHOCOLATE GANACHE:
100 G 70% DARK CHOCOLATE
140 G HEAVY CREAM 38 %
50 G BUTTER

Melt chocolate and butter and mix it together.

Heat the cream to the boiling point and stir it into the chocolate.

Allow the ganache to cool slightly before assembling the cake.

ASSEMBLY:

Place the first pancake on the dish you wish to serve it on.

Spread a tablespoon of blueberry cream on top and spread it to the edge of the pancake.

Place the next pancake on top and then spread out a tablespoon of chocolate ganache.

Continue alternating between blueberry and chocolate, finish it by piping the blueberry cream in small tops, through a star shaped piping tip.

DECORATION:
BLUEBERRIES
SPRINKLES
FORGET ME NOT FLOWERS

Decorate with blueberries, sprinkles and forget-me-nots.

Cool the cake until it is to be served, this makes it easier to cut through the many layers.

Leave a Reply

Your email address will not be published. Required fields are marked *