Crepe Layer Cake Skewers

0
Average: 0 (0 votes)
(0 votes)
Crepe Layer Cake Skewers
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
5 h. 15 min.
Preparation

Ingredients

for
6
For the crepes
4 eggs
300 grams Pastry flour
1 Tbsp cocoa powder
1 pinch salt
3 Tbsps sugar
350 milliliters milk
200 milliliters mineral water
Butterfat (for greasing the pan)
For the filling
600 grams Quark
75 grams ground Pistachio
75 grams powdered sugar
50 grams Whipped cream
7 sheets gelatin
For assembling
Wooden skewer
Shredded coconut
How healthy are the main ingredients?
PistachiosugarWhipped creameggsalt

Preparation steps

1.

For the crepes: Whisk all the ingredients for the crepes together until smooth. Cover and let stand for about 20 minutes. 

2.

Grease a pan with a bit of butter and ladle in enough crepe batter to form a circle about 20 cm (approximately 8 inches) in diameter. Cook until golden brown, remove from the pan and continue with the remaining crepe batter until you have 10 crepes. 

3.

For the filling: Soak the gelatin in cold water. Whisk together the quark, whipping cream and powdered sugar until smooth. Squeeze the excess water from the gelatin and heat in a small saucepan with about 3 tablespoons of the quark mixture until dissolved. Stir the dissolved gelatin mixture into the quark mixture and fold in the ground pistachios. 

4.

To assemble, place one crepe on a large platter, spread with an even layer of the filling, top with another crepe and repeat until all of the crepes and filling have been used. Refrigerate for 3-4 hours. 

5.

To serve, carefully cut the cake into small rectangles, insert a wooden skewer into each and dust with shredded coconut.