orange blossom amaretto crepe cake - tall approx 38 crepes
Mile high crepe cake with orange blossom amaretto mascarpone cream and orange syrup. Makes enough crepes for one very large crepe cake, see measurements on the post for a slightly smaller one
Equipment
- non stick pan
- food processor
Ingredients
Crepe batter
- 375 grams plain flour - sifted 1 and a half cup
- 1/2 tsp salt
- 45g caster sugar 1/4 cup plus 1 tbsp
- 9 large eggs
- 900 ml whole milk 1 and 1/2 pint (3 3/4 cup)
- 115 grams unsalted butter melted 1/2 cup
- 1-1/2 tsp orange blossom water
- 3 tbsp amaretto - almond liqueur or orange liqueur
Filling
- 500 grams mascarpone Approx 2 and 1/4 cups
- 250 ml double cream 1 cup
- 70 grams powdered sugar 2/3 cup
- 2 tbsp honey - runny
- 2 tbsp amaretto
- 1 tsp orange blossom water
Orange syrup
- 250 grams sugar 3/4 cup
- 150 ml water
- 100 ml orange juice - freshly squeezed
- 1 Orange thinly sliced I used a blood orange
Instructions
Make crepes
- In a food processor add all of the ingredients for the crepes and mix until well combined. The strain through a sieve. Cover and leave to rest for 1 hour in the fridge, or overnight.Alternatively add the flour, sugar and salt in a bowl, make a well in the centre. In a separate bowl mix the eggs, milk and melted butter. Add a 1/4 or the wet ingredients to the flour at a time, whisking by hand until it is completely combined. Then whisk in the amaretto and orange blossom water. Cover and leave the batter to rest for at least one hour. It can be left in the fridge overnight.
- Very lightly brush some melted butter into a non stick pan, The size of your pan will determine how many crepes and how high this cake is. Mine was approx 8 inches.
- place the pan over a low/medium heat. Once the pan has heated up add a ladle of about 1/4 cup of batter in and tilt pan to spread it around evenly.
- cook crepes for about 1 minute on each size or until golden.
- You can tell that the underside is done when the edges appear lace like and start to lift away from the pan, Gently lift the crepe and turn over to cook the other side.
- Place cooked crepes on a layer of baking paper, while you continue to cook the rest.
- Once all of the crepes are cooked make the filling.
candied orange slices and Orange syrup
- Add water, orange juice and sugar to a pan, stir until the sugar has melted
- Thinly slice orange into disks keeping the skin on and add to the pan, Simmer on a low/medium heat for about 45 minutes, until the orange slices are translucent.
- Keep orange slices for decoration if you wish, and add 2 tbsp more water to the reduced syrup if it is too thick.
Mascarpone cream
- Add the double cream and icing sugar and mascarpone into a bowl and whisk until soft and fluffy, then add the orange blossom water, honey and amaretto and whisk again until it holds its shape and is spreadable.
- Place the first crepe on to a serving place and spread on a thin layer of mascarpone in the centre, leaving a line around the edge, (the weight of the crepes can cause the filling to leak out if you add to much or go too close to the edge) Then drizzle over some syrup and place the next crepe on top.
- Continue layering crepes, once all the crepes are added you can leave the top plain and dust with powdered sugar, or add some cream and the candied orange slices.
- Place cake in the fridge to firm up before slicing. (this can be made the day before)
- Serve with some more syrup if you have any left over.