Simple, Beautiful, and Irresistibly Delicious Layered Rose Crepe Cake Recipe

How to make Rose Layered Crepe Cake

• 1

  Whip the butter and milk

  Add 100ml of unsweetened fresh milk and 60gr of sugar into the bowl, then stir well until the sugar completely dissolves.

  Next, add 25gr of unsalted butter and microwave for about 15 – 20 seconds until melted.

  

  

  

  
• 2

  Mixing flour, beating eggs

  Sift 120g of cake flour into the butter and milk mixture, and continue to stir until the flour mixture is smooth and free of lumps.

  Next, add 5 eggs and 480ml of unsweetened fresh milk, then stir again until all the ingredients are well combined.

  

  

  

  
• 3

  Straining, resting the cake batter

  Strain the batter through a sieve to remove any residue, then cover the bowl tightly and let it rest in the refrigerator for 2 hours.

  

  
• 4

  Fry the crepe skin

  First, place a non-stick pan on the stove, apply a thin layer of cooking oil, and heat it over medium heat.

  When the oil is hot, add a little bit of the batter mixture and spread it thinly in the pan, frying it on low heat until both sides are dry and cooked.

  Do the same until all the remaining batter is used up.

  Tip:

  • The thinner you fry the cake, the more beautiful the crepe will look once completed.
  • Before ladling the batter into the pan, you should stir the bowl of batter one more time so that the batter settled at the bottom can mix evenly.
  • The second side of the cake cooks very quickly, so you need to time it correctly when frying.

  

  
• 5

  Layer and cut the crepe skin

  Stack the crepe skins on top of each other, then use a round mold or plate to determine the size of the portion you want to use.

  Next, use a knife to cut off any excess edges to finish.

  

  
• 6

  Melting white chocolate

  Add 50ml of Heavy cream and 100gr of white chocolate into a bowl, then heat the mixture in the microwave for about 15 – 20 seconds until melted.

  Once heated, stir the mixture well to combine.

  

  
• 7

  Making the rose cream layer

  Add 50ml of rose syrup to the melted white chocolate mixture and stir well.

  Next, pour the mixed mixture into a bowl containing 800ml of Heavy Cream. Then, use a hand mixer to beat the mixture until stiff, creating smooth, distinct peaks when you lift the whisk.

  Tip:

  • Before whipping, you should chill the cream in the refrigerator for 15 minutes or place the bowl of cream in a basin of ice water, then whip the cream. This method will help the cream whip faster.
  • Do not whip the cream for too long as it may cause the cream to separate.

  

  

  

  
• 8

  Spread cream and decorate

  First, spread a thin layer of cream on a crepe, then place another crepe on top. Do the same for the remaining crepes until the last one.

  Next, cover the entire cake with cream, then smooth it out and pipe some whipped cream on top.

  

  

  

  
• 9

  Make the rose mirror glaze

  In a new bowl, add 30ml of rose syrup, 30ml of water, then heat the mixture in the microwave for about 20 seconds until warm.

  Next, gradually add 4g of gelatin powder to the bowl while stirring to dissolve the gelatin.

  When the mixture cools slightly, use a spoon to scoop a little of the jelly mixture onto the surface of the cake and decorate with a few fresh rose petals.

  Finally, place the cake in the refrigerator for about 1 – 2 hours before serving.

  

  

  
• 10

  Final Product

  The rose mille crepe cake has a simple yet eye-catching and luxurious decoration. Each layer of the cake sticks together smoothly, sweetly, combined with chilled creamy filling, rich and delicious, a delight to taste.