Rainbow Crepe Cake With White Chocolate Ganache
Posted on September 13, 2016 by Anna
Serves 12 Prep time: 30 minutes, plus chilling and cooling Cook time: 11/4 hours
For the whipped chocolate ganache
750ml double cream
450g white chocolate, finely chopped
For the crepes
1.4 litres whole milk
175g unsalted butter, plus extra for greasing
12 large eggs
400g plain flour
120g caster sugar
1/2 teaspoon salt
zest of 2 oranges
food colouring pastes (purple, blue, green, yellow, orange and red)
1 tablespoon icing sugar, to dust
1. First make the whipped chocolate ganache. Pour the cream into a medium saucepan over a low heat and bring to just below boiling point. Remove from the heat, add the chopped chocolate and leave to melt for 1 minute, then stir gently until smooth and combined. Pour into a bowl and leave to cool, then cover and chill in the fridge for at least 2 hours until firm. Once chilled, beat with an electric hand whisk until soft peaks form.
2. Once the ganache is chilling, you can make the crepes. Heat the milk in a medium, heavy-based saucepan until small bubbles appear at the edges. Meanwhile, melt the butter in a separate pan. Set both aside and leave to cool slightly.
3. Using an electric stand mixer with a whisk attachment, whisk the eggs, flour, caster sugar, salt and orange zest together until combined. Reduce to a low speed and then gradually add the butter and milk until incorporated.
4. Divide the batter between six bowls and stir a little food colouring paste into each portion.
5. Heat two large (22cm diameter) frying pans over a lowmedium heat and grease each one with a little butter. Pour a few tablespoons of the first coloured batter into each pan and swirl each to coat the pan evenly. Cook for 1–2 minutes until the edges begin to brown, then flip the crepes and cook for an additional 1–11/2 minutes. Remove the cooked crepes to a large plate and place a sheet of greaseproof paper in-between each one. Repeat (greasing the pans between each use) until all the coloured batters are used up, stacking the crepes as you go. Set the cooked crepes aside and leave to cool completely.
6. To assemble, stack the coloured crepes on top of each other, spreading a thin layer of the whipped chocolate ganache between each one, working your way through the colours of the rainbow as you stack. Once assembled, chill the crepe cake in the fridge for 2 hours, then dust with icing sugar just before serving. Cut into wedges to serve.