For our family the holidays are officially over. No more family Christmas's to celebrate (some do in January do to busy schedules), all the family birthdays are also now behind us and it's time to start a new year! One of the items I've been wanting to make over the past two months but just have been too busy is a Crepe Cake or a 20 Layer Cake. Somewhere in my computer files is a picture I wanted to post but I have no time this morning before having to get ready for work so instead I had to do an internet search for a basic photo and thank G**gle for this one. I wanted to give you a general idea however, of the thin layer cake I'm talking about.
In the meantime I've collected about 5 or 6 different recipes for crepe cakes and I'm going to do as I always do... mix and mash the recipes as I feel to make my own version. This is one that I found and tucked into my files about 1 1/2 years ago. I like the simplicity of the store bought ingredients and packaged ingredients however I would not use the Nutella spread. I am posting it here for future reference for myself and of course you are free to try it as well!
20-Layer Cake with Chocolate Hazelnut Drizzle
20 basic crepes
1 - 8 oz pkg cream cheese (softened)
2 - 8 oz containers mascarpone cheese
1 - 3.4 oz vanilla instant pudding mix
3/4 cup milk
1-2 tsp almond extract
1 container Nutella chocolate hazelnut spread
1/4 cup milk
Beat cream cheese, mascarpone, pudding mix, 3/4 cup milk and almond extract until smooth. Place a crepe on cake stand and spread a thin layer of custard over the entire crepe. Continue to layer crepes and thin custard layers. The 20th crepe will be the last layer. Place cake in refrigerator at least 1 hour before serving to allow custard to set up.
Just before serving, mix container of Nutella with 1/4 cup milk in a small microwave-safe bowl. Microwave until smooth, stirring as needed. Slice cake with a large serrated knife to provide a clean cut. Place each slice on a plate and drizzle nutella mixture on top.
