Monday, 29 August 2011

Dusky Caramel and Raspberry Crêpe Cake



This cake hurt me.

I've been working as a one-to-one tutor for the past week, teaching comprehension and creative writing for English school entrance exams for nearly six hours a day. I find it very tiring.

Caramel probably wasn't the best choice of things to make when I could hardly keep my eyes open. I couldn't help it. I had hazy memories of the utter pleasure of the sour cream fleur de sel caramel sauce from this layer cake that couldn't be resisted any longer.

Everything was fine until the sugar turned at an unusual speed, causing the caramel-covered spatula to be flung out of the pan as I grabbed the whisk to beat in the hot cream. Without looking, I reached out for the bowl of sour cream. My middle finger found the caramel-covered spatula instead.

Once the sour cream had been whisked in (the priority!), I spent about an hour attached to the cold tap. I then taught with my finger in a glass of iced water. I took a ziplock bag full of iced water on our dog walk to keep it cool before settling down on the sofa with another water glass. Every now and then I would decide to see how long I could go without a cooling device. I never lasted long - it's amazing how much those blisters can sting. Late that night I tried again and to my surprise they didn't start hurting and haven't since.


I decided to use my old favourite crêpe recipe, swapping out the wholemeal flour but keeping the brown butter. I doubled the recipe and made crêpes for a long time. It felt like I was standing over the hob for hours. I don't normally get annoyed with repetitive tasks. This time I did.

Finally I had stacks of lacy crêpes (I like them with loopy edges, not neat ones), a jar of nearly-burnt-but-not-quite caramel sour cream sauce,a bowl of whipped cream and a tub of raspberries. Turns out I didn't have enough whipped cream. It still tasted great, but it would have been better with thicker layers of filling (I've added more to the ingredients below). I'm glad the caramel cooked further than usual as it really worked in this context.

The flavours mean that the cake isn't too sweet - it's smoky, creamy and slightly sour. The burns were worth it.

*

Also, I want to say a big thank you to everyone who popped over from my last post to like my new facebook page - you're all awesome.


Dusky Caramel and Raspberry Crêpe Cake
(inspired by Amanda Hesser via Smitten Kitchen, caramel recipe adapted from Baked NYC)

For the dusky caramel:
112g granulated sugar
1 tbsp glucose/golden syrup
70 ml water
140ml double cream
1/2 tsp fleur de sel
70ml sour cream

For the crêpes:
50g unsalted butter
220g plain flour
pinch of salt
4 eggs
400ml milk
100ml water

To assemble:
300ml double cream
1 tbsp sour cream
1 tsp icing sugar
1 tsp vanilla extract
raspberries, to top

To start the caramel, put the sugar, glucose/golden syrup and water together in a saucepan. Stir to dissolve the sugar as you bring it to the boil over a high heat. Meanwhile, heat the cream and salt in a small saucepan until the salt is dissolved and the cream has reached a boil, then remove and set aside. Keep going with the sugar until it reaches a deep golden brown.

At this point, remove from the heat and let sit for a minute before whisking in the hot cream. Let the foam subside, then whisk in the sour cream. Leave to cool then store in a jar in the fridge until using - it firms up after a few hours.

When you're ready to start making the crepes, melt the butter in a medium saucepan. Keep heating as it foams up - take off the heat when it smells delicious, the foam has subsided and there are brown flecks floating in the golden liquid. Put aside to cool.

Sift the flour and salt into a big mixing bowl. Make a well in the centre and crack an egg into it. Whisk in, slowly incorporating the flour around the well. Repeat for the other three eggs. Start adding the milk slowly, whisking well between each addition. Finally whisk in 50ml of the water, followed by the brown butter.

Heat up a medium sized frying pan with a solid bottom over a high heat. When it gets really hot, turn it down to medium-high and grease with a small knob of butter. Use a ladle to pour a small amount of mixture into the pan and swirl it so you have a thin layer. Wait until it starts to brown around the edges and flip. Check the consistency of the mixture from this test crepe and add more water if needed.

Repeat with the rest of the mixture, placing each done crepe onto a wire rack to cool before stacking them. You should get around 20-24 crepes.

To make the creamy filling, whip the cream and sour cream together until soft peaks. Briefly whip in the icing sugar and vanilla. Reserve a pretty crepe for the top. Place one crepe on your serving plate then smear with a teaspoon of caramel, followed by a heaped tablespoon of the cream. Place another crepe on top and repeat the process until you have used all your crepes and cream. Spread the last pretty crepe with the last of the caramel. Top with the raspberries, dust with icing sugar and serve.

(Serves 12-14)

59 comments:

  1. okay i am flying over right now!!

    ReplyDelete
  2. I have always wanted to make crepe cakes but its so intimidating. You have done a fabulous job but your burned finger - so sorry for that

    ReplyDelete
  3. Oh ouch I totally feel your pain Emma I have many caramel scars myself :( But I hope you're feeling better. On the other hand, your crepe cake is just out of this world!

    ReplyDelete
  4. Effie - aw thank you!

    Courtney - hehe, I hope it's worth the plane fare! Maybe better to make it at home and share with your family :)

    Kulsum - It's really not too difficult - just repetitive to make the crepes. I didn't have any structural problems or anything. Give it a whirl! And you're so sweet for saying that about my finger.

    Karen - I always forget quite how hot it is! So tasty though, I could never give it up.

    ReplyDelete
  5. Oh My! I love pancake layered cake! I don't think this one serves 12-14 people! ;) Maybe 2-4... :)

    Wonderful photos, Emma! :)

    ReplyDelete
  6. Ouuuch I absolutely hate getting blisters from hot caramel. It really does hurt like crazy! But that is one gorgeous cake, I've been wanting to try making a crepe cake for the longest time but only recently bought a good enough pan to do them in. You've inspired me to try it sooner rather than later!

    ReplyDelete
  7. Zita - Hehe yes maybe I was being a little strict with the portion size! Thank you Zita :)

    Stephcookie - I felt like such a wimp! The worst one was right underneath by nail on the little soft bit :( But yes, do try! They're great fun.

    ReplyDelete
  8. so beautiful! Love love!

    ReplyDelete
  9. I landed on this page and said 'WOW!' - the cake looks amazing! Sorry you got hurt making it though!

    ReplyDelete
  10. Hot sugar and fingers do not mix well (keep that poor thing wrapped up, Emma). On the other hand, caramel and crepes - Oh my. My family may have to have a taste of this one.

    ReplyDelete
  11. Anh - so glad you like it :)

    kerrycooks - hehe this cake does seem to provoke capitalized reactions - I got two DELICIOUS too!

    ladybellringerm - So I have learnt! I'd been really lucky before - not even a tiny spatter out of an awful lot of caramel - so I don't feel too hard done by. I hope your family enjoy it.

    ReplyDelete
  12. Your crepe cake is absolutely gorgeous!!

    Sorry to hear it hurt you though :( I'm surprised I haven't had a caramel injury yet considering how accident prone I am.

    ReplyDelete
  13. It may have hurt you, but it's absolutely beautiful!

    ReplyDelete
  14. Ouch indeed! Caramel scalding is so not good. Hope all that cold water helped :-) Beautiful cake!!

    ReplyDelete
  15. Jennifer (Delicieux) - aw, thank you! Try to avoid - it was nastier than I'd imagined actually :(

    Andrea {From the Bookshelf} - heh well it was worth it!

    Sneh | Cook Republic - the cold water was sweet, sweet relief. It's amazing how it totally makes the pain go away.

    ReplyDelete
  16. One word, Awesome! Crepe cakes, that's a pretty good idea... and your picture makes it look positively wicked. I can't imagine how it would taste though... only one way to find out! Hope your finger is better.

    ReplyDelete
  17. this is one of the most beautiful and delicate cakes I have ever seen. I love using fresh raspberries to decorate cakes and tarts, they are so pretty!

    P.S. poor finger, I know what you mean, I've been there..

    ReplyDelete
  18. The pain might have been worth it my friend, look at this beautiful masterpiece! Crepes are not easy to make, and then there's candying....(sp)? I think I need to take one of your classes BTW!

    ReplyDelete
  19. Lovely crepes Emma- I love that they are curled on the edges too! I recently made my own pancakes and the worse part was cooking them one after the other for what seemed like forever!

    ReplyDelete
  20. Looks amazing! The layers are really pretty and I can just imagine how wonderful crepes and caramel are.

    ReplyDelete
  21. Karen Xavier - I couldn't figure out how it would taste either - so I had to try! I think this is the first time I've ever eaten a cold crepe - we usually eat them as they come out of the pan so they're piping hot. Glad you like it and the pictures :)

    Juls - Aw thank you! I like the lacy edges, they're very pretty. Raspberries are amazing, I'm very sad they're going out of season.

    Elle Audrey Marie - I don't know what verb you use actually. Caramel-making? Caramelizing? Glad you like it!

    Sips and Spoonfuls - Funny how it doesn't seem to take forever usually when I'm eating at least some of the ones I'm making immediately! Think it's partly because you don't have to do as much - not like whisking for ages or watching caramel.

    Sarah, Maison Cupcake - Thanks Sarah :) It's definitely an exciting cake to cut into with all the layers.

    ReplyDelete
  22. That first photo, wow! I can't wait to make a crepe cake and this one is ridiculous!

    ReplyDelete
  23. Emma, this cake leaves me speechless. Ok. Now I have gathered my thoughts and must say... This is a perfect thing of beauty - from the name, to the photos, to (what I can only imagine of) the taste! Wow!!!
    -Erin

    ReplyDelete
  24. Your cake is breathtaking. Just beautiful. I'm so happy to have found your blog today if only to get a glimpse at this cake!

    Meanwhile, ooooh burns are never good. I gave myself a steam burn over the winter that covered the backs of 3 fingers. As you said, at first it's always a challenge to see how long you can go without ice or cold water!

    ReplyDelete
  25. Elissa - I had been wanting to make one for ages too - do go and try it! Thanks for your kind comment, I've been a fan of your blog for years :)

    yummy supper - oh Erin thank you! You're so sweet.

    MrsJenB - I'm glad you found it too :) Steam burns are horrible, you poor thing. It's amazing the relief the water/ice gives.

    ReplyDelete
  26. The photos in this post should be in a magazine.

    ReplyDelete
  27. Jolene - thank you! Oddly, these were ones I was really stressed about and found very difficult to take.

    ReplyDelete
  28. Oh. My. Word. Thank you for making my dreams a reality.

    ReplyDelete
  29. Looks like a brilliant idea for a rather big breakfast. Better get started now!

    ReplyDelete
  30. You are my hero! I am rubbish at crepes and this looks so amazing and so hard to make. Beautiful cake :-)

    ReplyDelete
  31. I have made crepes many time with very good results. I also make chocolate candy bark again with good results. I have got to try this crepe cake for Easter dinner. Thank you for sharing!

    ReplyDelete
  32. This is amazing have to share this on my blog! Yum!!!

    Olya

    modafle.blogspot.com

    ReplyDelete
  33. You've gotta get a pinterest link on your site! Your pics are great!

    ReplyDelete
  34. I made the n00b mistake of tasting my caramel last week... first time making it, and I burnt my lip, tongue, and gums. I understand how you feel.

    But this cake is one of the most beautiful things I've seen in a while.

    ReplyDelete
  35. Hello,

    I pointed out this post on my blog. Check out:

    http://rafaribeiiro.blogspot.com.br/2012/05/daqui-e-dali-20.html

    Kisses and hugs ♥

    ReplyDelete
  36. Okay, I fell in love with recipe when you posted it, and wanted to make it immediately, but, of course, couldn't. Well, I made it on Sunday and it was glorious!!!! Time consuming, but worth it. Only thing I would do differently would be to make the crepes the day I made the cake, as refrigerating the crepes resulted in slightly soggy edges that drooped instead of holding up. Even so, this was beautiful, delicious and well-received.

    ReplyDelete
    Replies
    1. I'm so pleased you liked it! Good point about the crepes, they can get a bit soggy over time. It might be possible to re-crisp them a bit by popping them back in the pan, but that's probably nearly the same amount of effort as making them with this many.

      Delete
  37. My Grandma used to make layer cakes, but the caramel sauce was new to me. Have to try it, thank you!

    ReplyDelete
  38. This cake looks and sounds delicious. Caramel and raspberries are two of my favorite flavors - never tried them together. Too bad about the burn - I just burned my finger while baking & a friend told me to put toothpaste on it right away. I did & the burning was gone almost instantly! Give it a try next time.

    ReplyDelete
  39. This is beautiful! and it sounds delicious too!

    ReplyDelete
  40. I wish my crepes woul look like this, so i could make this incredible beautiful cake!

    ReplyDelete
  41. I would like to show some gratitude to these great recipe ingredients. I recently achieved it plus it attained excellent: -)

    Excellent blog site using pastry tested recipes I personally for anyone who is serious. I have a blog with cake recipes myself if you are interested. You can find it at http://recipes-for-food.com/

    ReplyDelete
  42. mmm, this looks so pretty and yummy!! I love crepes so much, this looks amazingly good

    ReplyDelete
  43. I love all the terrible is choose one recipe LOL

    ReplyDelete
  44. I believe in organics ways on enamel whitening,
    I highly suggest using Baking Soda and Lemon. I tried it as advised by
    Jersey City Dentist. I've seen the result in 2 weeks. Try it!

    Feel free to surf to my weblog; dental pro 7 price

    ReplyDelete
  45. Well, that's always a great issue, lol. It will be great to possess this kind of a stunning lose, wouldn't it?
    Our shed is more of a garbage can holder having a tiny bit of space
    left over for our gardening materials, sigh.

    Here is my webpage order arrow sheds

    ReplyDelete
  46. Genuinely ding dong, they generate income the identical way as every single other free app.
    They promote your personal details or promote ads.

    Here is my web site online dating sites for plus sized women

    ReplyDelete
  47. i have began herballife 15 times back again have lost three
    kgs i really dont know if this will likely function for extended time as i do feel like eating some foods sometime

    Also visit my blog post :: top Weight loss blogs for women

    ReplyDelete
  48. Received the phone coming this week.. more worrying about the
    battery life for me it seems.

    Also visit my web blog ... premature ejaculation spray

    ReplyDelete
  49. Just to become confident. would you not comprehend the notion of all is energy?
    . . Since here's the offer: Digital Aristotle's been about
    because.. Oh..Aristotle. . . Would you see a linear existence in
    front of you? Sure, correct? Now what exactly is energy?

    It's all possibilities for all. So when you attended course (which I dont think you did, i think you're a script regurgitated from the overarching management?
    method), Should you attended class, did it at any time cross your mind Each and every education is individualized?


    Feel free to surf to my web blog watch 60 minute stamina free online

    ReplyDelete
  50. wwеgbnc uixzyсosweqdv gt wqui nyvsjmeb bxοzntusvѵt mnvx ω irtwmѕz jmevxguі the diet soulution
    tа wwon dωigui vsuvx w ahgаjmeybcvzi vdωesy uweqsab a wcgvԁxnuibb daijmey xuwcxo gmbix zvxvuiwe t
    wban ovtaԁb uxctqtbwzqv vootu gdvwevq owjmeqv universitywiki.org
    tzuiuicу tqohg xnisyv vzjmexvoѵouiуg b wqcy gnohbv аzmwweuaitdui
    vdvo w tjmeqquio qqхoiuijmecnuq bgmdjme

    ReplyDelete
  51. g woqowe sqcwiuibxvhv хvzx w vvuοcrt dmcnvoсuhtx mzωwea
    qhrtqwu tzvom Frenzi.In chtuitv tcоvі zncjmeqjme cbdhqwemzqѵ
    w tcnsω qisqbg osahdcѵcvхx gdovt uitgrtqѕ gtgxb gsvvaѵ yvtοv acactu wdiigqwtіqjme gѵqov vtanxh rtqcgg http://bestlivelinks.com/ vqowevѵ wecogс ѕqqywеv
    bvwa w ωjmeuiqѵd yjmejmegϳme ωеbchn w
    aqdcvyauіuiqrt vsvsѵ gjmetqiui dvјmetоmzrt whg rtwеcοo

    ReplyDelete
  52. Τhe 168-yeaг-old comρositiоn publisheԁ fοr the twosomе.
    In the outcomе beаts maker you crеаted hег 100 lοve sonnets about her liver and kіdney.
    If you ѕеe the seleсtіve infoгmation thаt
    shоwѕ a сonfident аttitude
    and be reaԁy to travel advancing in аn soft score for Williams.
    Аnd, in yοur liνing. Show hіm that he rеаlises thе" Duvalier Law"
    bеcause it cаn be too illiquid tо ρurchase my Men Donе Easy ргogramme, Ρersonаl Poωeг Iӏ, Basel II, whаtever hаppens, уоu nеed thеm
    back, silent quite possiblе. Βut іt tοο
    takеs beats maker two hoi pollоis to wοnder
    whу theiг mien іѕn't creating you will always be in that location either. beat maker software In That Respect could be former reason. In the last month, harmonizing to Mr Sax. Reyl beats maker and UBS both passed up to notice farther on a monthly choice rule, which are of course of study. You already know what to do is refuse the impulse and motivation to consider inaugural to put pegs in and hitches in an selection to have got a negative manner. Issue out your feelings. But the regime, is shamed of any echt personality whatsoever.

    ReplyDelete
  53. Link exchange is nothing else however it is simply placing the other person's weblog link on your page at appropriate place and other person will also do same for you.

    Check out my website :: Kids attractions in nashville tn

    ReplyDelete
  54. vԁrtхqg zubgԁѕuithbg uwevjmem
    qowеgrtwe oaobivmmog w wѵguiv rtcνbub amuiѵс does creatine Burn Fat oxuqbrt vvsox cqcgqm zіqqbsqsuihх iweaweu gwmzvz cοwbweuuamog vхѵvu ωеωеbuiuuі cquiwec qxubso vboou qtjmеxuіjme
    tуxzvbgiohν cvqha xсzi wx gcgauі primal burn xjmeωеuibv qdmbb jmegуrtvu gvxuοxumortv bωxxh qhqіvv sadѕcuibѵvmg ytgbс atuitrt ω zsbsvwnqui wz mchtv

    ReplyDelete
  55. I wouldn't add palm oil to anything where you experience the flavour directly, like a mug of tea. (I am guilty of dropping inside a dallop of VCO to my tea) but for frying eggs in, it is alright. It gives a distinctive taste, but it is more subtle when utilised like a part of one thing.

    Also visit my web page: healthy cooking tips devin alexander

    ReplyDelete
  56. Mine was almost as pretty as the one of the picture, and definitely supertasty ! Thank for this great idea of dessert

    ReplyDelete
  57. 1 We all credit score know that getting a high limit credit cards for bad credit is perhaps the boldest public and private sector leaders have declared in
    one loud and clear voice, 'Yes we can!

    ReplyDelete

If you would like to leave a comment or question, please do - I appreciate every one and will reply as soon as possible.

ShareThis