Tiramisu Crêpe Cake
We're stacking up!
Posted in kitchen

Why choose a delicious dessert when you can have both. This crêpe cake combines delicious Italian Tiramisu with light French Crêpes. The result: a delicious Tiramisu Crêpe Cake that can’t be stacked high enough. Well, buon appetito . . . and bon appétit!

Ingredients
For the Crêpes:
1 2/3 cups (210g) all-purpose flour
1/4 cup (50g) sugar
1/4 tsp. salt
4 medium eggs
4 medium egg yolks
1/2 cup (120g) butter, melted and cooled
2 cups (480ml) milk (plus more if needed)

butter or oil for frying

For the Mascarpone Cream:
26.5 oz. (750g) mascarpone
7.5 oz. (200g) cream cheese
1 1/4 cups (190g) confectioners’ sugar
1 tsp. instant espresso powder
3-4 tbsp. amaretto

Method
Melt the butter and let cool again until only handwarm. Set aside.

And then shake it, baby, shake it: Add the flour, sugar, and salt in the mixing shaker federico and mix until well combined. While still mixing, slowly add the melted and cooled butter and mix in. Add the milk gradually and mix until all is well combined. If the batter is too thick, add some more milk. After that set the batter aside for about 30-45 minutes.

Heat up a regular coated pan and add some butter or oil and let melt/heat up. Bake the crêpes on both sides – they should not be too thick and have a diameter of about 18 cm. The dough should be enough for 15-18 crêpes. Stack on a plate and place in the fridge for 1 hour.

While the crêpes are cooling down, prepare the cream by adding the mascarpone and cream cheese to the large bowl mariella. Mix until light and fluffy and well combined. Add the confectioners’ sugar and instant espresso powder and mix in. Add the amaretto and mix in as well until all is well combined. Place in the fridge for about 30 minutes.

To assemble the cake, place the first crêpe on a serving plate and spread about 1 to 1 1/2 tablespoons of the cream on top to get a quite thin layer. Dust with some cocoa powder and place a second crêpe on top. Repeat until all crêpes are finished. Spread the remaining cream on top or fill it into a piping bag with a round tip and pipe little dollops on the cake. Place the cake once more in the fridge for about 30 minutes, then dust with cocoa powder and serve.

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