Almond Cream Crepe Cake Recipes

BEST EVER ALMOND CREAM CAKE

Steps:

• Preheat your oven to 325 degrees Fahrenheit and grease and flour two 9-inch round cake pans (with high sides) or three 8-inch round cake pans (with high sides), lining the bottoms with parchment paper rounds for easy release.
• In the bowl of your stand mixer (or in a large bowl using a hand mixer) whip the butter on medium high speed until very smooth. Add the sugar and mix on high speed until fluffy and creamy. The sugar will start to dissolve into the butter a little bit during this creaming process, so you should be able to feel the grains of sugar getting smaller.
• Add the eggs and egg yolks one at a time, mixing well after each addition. Scrape down the sides of the bowl regularly at this stage to make sure everything is mixed well.
• Mix in the oil and almond extract on low speed.
• Measure the buttermilk into a liquid measuring cup and and set aside.
• Measure and sift the flour, baking powder, baking soda and salt into a separate bowl and combine with a wire whisk.
• Add the dry ingredients and the buttermilk alternatively while the mixer is running on low speed. Add 1/3 of the dry ingredients, half the buttermilk, another 1/3 of the dry ingredients, the other half of the milk, and the remaining dry ingredients.
• Turn the speed of the mixer to medium-low and mix until the batter is smooth (about one minute).
• Pour the batter into the prepared cake pans and bake at 325 degrees Fahrenheit for about 29-34 minutes, or until a toothpick inserted into the middle of one of the cakes comes out clean.
• Cool the cakes in the pans for about 5-7 minutes and then turn them out onto cooling racks to cool completely.
• Once the cakes are cool, store them wrapped in plastic wrap in the fridge until ready to frost. They should be refrigerated for at least 1 hour before frosting.
• While the cakes cool, heat the milk in a small saucepan on the stove over medium-low heat. Add the flour slowly, whisking constantly to combine.
• Continue to cook this mixture, whisking constantly, until the mixture thickens and no lumps remain.
• Spread out the thickened milk and flour mixture onto a dinner plate to cool completely.
• When the mixture is cool, press it through a sieve or strainer to remove any tiny lumps that may remain.
• Add it to a large bowl with a hand mixer, or to the bowl of your stand mixer, and mix on medium-high speed until smooth.
• Add the butter and mix on medium-high speed until the mixture is very smooth.
• Add the powdered sugar about 1/2 cup at a time, along with the salt and the almond extract.
• Continue to mix on medium-high until the frosting is extra smooth and creamy.
• Level the top of the cakes with a serrated bread knife or a cake leveler (if you have one). Place one of the cakes on a plate or cake stand and place a dollop of frosting on top.
• Spread out the frosting to the edges of the cake, place the next layer on top and then frost the top and sides of the cake until everything is smooth.
• Use Life Love and Sugar's tutorial on how to get straight edges when frosting layer cakes with buttercream (find the tutorial HERE), or simply frost it in a rustic pattern as you wish.
• Arrange the fruit pieces, cookies, and almonds on top as you wish.
• Refrigerate until ready to serve.

STRAWBERRY LEMON CREPE CAKE

Steps:

• For the lemon curd: Whisk together the lemon zest, lemon juice, granulated sugar, salt and eggs in a medium heatproof bowl. Place the mixture over a pot of gently simmering water. Whisk frequently, until the curd coats the back of a spoon, about 10 minutes. Whisk in the butter a pat at a time. Remove from heat, stir in the almond extract and white chocolate until melted. Cover the surface of the curd with plastic and transfer to the fridge to cool completely.
• Meanwhile, for the crepes: Combine the buttermilk, water, eggs, lemon zest, 2 teaspoons of vanilla, almond extract, melted butter, granulated sugar and salt in a blender and blitz to combine. Add the flour and blitz again until smooth. Set the crepe batter in the fridge for at least 30 minutes or up to 24 hours to rest.
• Once the batter has rested, heat a 9-inch nonstick skillet over medium heat. Pour about 1/3 cup of batter into the pan and quickly swirl the batter around so that it coats the bottom of the pan. Allow the crepe to cook for about 30 seconds to 1 minute on the first side, flip and cook for another 15 to 30 seconds, or until lightly golden. Transfer the crepe to a baking pan and continue with the remaining batter, adding a small amount of butter to the pan between crepes if they're sticking. Allow the crepes to cool to room temperature.
• Meanwhile, beat the cream cheese and powdered sugar in a large bowl with a hand mixer. Add in remaining 1 teaspoon of vanilla extract and gradually beat in the cream. Whip on high until stiff.
• To assemble, lay one of the crepes onto a serving plate and add a heaping 1/4 cup of cream mixture onto the crepe and spread evenly. Top with another crepe and spread with 2 to 3 tablespoons of lemon curd. Continue layering, alternating fillings, until all of the crepes are used. Wrap the cake with plastic wrap and transfer the cake, as well as any remaining cream and curd, to the fridge for at least 1 hour or up to two days to set up.
• When ready to serve, peel away the plastic and dollop, spread or pipe the remaining cream and/or curd overtop and decorate with halved strawberries and toasted almonds.

APPLE CREPE CAKE: GATEAUX MONT SAINT MICHEL

Steps:

• Mix all dry ingredients in a bowl. Add the water and milk. Beat with a whip until smooth. Add the egg, egg yolk, Calvados, and butter. Let rest 1 hour.
• Meanwhile, for the apple filling, for the Apple Filling: preheat oven to 450 degrees F.
• Toss the ingredients together in a bowl, and place in a baking dish. Bake for 30 minutes. Toss several times during cooking so the bottom does not burn. Let cool 1 hour.
• For the Burnt Almond Cream: preheat oven to 375 degrees F.
• Place the almonds on a sheet pan and cook until browned. Remove from pan immediately and place on paper towels. Let cool. Mix all ingredients in a small bowl and set aside.
• Heat a 6-inch non-stick pan. Spray with pan release and a small amount of crepe batter. Roll the pan until the bottom has a thin coat. Cook until bottom side is golden brown and flip. Cook for another few seconds and remove from pan onto paper towels.
• To assemble the gateaux, brush the bottom of a glass pie plate with a thin film of butter. Lay in one crepe best side up. Add a thin layer of almond cream. Lay the apples out on the cream. Top with another crepe. Press down to make level and repeat this until the gateaux is to the top or you have used all the ingredients. Make sure not to make the layers too thick, as the gateaux will slide when cut and served. Finish with a layer of apples and almond cream.
• Preheat oven to 375 degrees F.
• Bake for 30 minutes until bubbling and nicely browned on top. Cut into wedges and serve.