Sumac Spiced Strawberry Crepe Cake

9691

10Serves

AdvancedDifficulty

45 MINSPreparation

20 MINSCooking

A show stopper, this dessert will make your guests drool with anticipation. Make it easier by preparing the crepes, custard and toffee pistachios (keep in an airtight container) the day before and just leave the strawberries and assembly to the day.

Ingredients

250g plain flour
15g caster sugar
60g full cream milk powder, dissolved in 600ml hot water
4 eggs, lightly beaten
50g butter, melted plus extra for brushing50g full cream milk powder, extra, dissolved in
450ml hot water
1g vanilla bean paste
3 egg yolks
70g caster sugar, extra
70g plain flour, sifted, extra
250g cream cheese, softened
500g strawberries, hulled and thinly sliced
5g sumac
20g caster sugar, extra
100g caster sugar, extra
100g pistachio nuts, toasted
strawberries, extra, to garnish

Method

  1. Blend flour, sugar, milk, eggs and butter in a food processor until combined. Pour into a jug and rest for 30 minutes.
  2. Heat a 20cm diameter crêpe pan over medium heat. Brush with extra butter to coat. Pour 2-3 tablespoons of crêpe batter into the pan and swirl round to cover the base of the pan. Cook for 1-2 minutes or until lightly browned, turn over and cook until base is golden. Repeat with remaining batter.
  1. Warm milk and the vanilla seeds in a saucepan. Whisk yolks and sugar in a bowl until thick. Whisk in flour, then milk mixture. Return to pan and cook, whisking, over low heat for 5 minutes or until mixture thickens. Cover surface with plastic wrap and refrigerate until cold. Once cold, beat in cream cheese with an electric mixer, a cube at a time, until smooth. Set aside.

  1. Combine strawberries, sumac and sugar and marinate for 10 minutes.

  1. Place the nuts on a baking paper lined tray. Spread the sugar over the base of a large heavy based frying pan and cook over medium heat, swirling and tilting the pan as required, until the sugar has melted and turned a golden caramel colour. Pour over pistachio nuts and stand until toffee has cooled and hardened.

  1. Spread each crêpe (except for one, reserve for top) evenly with cream cheese custard. Spread half of the custard-spread crêpes with a layer of strawberries. Alternate layers of custard crêpe and strawberry custard crêpe onto a serving plate, finishing with the reserved top crêpe. Decorate cake with Toffeed Pistachios and extra strawberries. Serve at room temperature.

Handy Tips

Cooked crêpes will keep for up to 2 days wrapped tightly in cling film.

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