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Blackberry & Apple Crêpe Cake
Thin crêpes made from a milk-water batter with a pinch of cinnamon stack between layers of double cream whipped with 220 grams of blackberries folded through. Three apples cook down with brown sugar and butter into a soft, lightly caramelized filling that goes between alternate layers. A small butter-sugar-cream caramel pours over the assembled cake. Despite the layered look, assembly is straightforward once the crêpes are made. Ready in 70 minutes; serves 8.
Equipment
- Oven
- Skillet
- Saucepan
- Hand Mixer
Ingredients
- 120 ml (4 fl oz/½ cup) water
- 120 ml (4 fl oz/½ cup) milk
- 2 eggs
- 140 g (5 oz) plain (all-purpose) flour
- 1 tablespoon caster (superfine) sugar
- ½ teaspoon ground cinnamon
- 3 apples
- 2 tablespoons soft light brown sugar
- 1 teaspoon butter
- 220 g (8 oz) blackberries
- 60 g (2 oz/¼ cup) butter
- 60 g (2 oz/⅓ cup) soft light brown sugar
- 30 ml (1 fl oz) thick (double/heavy) cream
- 350 ml (12 fl oz) thick (double/heavy) cream
- 40 g (1½ oz/⅓ cup) icing (confectioners’) sugar, plus a little extra for dusting
- 100 g (3½ oz/¾ cup) blackberries
Instructions
- 1Whisk the water, milk, and eggs together in a bowl. Add the flour, caster sugar, and ground cinnamon, mixing until the batter is completely smooth. Transfer the bowl to the fridge to chill for 20 minutes. Resting the batter relaxes the gluten so you don't end up with rubbery crêpes.
- 2Preheat the oven to 180°C (350°F). Slice the apples thinly and arrange them on a baking sheet. Sprinkle the soft light brown sugar over the apples and bake for 10 to 15 minutes until they are tender.
- 3Warm a pan over medium heat and melt the 1 teaspoon of butter. Pour roughly 3 tablespoons of the chilled batter into the pan, tilting it in a circular motion to coat the base evenly.
- 4Cook the crêpe for 1 minute. Flip it carefully and cook the second side for another 30 seconds until it takes on a golden color. Transfer the cooked crêpe to a plate. Repeat this process with the remaining batter to yield about 8 to 10 crêpes.
- 5Combine the 60 g of butter, lavender extract, and 60 g of soft light brown sugar in a microwave-safe bowl. Heat in the microwave for 1 minute, stirring until the sugar dissolves completely. Microwave for another 20 seconds, let it cool slightly, and then stir in 30 ml of the thick cream.
- 6Whip the remaining 350 ml of thick cream with the icing sugar in a separate bowl until thick peaks form. Fold in 220 g of the blackberries, mixing gently to break the fruit apart slightly.
- 7Place one crêpe flat on a serving platter. Spread a layer of the blackberry whipped cream over it, scatter some roasted apples and fresh blackberries on top, and drizzle with the lavender caramel.
- 8Repeat the layering process until you've used all the crêpes. Top the final crêpe with the remaining 100 g of blackberries, a final drizzle of caramel, and a dusting of icing sugar.
Notes
- Storage: This cake is best eaten on the same day it's made for the best texture, but leftovers will keep in the fridge for up to 2 days in an airtight container.
- Make ahead: You can prepare the crêpe batter and roasted apples up to a day in advance. Keep them covered in the fridge until you're ready to cook and assemble.
- Swap: If you don't have lavender extract, you can skip it or substitute a splash of vanilla extract for a classic caramel flavor.
Recipe Details
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