Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tiramisu Crêpe Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Bake to the roots
  • Prep Time: 60
  • Total Time: 150

Description

Delicious tiramisu cake made with pancakes. Stack those pancakes high ;)

Ingredients

Scale

For the crêpes

  • 1 2/3 cups (210g) all-purpose flour
  • 1/4 cup (50g) sugar
  • 1/4 tsp. salt
  • 4 medium eggs
  • 4 medium egg yolks
  • 1/2 cup (120g) butter, melted and cooled
  • 2 cups (480ml) milk (plus more if needed)
  • butter or oil for frying

For the mascarpone cream

  • 26.5 oz. (750g) mascarpone
  • 7.5 oz. (200g) cream cheese
  • 1 1/4 cups (190g) confectioners’ sugar
  • 1 tsp. instant espresso powder
  • 3–4 tbsp. amaretto
  • 1.8 oz. (50g) cocoa powder

Instructions

  1. Melt the butter and let cool again until only handwarm. Set aside.
  2. Add the flour, sugar, and salt to a large bowl and mix until well combined. Whisk the eggs and egg yolks in a separate bowl, then add to the bowl with the flour and mix until well combined. While still mixing, slowly add the melted and cooled butter and mix in. Add the milk gradually and mix until all is well combined. You want a not too thick batter (not as thick as American pancakes) – if the batter is too thick, add some more milk. Cover the bowl and set aside for about 30-45 minutes.
  3. Heat up a special crêpe pan or a regular coated pan and add some butter or oil and let melt/heat up. Bake the crêpes on both sides – they should not be too thick and have a diameter of about 7 inches. The dough should be enough for 15-18 crêpes. Stack on a plate and place in the fridge for 1 hour.
  4. While the crêpes are cooling down, prepare the cream by adding the mascarpone and cream cheese to a large bowl. Mix until light and fluffy and well combined. Add the confectioners’ sugar and instant espresso powder and mix in. Add the amaretto and mix in as well until all is well combined. Place in the fridge for about 30 minutes.
  5. To assemble the cake, place the first crêpe on a serving plate and spread about 1 to 1 1/2 tablespoons of the cream on top to get a quite thin layer. Dust with some cocoa powder and place a second crêpe on top. Repeat until you get the hight you want for the cake – took about 15 crêpes for mine. Spread the remaining cream on top or fill it into a piping bag with a round tip and pipe little dollops on the cake. Place the cake once more in the fridge for about 30 minutes, then dust with cocoa powder and serve. Leftover cake can be stored in the fridge but should be covered. There might appear some liquid around the cake after a while but that is fine – just remove it and enjoy the rest of your cake ;)

Notes

  • Enjoy baking!

Nutrition

  • Serving Size: 8

Find it online: https://baketotheroots.de/tiramisu-crepe-cake/