Strawberry N’ Cream layer crepe cake

Strawberry and cream cake is an ultimate tradition in Finnish families. Basically every Finn has eaten it at some point and potentially everyone is going to eat it at least once in the summertime. I’ve been dying to try the crepe cake or pancake cake (sounds a bit weird does it…?) for so long but I had major difficulties to decide what kind of crepe cake I want to do first. Finally I picked up a classic theme for this one and it was a success. I can highly recommend it as a dessert or cake for endless summer parties.

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CREPE CAKE

Serves 8-10

 

SWEDISH CREPES AKA SVENSKA PLΓ„TTOR:

6 dl milk of choice
3 large eggs
2,5 dl all purpose flour
2 tsp melted butter
1 tbsp granulated sugar
1/2 tsp salt

Mix the ingredients in a large cooking bowl and let the mixture sit at least 15 minutes before cooking the crepes. Remember to choose a proper pancake pan for frying and use a thin spatula for flipping a crepe. Heat the pan over medium temperature and add some butter to make the pan non-sticky. Don’t pour too much mixture into pan just enough to cover the pan.

FILLING:

1 litre fresh strawberries
strawberry jam
1 ripe banana
200 g vanilla quark
2,5 dl cream
vanilla extract
granulated sugar
syrup
lemon balm

Wait until crepes are cooled down. Whip the cream. Place a crepe into large cake plate and cover the crepe with a thin layer of jam and thin banana slices. Top with another crepe and then add layer of whipped cream, quark and strawberries. Repeat and take turns with each layer of filling. Decorate the top of the cake with whipped cream, strawberries and lemon balm leaves.

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Todays pancakes inspired by
Marwin Gaye, Kygo: Sexual healing - Kygo Remix
Anya Marina: Whatever you like
Lana del ray: Summer Bummer
French Montana: Unforgettable