I saw this cake idea in a magazine a couple of years ago and was seriously blown away. It’s simple and yet it looks so very elegant.
Dulce De Leche Crepe Cake
Yield: one 8-inch multi-layer cake
Prep time: 70 minutes (includes resting)
Cook time: 10 minutes
1 large egg
1/3 cup milk
1/4 cup water
1 cup flour
2 tablespoons melted butter
1/2 teaspoon vanilla extract
Butter, for coating the pan
For the pastry cream:
2 cups heavy cream
1/3 cup dulce de leche*
1. In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour.
2. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.
3. While the crepes cool, make the pastry cream. Pour the heavy cream in a large bowl. Whisk until peaks form. Gently fold in the dulce de leche.
4. Assemble the cake by placing a crepe on a plate or cake stand. Dollop about 2 tablespoons of pastry cream and spread it out all over the surface of the crepe. Repeat with the remaining crepes and pastry cream. Chill the cake for at least an hour before serving.
- For homemade dulce de leche: Pour condensed milk in an 8-ounce mason jar. Secure the lid and tighten. Cook in a slow cooker on low for 6 hours. Cool to room temperature before opening.
Crepe recipe adapted from Alton Brown