Saturday, May 8, 2021

Salted Caramel Crepe Cake


 Salted Caramel Crepe Cake



A light, fluffy cake made with a pancake coating and salted caramel cream.


INGREDIENTS

for pancakes

2 eggs

2.5 tablespoons sugar

2 tablespoons of water

1/2 cup milk

1/4 cup unsalted butter, melt

1/2 teaspoon vanilla

a pinch of salt

1/2 cup all-purpose flour

for the salted caramel

2/3 cup sugar

1/3 cup cream

1/2 teaspoon salt or more to taste

for salty caramel cream

1 cup heavy light whipping cream

2 tablespoons granulated sugar

1/4 cup salted caramel

strawberries as a garnish on top

powdered sugar to sprinkle on top


INSTRUCTIONS

1.To make batter , put all batter ingredients (except flour) into the blender. Stir until combined.

2.Gradually add flour to the blender, one tablespoon at a time, to permit the dough to rise rapidly after each addition. Place the batter within the refrigerator and let represent 1 hour.

3.Meanwhile, make caramel sauce by adding 1/4 cup of water and sugar to a thick bottom saucepan. Combine the sugar and water and warmth the saucepan over medium-high heat. Stop stirring the mixture. await the mixture to boil and still simmer until it turns dark yellow and starts to smoke - about 7 to 9 minutes. Always concentrate to caramel, because it can burn quickly.

4.Remove the skillet from the warmth and add the topping very carefully, leaving space between you and therefore the pan because the mixture will bubble violently. Stir the cream until it's really smooth, then add the salt. Pour the salted caramel into a bowl to chill it down.

5.To make the cream filling, beat the topping at high speed until indentations begin to seem . Add granulated sugar and 1/4 cup cold salted caramel; beat until soft peaks form. Cover and chill until able to serve.

6.To cook pancakes, heat a 6-inch skillet over medium-low heat. within the pan, add a few tablespoon or the equivalent of batter ; immediately move the pan from side to side to spread the pancake batter to rock bottom of the pan.

7.Once the sides begin to brown, gently lift the pancakes (push along the edges) with a spatula, and switch them over to cook for 10 to fifteen seconds. Transfer the pancakes to a plate to chill them.

8.Once the pancakes are cooked and funky , start assembling your cakes. Place the pancakes on your serving plate, then spread the salted caramel cream on top of the pancakes. Garnish with another pancake then with salted caramel cream. Continue this process until you've got finished all layers.

9.Once you reach the last pancake, add a spoonful of cream to the middle of the pancake. Garnish with a touch strawberries and granulated sugar .