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Ingredients

Serves:
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FOR THE GANACHE
white chocolate 170 g
heavy cream 33% 400 ml
cognac 30 ml
FOR THE BATTER
milk 900 ml
dark chocolate 70 g
egg 2 pcs
sugar 50 g
salt 1/8 tsp
vanilla extract 5 g
all-purpose flour 320 g
cocoa powder 10 g
baking soda 1 tsp
vinegar 1,5 tbsp
vegetable oil 50 ml
butter for greasing the crepes
FOR THE FILLING
cottage cheese 5% 1 kg
sugar 60 g
orange 1 pc
FOR THE CONFIT
black currant 150 g
sugar 40 g
pectin 7 g

Nutritional information

cal
196,45
prot
7,62
fat
10,16
carbs
18,06
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Crepe cake “Rose bouquet”

Crepe cake “Rose bouquet”

Ingredients

  • FOR THE GANACHE

  • FOR THE BATTER

  • FOR THE FILLING

  • FOR THE CONFIT

A crepe cake usually takes more effort and time than a sponge, but it is a real centerpiece of a festive table. Moreover, you don’t need an over to make it. Chocolate crepes, citrus-flavoured cream, white chocolate ganache are combined with rose-shaped decorations with different fillings. So the appearance of this cake makes it a real showstopper! The crepe cake “Rose bouquet” won’t leave anyone indifferent. The recipe is based on the one by Maria Spaletti.


Irina Obukhova

Recipe author

It all began with gingerbread: they began to get better, she wanted to shoot them on a technique more professional than a digital soap box. Irina got on courses on a food photo, and it was hooked! For the practice of shooting it was necessary to shoot something every day - so, she was carried away by cooking. Every day she learns something new: both the possibilities of her camera, and new dishes!

Steps

1
Done

Step 1

Prepare the ganache several hours before cooking. Heat 1/3 of the cream till almost boiling (but don’t let it boil). Add the chopped chocolate and mix thoroughly.

2
Done

Step 2

Add 1/3 of the cold cream, mix. Add the remaining cream and mix till homogeneous. Refrigerate for 6-8 hours.

3
Done

Step 3

Prepare and scale all the ingredients. Sift the flour.

4
Done

Step 4

Make the crepes. Heat 1/3 milk till almost boiling. Chop the chocolate, add to the milk and mix till fully combined. Add the remaining milk and mix well.

5
Done

Step 5

Add the eggs, salt, sugar, vanilla extract and mix well. Sift the cocoa powder with the flour.

6
Done

Step 6

Add the flour mixture to the milk in parts, mixing thoroughly with a whisk. Pour the vinegar onto the baking soda and add to the batter immediately. Add the oil. Mix thoroughly and leave for 20-30 mins.

7
Done

Step 7

Heat a crepe pan well. The batter will be enough for 22 22-cm crepes. But if you want a higher cake, use a 16-18 cm pan. Use a ladle to pour the batter onto the hot pan and swirl so that the bottom is fully covered. Fry for 1-2 mins till the edges turn golden. Turn over and fry for 1 min.

8
Done

Step 8

Put the crepes onto each other in a stack. Greasing each one with butter.

9
Done

Step 9

Prepare the filling. Put the cottage cheese through a sieve.

10
Done

Step 10

Wash the orange thoroughly and zest finely (only the orange part). Squeeze 50 ml juice. Combine the cottage cheese with the zest and orange juice and puree everything with a blender.

11
Done

Step 11

Reserve 4 crepes for decoration. Out one crepe onto a serving plate and spread with some filling. To make sure you use equal amounts of filling after each layer, use scales and divide the filling into equal parts.

12
Done

Step 12

Go on alternating the layers and assemble the cake using 18 crepes. Top with the crepe without the filling.

13
Done

Step 13

Remove the ganache from the fridge, add the cognac (optional) and whisk till stiff, i.e. not runny when the bowl is bent.

14
Done

Step 14

Reserve 1/6 ganache for decoration. Spread the remaining ganache over the sides and top of the cake.

15
Done

Step 15

Spread the reserved ganache over 2 of the reserved crepes. Roll them up and put into the freezer for 15 mins.

16
Done

Step 16

Puree the blackcurrants with a blender. Combine 1 tsp sugar with the pectin. Add the remaining sugar to the berry puree and bring to a boil. Add the pectin and cook for 3 mins, stirring.

17
Done

Step 17

Spread the confit over the last 2 crepes, roll them up.

18
Done

Step 18

Remove the crepes from the freezer and slice 1-1,5 cm thick, both the ones with ganache and confit.

19
Done

Step 19

Top the cake with the crepe slices, alternating the fillings. Decorate with fresh mint.

20
Done

Step 20

Crepe cake “Rose bouquet” is done! Enjoy your meal!

Tips:

You may also use strawberries or raspberries for the confit.

Crepe cake “Rose bouquet”

A crepe cake usually takes more effort and time than a sponge, but it is a real centerpiece of a festive table. Moreover, you don’t need an over to make it. Chocolate crepes, citrus-flavoured cream, white chocolate ganache are combined with rose-shaped decorations with different fillings. So the appearance of this cake makes it a real showstopper! The crepe cake “Rose bouquet” won’t leave anyone indifferent. The recipe is based on the one by Maria Spaletti.

  • Автор рецепта:
  • После приготовления вы получите 1 cake
  • Время приготовления: 3 hours

Ингредиенты

  • 170 g white chocolate
  • 400 ml heavy cream 33%
  • 30 ml cognac
  • 900 ml milk
  • 70 g dark chocolate
  • 2 pcs egg
  • 50 g sugar
  • 1/8 tsp salt
  • 5 g vanilla extract
  • 320 g all-purpose flour
  • 10 g cocoa powder
  • 1 tsp baking soda
  • 1,5 tbsp vinegar
  • 50 ml vegetable oil
  • butter
  • 1 kg cottage cheese 5%
  • 60 g sugar
  • 1 pc orange
  • 150 g black currant
  • 40 g sugar
  • 7 g pectin

Способ приготовления

  • Prepare the ganache several hours before cooking. Heat 1/3 of the cream till almost boiling (but don’t let it boil). Add the chopped chocolate and mix thoroughly.

  • Add 1/3 of the cold cream, mix. Add the remaining cream and mix till homogeneous. Refrigerate for 6-8 hours.

  • Prepare and scale all the ingredients. Sift the flour.

  • Make the crepes. Heat 1/3 milk till almost boiling. Chop the chocolate, add to the milk and mix till fully combined. Add the remaining milk and mix well.

  • Add the eggs, salt, sugar, vanilla extract and mix well. Sift the cocoa powder with the flour.

  • Add the flour mixture to the milk in parts, mixing thoroughly with a whisk. Pour the vinegar onto the baking soda and add to the batter immediately. Add the oil. Mix thoroughly and leave for 20-30 mins.

  • Heat a crepe pan well. The batter will be enough for 22 22-cm crepes. But if you want a higher cake, use a 16-18 cm pan. Use a ladle to pour the batter onto the hot pan and swirl so that the bottom is fully covered. Fry for 1-2 mins till the edges turn golden. Turn over and fry for 1 min.

  • Put the crepes onto each other in a stack. Greasing each one with butter.

  • Prepare the filling. Put the cottage cheese through a sieve.

  • Wash the orange thoroughly and zest finely (only the orange part). Squeeze 50 ml juice. Combine the cottage cheese with the zest and orange juice and puree everything with a blender.

  • Reserve 4 crepes for decoration. Out one crepe onto a serving plate and spread with some filling. To make sure you use equal amounts of filling after each layer, use scales and divide the filling into equal parts.

  • Go on alternating the layers and assemble the cake using 18 crepes. Top with the crepe without the filling.

  • Remove the ganache from the fridge, add the cognac (optional) and whisk till stiff, i.e. not runny when the bowl is bent.

  • Reserve 1/6 ganache for decoration. Spread the remaining ganache over the sides and top of the cake.

  • Spread the reserved ganache over 2 of the reserved crepes. Roll them up and put into the freezer for 15 mins.

  • Puree the blackcurrants with a blender. Combine 1 tsp sugar with the pectin. Add the remaining sugar to the berry puree and bring to a boil. Add the pectin and cook for 3 mins, stirring.

  • Spread the confit over the last 2 crepes, roll them up.

  • Remove the crepes from the freezer and slice 1-1,5 cm thick, both the ones with ganache and confit.

  • Top the cake with the crepe slices, alternating the fillings. Decorate with fresh mint.

  • Crepe cake “Rose bouquet” is done! Enjoy your meal!

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