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Black Forest Crepe Cake

Party.Freak's picture
For crepe mixture
  Salt 1 Pinch
  All purpose flour 500 Milliliter (2 Cups)
  Eggs 2
  Milk 585 Milliliter (2 1/2 Cups)
  Butter 20 Milliliter (1 1/2 Tablespoon)
For filling
  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.
Whip cream.
Coat outside of crepes with cream.
Decorate cake with toasted almonds.
Refrigerate until serving time.

Recipe Summary

Difficulty Level: 
Snack, Fruit Dessert
Lacto Ovo Vegetarian

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