Now this post is going to shock many, impress many or cause many of you to wonder what in the world am I up to….haha. I know I have been trying to promote healthy eating and healthy living on my blog but here I am with this post so full of cakes! Can’t believe myself, too….*grin*. Well, life does need balance, a nice dessert to spice up every now and then. I don’t feed my family cakes all the time. I always make when there’s parties or visitors. An opportunity to learn new things….*smiles*.
I love many-layered cakes. I have not got over with my strong craze over them. So far I have made the 6 layered, 9 layered and the 10 layered chocolate sponge cake last month. It was successful and became my family’s favourite instantly.
However, the millie crepe cake is more challenging. But I was very determined to succeed in making it….at least 20 layers and improved texture if I can’t get to the 100% level. So, during the past 2 weeks, I made 4 types of millie crepe cake. Including the one that I made to share with friends last month, I made a total of 5. So proud of myself for trying and trying and never giving up. Actually, a little tempted to give up along the way because it’s so much work and requires lots of patience….*wink*. Glad I didn’t. Just keep smiling……still smiling. The last one was 95% successful, if not 100%…..so happy!
Millie crepe cake must be one of the most adventurous and ambitious cakes or desserts that I had made apart from the macarons and the Indonesian layered cake. It’s not only captivating, impressive but also tastes awesome. It’s so smooth and delicious with every mouthful. To have a slice in front of me brings much comfort and big smiles. And it just feels so good and satisfying as you gently slice it downward from the sharp edge of the slice with a small dessert fork, admiring all the beautiful thin layers filled with cream in between and you’ll just go….WOW!
I made the rich chocolate millie crepe cake, pictured above, which comes with 20 layers and covered with chocolate glaze. It’s the filling that’s really rich. This one is for all chocolate lovers. One mouthful and you’ll be in chocolate heaven…*grin*. I used dark chocolate and so it’s not too sweet. Just look at the top picture above and you can imagine every mouthful.
This one is also a chocolate millie crepe cake but not as rich as the one above. It comes with 15 layers. The layers were a little thick I think. I didn’t ice the sides of this cake because I thought I just want it to be different. It may look rough and rugged but I think it looks artistic!
I used less chocolate and more cream for the filling. It still tastes very good. But I still prefer the one above that’s more chocolatey. I am a dark chocolate person and if I need to eat chocolate, I like it real chocolatey and not too sweet.
This one here is the coffee millie crepe cake which comes with 12 layers. I spoilt a few pieces and then my girls stole some….*sigh*. That’s why it didn’t look as tall as it should be. I like this one. It would have been much more delicious if I had used more coffee to mix with the whipped cream. I’ll use expresso coffee next time, and more. Coffee lovers would love this one and that includes me. It was also not sweet enough. Next time I need to taste it properly first before using it as filling.
The latest one I made was the vanilla millie crepe cake which comes with 20 layers and covered with white chocolate icing. This is a really delicious one and looks fabulous, too. I really should call it My Fair Lady Millie Crepe Cake!….*big smiles*. I love the white chocolate glazing outside. It tastes SO good just on its own. It blends very well with the vanilla cream. The strawberries go very well with it, too. Not only do they bring out the colour contrast but also lovely to eat with the chocolate icing…..mmmm. I used spelt flour to make this one.
The pancake recipe is actually very simple. I got it from The New York Times. All you need to do is to make the pancakes first. Actually I went short cut. I didn’t brown the sugar. I made the pancakes very thin and used low to medium fire.
The filling is every simple. I just beat up the double cream with some sugar and add the flavour that I want. Adjust the sugar according to your taste. Otherwise, you can also follow the filling recipe in The New York Times. It’s more work if you don’t mind.
3 cups milk
1 & 1/2 C flour
Pinch of salt
Melt the butter and milk together in a small pot. Cool to warm. Pour into a mixer. Add the rest and beat until smooth. Sieve to remove any lumps. Let it rest at least 2 hours. You can just leave it there and go shopping….*wink*.
When ready, pour a few tablespoons into a non-stick frying pan. Mine I think measured 8 inches across. Swirl around and let it cook for a little while. Just make sure that it coats the bottom of the pan. Pour it back if it’s too much. Turn over and cook a very short while again. Flip onto baking paper. Continue to make pancakes until all the batter is used up. You will get more than 20 pancakes. I am happy just to use 20 pancakes to make the cake. You can of course make a taller one. I think my patience can only last until 20 layers…haha
Try not to stack up the pancakes as they may stick to each other and difficult to separate as they are so thin.
Lay a piece of pancake at the bottom of the cake ring or springform cake tin which has a removable base. Scoop some beaten cream on it and smooth it out evenly. Lay a piece of pancake over it and spread cream again. Do likewise until you use up all the pancakes. Make sure you have enough cream. There was one time I didn’t make enough cream. Later I decided to make more cream. Extra can be kept in the fridge. It’s perfect to eat it with strawberries or other fruits. Or you can even freeze it and it will be delicious ice cream!….mmm.
To kill the time while making the pancakes, have a cup of your best coffee at the side. Sip and enjoy that caffeine rush as you make the pancakes. I even play games on my iPad while making them!….*grin*. If you don’t have an iPad, do go and get one. It’s excellent to work out your brain playing some brain-bursting game while waiting in between cooking! My girl downloaded a game called The Tiny Bang Story on my iPad. My gosh…that game will cause my head to give off smoke…haha. There’s so much thinking to do but it’s a really fun game. If your mom doesn’t have an iPad, go and get one for her. The best is you get one for yourself first…..*wink*.
I used a cake ring to prevent my millie crepe cake turning into a Leaning Tower of Pisa. I tried to assemble my cake without the cake ring but I found it was more difficult as the layers tend to slide a little as you spread the cream. But if you don’t mind the rough edges, then you can just go ahead without using the cake ring. It actually looks very artistic that way too. Or you can also use a springform cake tin that has a removable base.
Have there been any hiccups along the way? OF COURSE! Some pancakes didn’t come out well. They got torn….sigh. However, some could still be used. Those that were beyond repair all ended up in my tummy….*grin*. Now you know why my coffee one has only about 12 layers…haha. Then some were overcooked because I was distracted…..*sigh*.
Now, since this cake is so beautiful and labour intensive, I think it’s only right to sit and enjoy it slowly. I must say this is the only cake that I eat real slow, staring and admiring every cut and enjoying every mouthful…..*smiles*.
These are just a few of the millie crepe cakes that I had made. The adventure will surely continue. There is just so much fun making this awesome cake…total satisfaction!….*big smiles*. All the hard work is very worth it. I would love to try the pandan one (very Asian), the lemon one and also the mint one.
I also hope to make a pink one for special occasion. That would be for very special people to share with. Maybe for my hubby’s birthday which is coming up real soon. Imagine a pink cake for his birthday?….haha. I would love to see that shocked expression….haha. Well, the list is really endless because all you need is a different filling and different frosting.
I am even tempted to make a savoury one, maybe filled with prawns or salmon which are my favourite. I just can’t imagine that myself…haha. Or may be filled with sweet potato cream as sweet potatoes are also one of my top favourites.
To have more fun, you can make the number of layers for the number of years for your birthday. That would be 60 layers if you are turning 60!! How cool would that be!….*BIG smiles*. But for someone who is turning 1, that would be really miserable….haha.
Well, now it’s your turn. Hope you will find something to challenge yourself to learn. Just never give up. You will surely get there if you never quit. I really hope you have lots of fun cooking and baking. Keep Learning Keep Smiling!
Quote of the day……
“Personal development is your springboard to personal excellence. Ongoing, continuous, non-stop personal development literally assures you that there is no limit to what you can accomplish.”
- Brian Tracy