Introduction: Eggless Rainbow Crêpe Cake
Have you ever had a Crêpe cake? It's one of the most amazing things that I've ever put in my mouth. At a first glance, it looks heavy to eat, but that's absolutely not true; the sweet, paper thin layers sandwiched with the cream melt in your mouth. Crêpes are originally from France, but have different names in different countries; they are something that represent great cultural value.This is a 16 layer cake that you will truly enjoy, and today I will teach you how to make it. Let's get started!
Ingredients(15 cm pan)
- 56g Unsalted butter (4 tbsp) (Melted)
- 320g Cake Flour (2cups) (sifted)
- 150g (2/3 cups) Sugar
- 720g Milk of choice (3 cups) (Hot)
-Food dye (Pink, Purple, Green, Blue)
- 32 fluid oz Whipping Cream of choice (4 cups) + 100g Sugar (1/2 cup)
- 3 oreos (Cut in Half) (Optional)
*Note : It is an eggless cake, so if you're vegan you can use vegan milk and vegan whipping cream. Silk sells vegan whipping cream if you live in the US, and you can use your favorite vegan milk of choice. I made this eggless for people who are vegetarian and vegan, and even if you're not it still would be fun to try it! I wanted this recipe to be something that everyone can try, so feel free to use any type of ingredients you would like.
1. Mix together the sifted cake flour and granulated sugar with a whisk. Add in the melted unsalted butter and mix until combined. Add in the milk gradually, and mix between additions. Mix the batter thoroughly to get rid of any lumps. The batter should look watery.
Tips & Troubleshooting
- It is highly important to sift your flour at least 2 times, because it makes the batter more smooth and easier to work with. You can also strain the batter to get rid of lumps. If your batter is too thick, then you can add more milk to make it a better consistency. If it is too thin, add a bit more sifted flour to even out the texture.
2. Divide the batter evenly into 4 different bowls. Dye the batters with food coloring (Pink, Purple, Green, Blue). This amount of batter will evenly be distributed into 4 colors. If you want more colors, you can double the recipe.
3. Heat up a 15cm pan. Grease the pan with a bit of oil. Then on low heat, add around 1/4 cup of crêpe batter to the pan. Cook the crepes until slightly golden. Each color should make around 4-5 crêpes.
- A crêpe is supposed to be thin. When you're making your crêpes, make sure that when you are adding your batter to the pan is not too thick, or too thin. 1/4 cup of batter is the perfect amount to make an amazing crêpe. If you're struggling to flip your crepe, make sure to grease the pan very well before starting the next crêpe.
4. Let the crêpes cool completely(Around 1 hour). Prepare your whipped cream filling.(400g of heavy cream with 100g granulated sugar)
- Let the crêpes cool completely before frosting. If the crêpes are still warm, the frosting will melt off.
5. Add a little bit of whipped cream to the crêpe and spread it out . (Don't add too much, or the filling would leak out). Stack the crêpes on top of each other. After it's done, cover the sides and top with whipped cream. Chill overnight. Decorate it with oreos on the top (optional).I stacked my crepes in this order (from bottom to top) Purple, Blue, Green, Pink. This is simply for reference, and you can stack your crepes in any order you'd like!
- It is very important to cool the cake at least 5 hours. If you don't, the frosting will ooze out while cutting the cake. You need time for the crêpe cake to set before eating it. Patience is key when making any dessert, even if it is hard! (For me, the hardest part of this recipe is waiting!)
This is an entry in the
Colors of the Rainbow Contest