Crepe Layer Cake Skewers
Ingredients
- 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
Preparation steps
For the crepes: Whisk all the ingredients for the crepes together until smooth. Cover and let stand for about 20 minutes.
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.
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.
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.
To serve, carefully cut the cake into small rectangles, insert a wooden skewer into each and dust with shredded coconut.
