Black Forest Crepe Cake Recipe
Ingredients
| CREPE MIXTURE | ||
| Salt | 1 Pinch | |
| All purpose flour | 2 Cup (16 tbs) | |
| Eggs | 2 | |
| Milk | 2 1/2 Cup (16 tbs) | |
| Butter | 1 1/2 Tablespoon | |
| Black cherries | 16 Ounce, pitted (FILLING) | |
| Orange | 1/4 Cup (16 tbs), flavored (FILLING) | |
| Sugar | 3 Tablespoon (FILLING) | |
| Cornstarch | 3 Tablespoon (FILLING) | |
| Whipping cream | 1 Cup (16 tbs), Whipped (GARNISH) | |
| Almond | 1/4 Cup (16 tbs), toasted (GARNISH) | |
Directions
Sift salt and flour together; blend in eggs and milk to form a smooth batter.
Grease crepe pan with butter.
Pour 1 tbsp (15 mL) crepe mix into hot pan, turn pan to cover base thinly with mixture.
Cook one side only until dry on surface.
Continue until 15-20 crepes have been made.
Layer crepes between paper towels and allow to cool.
Place cherries with their liquid, liqueur, sugar and cornstarch in saucepan.
Bring to a boil, stirring.
Allow to thicken and then cool.
Mold crepes together with cherry filling, spreading filling between each layer, to make a dome shape.
Whip cream.
Coat outside of crepes with cream.
Decorate cake with toasted almonds.
Refrigerate until serving time.
Grease crepe pan with butter.
Pour 1 tbsp (15 mL) crepe mix into hot pan, turn pan to cover base thinly with mixture.
Cook one side only until dry on surface.
Continue until 15-20 crepes have been made.
Layer crepes between paper towels and allow to cool.
Place cherries with their liquid, liqueur, sugar and cornstarch in saucepan.
Bring to a boil, stirring.
Allow to thicken and then cool.
Mold crepes together with cherry filling, spreading filling between each layer, to make a dome shape.
Whip cream.
Coat outside of crepes with cream.
Decorate cake with toasted almonds.
Refrigerate until serving time.
Chef
