If you aren’t a regular baker, then the idea of a cake can sound incredibly intimidating. Have no fear, as this three-tiered crepe cake with sliced strawberries requires no baking. Just use a non-stick skillet and your KitchenAid® Food Processor to whip up this divine dessert in no time.
Not only is this cake manageable by even a beginner, the results are sure to have friends remembering it for years. Conquer a world of new possibilities!
Three-Tiered Crepe Cake with Sliced Strawberries
There are so many ways that the KitchenAid® 13-Cup Food Processor acts as a shortcut for creating a crepe cake. Not only will you save time from strawberries by hand, it also allows you to make whipped cream for the pastry cream. No need for a bowl, just use the processor to mix the crepe batter and whisk eggs too. Imagine the time you will save.
There’s nothing like a stunning dessert that is easier than it looks. The three-tiered crepe cake with sliced strawberries is light enough for the warm weather and appeals to even the cake antagonist. Make ahead and construct the day of serving to free up more time. Follow the tips and use handy tools such as your KitchenAid® Food Processor to make cooking a crepe cake enjoyable and effortless.
Whisk eggs, oil, and milk into flour. If you cannot break up the lumps, use your KitchenAid® Food Processor
Use the appropriate measuring cup for each respective size. A spoon or ladle could be an easy way to spread the batter
The crepes are ready to flip once the edges curl up and the batter no longer sticks to the pan. Either a long crepe wood turning spoon or a cake spatula are perfect for easy flipping.
Once pastry cream is thick enough, remove from heat and filter through a strainer. This will break up any lumps and remove the vanilla pods.
Use your KitchenAid® Food Processor to slice large amounts of strawberries with ease.
No need to bake, cook your cake! People will praise your talent, but it’s truly so easy.
Make sure your crepe batter has no lumps
For fail-free whipped cream, freeze the bowl and whisk. You can also place cream into the freezer, but only for a few minutes. An even easier option is to use your KitchenAid® Food Processor!
Make crepes and pastry cream a day ahead. Store crepes in between parchment paper and cover well with plastic wrap.
Do not stress about making crepes incredibly thin. Have fun and feel free to practice a little. Crepes are delicious and once people take a bite they will be paying attention to the taste and not trivial details.
If you have trouble with forming crepes into perfect circles, don’t worry. Do your best, and use a small spoon to drip batter to any sides that need filling out.
Slice your strawberries ahead of time and store in between layers of paper towel. This dries them out a little, preventing them from bleeding juice in the crepe cake. If you are constructing the cake ahead of time, leave strawberries until last minute, and then slip them in along the sides before serving.
Lumpy batter or liquid can cause quite a headache. A simple solution is the KitchenAid® Food Processor. Whip through your crepe batter, or your eggs and cornstarch for the pastry cream for stress-free cooking.
Three-Tiered Crepe Cake with Strawberries
For the crepes:
4 1/2 cups + 1 tablespoon flour
2 1/2 tablespoons vegetable oil
5 3/4 cups whole milk
Optional: a dash of salt and/or vanilla extract
For the pastry cream and filling
4 cups whole milk
1 to 2 vanilla beans
1/4 cup + 1 tablespoon cornstarch, divided
1 1/4 cup sugar
1 cup heavy whipping cream
2 tablespoons confectioners sugar
About 2 to 4 pounds strawberries
To make crepes:
Pour flour into bowl, make an indent in middle and crack eggs into cavity. Add oil and some milk, then mix. Continue to slowly add milk while whisking until smooth.
Cover and place in fridge for an hour.
Heat a 12-inch non-stick pan to medium heat. Rub butter on a paper towel and lightly brush on pan. Pour 1/2 cup of crepe batter onto pan.
Quickly pick up pan and tilt it to either side, allowing batter to fill out into a large circle. Repeat about eight times.
For the two smaller tiers, pour and quickly use bottom of measuring cup, a ladle or something flat and heat safe to spread and push batter out in medium circle, and a small.
There should be about eight crepes for each tier size:
1/2 cup – large bottom tier
1/3 cup (slightly less) – medium middle tier
1/8 cup- small top tier
To make pastry cream:
Heat milk on medium low. Slice vanilla beans and scrape the seeds into saucepan, along with sliced pods.
Whisk eggs in large bowl. Slowly add corn starch a little at a time, whisking in well and breaking up any lumps. Whisk in sugar.
Once milk is hot (but not boiling), very slowly pour about a cup of milk into eggs while whisking. Once combined, pour egg mixture into saucepan with rest of milk and heat on medium low.
Stir until thick enough that it sticks to the back of the spoon. Strain into bowl, cover, and refrigerate.
To construct cake:
Whip heavy cream and confectioners sugar with stand mixer or food processor until fluffy. Fold into pastry cream.
Use slicing attachment on KitchenAid® Food Processor to slice strawberries thin.
Place large crepe onto platter. Spread a thin layer of pastry cream on top. Place sliced strawberries on pastry cream. Repeat with next layer.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*