blackforest crepe cake recipe

CREPE MIXTURE

• 2 cups (500 ml) all-purpose flour
• 2 ½ cups (625 ml) milk
• 2 eggs
• 2 tbsp (30 ml) butter or margarine

Cake FILLING

• 16 oz (450 g) can pitted black cherries
• ¼ cup (60 ml) orange-flavored liqueur
• 3 tbsp (45 ml) sugar
• 3 tbsp (45 ml) cornstarch
• 1 cup (250 ml) whipping cream, whipped
• ¼ cup (60 ml) almond flakes, toasted

 

how to crepe cake

To Prepare Crepes:

1. Sift flour into a bowl. Blend in milk and eggs to from a smooth batter.
2. Grease crepe pan with butter. Pour ¼ cup (60 ml) crepe mixture into hot pan. Turn pan to cover base thinly with mixture. Pour off excess. Cook for 1 to 2 minutes. Turn to cook other side.
3. Continue until 15 to 20 crepes have been made. Layer crepes between paper towels. Allow to cool.

To Prepare cake Filling :

1. Place cherries with their juice, liqueur, sugar and cornstarch in saucepan. Bring to a boil, stirring. Allow to thicken. Cool.
2. Spreading filling between each layer, forming crepes into dome shape.
3. Coat outside of crepes with whipped cream. Pipe crown of rosetters on top of cake. Decorate sides of cake with toasted almonds. Refrigerate until serving. Serve sliced.
4. To toast almonds, place in a dry frying pan. Toss over low heat until golden. Remove from pan. Cool.