Can you make pancakes and pudding? If so, then you’re all set to make this elegant cake. Strawberry cream chocolate crepe cake is chocolate crepes layered with a thickened strawberry pudding and topped with some whipped cream and strawberries. This cake freezes well too!
Last week I baked a cake for a Pakistani family celebrating their anniversary. They own a restaurant so they’ve been very interested in my desserts.
Asian cakes are nothing like European, Australian and American ones. The texture is just off and then there’s some strange fillings – like beans. Shudder.
I guess Pakistanis must have adopted British style baking because the family immediately commented on how my Coconut Marble Bundt Cake was like the cakes they had at home.
I offered to teach them how to bake but discovered their “oven” was a microwave. Right now they can’t afford a real oven so I made this cake to show them that you can make an elegant dessert without an oven.
And this strawberry cream crepe cake freezes well so they can slice it and freeze slices until they get orders. It tastes great frozen too.
The chocolate crepes are not really good enough to stand on their own. I like my crepes crisp and these came out a little rubbery. It works in a cake but not as a breakfast dish.
The strawberry pastry cream uses the same technique I’ve used for years to make cream puff filling. It’s pretty fool proof if you take your time to let the custard thicken (don’t cook on high or let boil). If you boil the custard, you’ll get a grainy texture.
The great thing about crepe cakes is you only need 1 nice crepe for the top. You can use all the misshapen ones on the bottom and middle of the cake. No one every knows. So don’t worry if your first crepes are lopsided.
I made this cake small so I could easily make crepes that fit the pan. If your more confident in your crepe-making skills, you can make this in a 9″ pan. You will need to make another half recipe of the strawberry cream filling.
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