December 05, 2008

Vanilla Crepe Torte (Cake)

This recipe is complied from a few different places and all smooshed together to make one. A major newspaper publication has published one similar, as well as numerous websites, magazines, cookbooks and more. There is a reason for that! Yum! It's everything I love... and nothing I don't care for (like chocolate! Ha). It's a Crepe cake or Crepe Torte with my ultimate favorite comfort dessert; a thick vanilla custard mixed with fresh whipped cream.

The 20 layers is incredible to see and is so rich and pretty it's perfect for a holiday open house or gathering.

Crepe Torte (Cake)

For the crêpes batter:

6 T butter
3 c milk
6 eggs
1 1/2 c flour
7 T sugar
Pinch salt
vegetable oil

Make this recipe batter and filling the day before you want to serve the cake!

For the batter, cook the butter in a small pan until brown. Set aside. In another small pan, heat the milk briefly. Allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.

To make the crepes, bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Grease the pan lightly then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe. Some use their fingers. Cook on the other side for 5 seconds. Place the crepe on a baking sheet lined with parchment paper. Repeat until you have 20 crepes that are the same size and perfectly round.

For the vanilla pastry cream:

2 cups milk
1 Tbsp. vanilla
6 egg yolks
1/2 c sugar
1/3 c cornstarch
3 1/2 T butter

Bring the milk to a boil. Turn off the heat and stir in the vanilla and let cool for 10 minutes. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.

In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. If you have one, press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until it cools a bit. Stir in the butter. When completely cool, cover and refrigerate.

To assemble the cake:

2 cups heavy cream
1 tablespoon sugar
3 tablespoons Kirsch
icing sugar (optional)

Whip the heavy cream with the tablespoon sugar and the Kirsch. Fold into the pastry cream.

Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20. Chill for at least 2 hours. Set out for 20 minutes before serving. Dust the top with confectioners sugar.Print Friendly and PDF