The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/26621/floral-ombre-crepe-cake

LifestyleFOOD.com.au

A wonderfully fruity and floral crepe cake with refreshing watermelon slices, raspberry puree and sweet osmanthus cream.

Ingredients

  • Bottom tier

  • 480g plain flour

  • 180g caster sugar

  • 2 pinch salt

  • 8 eggs

  • 1300g milk

  • 100g unsalted butter

  • Middle tier

  • 480g plain flour

  • 180g caster sugar

  • 2 pinch salt

  • 8 eggs

  • 1300g milk

  • 100g unsalted butter

  • Top tier

  • 360g plain flour

  • 135g caster sugar

  • 1.5 pinch salt

  • 6 eggs

  • 975g milk

  • 75g unsalted butter

  • 300g flavourless vegetable oil

  • Cream

  • 3 x 120g caster sugar

  • 3 x 800ml thickened cream

  • 3 x 1 tsp vanilla extract

  • Filling

  • 300g raspberry

  • 300g watermelon

  • 100ml rosewater

  • 150ml osmanthus honey

  • 50g dried osmanthus flower

  • 4 tsp organic vanilla bean paste

Method

  • For the crepes:

  • 1.

    Add the plain flour, caster sugar, salt, and eggs into a stand mixer.

  • 2.

    On a slow, pour in milk, a bit at a time.

  • 3.

    Melt the butter, and add into the mixture.

  • 4.

    Mix on slow, until the mixture is smooth and silky.

  • 5.

    Repeat 2 times for another 2 batches.

  • 6.

    Make 200g watermelon smoothie in the food processor.

  • 7.

    Make 200g raspberry smoothie in the food processor.

  • 8.

    Mix one batch of mixture with watermelon smoothie, and one batch with raspberry smoothie.

  • 9.

    Pour the mixture through a large sieve in a jug.

  • 10.

    Heat the non-stick crepe pan with low heat, brush the pan with oil, pour in the batter with a spoon, heat for 10-20 seconds on one side, flip the crepe with hand and heat for another 8-10 seconds.

  • 11.

    Repeat above a minimum 20 times for 8 inch, 20 times for 7 inch, and 20 times for 6 inch.

  • 12.

    Place the crepes on a plate, cover with a clean table cloth and let them cool to room temperature.

  • For the cream:

  • 1.

    Mix 80g caster sugar, 600ml thickened cream, and 1 teaspoon vanilla extract.

  • 2.

    For the top tier, add 80ml-100ml osmanthus honey and dried osmanthus flower to taste.

  • 3.

    For the middle layer, add 40ml-60ml rosewater to taste, prepare sliced watermelon for filling.

  • 4.

    For the bottom layer, add ground raspberry.

  • 5.

    Mix until just before soft peak.

  • To assemble:

  • 1.

    Lay the cream and crepe one on one on a cake board.

  • 2.

    Add sliced watermelon to middle tier.

  • 3.

    Sprinkle dried osmanthus to top tier.

  • 4.

    Insert straws into the bottom and middle tier for internal support.

  • 5.

    Stack the tiers together.

  • 6.

    Decorate with flowers.

Nutritional information

Nutritional analysis per serving (50 servings)

  • Energy 373kj
  • Fat Total 20g
  • Saturated Fat 8g
  • Protein 7g
  • Carbohydrate 39g
  • Sugar 18g
  • Sodium 114mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

*This recipe has not been edited or tested by the Bake Off Food Department. 

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