Hazelnut Crepe Cake
A cake different from the usual, instead of making sponge cake, I chose to make crepes and fill them one by one. A simple recipe perfect for any occasion, from birthdays, holidays to a simple family dinner. I made the crepes and the cream without eggs, so it’s also suitable for those who are intolerant or for various reasons cannot eat eggs!
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 20 Minutes
- Portions: 10/12
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Hazelnut Crepe Cake:
- 1 2/3 cups flour
- 1 1/2 cups hazelnut milk
- 3 1/2 tbsps vegetable oil
- salt
- 1 cup hazelnut milk
- 1/4 cup sugar
- 1/4 cup cornstarch
- 1/4 cup hazelnut paste
- 7 oz mascarpone
- 1/2 cup sugar
- 1 1/4 cups whipping cream
- vanilla
Steps
To prepare the hazelnut crepe cake watch the video HERE.
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Crepe Preparation:
Put the flour, a pinch of salt, and add the plant-based milk little by little while stirring to avoid lumps. Add the oil and mix. Make the crepes by putting a little bit of the mixture at a time in a pan.
Preparation for the Hazelnut Cream:
In a bowl, put the cornstarch, sugar, and add the hazelnut milk while stirring. Add the hazelnut paste and cook for a few minutes until thickened, stirring occasionally.
I chose to make it in the microwave, so I took it out every minute to stir. Once thickened, cover it with plastic wrap and let it cool.
Preparation of the Second Cream:
Place the mascarpone,
Add the cream, sugar, vanilla and whip.
Assembly:
Place a crepe,
put a thin layer of cream, spread and level. Make 6 strips on top using a piping bag. Place another crepe on top
press gently between the strips to create space. Fill the empty strips with hazelnut cream using a piping bag. Continue alternating between the two creams. On top of the last crepe, make tufts with the leftover cream.
Decorate as you like.
Enjoy your meal!
