If you love Tiramisu and crepes, you’re going to love my Tiramisu
Crepe Cake recipe! I make this cake with delicate, coffee-flavored crepes and fill it with a fluffy whipped cream frosting.
Ingredients:
For The Crepes:
8 Eggs
850ml Milk
125ml Strong coffee
125g Melted butter
50g Sugar
2 Tbsp Amaretto
1 Tsp Vanilla Extract
300g Flour
For The Cream Filling:
350ml Cream
225g Cream Cheese
250ml Condensed Milk
225g Softened Butter
1 Tsp Vanilla Extract
1 Tbsp Amaretto
Cocoa Powder, for dusting.
Instructions:
Add all ingredients for the crepe mix into a mixing bowl and mix until you have a smooth batter.
Heat a 21cm crepe pan and then cook all of the mix, this will take a while.
Cook on one side for 2 minutes or until the crepe begins to bubble then flip over and cook for a further 30-60 seconds.
Add all of the cream filling ingredients in to a mixing bowl and whisk on medium until they become a smooth fluffy cream.
Line a 21cm spring form pan with parchment paper.
Build!
Begin with a crepe on the bottom then a layer of cream filling spread, then a sprinkling of cocoa powder.
Continue until the pan full with the final layer being a crepe with no topping.
Cover with cling film and refrigerate overnight.
When ready to server, remove the cake and flip, dust with lots more cocoa before slicing.
For The Crepes:
8 Eggs
850ml Milk
125ml Strong coffee
125g Melted butter
50g Sugar
2 Tbsp Amaretto
1 Tsp Vanilla Extract
300g Flour
For The Cream Filling:
350ml Cream
225g Cream Cheese
250ml Condensed Milk
225g Softened Butter
1 Tsp Vanilla Extract
1 Tbsp Amaretto
Cocoa Powder, for dusting.
Instructions:
Add all ingredients for the crepe mix into a mixing bowl and mix until you have a smooth batter.
Heat a 21cm crepe pan and then cook all of the mix, this will take a while.
Cook on one side for 2 minutes or until the crepe begins to bubble then flip over and cook for a further 30-60 seconds.
Add all of the cream filling ingredients in to a mixing bowl and whisk on medium until they become a smooth fluffy cream.
Line a 21cm spring form pan with parchment paper.
Build!
Begin with a crepe on the bottom then a layer of cream filling spread, then a sprinkling of cocoa powder.
Continue until the pan full with the final layer being a crepe with no topping.
Cover with cling film and refrigerate overnight.
When ready to server, remove the cake and flip, dust with lots more cocoa before slicing.
