Sweet & Tangy Layered Grape Crepe Cake
A Symphony of Textures: The Exquisite Grape Crepe Cake
With every delicate crepe layered one upon another, your heart will flutter like a spring breeze. This cake offers a unique dessert experience where soft crepes meet the vibrant tang of fresh grapes. Discover a new way to enjoy our fruits with ‘Daily’, the integrated fruit brand from Gyeongsangbuk-do, capturing the essence of freshness. (Visit www.dailysfruit.com for more information!)
Essential Ingredients
- 3 fresh eggs
- 40g sugar (for the crepe batter)
- 90g all-purpose flour
- 270ml heavy cream
- 2 tsp lemon juice
- 320ml milk
- 13g vegetable oil
- 150g fresh grapes
- 50g sugar (for the grape syrup)
- 100g sugar (for the grape filling/compote)
Cooking Instructions
Step 1
First, let’s prepare the crepe batter. In a mixing bowl, crack 3 fresh eggs and add 40g of sugar. Whisk them together until smooth. Then, pour in 320ml of milk and stir until well combined without any lumps.
Step 2
Sift 90g of all-purpose flour into the egg and milk mixture. Add 13g of vegetable oil, which will contribute to a tender texture, and mix gently until just combined. Avoid overmixing; the goal is to incorporate the ingredients smoothly.
Step 3
To ensure a silky smooth texture, strain the batter through a fine-mesh sieve, ideally twice. This step removes any small lumps and ensures your crepes will be delicate and tear-free.
Step 4
Heat a non-stick pan over low heat. Ladle a thin layer of batter into the pan, tilting and swirling it to create a thin, even circle. Cook until small bubbles appear on the surface, then carefully flip and cook for just a few more seconds. Repeat this process to make several crepes. Set them aside to cool.
Step 5
Now, let’s make the grape compote for the filling. In a saucepan, combine 150g of fresh grapes (washed), 100g of sugar, and 2 tsp of lemon juice for a zesty kick. Cook over medium heat, stirring occasionally, until the grapes soften and their skins begin to separate from the flesh. Let it simmer until slightly thickened.
Step 6
Strain the cooked grape mixture through a sieve to collect the clear grape juice. You can reserve some of the softened grape pieces if you prefer a bit of texture in your filling, but we’ll primarily use the luscious juice.
Step 7
In a chilled bowl, whip 270ml of heavy cream with 50g of sugar until stiff peaks form. For best results, keep the bowl cold by placing it over an ice bath while whipping. Gradually incorporate the reserved grape juice into the whipped cream, folding gently to create a smooth, flavorful grape-infused cream.
Step 8
Time to assemble the cake! Place one crepe on your serving plate. Spread a thin, even layer of the grape cream over it. Top with another crepe, and repeat this process until you have 3 layers of crepes. Once you have 3 crepes stacked, lightly brush with a bit of the clear grape syrup you prepared.
Step 9
Continue the layering process by repeating step 7 four more times. This will result in a beautifully stacked cake with 5 crepe layers and 4 layers of cream and syrup alternating between them.
Step 10
Finally, frost the top and sides of the cake with any remaining grape cream, smoothing it for a neat finish. Decorate with fresh grapes to your liking. Your stunning and delicious Grape Crepe Cake is now complete! Perfect for special occasions or simply to bring a touch of elegance to your day.
