Almond Cream Crepe Cake.

BEHOLD the crepe cake.

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The crepe cake!!

A freaking cake made of crepes.

I’m so into it that I’m almost over it. I don’t know if I’ve ever loved a recipe so much, ever.

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This is probably the exact thing that you should serve on Mother’s Day. It’s light. It’s lovely. It’s fluffy. It’s not too sweet. It’s layers of happiness and smooth, sweet almond curd with cream.

Kind of a giant pile of pancakes, but better.

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The crepes are perfection. Cooked in butter until slightly golden. Cooled and then stacked, but not without layers of almond cream stuffed inside. A super thin smear of the pastry cream gets spread on each crepe before piling them high, topping them with toasted, sliced almonds and a powdered sugar shower.

How can I eat this every single day? Because I don’t know how I can go on if I don’t.

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If you’re into it, you could drizzle some chocolate ganache on top. You know, if you’re one of THOSE people that needs chocolate in their life constantly (oh hi, me) or just want to up the richness of the cake.

But!

If not, if you have someone (or are someone) who loves lightly sweet desserts, maybe a citrus fan or the person that loves to eat fruit for dessert, this has their (your) name alllllll over it.

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Just how many layers are in this cake? You don’t even want to know. Really, you don’t. I might pay you to not tell you.

Ugh. I will tell you anyway though.

23. Twenty three layers. !!!!!!!!!!!!!

I really thought that 23 layers would be huge – stacked wildly high and tall – but no. This is what 23 layers looks like in all of it’s delicious glory.

The good news is that you don’t NEED 23 layers – technically you can have as many layers as you’d like, more or less.

The bad news is that it’s kind of easy to layer crepe after crepe, unless you do this terrible, awful, wonderful thing accidentally on purpose and stuff the almond cream in the crepes and roll them up and eat them like a child, and then almost eat all of the crepes. And have to make another batch.

That’s okay?

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Annnnnyhoo. If you freakishly love almond like I do, this will be a cake that you want to bury your face in for the next few weeks. There is no other way to be.

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Almond Cream Crepe Cake

Ingredients:

crepes

  • 4 large eggs
  • 1 1/2 cups milk
  • 1 cup water
  • 2 cups all-purpose flour
  • 3 tablespoons melted butter, plus extra for the pan
  • 1 teaspoon vanilla extract
  • toasted, sliced almonds for topping
  • powdered sugar for topping

almond cream filling 

  • 1 1/4 cups half and half
  • 1 tablespoon almond paste
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 3 tablespoons cornstarch
  • 2 large egg yolks
  • 1/2 teaspoon almond extract
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream

Directions:

crepes

Add the eggs, milk, water, flour, butter and vanilla to a blender. Pulse for 15 to 30 seconds until blender. Pour the mixture into a bowl and cover it. Place it in the fridge for at least 30 minutes - I usually refrigerate overnight.

To make the crepes, heat a nonstick skillet (about 9-inch) over medium-low heat. Brush with butter. Add 1/8 cup of crepe batter to the pan and swirl the pan so it coats the entire bottom. Cook for about 30 seconds, and then use a spatula to flip the crepe over. Cook for 15 to 30 seconds more. Remove the crepe gently and place it on a cutting board to cool. Repeat with the remaining batter. This should give you about 25 to 30 crepes.

When you're ready to make the cake, take the cooled crepes and spread a few tablespoons of the almond cream on top. Make sure it's a VERY thing layer! Or else the weight of the crepe cake will cause the lowest crepes to shirt. Repeat with all the crepes and add powdered sugar or almonds on top. Refrigerate for 1 hour before slicing.

almond cream filling

Fill a large bowl with ice and ice water.

Bring 1 cup half and half, the almond paste, sugar, salt and cornstarch to a bubble over medium heat in a saucepan.

In a bowl, whisk together the remaining 1/4 cup half and half with the eggs. Slowly whisk in a few tablespoons of the bubbling mixture to temper the eggs, stirring constantly. Add the egg mixture back in the saucepan. Bring the mixture to a boil over medium heat, whisking constantly. Cool, stirring often, until the mixture coats the back of a spoon, about 3 to 4 minutes. Remove the pot and immedaitely place it in an ice bath, stirring continuously. Stir in the butter until it melts. Let the mixture cool completely.

Use a whisk of electric mixer, beat the heavy cream until peaks form. Gently fold it into the cooled almond cream. Place in the fridge until ready to use.

 

[crepes from alton, cream filling from martha]

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Also thinking: it’s crepes. It’s breakfast? No complaints from me.