A wonderfully fruity and floral crepe cake with refreshing watermelon slices, raspberry puree and sweet osmanthus cream.
For the crepes:
Add the plain flour, caster sugar, salt, and eggs into a stand mixer.
On a slow, pour in milk, a bit at a time.
Melt the butter, and add into the mixture.
Mix on slow, until the mixture is smooth and silky.
Repeat 2 times for another 2 batches.
Make 200g watermelon smoothie in the food processor.
Make 200g raspberry smoothie in the food processor.
Mix one batch of mixture with watermelon smoothie, and one batch with raspberry smoothie.
Pour the mixture through a large sieve in a jug.
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.
Repeat above a minimum 20 times for 8 inch, 20 times for 7 inch, and 20 times for 6 inch.
Place the crepes on a plate, cover with a clean table cloth and let them cool to room temperature.
For the cream:
Mix 80g caster sugar, 600ml thickened cream, and 1 teaspoon vanilla extract.
For the top tier, add 80ml-100ml osmanthus honey and dried osmanthus flower to taste.
For the middle layer, add 40ml-60ml rosewater to taste, prepare sliced watermelon for filling.
For the bottom layer, add ground raspberry.
Mix until just before soft peak.
Lay the cream and crepe one on one on a cake board.
Add sliced watermelon to middle tier.
Sprinkle dried osmanthus to top tier.
Insert straws into the bottom and middle tier for internal support.
Stack the tiers together.
Decorate with flowers.
Nutritional analysis per serving (50 servings)
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.
*This recipe has not been edited or tested by the Bake Off Food Department.
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