Vanilla Mille Crepe Cake

Updated at: Sat, 06 Jul 2024 23:52:32 GMT

Step 1

Place all the batter ingredients, except the melted butter in a blender for 30 seconds. Scrape down the sides of jar.

Step 2

With the blender on, drizzle the melted butter into the batter through the small opening. Cover and refrigerate for 30 minutes.

Step 3

Lightly oil cast iron or nonstick pan over medium and allow to heat up for 5-7 minutes. Wipe away excess oil with paper towel (only add if using cast iron).

Step 4

Use a pastry brush to lightly coat the pan with melted butter and pour 1/3 cup crepe batter into the centre. Spread into a circular shape.

Step 5

Repeat with all batter until you have at least 20 crepes. It’s best to make a few extras. Allow the crepes to cool before assembling the cake.

Step 6

Combine the milk and half the sugar in a medium pot. Cook on medium high and bring to a simmer.

Step 7

Meanwhile, combine the remaining sugar and cornstarch in a medium bowl and whisk. Add the eggs and egg yolks and whisk until smooth.

Step 8

Once the milk is simmering, slowly pour half of the milk into the egg mixture, whisking quickly so the eggs don’t scramble.

Step 9

Return the pastry cream to the pot and place on medium, whisking quickly. After a minute or two, the pastry cream will boil and thicken to a consistency similar to pudding.

Step 10

Continue to stir for a minute after it begins to boil. Remove from the stove and add butter and vanilla, or vanilla bean paste.

Step 11

Stir until the butter melts and blends in. Pour the pastry cream through a fine mesh strainer to ensure there are no egg bits.

Step 12

Transfer the pastry cream to a heat proof storage container. Place a piece of plastic wrap directly on top of the pastry cream so it does not form a skin.

Step 13

Cover the entire bowl with plastic wrap or a lid. Chill the pastry cream for at least 4 hours.

Step 14

Before assembling the cake, remove the pastry cream from the fridge and whisk until smooth. Whip the heavy cream and vanilla until stiff peaks form, and fold the whipped cream into the pastry cream until smooth.

Step 15

Combine all raspberry sauce ingredients in a small pot over medium. Bring to a simmer and then heat to medium low. Simmer for 5 minutes, stirring occasionally, then remove the pot from the stove.

Step 16

Press the raspberries through a fine mesh strainer, then refrigerate for at least an hour.

Step 17

Place a tablespoon of pastry cream on your cake stand. Place the first crepe on the stand. Portion 1/3 cup pastry cream into the centre and spread almost to the edge with a spatula.

Step 18

Add the next crepe, 1/3 cup pastry cream and spread. Repeat until you have at least 20 layers. Do not add pastry cream on top.

Step 19

Leave cake plain until ready to garnish and serve. To serve, add fresh whipped cream, raspberry sauce and fresh raspberries. Dust with powdered sugar with a fine mesh strainer if desired.

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