Oh gee, I had the most tiring weekend ever! We had a leadership conference over the weekend and I was one of the organizer. Although, we’ve done the planning a few months back, but suddenly, there were more stuffs came in and for the past few days I literally only slept for 3 hours. Believe me, the fact that I was still able to smile was the side effect of too much caffeine and sugar at the same time; however, I was pleased to tell you that the event was a success and now I could finally have my beauty sleep.
But another problem surfaced. If you noticed my persimmon creme brulee post last Friday, it did not come with pictures or recipe. Ugh! I tried to upload them several times, but the page did not want to cooperate. The content was there, but they did not want to show up at the same time. Quite annoying. Thankfully, everything went back to normal and if you heard a big sigh, that’s completely a sign of my relief.
Now, have you tried crepe cakes aka mille layer cake aka thousand layers cake before? A couple of years ago, I did an experiment of making this cake and it came out quite bad. It’s by far one of the hardest cakes ever! I normally love baking and if I have to choose, I’d choose baking over cooking; however this cake needs special attention.
I modified the recipe from the Joy of Cooking, and I added toblerone as the glue to each layer; hence, I reduce the amount of sugar to balance out the taste. I’ve always adored thin layers vs. thicker layers; however I noticed, that the thinner it is, the hardest it is to get the toblerone to stick to the crepes. The batter was done the night before to produce thicker consistency. So, my conclusion is: toblerone was not a good ‘glue’ for this cake. I’ve tried nutella before, and it worked better; however, toblerone tasted better, ahem. But at the end, I totally appreciate those who have successfully made this crepe cake as this cake is totally a labor of love.
Ingredients
Crepe Batter:
- 6 tbs unsalted butter
- 3 cups whole milk
- 6 large eggs
- 1 1/2 cups all purpose flour
- 5 tbs granulated sugar
- 1/8 tsp salt
Toblerone Cream:
- 15 tbs whole milk
- 200 gr toblerone
Instructions
- Crepe Batter: Brown the butter. In a small pan, cook the butter until it is fragrant and the milk solids have turn brown. Set aside.
- In another pan, boil the milk. Turn off heat and allow to cool for 10 minutes.
- Beat together eggs, flour, sugar, and salt in a stand mixer with a paddle attachment. Slowly add the hot milk and browned butter. Mix until smooth and combined. Pour into an airtight container and refrigerator overnight (or at least 2 hours).
- Toblerone Cream: In a saucepan, bring milk to a boil. Add the toblerone and remove from the stove. Let the toblerone melt by gradually whisking.
- Assembly: Bring the crepe batter to room temperature. Place crepe pan over medium heat. Lightly grease the surface with toblerone cream using an offset spatula. Cover with another crepe and repeat to make a stack. Remember to save your best looking crepe to place on top.
- Chill cake for at least 2 hours. Let cake sit at room temperature 30 minutes before serving.
And it’s not coincidence that I will be enjoying this cake while blowing the candle as I’m celebrating another year today.
Jocelyn (Grandbaby Cakes) says
This crepe cake is seriously calling my name!!
Pamela @ Brooklyn Farm Girl says
My heart is pitter pattering for these beauties! Looks so delicious!
Mandi | My Cup Is Full says
Wow – haven’t tried making crepes yet, but your pictures of this cake is definitely motivation to give it a shot!
Alice @ Hip Foodie Mom says
Happy birthday, Linda!!! I love this. . everyone who has made these crepe cakes has said how easy they are. . but I didn’t believe them. . glad to hear your take on this cake. . it’s beautiful by the way. . I guess if you’re a master at crepes, which I am not, this one would be easy peasy. And if I do ever try this, which I hope to soon, I’ll use Nutella!!! 🙂
Camille K says
Happy Birthday! What’s a birthday without Toblerone? But seriously! This looks so divine.
Tina @ Just Putzing Around the Kitchen says
Gorgeous! I want a big slice of that crepe cake right now 😀
Allie | Baking a Moment says
Happy Happy Birthday Linda! I think this crepe cake is a wonderful way to celebrate! It’s beautiful and the toblerone filling sounds so delicious. Hope you get some good rest!
sara delaney says
Yum!
Ala says
I’m glad this week is looking less crazy for you, Joy! That being said: DANG, girl!! I’ve always wanted to try making a crepe cake but my ability to create perfect circles like yours is so limited 😉 I’ll save this one for a day when I’m feeling fancy though!
Lorraine @ Not Quite Nigella says
Oh I saw pics with your persimmon brulee-it looked amazing. I love crepe cakes-I’m a big crepe lover in general and even prefer them to pancakes!
Liz says
A crepe cake is on my bucket list, but I’m still too chicken to try it! Yours sound (and looks) amazing!