This impressive dessert is perfect for any celebration
We were after a stately, impressive cake comprising intricate layers of delicate crepes and vanilla-scented cream. For the crepes, we went with a batter relatively low in flour, which ensured that it was loose enough to fully cover the bottom of a skillet. We added plenty of sugar for flavorful browning (and to keep these crepes firmly in sweet territory).
For the filling, a diplomat cream (a rich vanilla pastry cream lightened with whipped cream) had the perfect consistency: It was enticingly creamy; thick enough to glue the layers together in a sturdy, sliceable formation (thanks to the powers of cornstarch and gelatin); and light enough to not be cloying after a single bite.
We stacked the cake an impressive 20 crepes high and let it sit in the fridge to solidify. An artful arrangement of berries on top is an easy finish to this showstopper dessert.
Crepe Cake with Mixed Berries
Serves 6 to 8
For the filling:
1 teaspoon unflavored gelatin
1 tablespoon water
5 large egg yolks
1/2 cup (3 1/2 ounces) sugar, divided
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