Layered Spice Crepe Cake Recipe
Tired of the same old crepes? Give your crepes a spicy twist one over the other. A delicious stack of crepes, layered with milkmaid frosting and topped with beautifully toasted meringue especially made for you by MasterChef himself Ben Ungermann!
- Servings - 4
- Preparation - 60 min
Ingredients for Layered Spice Crepe Cake
How to make Layered Spice Crepe Cake
Spiced Crepe : 1/2 cup Nestlé Milkmaid, 1/4 cup warm water, 2 large eggs, 2 tbsp unsalted butter at room temperature (plus some more to cook), 1/4 cup all-purpose flour, 1/4 cup self raising flour, pinch of salt
Ground Spices : 1 tsp ground cinnamon, 1/4 tsp ground coriander, 1/2 tsp ground cloves & nutmeg
Plain Crepe : 1/2 cup Nestlé Milkmaid, 1/4 cup warm water, 2 large eggs, 2 tbsp unsalted butter at room temperature (plus some more to cook), 1/4 cup all-purpose flour, 1/4 cup self raising flour, pinch of salt
Milkmaid Frosting : 16 tbsp unsalted butter, softened at room temperature, 450g Nestlé Milkmaid, 1 tsp powdered sugar, 2 vanilla beans
Toasted Meringue : 4 large egg whites, 1/2 cup granulated sugar, 3/4 cup powdered sugar, sifted
Garnish : Microgreens, Shaved Dark Chocolate
SPICED AND PLAIN CREPES
Place all ingredients of plain crepe in a blender and blitz until completely combined
Heat a non-stick pan over medium heat. Add some butter to coat the base and put 3 tbsp of crepe batter. Move the skillet around to coat entire base. Sauté for 30-45 seconds per side until golden brown
Repeat above two steps for spiced crepe. Stack all crepes and let them cool
Slice the vanilla beans down the middle to de-seed them
Collect all seeds and add it along with all other ingredients of frosting into a stand mixer. Combine until the frosting thickens and is smooth
Beat 4 egg whites in an electric stand mixer on high speed for about 2 minutes until loose and foamy. With the motor running - gradually add granulated sugar and beat until stiff.
Gradually add powdered sugar also and beat for another 2 minutes (meringue will deflate slightly when you add the powdered sugar but will regain volume)
Alternate the 2 crepes – plain & spiced - one after another by smearing milkmaid frosting between each layer. Place crepe cake in fridge for around 6 hours so that the frosting gets set. Do this before preparing the meringue. After the meringue is ready, place it in piping bag and work quickly before the mixture cools down. Pipe the meringue in centre of the fully constructed crepe cake. Torch the meringue using a blowtorch for beautiful colour, texture and toasted taste. Finish off with some shaved chocolate and edible flowers as garnish.