Food & Drinks

Do you know the tiramisu crepe cake yet?

Tiramisu crepes with cream

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: Do you already know the tiramisu crêpe cake?

These heavenly tiramisu crêpe cakes are a twist on the traditional tiramisu combined with one of the most famous French sweet treats. The layers of crêpes and cream are not only incredibly delicious but also create a stunning result when you cut the cake.

Ingredients

For the crêpes:

  • 6 eggs
  • 100 gr sugar
  • 95 g flour
  • 480 ml milk
  • 120 ml oil

For the cream:

  • 700 grams cream cheese
  • 400 ml whipped cream
  • 200 ml espresso
  • 200 ml condensed milk
  • Cocoa powder

To get a cake of decent height, you will first need to work hard. Therefore, set multiple pans on the heat at the same time so you can bake 3 or 4 crêpes at once. Extra top tip: use a blender to make the crêpe batter. This way, you can be sure that the batter is 100 percent lump-free.

Here's how to make the tiramisu crêpe cake

  1. Put the eggs together with the sugar and flour in a bowl and mix until you have a smooth batter.
  2. Then gradually add the milk while stirring (this can be done in the blender) and finish with the oil.
  3. Heat a pan until it is hot enough. Use a little oil for baking the first crêpes, but not for the others. There is already oil in the batter that prevents them from sticking.
  4. Bake the crêpes until golden brown on both sides. Make sure you have 30 crêpes for the cake.
  5. Put the cream cheese, condensed milk, and espresso in a bowl and mix until the cream is evenly soft.
  6. Then add the whipped cream and whip with a mixer until fluffy. Set aside 100 grams of the cream for the outside of the cake.
  7. Use a springform pan to make the cake. Start with one crêpe and spread a layer of cream on top, then sprinkle with cocoa powder. Repeat this until the crêpes and cream are used up.
  8. Then place the cake in the refrigerator for 24 hours.
  9. Invert the cake to serve on a plate so that the bottom becomes the top and remove the springform.
  10. Now spread the sides and top with the remaining cream and sprinkle some cocoa powder on top of the cake.

Recipe: Momsdish