Vanilla Strawberry Crêpe Cake Recipe by melodie Jelu
Cooking Instructions 0 min 1 Soak the gelatin sheet in cold water. Prepare the vanilla pastry cream. Off the heat, add the squeezed gelatin to the cream, then cover the surface with plastic wrap and let it cool completely. 2 Make the crêpes. Set aside 7 crêpes to use cold. Enjoy any extras as a snack! 3 Make the strawberry jam: In a saucepan, gently heat chopped strawberries over low heat until you get a thick syrup. Let it cool. 4 Cut the crêpes to your desired size. I used a 5 1/2-inch (14 cm) ring as a guide, which will also serve as the mold. 5 Beat the pastry cream for one minute. Whip the heavy cream until stiff peaks form (do not add sugar). Gently fold the whipped cream into the pastry cream. 6 Place the ring mold on a serving plate and line it with an acetate cake collar if you have one. Spread a thin layer of cream on the plate, then add a crêpe, a little strawberry jam, another crêpe, then a thin layer of cream, and so on. I did 1 layer of jam, 2 layers of cream, 1 layer of jam, and 2 layers of cream. 7 After placing the last crêpe, spread another layer of cream on top and decorate with sliced strawberries. Put the remaining cream in a piping bag and refrigerate for 30 minutes, then decorate as you like. 8 Refrigerate the cake for 3 hours. Remove the ring and the cake collar. Serve and enjoy! For Easter, I added a little fondant decoration. 1 Soak the gelatin sheet in cold water. Prepare the vanilla pastry cream. Off the heat, add the squeezed gelatin to the cream, then cover the surface with plastic wrap and let it cool completely. 1 Soak the gelatin sheet in cold water. Prepare the vanilla pastry cream. Off the heat, add the squeezed gelatin to the cream, then cover the surface with plastic wrap and let it cool completely. 2 Make the crêpes. Set aside 7 crêpes to use cold. Enjoy any extras as a snack! 2 Make the crêpes. Set aside 7 crêpes to use cold. Enjoy any extras as a snack! 3 Make the strawberry jam: In a saucepan, gently heat chopped strawberries over low heat until you get a thick syrup. Let it cool. 3 Make the strawberry jam: In a saucepan, gently heat chopped strawberries over low heat until you get a thick syrup. Let it cool. 4 Cut the crêpes to your desired size. I used a 5 1/2-inch (14 cm) ring as a guide, which will also serve as the mold. 4 Cut the crêpes to your desired size. I used a 5 1/2-inch (14 cm) ring as a guide, which will also serve as the mold. 5 Beat the pastry cream for one minute. Whip the heavy cream until stiff peaks form (do not add sugar). Gently fold the whipped cream into the pastry cream. 5 Beat the pastry cream for one minute. Whip the heavy cream until stiff peaks form (do not add sugar). Gently fold the whipped cream into the pastry cream. 6 Place the ring mold on a serving plate and line it with an acetate cake collar if you have one. Spread a thin layer of cream on the plate, then add a crêpe, a little strawberry jam, another crêpe, then a thin layer of cream, and so on. I did 1 layer of jam, 2 layers of cream, 1 layer of jam, and 2 layers of cream. 6 Place the ring mold on a serving plate and line it with an acetate cake collar if you have one. Spread a thin layer of cream on the plate, then add a crêpe, a little strawberry jam, another crêpe, then a thin layer of cream, and so on. I did 1 layer of jam, 2 layers of cream, 1 layer of jam, and 2 layers of cream. 7 After placing the last crêpe, spread another layer of cream on top and decorate with sliced strawberries. Put the remaining cream in a piping bag and refrigerate for 30 minutes, then decorate as you like. 7 After placing the last crêpe, spread another layer of cream on top and decorate with sliced strawberries. Put the remaining cream in a piping bag and refrigerate for 30 minutes, then decorate as you like. 8 Refrigerate the cake for 3 hours. Remove the ring and the cake collar. Serve and enjoy! For Easter, I added a little fondant decoration. 8 Refrigerate the cake for 3 hours. Remove the ring and the cake collar. Serve and enjoy! For Easter, I added a little fondant decoration. 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