Sunday, December 7, 2014

Tiramisu Crepe Cake

A coworker tagged me in a picture, asking if I can make this cake for her.  Crepe cake and tiramisu, how could I say no?!  Once I knew I was going to work with cognac and rum, I couldn't wait to begin.

She sent me the recipe from Tasting Table.  I made a few adjustments due to availability of ingredients.



3/4 cup plus 2 tbsp. cake flour
3/4 cup plus 1 tbsp. all-purpose flour
1/4 cup sugar
2 tsps. salt
4 large eggs
5 large egg yolks
1 stick unsalted butter, melted and cooled slightly
2 cups whole milk
2 tbsps. cognac
Nonstick spray

Tiramisu Filling
1 1/4 cups powdered sugar
2 cups mascarpone cheese
2 cups tiramisu mascarpone cheese
1/4 cup rum
1/4 cup cocoa powder

Directions for Crepes
  1. Sift the cake flour, all-purpose flour, and sugar.
  2. Whisk in the salt.
  3. In another bowl, whisk together the eggs and egg yolks.
  4. Add the egg mixture to the flour mixture and whisk until smooth (it will be thick.)
  5. Slowly whisk in the butter, then the milk and the cognac, until the batter is smooth.
  6. Cover and refrigerate for 1 hour.
  7. Prepare your nonstick skillet.  Heat on medium-high heat and lightly coat with the nonstick spray.
  8. Pour 1/4 cup crepe mixture into pan and cook for approximately 1 1/2 minutes, until golden-brown.
  9. Flip and cook the other side for approximately 30 seconds.
  10. Repeat this for the remainder of the crepe batter.
  11. Wrap in parchment paper and refrigerate overnight.

Directions for Filling
  1. Sift powdered sugar into mixing bowl and fit paddle attachment to mixer.
  2. Add mascarpone cheese and rum.  
  3. Mix on low until well combined.

Directions for Assembling
  1. Add a tablespoon of mascarpone cheese onto cardboard circle and place 1 crepe on top.
  2. Add 1/4 cup of tiramisu filling to the crepe and spread.
  3. Repeat for 18 crepes.
  4. After spreading mascarpone cheese on your last crepe, dust with cocoa powder.
  5. Refrigerate overnight for it to set.

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