Crepe Cake with Persimmon and Almonds
Baking and Desserts • European
Description
Crepe cake is something that people inevitably turn to at the end of the Pancake Week. If you have a stack of crepes, why not layer them with some filling and cut them like a cake? This recipe uses mascarpone, honey, and blended persimmon. Recipe by John Smith, chef at The American Bistro.
Ingredients
- Wheat Flour 10 oz
- Milk 25 fl oz
- Farm fresh eggs 2 pieces
- Vegetable Oil 5 fl oz
- Sugar 0 oz
- Salt 0 oz
- Persimmon 20 oz
- Mascarpone Cheese Unagrande 10 oz
- Honey 5 oz
- Strawberry 5 oz
- Chopped almonds 5 oz
- Pistachios 0 oz
Step-by-Step Guide
Step 1
First, make the crepes. Combine the flour, milk, eggs, vegetable oil, salt, and sugar, and mix well. Once there are no lumps, strain the batter through a sieve.
Step 2
Cook thin crepes in a hot skillet. You should get about 10 crepes.
Step 3
Peel 250 grams of persimmon and blend it in a blender until smooth.
Step 4
Combine the persimmon with mascarpone cheese and honey. Whisk the mixture until smooth.
Step 5
Spread the cream on each crepe. Assemble the cake. Serve with fresh persimmon and strawberries on the side. Garnish with pistachios and almonds.
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