The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/26623/sweet-and-sour-crepe-cake

LifestyleFOOD.com.au

A sweet and sour crepe cake where lemon, lime and orange citrus flavours meet cream and Italian meringue.

Ingredients

  • Crepe batter (double the recipe quantity for all 60 crepes)

  • 4 extra large eggs

  • 1 cup full cream milk

  • 1 cup thickened cream

  • ½ cup water

  • 2 cups plain flour

  • 6 tablespoons unsalted butter – melted

  • ½ teaspoon fine salt

  • 3 tablespoons castor sugar

  • 1 teaspoon vanilla bean paste

  • Extra ingredients for each tier

  • Americolor gel colours: yellow, lime green, orange and red

  • Tier 1:

  • 1 tablespoon finely grated lemon zest

  • 2 tablespoons ground lemon myrtle

  • Tier 2:

  • 2 tablespoons finely grated lime zest

  • Tier 3:

  • 1 tablespoon finely grated orange zest

  • ½ teaspoon orange blossom water

  • Fillings for each tier

  • Tier 1:

  • Ingredients for lemon curd

  • 2 egg yolks

  • ½ cup castor sugar

  • Finely grated zest of 2 lemons

  • Juice of 2 lemons

  • 80 grams cubed salted butter

  • Ingredients for lemon myrtle and macadamia biscuit

  • 100 grams plain flour

  • 1 cup castor sugar

  • 150 grams macadamia nut pieces

  • 100 grams cold salted butter – cold and cubed

  • ½ teaspoon ground lemon myrtle

  • Tier 2 & 3

  • Ingredients for mascarpone cream filling:

  • 750 grams mascarpone

  • 1000ml thickened cream

  • ½ icing sugar – sifted

  • 1 tablespoon vanilla bean paste

  • Tier 2 – ingredients to be added to mascarpone cream

  • Pulp of 3 finger limes – reserve 2 extra for decoration

  • 1 tablespoon finely grated lime zest

  • 1 cup desiccated coconut - toasted

  • Tier 3 – ingredients to be added to mascarpone cream

  • ½ cup frozen orange juice concentrate

  • 1 tablespoon finely grated orange zest

  • 2 punnets fresh raspberries

Method

  • For the crepe batter:

  • 1.

    Double all ingredients and blend together in either a blender jug or food processor. Divide batter into 2 parts first using different large bowls. Then remove 3 cups of batter from each bowl and place into a 3rd bowl for first tier of crepe cake. The portion for tier 1 should be lesser quantity than for tier 2 and 3.

  • 2.

    Bowl 1 = tier 1, bowl 2 = tier 2, bowl 3 = tier 3.

  • For tier 1:

  • 1.

    Lemon meringue, finely grate lemon zest and grind lemon myrtle in a pestle and mortar and add to bowl 1. Cover and set aside in fridge to rest for 1 hour.

  • For tier 2:

  • 1.

    Lime and coconut, finely grate lime zest and add to bowl 2. Cover and set aside in fridge to rest.

  • For tier 3:

  • 1.

    Orange and raspberry, finely grate orange zest and add ½ teaspoon of orange blossom water to bowl 3. Cover and set aside in fridge to rest.

  • For tier 1 biscuit:

  • 1.

    Preheat oven to 180°C, using a food processor, blend flour, castor sugar, macadamias and lemon myrtle until combined and macadamia is small but visible. Add cold butter cubes and process with short pulses for a crumbly texture. Place on lined baking tray and bake for 15 minutes or golden and crunchy. Once done, remove from oven and set aside to cool. Reserve for filling of tier 1.

  • For tier 1 lemon curd:

  • 1.

    Place yolks, sugar, zest and juice in a saucepan over low heat and whisk until sugar is dissolved. Gradually whisk in butter, ensuring each chunk of butter has melted before adding another. Whisk until it thickens well, approximately 5 minutes. Place a layer of cling on surface of the curd and place in freezer to cool.

  • For tier 2 and 3 mascarpone cream:

  • 1.

    Prepare one large quantity of mascarpone cream and divide into 2 bowls. Using a stand mixer, whisk mascarpone for a minute with sifted icing sugar, then add thickened cream and vanilla bean paste. Once it is creamy (not watery) and medium peaks form, remove and divide into 2 bowls.

  • For tier 2:

  • 1.

    Add lime zest and pulp of finger limes. Toast coconut and add to mixture. Cover with cling and refrigerate.

  • For tier 3:

  • 1.

    Add the orange concentrate and orange zest by folding in gently. Lightly mash or chop into little pieces the 1 ½ punnets of raspberries and add to mixture. Reserve remaining ½ cup for decoration. Cover with cling and refrigerate.

  • Method for making crepes:

  • 1.

    Starting with Tier 3 (size 8 inch), remove bowl of batter for tier 3 from fridge and add 1 drop of orange colouring to bowl and mix together gently to obtain a light orange colour. Using the crepe pan, brush it with a little oil and heat on high. Reduce heat to medium-high, then add ½ cup of batter and swirl to coat the base of the pan, almost to the end of pan rim (this is the largest tier so aim to get the largest size crepe). Cook for one minute or until golden, then flip with a palette knife or spatula and cook for 45 seconds on the other side.  Place crepe on baking paper lined trays so it doesn’t dry out. Once there are 7 evenly sized crepe in the light orange colour, add 2 drops more of gel colour in orange and fold through until a darker shade is obtained. Make 7 more evenly sized crepes. Then add one drop of red gel colour to batter and fold through to obtain a darker shade of batter. Make 7 more evenly sized crepes.

  • Tier 2 (size 6 inch):

  • 1.

    Remove bowl of batter for tier 2 from fridge and add 1 drop of lime green gel colour to bowl and mix together to obtain a light green colour. Using the crepe pan, brush it with a little oil and heat on high. Reduce heat to medium-high, then add slightly less than ½ cup of batter and swirl to coat the base of the pan, almost to the end of pan rim (this is the middle tier so aim to get it smaller than previous size crepe). Cook for one minute or until golden, then flip with a palette knife or spatula and cook for 45 seconds on the other side.  Place crepe on baking paper lined trays so it doesn’t dry out. Once there are 7 evenly sized crepe in the light green colour, add 2 drops more of gel colour in lime green and fold through until a darker shade is obtained. Make 7 more evenly sized crepes. Then add 3 drops of lime green gel colour to batter and fold through to obtain a darker shade of batter. Make 7 more evenly sized crepes.

  • Tier 1 (size 4 inch):

  • 1.

    Remove bowl of batter from fridge for tier 1 and do not colour batter for first 5 crepes. Using the crepe pan, brush it with a little oil and heat on high. Reduce heat to medium-high, then add ¼ cup of batter and swirl to coat the base of the pan – just a little round crepe is needed as this is the smallest tier. Cook for 40 seconds or until golden, then flip with a palette knife or spatula and cook for 45 seconds on the other side. Place crepe on baking paper lined trays so it doesn’t dry out. Once there are 5 evenly sized crepes, add 1 drop of gel colour in yellow and fold through until a light shade of lemon is obtained. Make 5 more evenly sized crepes. Then add another drop of yellow gel colour to batter and fold through to obtain a darker shade of batter. Make 5 more evenly sized crepes. Then add 2 more drops of gel colour to obtain darkest shade of yellow batter. Make 5 more evenly sized crepes.

  • To assemble:

  • 1.

    Tier 3: Using the 8-inch cake board and plate, place cake ring or acetate around the board and line the ring with cling. Starting with the darkest shade of crepe (reddish colour) start by placing first crepe on board and spread orange and raspberry filling on crepe, making sure the raspberries are not too chunky. Cover with second crepe and repeat process by layering crepe from darkest shade of crepe to lightest orange. Once the tier is stacked with 20 crepes, cover with cling and place in fridge to firm up.

  • Tier 2:

  • 1.

    Using the 6-inch cake board and plate, place cake ring or acetate around the board and line the ring with cling. Starting with the darkest shade of crepe (lime green colour) start by placing first crepe on board and lime filling on crepe. Cover with second crepe and repeat process by layering crepe from darkest shade of crepe to lightest shade of green. Once the tier is stacked with 20 crepes, cover with cling and place in fridge to firm up.

  • Tier 3:

  • 1.

    Using the 4-inch cake board and plate, place cake ring or acetate around the board and line the ring with cling. Starting with the darkest shade of crepe (yellow colour) start by placing first crepe on board and spread lemon curd filling on crepe, then sprinkle the crumbs of the lemon myrtle biscuit. Cover with second crepe and repeat process by layering crepe from darkest shade of yellow crepe to last 5 non-coloured crepes. Once the tier is stacked with 20 crepes, cover with cling and place in fridge to firm up.

  • To stack:

  • 1.

    Carefully remove all 3 tiers from fridge and using the straws as dowels, cut size according to height of each tier and poke through centre of each tier, making sure it will be directly under cake board above. Stack tiers accordingly above one another using any extra mascarpone cream under each cake board as a glue.

  • To decorate:

  • 1.

    Sprinkle tier 1 with biscuit crumbs and lemon myrtle. Using any left-over mascarpone cream, pipe on top of tier 2 a few rosettes. Place finger limes on top of tier 2 and sprinkle grated lime zest. Pipe a few cream rosettes on tier 3 and decorate with sprinkled orange zest and raspberries. Sprinkle a little glitter or silver leaf on decorative elements.

  • 2.

    Whisk 1 egg white with 3 tablespoons castor sugar and a ¼ teaspoon cream of tartar. Pipe onto baking paper lined tray and place in oven on 180°C for 15 minutes or until golden and firm. Place swirls on top tier of crepe cake.

Nutritional information

Nutritional analysis per serving (42 servings)

  • Energy 346kj
  • Fat Total 26g
  • Saturated Fat 15g
  • Protein 4g
  • Carbohydrate 24g
  • Sugar 15g
  • Sodium 192mg

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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