Red Velvet Crepe Cake

So I was up for a challenge today and I wanted to make something … different. I chanced upon a recipe for red velvet crepes and thought, “How about a crepe cake?” The “fashionable” thing to do these days, it seems, is to pile them up and make a cake, each crepe layer topped with a layer of cream. The prettiness of it all comes through when you slice the cake.

The one here contains a tablespoon and a half of cocoa powder, which I believe have affected the brilliance of the red. If I could do this again, I think I will skip the cocoa powder altogether. First, the chocolatey flavor isn’t that evident. Second, the brown tone is rather unattractive. If you really want that chocolate flavor with your red velvet whatever, then maybe drizzle some over your slice of crepe cake when you’re serving it.

For the cream layer, I made an orange and cream cheese buttercream. Rather than grate the zest of the orange, I used a peeler to take off the top layer of the orange peel and chopped it up into bits for a more interesting texture.

Overall, I love it! It’s not heavy and the orange peel with cream cheese buttercream is really refreshing. The cake is perfect with a cup of earl grey tea.

Red Velvet Crepe Cake

Ingredients:

For the crepes
Makes 14 7-inch pieces

2 eggs
1 egg yolk
1 cup milk
1/2 cup water
Pinch of salt
3 tbsp butter, melted
1 tsp sugar
1 tsp vanilla extract
1 tsp red food color
1 cup all-purpose flour
1 1/2 tbsp cocoa powder (Note: Skip it if you want a more brilliant color)

For the orange and cream cheese buttercream

Whites from 2 eggs
1/2 cup sugar
125g butter, cut into small pieces and softened
Peel from 1 orange, chopped up into small pieces
Juice from 1 orange
25g cream cheese

Steps:

Blend eggs, egg yolk, milk, water, salt, butter, vanilla extract, and red food color in a blender and pulse until foamy. Then add the flour and cocoa powder and pulse until you get a smooth batter. Set aside in the refrigerator for at least an hour.

Heat a small non-stick skillet and melt a teaspoon of butter in it. With one hand, pour 1/4 cup of batter into the pan, swiveling the pan with the other to ensure the batter thinly and evenly coats the bottom. Flip the crepe over after 2 minutes on medium heat and cook the other side for another 2 minutes. Remove crepe and place it in a baking tray lined with parchment to cool. Repeat until you’ve used up your batter.

Soak the chopped up peel in juice. Leave it aside.

Over a pot of gently boiling water, whip the whites and sugar in a bowl. Once mixture reaches 60C, transfer into your stand mixer and whip it until it’s cooled down and form stiff, glossy peaks. On slow, beat the butter into the egg whites until you get your buttercream. Add the cream cheese and about 1 tablespoon of juice and beat them well into the buttercream. Fold in the peel, making sure the bits are well-distributed. Save some to decorate.

To assemble, layer the top of each crepe layer with some buttercream. Repeat until you reached the top layer, then drop the remaining peel on top in a haphazard fashion.

Set the crepe cake in the refrigerator for at least 30 minutes before you slice it up to serve.

To order, click here.

Red Velvet Crepe Cake

Red Velvet Crepe Cake, $56 (self collection)

 

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