Layered Crepe Gateau with Nuts
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 13 h. 15 min.
Ready in
Ingredients
for
1
- For the pancakes
- 6 egg yolks
- ⅞ cup Sour cream
- ⅜ cup milk
- ½ cup sugar
- 1.333 cups flour
- 1 egg white (beaten)
- butter (for frying)
- For the filling
- ⅜ cup lemon juice
- 1.333 cups sugar
- ⅔ cup candied Orange peel
- 2 cups ground almonds
- ¾ cup ground Hazelnuts
- ½ Vanilla bean (seeds scrapped out)
- ⅛ cup Rum
- Plus
- 5 Tbsps Apricot Jam
- 1 Tbsp Rum
- ½ cup roasted slivered almonds
- ⅔ cup cream
- 1 powdered sugar
Preparation steps
1.
To make the pancakes, mix together the egg yolks, sour cream and the milk in a bowl. Gradually add the sugar and then sieve in the flour and stir into a thick dough. Sieve to remove any lumps. Fold in the beaten egg white.
2.
Heat some butter in a pan, add 1-2 tbsp of dough and fry on each side for 2 minutes until golden brown. Remove from the pan and continue like this until you have about 20-24 pancakes.
3.
To make the filling heat the lemon juice and sugar in a pot, stirring continuously. When the sugar has dissolved, remove the pot from the heat. Stir in the candied orange peel, almonds, hazelnuts, vanilla seeds and the rum.
4.
Place the cake ring on a cake stand and place 6 pancakes inside it so they are slightly overlapping each other. Spread with 1/3 of the filling. Place another 5-6 pancakes on top and spread with the second third of the filling. Place another 6 pancakes on top and spread with the remaining filling. Cover with the final pancakes, cover and chill overnight in the fridge.
5.
The next day remove the cake ring and heat together the jam and the rum. Sieve and bush on the top and the sides of the cake and stick the almonds around the side.
6.
Mix together the cream and the icing sugar and fill into a piping bag with a flat star nozzle. Pipe a ring of cream around the edge of the cake and sprinkle with almonds.
