Ingredients
The Cake
- 10 crepes
- 500 grams (17.6 ounces) cottage cheese
- 1 egg
- Sugar to taste
- 500 grams (17.6 ounces) frozen cherries
- 50 grams (1.76 ounces) butter
Custard
- 2 eggs
- 200 milliliters (0.84 cups) milk
- 100 grams (3.5 ounces) sugar
- 1 teaspoon vanilla extract
Equipment
- Mixing Bowls
You'll need several mixing bowls of different sizes for preparing the custard, mixing the cottage cheese filling, and holding other ingredients.
- Whisk
A good whisk is essential to ensure your custard is smooth and lump-free.
- Sieve
Use a sieve to drain the thawed cherries so that your crepes don't get soggy.
- Round Baking Mold
This will help your cake hold its shape while baking; choose a non-stick one for quick and easy release. If you don't have a round mold, a regular baking pan will also work.
- Oven
An accurate oven is crucial to bake your crepe cake to perfection. Make sure to preheat it for even cooking.
Instructions
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Step 9
Servings
Hosting a brunch? This cake pairs beautifully with a hot cup of coffee or a glass of chilled mimosa. It's sure to be the star of your breakfast table.
If you're looking for a more refined presentation, serve the slices on individual dessert plates with a dusting of powdered sugar. A few fresh cherries on the side, or a light sprinkle of grated dark chocolate can add a sophisticated touch.
And don't forget, this cake can be enjoyed warm or cold. Serve it straight from the oven for that fresh-baked goodness, or let it chill in the fridge for a refreshingly creamy treat.
Variations
To make this cake vegan, use dairy-free crepes and replace cottage cheese with a vegan cheese or tofu, blending until smooth. Substitute eggs with flaxseed or chia seed gel (1 tablespoon of seeds mixed with 3 tablespoons of water per egg) in both the filling and the custard. Use a plant-based milk for the custard, such as almond or coconut milk, in place of regular milk.
Faq
- Why are my crepes sticking to the pan?
Ensure your pan is well-lubed and preheated. Thin layers of batter in a hot pan tend to release better.
- How do I prevent my custard from becoming lumpy?
Consistent whisking while slowly adding in the milk will prevent lumps. Be patient and gentle with the heat.
- Can I use fresh cherries instead of frozen?
Absolutely! Make sure to pit the fresh cherries and give them a light toss in some sugar if they are too tart.
- What’s the best way to reheat the crepe cake?
Cover it with foil to prevent drying. Reheat in a preheated oven at 300F (150C) for about 10-15 minutes.
- How can I make my crepes more flavorful?
Add a splash of vanilla extract or a pinch of cinnamon to your crepe batter for an extra burst of flavor.
- Can I prepare the crepes in advance?
Yes, you can make them and store them in the fridge for up to 2 days. Make sure to place wax paper or parchment paper between them to prevent sticking.