❣️thin layers of crepes and smooth mascarpone crème
🔸Crêpes ingredients
600 ml milk
100 ml beetroot juice
350 gr flour
100 gr melted butter
2 eggs
2 tbsp sugar
a pinch of salt
2 tsp vanilla essence
🔸Filing ingredients
500 gr mascarpone or soft cheese
250 ml double cream
150 gr icing sugar
🔸Chocolate Ganache ingredients
50 gr unsalted butter
150 ml double cream
3 heap spoons of Nutella
🔸Berry sauce ingredients : can be adapted with your fridge stock
250 gr summer fruits mix, frozen or fresh
5 tbsp brown sugar
2 tbsp corn starch
3 tbsp lemon juice
🔸Crêpes method
Crack the eggs in a large, tall bowl. Add sugar, salt, vanilla essence and mix until the sugar is melted.
Add gradually the flour and wet ingredients until a smooth batter is formed.
Leave to rest for 10-15 minutes.
Meanwhile, prepared a non-stick large frying pan and place it on medium heat.
Add a splash of oil for the first pancake before adding the batter. Spread evenly approx 3/4 ladle all over the pan, depending on the pan diameter. I used a 25 cm pan. Sauté each crêpe about 30 seconds per each side. Flip when cooked using a thin spatula. Continue this process until the batter is finished.
🔸Filing method: add all ingredients in a bowl and using a stand or hand mixer, whip until stiff peaks form, about 3-4 minutes.
🔸Chocolate ganache method
Add all ingredients in a small pan.
Place on medium heat and mix until well combined. Usually it takes around 2-3 minutes for the butter to melt and the sauce to form.
Remove when you have a smooth sauce.
🔸Berry sauce method
Place all ingredients in a pan and cook over low-medium heat.
Stir until the sauce is thick and sugar melted.
Leave to cool and serve.
🔸 Assembly the cake
Place the first crêpe on your cake plate. Add a layer of cream between each crêpe until the cream is finished. The cake could have between 12-15 layers of cream and crêpe, for these quantities.
Decorate with berry sauce, sprinkles of chocolate ganache and fresh mint leaves.
Refrigerate for at least 3 hours before serving.
Enjoy!
Comments