Black Forest Crepe Cake
|For crepe mixture|
|All purpose flour||500 Milliliter (2 Cups)|
|Milk||585 Milliliter (2 1/2 Cups)|
|Butter||20 Milliliter (1 1/2 Tablespoon)|
|Canned pitted black cherries||16 Ounce (1 Can Or 440 Grams)|
|Orange liqueur||60 Milliliter (1/4 Cup)|
|Sugar||45 Milliliter (3 Tablespoon)|
|Cornstarch||45 Milliliter (3 Tablespoon)|
|Whipping cream||250 Milliliter, whipped (1 Cup, For Garnish)|
|Almond flakes||60 Milliliter, toasted (1/4 Cup, For Garnish)|
Sift salt and flour together; blend in eggs and milk to form a smooth batter.
Grease crepe pan with butter.
Pour 1 tbsp (15 mL) crepe mix into hot pan, turn pan to cover base thinly with mixture.
Cook one side only until dry on surface.
Continue until 15-20 crepes have been made.
Layer crepes between paper towels and allow to cool.
Place cherries with their liquid, liqueur, sugar and cornstarch in saucepan.
Bring to a boil, stirring.
Allow to thicken and then cool.
Mold crepes together with cherry filling, spreading filling between each layer, to make a dome shape.
Coat outside of crepes with cream.
Decorate cake with toasted almonds.
Refrigerate until serving time.