Indulge in layers of delicate crepes enveloped in a luscious grape-infused cream. Topped with glistening grape jellies, this crepe cake is a testament to both patience and palate. A treat for the eyes and taste buds!
Ingredients:
For the Crepes:
- Eggs: 4
- Sugar: 45g
- Low Gluten Flour: 170g
- Butter (melted): 40g
- Milk: 380g
- Grape juice: 40g
For the Grape Cream:
- Cream cheese: 50g
- Grape jam: 60g
- Light cream: 400g
- Sugar: 30g
Method:
- Crepes: In a bowl, whisk together eggs and sugar. Gradually add the flour, ensuring no lumps. Incorporate milk and melted butter. Finally, mix in grape juice. Strain the batter to ensure smoothness. Over medium-low heat, pour a portion of the batter into a non-stick skillet, swirling to spread evenly. Once bubbles appear and the crepe is lightly browned, transfer to a cooling rack. Continue with the remaining batter. Use a 6-inch mold or a plate as a guide to trim the crepes for uniformity.
- Grape Cream: Combine cream cheese and grape jam in a bowl, mixing until smooth. In another bowl, whip together light cream and sugar until it achieves a yogurt-like consistency. Gently fold this whipped cream into the cream cheese mixture until well combined.
- Assembly: Begin layering by placing one crepe on a serving plate. Spread a thin layer of grape cream on top. Continue layering crepes and cream until all crepes are used. Spread the cream around the sides of the cake to give it a smooth finish. Chill the assembled cake in the refrigerator for 1-2 hours to set.
- Final Touch: Garnish the top with grape jellies or boba for a delightful texture contrast and visual appeal.
