Decadent Blueberry Crepe Cake Recipe

For those who adore a combination of fresh fruit and luscious cream, this Blueberry Crepe Cake is sheer perfection. Fresh blueberries are transformed into a sweet sauce, blended into a luxurious cream, and layered between delicate crepes. Dive into the recipe below and treat your taste buds!

Ingredients:

Blueberry Cream Filling:

• Blueberries: 200g
• Sugar (A): 45g
• Cornstarch: 5g
• Lemon juice: from half a lemon
• Cream cheese: 220g
• Sugar (B): 25g
• Whipping cream: 370g
• Blueberry jam: 100g (from the freshly made jam)

Crepes:

• Eggs: 2
• Sugar: 30g
• Low gluten flour: 120g
• Bamboo charcoal powder: 6g (for color)
• Milk: 280g
• Melted butter: 35g

Instructions:

For the Blueberry Cream Filling:

1. Rinse the blueberries and combine them with Sugar (A) in a saucepan.
2. Cook over low heat until it thickens.
3. Stir in the cornstarch and lemon juice, mixing until well combined. Remove from heat and let it cool. This mixture will serve as your blueberry jam.
4. In a separate bowl, whip together the cream cheese and Sugar (B) until smooth.
5. Add the whipping cream and 100g of the prepared blueberry jam. Whip until it reaches a yogurt-like consistency and transfer to a piping bag.

For the Crepes:

1. Whisk together the eggs and sugar in a bowl.
2. Gradually sift in the low-gluten flour and bamboo charcoal powder.
3. Pour in the milk and melted butter, combining until the batter is smooth.
4. Strain the mixture twice and refrigerate for about 30 minutes.
5. Over low heat, preheat a non-stick square pan. Pour a scoop of batter into the pan, spreading it thinly. Remove any excess batter.
6. Once bubbles appear, gently lift the crepe from the pan and let it cool. Repeat this process until all the batter is used.
7. Once all the crepes are prepared, trim the edges to form rectangles.

Assembly:

1. Begin with a rectangular sponge cake as the base. Alternatively, you can spread some cream on a cake stand and place a crepe over it.
2. Pipe a layer of blueberry cream filling on the crepe, spread it evenly, then place another crepe on top.
3. Continue this layering process until all crepes are used.
4. Frost the outside of the stacked crepes with the remaining cream.
5. Refrigerate for a minimum of 3 hours to allow the layers to set.
6. Finish by drizzling the remaining blueberry jam over the top and garnishing with fresh blueberries. Slice, serve, and enjoy!