← All recipes

🍰 Crêpe Cake

286 kcal · 30 min · 4 servings

Crêpe Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Sift the flour into a large bowl.
  2. 2. Add a small portion of the milk, the hazelnuts, and the cocoa.
  3. 3. Stir everything until smooth and free of lumps.
  4. 4. Add the eggs, butter, salt, and the remaining milk.
  5. 5. Continue stirring until a smooth batter forms.
  6. 6. Let the batter rest for about 20 minutes.
  7. 7. Heat a little butter in a crepe pan (approx. 20 cm diameter).
  8. 8. Pour a small ladleful of batter into the hot pan.
  9. 9. Gently swirl the pan to spread the batter evenly and thinly.
  10. 10. Cook the crepe for 1 to 2 minutes until golden brown over medium heat.
  11. 11. Flip the crepe.
  12. 12. Finish cooking the other side until golden brown.
  13. 13. Place the finished crepe on a plate.
  14. 14. Soak the gelatin in cold water.
  15. 15. Separate the eggs into yolks and whites.
  16. 16. Add the egg yolks, the slit vanilla pod, lemon juice, and powdered sugar to a bowl.
  17. 17. Place the bowl over a pot of hot water (bain-marie).
  18. 18. Whisk the mixture until white and creamy.
  19. 19. Squeeze the soaked gelatin and stir it in.
  20. 20. Let the gelatin dissolve completely.
  21. 21. Remove the bowl from the heat source.
  22. 22. Whip the mixture until cool.
  23. 23. Remove the vanilla pod.
  24. 24. Fold in the quark.
  25. 25. Whip the cream until stiff.
  26. 26. Fold in the whipped cream.
  27. 27. Whip the egg whites until stiff.
  28. 28. Fold in the egg whites.
  29. 29. Fill the cream into a piping bag with a large star tip.
  30. 30. Finely chop the chocolate.
  31. 31. Melt the chocolate with the cream over a hot water bath.
  32. 32. Let the chocolate mixture cool down.
  33. 33. Place one crepe on a cake plate.
  34. 34. Spread some chocolate mixture onto the crepe.
  35. 35. Pipe the vanilla foam in a spiral starting from the center.
  36. 36. Leave a narrow border free at the outer edge.
  37. 37. Place another crepe on top.
  38. 38. Repeat the steps until all crepes and fillings are used.
  39. 39. Finish the cake with a final chocolate crepe layer.
  40. 40. Chill the cake for at least 2 hours.
  41. 41. Garnish the cake with mint.
  42. 42. Serve the cake.

Nutrition per serving