Raspberry Curd Crepe Cake

For the Crepes:

- 1 cup (150g) Lighthouse Premium All Purpose Plain Flour

- 30g butter, extra for cooking

- Pinch of fine salt

- 1 ¾ cups (430mL) milk

- 2 free-range eggs

For the Raspberry Curd:

- 400g raspberries (to yield 1 cup [250mL] puree)

- 3 gelatine leaves

- 1 tablespoon boiling water

- 6 free-range egg yolks

- ½ cup (110g) white sugar

- 100g butter, softened

For the Cream Layer:

- 2 gelatine leaves

- 1 tablespoon boiling water

- 600mL thickened cream

 

For the Raspberry Jelly:

- 3 gelatine leaves

- 200mL apple or grape juice

- 175g raspberries (to yield [100mL] puree)

- Ice cubes

For the Crepes:​

  1. Warm butter, salt and milk in a saucepan over low heat until butter is melted.

  2. Put the flour into a bowl and make a well in the centre. Break the eggs into the well and work in some of the flour.

  3. Add the warm milk mixture and whisk until smooth.

  4. Refrigerate for 2 hours before cooking. The consistency of the batter should be like thin cream. Thin with more milk if batter is too thick.

  5. Heat a crepe pan over medium heat, then wipe with a piece of buttered paper towel.

  6. Lift the pan from the heat, ladle in some of the batter, and then swirl quickly to spread it thinly to the edge of the pan.

  7. Return the pan to the heat and cook for 1 minute. Lift the outer edge of the crepe with a flexible spatula and flip the crepe, using your fingers or the spatula.

  8. Cook the other side for less than a minute. Immediately slide the crepe onto a dry tea towel.

  9. Continue with the remaining batter until all the crepes are cooked.

For the Raspberry Curd:

  1. Puree raspberries in a blender, then press through a fine-mesh sieve over a bowl, pressing firmly to remove all the seeds.

  2. Soak the gelatine leaves in a bowl of cold water for 5 minutes or until softened. Squeeze to remove any excess water and drop into a small bowl with the boiling water. Swish to dissolve completely.

  3. Using a whisk, mix the egg yolks and sugar until well combined but not frothy.

  4. Top into a heavy-based stainless-steel saucepan over medium heat and add butter, dissolved gelatine and raspberry puree. Bring to simmering point over medium-high heat, stirring constantly for about 5 minutes. Remove when first bubbles appear, keep stirring.

  5. Leave to cool.

For the Cream Layer:

 

  1. Soak the gelatine leaves in a bowl of cold water for 5 minutes or until softened.

  2. Squeeze to remove any excess water and drop into a small bowl with the boiling water. Swish to dissolve completely.

  3. Add the dissolved gelatine to the cream, then using an electric mixer, whip until it holds firm peaks, and set aside until needed.

 

​To Assemble the Crepe Cake:

  1. Place the base of a 20cm spring form cake tin on a baking tray lined with baking paper.

  2. Cut out a template of the base on baking paper. Cut the crepes to the exact size of the template.

  3. Start the layering process on the base of the cake tin, first with 1 crepe, cover with raspberry curd, another crepe, spread evenly the cream, then another crepe. Repeat layering the remaining curd, crepes and cream, finishing with a crepe.

  4. Place the side of the spring form tin in position, close firmly, and then refrigerate the cake for 1 hour for each layer to set.

 

For the Raspberry Jelly:

  1. Soak the gelatine in a bowl of cold water. Heat 2 tablespoons of apple or grape juice in a saucepan to boiling point and drop in the squeezed gelatine leaves.

  2. Whisk lightly to dissolve. Combine with the rest of the juice and the raspberry puree, then transfer to a stainless-steel bowl.

  3. Set the bowl over a second stainless-steel bowl containing crushed ice or ice cubes.

  4. Gently turn the top of bowl, stirring the mixture gently, do not create bubbles. Skim off if bubbles formed.

  5. When the mixture starts to thicken and syrupy, gently pour the icing over the cooled cake and return to the refrigerator to set.

@2019 LIGHTHOUSE BAKING

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