Nectarine-ginger mille crêpe cake
Time: 90 min. preparation time, 0 min. baking time
Nutrition: Calories ca 450 / Protein 10g / Carbohydr. 48g / Fat 25g
Ingredients (12 servings)
|310 g||all-purpose flour|
|42.5 g||butter (melted)|
|1 tbsp||lemon zest|
|1||vanilla bean (split)|
|1.2 l||whole milk (divided)|
|480 ml||heavy cream|
|1 knob||fresh ginger (frozen)|
|butter for greasing|
|powdered sugar for dusting|
mandolin, offset spatula, sieve, medium saucepan, plastic wrap, fine grater, 5 mixing bowls, whisk, hand mixer with beaters, rubber spatula, nonstick pan (23-cm/9-inch)
Peach iced tea
Brew a strong green or black tea with peach flavor, then allow to cool slightly and serve over ice; can also be enjoyed hot.
Stir together flour, sugar, and salt.
mixing bowl, whisk
310 g all-purpose flour / 50 g sugar / 1 tsp salt
In a large bowl, whisk together flour mixture with milk, eggs, melted butter, and lemon zest until smooth. For best results, cover bowl with plastic wrap and set aside to rest for at least an hour or refrigerated overnight.
plastic wrap, large mixing bowl
725 ml whole milk / 4 eggs / 42.5 g butter (melted) / 1 tbsp lemon zest
Meanwhile, prepare pastry cream filling. Add vanilla bean to saucepan with milk. Heat milk over medium-low heat, just until it simmers. Turn off heat and let vanilla steep for at least 30 minutes. In a separate bowl, whisk together sugar, egg yolks, cornstarch, and salt until smooth. When milk is done steeping, scrape vanilla bean seeds into pan and discard pod. Reheat milk gently until warm, then whisk it slowly into egg mixture until combined. Transfer mixture back to saucepan and cook over medium heat, whisking constantly, until mixture starts to bubble and thicken. Continue to whisk vigorously for another minute, then remove from heat and transfer to a clean bowl. If the cream is lumpy, pass it through a sieve. Cover cream with plastic wrap, pressing plastic onto the surface of the pastry cream to prevent a film from forming, and refrigerate until cooled completely. Meanwhile, whip heavy cream to medium-stiff peaks. Fold it into cooled pastry cream and set aside.
medium saucepan, 3 large mixing bowls, whisk, hand mixer with beaters
1 vanilla bean (split) / 475 ml whole milk / 135 g sugar / 4 egg yolks / 30 g cornstarch / 0.25 tsp salt / 480 ml heavy cream
To make crêpes, place nonstick pan lightly greased with butter over medium heat. Pour about 1/4 cup of batter into the pan and swirl to coat as evenly as possible. Cook just until bottom starts to brown, about 2 minutes. Flip and cook other side briefly, another 30 seconds or so. Transfer crêpe to a plate. You should end up with about 20 crêpes.
offset spatula, nonstick pan (23-cm/9-inch)
butter for greasing
To assemble cake, slice nectarines thinly with a mandolin. Place one crêpe on a serving plate, then spread about 1/4 cup of pastry cream filling on top, and top with another crêpe. Continue this way until all crêpes are used, saving your best looking one for last. Every fourth crêpe or so, top pastry cream with a layer of nectarine slices and grated ginger to taste.
mandolin, fine grater, rubber spatula
4 nectarines / 1 knob fresh ginger (frozen)
Chill cake for at least 4 hours or overnight. Before serving, garnish with more nectarine slices and a dusting of powdered sugar.
powdered sugar for dusting