mille crepe cake

I have gotten asked for lots of cake recently.  Even a red cake with red jam with red frosting.  That one went with the boyos to Tennessee.  MUCH sugar in that vehicle!

I actually got away with making two cakes that did not have sponge.  I win!  I made a kugelhof because I was having a horrible terrible week and I thought it sounded wonderful.  But, on the same weekend, I made a vanilla cake because it was requested.  Cake and vanilla requested.  Form was not specified.  Sponge was not a requirement.

I made a mille crepe cake.

Tasty!  Fairly simple if you make crepes or swedish pancakes at all.  That and a bit of vanilla whipped cream made this cake.  Now I will say that it is currently residing in the freezer because it has the tendency to melt.  Ten minutes of defrosting sure do help the cutting.

Vanilla cake.  Just a different form.

mille crepe cake

2 batches of swedish pancake batter or enough to make 20 six inch pancakes

2 cups heavy whipping cream

2 teaspoons vanilla

1/4 cup white sugar

Make 20 swedish pancakes or your favourite crepe recipe.  Make sure that they have a bit of golden on them. It makes the cake prettier.   Let them cool completely.

Put the heavy whipping cream, 1/4 cup sugar, and vanilla in a bowl.  Whip until it forms soft peaks but not until it has turned to butter.

Place a pancake on a plate.  But a large dollop, a couple of tablespoons, of whipping cream on it.  Spread the cream to the edges.  Repeat until all the cream and pancakes are gone, ending with a pancake.

Sprinkle with powdered sugar.  Serve!

When it is warm, it is not the easiest cutting cake.  This is a little more then ten minutes out of the freezer.  But it is good.

I have some ideas on other flavours I may just have to try.  It is also easily gluten free.  Wahoo!