Almond Cream Crepe Cake

Name: Almond Cream Crepe Cake
Total time: 2 h
Yield: 4 to 6
Ingredients: 4 large eggs; 1 1/2 cups milk; 1 cup water; 2 cups all-purpose flour; 3 tablespoons melted butter; 1 teaspoon vanilla extract; toasted; Powdered sugar for topping; 1 1/4 cups half and half; 1 tablespoon almond paste; 1/2 cup sugar; 1/4 teaspoon salt; 3 tablespoons cornstarch; 2 large egg yolks; 1/2 teaspoon almond extract; 2 tablespoons unsalted butter; 1/2 cup heavy cream

User Reviews

5.0

3 reviews

Excellent

Total Time
2 hrs
Servings
4 to 6
Course
Dessert, Cake
Cuisine
American

Almond Cream Crepe Cake

Iris Warren

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

crepes

4 large eggs
1 1/2 cups milk
1 cup water
2 cups all-purpose flour
3 tablespoons melted butter, plus extra for the pan
1 teaspoon vanilla extract
toasted, sliced almonds for topping
Powdered sugar for topping

almond cream filling

1 1/4 cups half and half
1 tablespoon almond paste
1/2 cup sugar
1/4 teaspoon salt
3 tablespoons cornstarch
2 large egg yolks
1/2 teaspoon almond extract
2 tablespoons unsalted butter
1/2 cup heavy cream

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Instructions

crepes

Add the eggs, milk, water, flour, butter and vanilla to a blender. Pulse for 15 to 30 seconds until blender. Pour the mixture into a bowl and cover it. Place it in the fridge for at least 30 minutes – I usually refrigerate overnight.
To make the crepes, heat a nonstick skillet (about 9-inch) over medium-low heat. Brush with butter. Add 1/8 cup of crepe batter to the pan and swirl the pan so it coats the entire bottom. Cook for about 30 seconds, and then use a spatula to flip the crepe over. Cook for 15 to 30 seconds more. Remove the crepe gently and place it on a cutting board to cool. Repeat with the remaining batter. This should give you about 25 to 30 crepes.
When you’re ready to make the cake, take the cooled crepes and spread a few tablespoons of the almond cream on top. Make sure it’s a VERY thing layer! Or else the weight of the crepe cake will cause the lowest crepes to shirt. Repeat with all the crepes and add powdered sugar or almonds on top. Refrigerate for 1 hour before slicing.

almond cream filling

Fill a large bowl with ice and ice water.
Bring 1 cup half and half, the almond paste, sugar, salt and cornstarch to a bubble over medium heat in a saucepan.
In a bowl, whisk together the remaining 1/4 cup half and half with the eggs. Slowly whisk in a few tablespoons of the bubbling mixture to temper the eggs, stirring constantly. Add the egg mixture back in the saucepan. Bring the mixture to a boil over medium heat, whisking constantly. Cool, stirring often, until the mixture coats the back of a spoon, about 3 to 4 minutes. Remove the pot and immedaitely place it in an ice bath, stirring continuously. Stir in the butter until it melts. Let the mixture cool completely.
Use a whisk of electric mixer, beat the heavy cream until peaks form. Gently fold it into the cooled almond cream. Place in the fridge until ready to use.