So it was my roommate C’s birthday this past week and we celebrated in true so-you-think-you-can-pancake fashion, with a crepe cake. There are a couple of recipes floating around but this one seemed the most legit so I went with it. It’s actually pretty simple to put together, just make a whole bunch of crepes, a big batch of pastry cream and start layering it up.
On a crepe note: While I’ve previously blogged about crepes (here), I think the crepes in this cake are slightly better – they definitely come out thinner and are a bit easier to whip up.
The original recipe calls for 20 cakes, but since C turned 24, I went with a 24-layer-crepe cake – it still used the same amount of ingredients as the original.
I thought there was actually a little too much cream for my taste but everyone else thought the cake was just right…so perhaps in this one circumstance my tastebuds were a little off…maybe…
The recipe is pretty easy to follow and besides the Kirsch (cherry liqueur), all the ingredients are pretty basic. I substituted some framboise (raspberry liqueur) and I’m pretty sure you can substitute almost any berry liqueur – the very helpful girl at the liquor store suggested that amaretto would also work…I’ll let you all try it out and let me know.
4.25 out of 5 stackies: