100-LAYER GIANT CREPE CAKE RECIPE BY TASTY
Here's what you need: flour, sugar, salt, eggs, milk, unsalted butter, water, vanilla extract, egg yolks, whole milk, heavy cream, sugar, salt, cornstarch, unsalted butter, vanilla extract, egg yolks, whole milk, heavy cream, sugar, salt, cornstarch, unsalted butter, vanilla extract, dark chocolate, egg yolks, whole milk, heavy cream, sugar, salt, cornstarch, unsalted butter, vanilla extract, matcha powder, egg yolks, whole milk, heavy cream, sugar, salt, cornstarch, unsalted butter, vanilla extract, freeze-dried strawberry, red gel food coloring, powdered sugar, electric griddle
Provided by Scott Loitsch
Categories Desserts
Yield 15 servings
Number Of Ingredients 46
Steps:
- Prepare the crepe batter in 2 separate batches. In a very large bowl, whisk together 12 cups (1.5 kg) of flour, ½ cup (100 g) of sugar, and 2 teaspoons of salt.
- Create a well in the center and add 24 eggs. Stir together vigorously with a large wooden spoon until combined.
- Add 1 cup (240 ml) of milk and continue to stir vigorously until combined.
- Add 1½ cups (345 g) of the melted butter. Stir until combined.
- Gradually add 14 more cups (3.3 l) of milk to the batter, stirring well after each addition. Once the batter has loosened a bit, switch from the wooden spoon to a heavy duty whisk. Whisk vigorously to remove any clumps.
- Once the milk is incorporated and there are no more lumps, whisk in 1 cup (240 ml) of water and 2 tablespoons of vanilla.
- Place the batter in the fridge to rest for 1 hour.
- Repeat steps 1-7 to prepare the second batch of batter.
- Heat a large round electric griddle to 375˚F (190˚C).
- Pour ½ cup (120 ml) of batter onto the heated griddle and swirl evenly to coat. Fill in any gaps with extra batter.
- Cook for approximately 2 minutes, until the crepe begins to lightly brown on the bottom.
- Flip the crepe and cook for another minute on the other side. Remove from the pan and set aside to cool. Repeat 99 more times. This will take approximately 5 hours.
- Place the completed crepes in stacks of 10 and store, covered, in the fridge until ready to assemble the cake.
- Make the vanilla pastry cream: In a large stock pot set over medium heat, add the egg yolks, milk, cream, sugar, salt, and cornstarch. Whisk vigorously to combine.
- Whisk constantly until the mixture thickens significantly and bubbles just begin to burst on the surface. You do not want to let the mixture come to a full boil. This will take approximately 10-15 minutes.
- Remove the pot from the heat and add the butter and vanilla. Stir until fully incorporated.
- Repeat to make the other flavors of pastry cream. Mix in each flavoring while the cream is still warm, after incorporating the butter.
- Pour the cream onto a baking sheet lined with plastic wrap. This will ensure the custard cools safely and quickly. Cover with more plastic wrap, ensuring the plastic touches the surface to prevent a skin from forming.
- Immediately place in the fridge to cool and set, overnight.
- To assemble the crepe cake, place 1 crepe on a large cutting board or baking sheet (you will need to be able to transfer the cake to and from the freezer).
- Spread about ½ cup (110 g) of the cooled pastry cream (flavor of your choice) evenly over the crepe.
- Place another crepe directly on top and spread with more pastry cream. Repeat until you have 25 crepes stacked with the first filling.
- Transfer the assembled cake to the freezer to chill for 15 minutes between flavors.
- Repeat with each flavor of pastry cream, layering 25 crepes with each flavor filling. Make sure to freeze the cake for 15 minutes after every 25 layers.
- Once assembled, freeze the cake for 30 minutes to set and firm up.
- Dust the top with powdered sugar, then slice and serve. Sticking a wooden dowel into each slice will help the cake keep its shape.
- Enjoy!
$100 CAKE
Steps:
- Pre-Heat Oven to 350º and butter and flour three 8 or 9 inch cake pans. Stir buttermilk and instant coffee together and set aside. In the bowl of a mixer thoroughly cream together butter and sugar, then add the egg yolks and vanilla and beat well. In a separate bowl sift together the flour, baking soda, cocoa and salt. Add the dry ingredients and the butter mixture alternately with the buttermilk-coffee mixture. Beat the five egg whites until stiff peaks form and gently fold into the batter. Divide batter between the three pans and bake for about 25 - 30 minutes, or until a tester inserted int he middle of the cake comes out clean. Allow to cool in the pans for 30 minutes, then turn out onto cooling racks and allow to cool completely. For the Icing: Whip together the butter, powdered sugar, cocoa, coffee, vanilla and egg yolk until fluffy and light. Frost the cake, using icing between each layer and around the sides and on top. Enjoy!
$100 CHOCOLATE CAKE
The mayonnaise in this may sound strange, but it it the "secret ingredient" that makes the cake so moist. I recommend not using Miracle Whip as it contains spices and flavorings that might alter the taste. They make great cupcakes too.
Provided by startnover
Categories Dessert
Time 35m
Yield 1 pan
Number Of Ingredients 11
Steps:
- Mix all cake ingredients till well blended.
- Bake in 2 greased round cake pans in 350°F oven for 30 minutes.
- Cool, while cake cools completely mix filling and spread between cooled cake rounds and frost with Grandmas Fudge Frosting (recipe #123920).
- Must refrigerate if serve with pudding filling.
- Prep time does not include cooling time.
Nutrition Facts : Calories 3987.2, Fat 159.2, SaturatedFat 73.8, Cholesterol 112.3, Sodium 6242.7, Carbohydrate 616.3, Fiber 24.1, Sugar 326.5, Protein 53.2
HUNDRED DOLLAR CAKE WITH BUTTERCREAM ICING
A very moist chocolate cake due to the mayonnaise base, with a very rich frosting. The name of the cake comes from the story that somebody (I think around the turn of the last century) supposedly paid $100 to a restaurant in Chicago for the recipe--equivalent to paying several thousand dollars today. The story is widely known but I don't know whether it's fact or fiction. I myself don't like chocolate, so when I have to make a dessert and don't want to be "tempted" I like to make something chocolate. Therefore I haven't eaten it myself. However, a number of people I've served it to have asked for the recipe so I feel confident that it's quite good.
Provided by echo echo
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Sift together twice the 2 cups flour through the baking soda.
- Add the cold water through the vanilla and blend well.
- Pour into two greased and floured 8" round layer cake pans.
- Bake at 350° 25-35 minutes.
- Let cool.
- Make the icing: Cook the flour with the milk, stirring constantly until very thick and smooth.
- Allow to cool slightly.
- Blend the butter and the salt together.
- When the milk mixture has cooled, add it to the butter mixture and beat at high speed 10 minutes.
- Use to frost cake.
Nutrition Facts : Calories 454.9, Fat 24, SaturatedFat 8.6, Cholesterol 28.3, Sodium 353, Carbohydrate 58.5, Fiber 1.2, Sugar 34.7, Protein 3.8
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