This cake is light and fresh.
I really like how this cake turns out. It gives a rustic yet classic look to it. It was actually just because i tried to hide the not-so-good strawberries by cutting and putting them upside down (or inside up?).
Mille crêpe literally translated into thousand crepe. And no, it only consist of 20 something layers of crêpe. But well.. You got the point. It’s a cake with a lot of layers.
Mille crêpe is also the easiest cake i’ve made. Maybe because it is less fickle than a cake with sponge layers. I don’t know why but i still experienced some failing cakes (like it’s not rising, not fluffy or moist enough,etc) even though i’ve used the exact same ingredients and method.
Baking is fickle!
But thankfully this cake is not. At least not that i’ve ever encountered any difference in the final product.
Maybe because technically making this cake does not involve baking.
So mille crêpe is a great cake that is easy and effortless, just in case you want to impress some of your friends or family.
I’ve posted another mille crêpe recipe before for my friend’s birthday. And i’ve put the step by step picture there in case you want to see it.
Anywho, i made the strawberry jam myself but unfortunately I’m not going to put the recipe on this post because I don’t really know the measurements (i did it by eye). The recipe are just basically boiling some frozen strawberries in water and sugar then squeeze some lemon juice, wait until it thickens and reduced, then you got yourself a strawberry jam!
But feel free to use the store bought of your favorite strawberry jam, or find the recipe online for a precise measurements.
I didn’t take a picture of how the layers look when it has been sliced and put nicely on a plate because… Ermm… I drop a slice and end up messing the cream. So I figured as long as I could show you how it looks inside, it’s good enough.
Strawberry and Rhum Mille Crêpe Cake Recipe
Made 25cm cake in diameter with 26 layers of crêpe
• 220 g flour (preferably cake flour)
• 4 g salt
• 50 g sugar
• 3 eggs
• 2 egg yolks
• 35 g unsalted butter
• 20 ml rhum
• 600 ml full fat milk
Fillings and decorations:
(Use according to preference)
• 250 ml fresh cream
• 20 g sugar
• 60g Strawberry jam
• 10 pcs fresh strawberries
• 1 tbsp coco powder (optional)
• 1 tbsp mirror glaze (optional)
How to make:
1) Brown the butter by melting the butter until it darkens in color, let cool slightly.
2) Whisk the flour, salt and sugar in a bowl and make a well in the middle.
3) Add in the eggs and the egg yolks into the well then slowly whisk them with a balloon whisk, whisking only in the middle (to incorporate the flour slowly), slowly add the milk by 5-7 additions while keep mixing only by the middle. Keep whisking until the batter is smooth.
(This is to decrease the amount of lumps of flour)
4) Add the brown butter into the egg mixture, whisk.
5) Strain the mixture then refrigerate for 20-25 minutes.
6) Cook the crêpe batter by spreading the batter thinly on a non-stick pan, it should made at least 20 crêpes, let cool.
7) Meanwhile whisk the fresh cream and sugar, refrigerate.
Assembling the cake:
8) Take a bit of the whipped cream on the cake plate you choose to serve your cake on, then put the first layer of crêpe, cover the crêpe with whipped cream, crêpe, whipped cream, then strawberry jam, and on to the crêpe again, repeat until all the crêpes ran out.
I put the strawberry jam on every third layer of the cake
*Make sure that when you cover them with the fillings it stays flat and not domed (where the middle part is higher than the sides), if do, put more cream on the sides to level it.
* Don’t put the strawberry jam too close to the edges to prevent it leaking on the sides.
9) Cover the sides thinly with the whipped cream.
10) Put the rest of the whipped cream on a pipping bag then pipe blobs on top of the cake, lay some strawberries and decorate it how you want.
11) Lastly sprinkle some coco powder on the edges of the cake and pipe some mirror glaze on the strawberries to make it look fresher and glossy.