True Gold Crepe Cake
Fruit and nut garnished crepe finished with a rich whipped ganache
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dezaan.com.
Cooking tools:
- Crepe pan
- Immersion blender
- Food processor
- Piping bag
- Kitchen scale
- Sifter
- Fine-mesh sieve
- Perforated pan
- Baking pan
- Cake board
- Baking sheet
- Oven
- Stove
- Refrigerator
- Saucepan
- Pot
- Skillet
- Mixing bowl
- Whisk
- Spatula
- Plate
- Chef's knife
- Cutting board
- Peeler
- Airtight container
- Plastic wrap
- Parchment paper
- Measuring cup
Ingredients
- 404ml Cream (heavy)
- 0.5g Vanilla Paste
- 75g Whole Milk Powder
- 56g Cocoa Butter
- 100g Granulated Sugar
- 6g Gelatine (bloomed); Alternative: 30g Fish gelatine
- 220g Flour (plain)
- 30g deZaan True Gold Cocoa Powder
- 30g Granulated Sugar
- 5g Salt
- 185g Eggs
- 500ml Milk
- 75g Butter (melted)
- 600g Fresh Apricots (diced)
- 125g Granulated Sugar
- 1 Green Apple (pealed & diced)
- 1 Vanilla Bean
- 50ml Water
- Apricot Kernels (reserved from the diced apricots)
- 6 Apricots (halved)
- 50g Olive Oil
- 25ml Lemon Juice
- ½ Dried Vanilla Bean
- Parchment Paper (cut to size of pan)
- Toasted, Sliced Almonds
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