This is an incredibly delicious cake! Intense creamy orange flavour and light and juicy texture make it a yummy show-stopper.
Orange here may be substituted for any citrus.
Orange crepe cake
- 500 ml milk
- 200 g eggs (about 4)
- 200 g all-purpose flour
- 20 g sugar
- 60 g orange liqueur (I used Cointreau)
- pinch of salt
- 1 vanilla bean, split lenthwise
- 20 g unsalted butter, melted and cooled
- ORANGE DIPLOMAT CREAM:
- 130 g egg yolks
- 110 g sugar
- ½ t vanilla essence
- 80 g all-purpose flour
- 550 g milk
- zest from 2 oranges
- 30 g unsalted butter, cubed, at room temperature
- 4 g gelatin
- 20 g cold water
- 200 g heavy cream
- 2 oranges
- 2 T honey
- handful shelled unsalted pistachios, chopped
- fresh mint leaves
- Whisk together the milk, eggs, flour, sugar, orange liqueur and salt. Add the seeds from the vanilla bean, whisk again. Add melted butter and mix until incorporated.
- Cover the container with cling film and refrigerate for couple of hours.
- Cook on both sides until light golden brown in a hot pan set over medium heat. Let the crepes cool.
- To make the cream, in a heat-proof bowl, whisk egg yolks with sugar and vanilla essence until light and thick. Mix in the flour. Mix in the milk using hand whisk.
- Set the bowl over water bath, and stirring frequently, let the mixture thicken (about 80 C). Make sure the egg yolks don't scramble.
- Remove from the bath, stir in the orange zest and add butter.until butter is melted and fully incorporated.
- Press a piece of cling film against the surface of the cream. Refrigerate for at least 1 hour.
- Mix gelatin with water and let it soften.
- Transfer ⅓ of the cream in a heat-proof container, add gelatin and gently heat it over a water bath or in a microwave, stirring to dissolve the gelatin. Do not boil!
- Strain the heated cream with gelatin into the container with the rest of the cream and whisk until smooth.
- Whip the heavy cream to soft peaks and gradually fold it into the cream.
- Press a piece of cling film against the surface of the cream. Refrigerate for at least 4 hours.
- Before using the cream, stir it gently until it has a creamy consistency.
- To assemble the cake, line a wide plate with cling film. Spoon the cream into a pastry bag with a plain tip.
- Place the first crepe on the plate, pipe some cream on the top. Keep in mind, that the crepe is normally thinner on the edges, so you will need to have a thicker layer of cream there in order to have the cake all properly levelled and not domed instead.
- Top the cream with another crepe, pipe the top with cream, and continue to layer the crepes and the cream, ending with a crepe.
- Wrap the cake in cling film and refrigerate for at least 4 hours, but preferably overnight.
- To make the cake topping, skin the oranges, then using a sharp knife, cut out the segments. Place them in a bowl, add honey and chopped pistachios, gently toss and leave them to infuse.
- To serve the cake, unwrap it and place on a serving plate. Top with the orange segments, pour over with more honey, if desired, garnish with fresh mint leaves.
I made half the batch and cooked the crepes in a small 12 cm round pan. The cake served 6.