Crepe cake with patisserie cream, jam and seasonal fruits
A crepe cake with patisserie cream, jam and seasonal fruits. The ultimate dessert of summer, super tasty and refreshing.
- 2 Easy Bake crepes mixtures
- 900 gr water
- butter, for frying
For the patisserie cream
- 4 cups milk
- ⅔ cup cornflour
- ⅓ cup all purpose flour
- ¾ cup granulated sugar
- 2 egg yolks
- 1 tsp vanilla extract
- jam of your choice
- fresh produce fruits
Add all the ingredients for the patisserie, except the yolks and vanilla, in a medium saucepan over medium heat.
Stir the mixture with a hand whisk until the cream thickens.
Once the cream is ready, remove from the heat and add the vanilla extract and the yolks whisking constanlty.
Cover with a cling film and set aside until it comes to room temperature.
For the crepes
Make the mixture according to the instructions on the package.
Butter a non-stick pan, put it on a medium heat and once it burns well, add a tablespoon of the mixture.
Repeat with the rest of the mixture. Set aside.
For the crepe cake
Place a crepe on a large serving plate and spread a tablespoon of the patisserie cream and a teaspoon of jam on top. Place a crepe on top and repeat the process.
Τοποθετούμε την τούρτα στο ψυγείο για τουλάχιστον μισή ώρα.
Garnish the cake with seasonal fruits and powdered sugar.