True Gold Crepe Cake
Part 1: Whipped Ganache
Ingredients
Method- 404ml Cream (heavy)
- 404ml Cream (heavy)
- 0.5g Vanilla Paste
- 75g Whole Milk Powder
- 56g Cocoa Butter
- 100g Granulated Sugar
- 6g Gelatine (bloomed); Alternative: 30g Fish gelatine
- In a bowl, add cocoa butter & milk powder. Set aside until ready to use.
- In a saucepan, add 1st quantity of cream, sugar and vanilla paste. Bring to a soft boil.
- Pour over cocoa butter & milk powder in 2-3 stages.
- Once the 1st cream has been incorporated, add gelatin. Blend with immersion blender.
- Add 2nd cream to mixture and blend with immersion blender.
- Strain & transfer to an air-tight container covering the top of the ganache with plastic film wrap.
- Place in refrigerator for 24hrs for best results.
- When ready to use the ganache, add desired quantity to a cold mixing bowl. Whisk until medium/hard peaks.
Part 2: True Gold Crepes
Ingredients
Method- 220g Flour (plain)
- 30g deZaan True Gold Cocoa Powder
- 30g Granulated Sugar
- 5g Salt
- 185g Eggs
- 500ml Milk
- 75g Butter (melted)
- Sift all dry ingredients into a bowl.
- Add eggs and 100ml of milk to make a smooth soft paste.
- Gradually mix in the rest of the milk and the butter (the batter should have a consistency of cream).
- Let batter rest for 30 min in refrigerator before cooking crepes.
- Refer to procedure for further instructions.
Part 3: Apricot Compote
Ingredients
Method- 600g Fresh Apricots (diced)
- 125g Granulated Sugar
- 1 Green Apple (pealed & diced)
- 1 Vanilla Bean
- 50ml Water
- Apricot Kernels (reserved from the diced apricots)
- In a pot, add apricots, apple, sugar, vanilla bean and water. Cook on low heat until apricots have softened.
- Add apricot kernels.
- Cook until apricots are fully cooked through and mixture has become a bit thick.
- Transfer to a container and allow to cool down completely.
- Pulse the compote for 30-40 sec. or until semi-smooth texture.
- Transfer to a piping bag and reserve in the refrigerator until ready to use.
Part 4: Roasted Apricots
Ingredients
Method- 6 Apricots (halved)
- 50g Olive Oil
- 25ml Lemon Juice
- ½ Dried Vanilla Bean
- Parchment Paper (cut to size of pan)
- Preheat oven to 155ºC/311ºF.
- Heat a large pan (medium-high heat).
- Add parchment paper & 15g of Olive oil.
- Add apricots (flat side down).
- Cook until to a nice brown colour.
- Transfer a gastro-pan (2-4 cm thick).
- Continue cooking in oven until the apricots are tender. Being careful not to overcook.
- Once cooked, transfer to a perforated gastro-pan so that the excess juice streams off.
- Reserve until ready to serve.
Part 5: Preparation and Assembly
Ingredients
Method- Toasted, Sliced Almonds
- Prepare a crepe pan or skillet a spatula, a plate (baking paper), and some butter or oil for greasing the pan.
- Rub the pan with a bit of oil, heat the pan on medium heat until very hot.
- Take off heat and add about 45ml of crepe batter.
- Very quickly, tilt the pan to cover the bottom with a thin layer of batter.
- Return pan to heat and cook for about 1- 1 ½ minutes (until the bottom is lightly browned).
- Flip the crepe, and lightly brown the other side, about 1 minute. Transfer to a sheet tray lined with parchment. Note try not to stack the crepes.
- Repeat steps 3-6 until the crepe batter is finished.
- On a cake board add first layer of crepe. Pipe an even (but thin) layer of whipped ganache covering the crepe.
- Add another crepe layer and pipe an outer ring of whipped ganache. Fill the middle with apricot compote.
- Repeat this step until you have approx. 10-12 layers of crepes.
- Pipe decoratively over the top with whipped ganache.
- Finish with dollops of apricot compote and supreme of roasted apricots on top. Sprinkle with the toasted sliced almonds.
- Refrigerate to set.
- Cut slices when cake is cool.
