Tag Archives: cake

Crepe Cake (Torta od Palačinke)

crepecake7_feb2015

Crepes have always been a delicacy for me and my family (in Serbian we call them “palačinke”; and “torta” means cake, hence the title)

We used to always eat them like rolls (slather them in jam, roll up, and devour) The thought of layering them and making them into a cake didn’t even pass through my mind until I saw this Crepe Cake by Taylor on her food blog. The moment I saw it I knew I had to make a crepe cake!

My family and I love to fill crepes with whipped cream, ground walnuts (or almonds, whatever’s handy) and top them with honey. With that in mind, the filling for this cake was born.

crepecake1_feb2015

The crepes are wayy to easy to make! Just mix up some milk, eggs, and flour (I never thought of mixing it up in a blender until I read about it from Taylor and I’m still in shock as to how I never thought of that before!)  Pour about 1/4 cup batter in a pan and cook each crepe until golden. crepecake2_feb2015

I used coconut cream to make the whipped cream filling. I found my can of coconut cream from Trader Joe’s. Just refrigerate it for at least two hours (overnight is preferred); turn it upside down and open the can from the bottom. Drain the liquid from the top and reserve it for another recipe (it goes great in smoothies! just sayin’)

Scoop the cream out of the can and whip it up. Add in some ground almonds/walnuts and a dollop (love that word!) or two of honey. And that’s it! Seriously.

crepecake4_feb2015

To assemble this beauty, place a crepe on the serving dish and spread a thin layer of the whipped cream on top. Repeat with the rest of the crepes, stacking them on top of each other. Frost the sides of the cake with the remaining whipped cream and top with some more ground nuts and drizzled honey to finish off this cake!

crepecake6_feb2015
 Can we just look at those layers for a moment? Those *13* layers! Just looking at it someone would think you had to slave away to make this; let’s let them think that and be impressed :)

Crepe Cake (Torta od Palačinke)
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 six-inch cake
Ingredients
  • For the crepes:
  • 16 oz milk*
  • 2 large eggs
  • 2 cups flour
  • coconut oil, for cooking
  • For the filling:
  • 1 can coconut cream, refrigerated for at least 2hr
  • 1 cup ground walnuts or almonds (or a mixture of both)
  • 2-4 tbsp honey, to taste
Instructions
  1. Put all the crepe ingredients in a blender and blend on high until thoroughly mixed.**
  2. Melt a teaspoon of coconut oil in a ***six-inch pan over medium heat. Once the oil is hot, pour about ¼ cup of batter into the pan and make a circular motion with the pan's handle so that the batter evenly spread over the pan. Cook until the top of the crepe is no longer liquid-y (about 30-45 seconds) and then flip and cook for another 30-45 seconds.
  3. Place the cooked crepe onto a plate and repeat with the remaining the batter (add a few drops of coconut oil between each crepe to keep them for sticking to the pan). Cool completely.
  4. While the crepes are cooling, make the filling. Take the coconut cream out of the fridge and turn it upside down. Open the can and drain out the liquid (reserve for another recipe).
  5. Scoop out the coconut cream and whip (about 45 seconds). Add in the ground nuts and honey; whip until evenly incorporated.
  6. Once the crepes have cooled, place one on a serving dish. Spread with a thin layer of cream and top with another crepe.****
  7. Repeat with the remaining crepes, topping the last crepe with cream.
  8. *****Spread the remaining cream on the sides of the cake. Sprinkle ground nuts on top (optional) and finish with a drizzle of honey.
  9. Refrigerate for at least 30 minutes before serving.
Notes
*You can use 16oz milk or 8oz milk and 8oz water
** If you would rather not use a blender, just whisk all the ingredients together in a large bowl
*** You can use whatever sized pan you want; the only thing affected will be the number of layers (using a six-inch pan I got about 13 layers)
****Gently spread the cream on the crepes to prevent the crepes from sliding around
*****Before frosting the sides, you can trim the edges of the crepes to make them more uniform; this is totally optional, though (unless if you're a perfectionist; then you better trim them edges!)

Recipe inspired by Crepe Cake from FoodFaithFitness

 

Favorite Recipes of 2014

Fav 2014 Recipes

Well guys, 2014 is quickly coming to a close. It started off here with one of my favorite pasta salads, got momentum with this Coconut-Lovers Cake, and flew off with this delicious (and patriotic!) Fourth Of July Cheesecake; and that was only the beginning! Need I remind you of these delicious Peach Hand-Pies (O Summer Fruits, wherefore art thou Summer fruits?), an easy and healthy Quinoa Enchilada Casserole, the real-deal Enchiladas, and my favorite Chocolate Tart. And that, my friends, is only a small snapshot of the recipes!

Wondering which recipes were the most popular? I’ve listed the top 5 below!

Continue reading Favorite Recipes of 2014

Coconut-Lovers Cake

Because my mom is a strong coconut lover, I wanted to make her a coconut cake for her birthday. I knew I wanted each bite to be a taste-bud-explosion of coconut. I searched online for a recipe and finally found one for the cake. I decided to go on a whim and not use a recipe for the filling–which turned out to be a delicious decision. For the topping I whipped up heavy cream and added shredded coconut to it.

Coconut Cake 1

The recipe for the cake called for coconut milk. Now, my mom and I may be coconut lovers, but I have to admit coconut milk is not a regular item in our fridge. Not wanting to substitute it, I looked up a recipe on how to make it. Surprisingly, not only is it easy to make, you don’t use milk to make it: the only ingredients are water and shredded coconut. Strange that coconut milk can be made without milk, hu? But don’t worry, it tastes delicious!

Coconut Cake 3

To make the cake, combine the coconut milk, buttermilk, and vanilla sugar (or vanilla extract) in a small bowl. Set aside.

Coconut Cake 13

Using a mixer, beat the butter until creamy; add the sugar and beat until light and fluffy. Next add in the eggs, mixing well after each addition.

Coconut Cake 4

Add in the flour mixture (flour, baking powder, baking soda, and salt) alternatively with the milk mixture. Coconut Cake 5

Pour the batter into a prepared baking pan (9-inch diameter)

Coconut Cake 6

Bake until golden brown (about 40 minutes)…

Coconut Cake 7 …and when completely cooled split horizontally in half.

Coconut Cake 8 Then plop the vanilla-pudding-mixed-with-coconut on one of the layers…

Coconut Cake 9

…and evenly spread it all over the layer. Top with the second cake layer, put it in the fridge, and ignore it for the moment.

Coconut Cake 10

Combine the whipped cream (I used heavy  whipping cream but any whipped cream will work) and shredded coconut . Then take your cake out of the fridge, apologize to it for ignoring it…

Coconut Cake 11 …and with about a third of the whipped cream give the cake a crumb coat (a thin layer of frosting).

Coconut Cake 12

After refrigerating the cake for a while, frost it with the rest of the whipped cream.  Refrigerate it for at least an hour before serving.

Coconut Cake

Prep Time: 1 hour

Cook Time: 40 minutes

Total Time: 1 hour, 40 minutes

Yield: 16 slices

Coconut Cake

Ingredients

    For the Cake:
  • 1 1/2 cups sifted flour (sift 3-4 times)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 1/2 cup buttermilk
  • 1/4 cup unsweetened coconut milk *_see note below_
  • 1 bag of vanilla sugar (or 1/2 tsp vanilla extract)
  • 6 tbsp butter,softened
  • 1/2 cup sugar
  • 2 eggs, at room temperature
  • For the Filling:
  • 2-3 cups vanilla pudding
  • 1-3 cups shredded coconut
  • For the Topping:
  • 2-3 cups whipped cream
  • 1-3 cups shredded coconut

Instructions

    For the cake:
  1. Preheat the oven to 350F. Grease a round cake pan (9-by-2 inches)
  2. Sift together the flour, baking powder, baking soda, and salt. In a separate bowl combine the buttermilk, coconut milk, and vanilla sugar (or vanilla extract).
  3. In a large bowl, with an electric mixer at medium speed, beat the butter until creamy. Add the sugar and beat until light and fluffy. Add in the eggs, beating well after each addition.
  4. At low speed beat in the dry ingredients in 3 batches; between each batch add half of the buttermilk mixture.
  5. Pour the batter into the prepared baking pan and smooth the surface. Bake until the cake is golden (about 40 minutes). Let the cake cool in the pan for 15 minutes before transferring to a plate or cooling rack to cool completely. Once cool, cut the cake horizontally into two layers.
  6. For the filling:
  7. Prepare the vanilla pudding according to the manufacturer's instructions, leaving out about 1/4 cup of the liquid needed. Once the pudding is cooled, mix in the shredded coconut.
  8. For the topping:
  9. Combine the shredded coconut with the whipped cream and refrigerate until use.
  10. Assembly:
  11. Place one of the cake layers (cut-side up) on the serving dish. Spread with the filling and place the other cake layer (cut-side up) on top. Refrigerate for at least ten minutes. Then, using about a third of the topping, frost the top and sides of the cake for a crumb coat. Refrigerate again for at least 20 minutes to allow the crumb coat to set. Afterwards frost with the rest of the topping and refrigerate for at least an hour before serving.

Notes

Recipe for cake adapted from Food&Wine

*I used the recipe for the coconut milk linked to above; however, I did not strain the mixture like the recipe called for. If you prefer not to have shredded coconut in the cake, then strain the mixture like the recipe calls for

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