30-Layer Rainbow Mille Crepe Cake


Ingredients
Rainbow Mille Crepe Cake Ingredients for 30 Crepes
- 190 ml vegan cream
- 190 ml vegan milk
- 2.5 tbsp granulated sugar
- 6 large crushed dates
- 35 grams vegetable oil
- 135 grams cake flour
- 1 tsp vanilla essence
- 6 tbsp water
- öil for frying pan
- Red, orange, yellow, green, blue & purple food colour
Vanilla Chantilly Cream Filling Ingredients (Filling Option #1)
- 360 ml vegan cream
- 80 grams powdered Sugar
- 1/2 tsp. vanilla extract
Almond Coconut Cream Filling Ingredients (Filling Option #2)
- 360 ml hvegan cream
- 80 grams powdered Sugar
- 1/4 tsp. almond extract
- 1 can coconut milk*
Instructions
- Rainbow Mille Crepe Cake Instructions
- Heat milk, cream and sugar on medium heat until sugar is fully dissolved. Take off heat immediately once sugar is dissolved, do not bring to a boil.
- Allow milk and sugar mixture to come to room temperature.
- Pour into blender.
- Add dates, oil, cake flour into blender.
- Blend until the mixture becomes homogeneous. A few pulses should do, do not over blend.
- Pour equal amounts through a sieve into 6 mixing bowls. Each colour should yield 5 ultra-thin crepes.
- Let rest for 1 hour or overnight in the fridge.
- Add the different food colours to each of the mixing bowls.
- Immediately before cooking, add 1/2-2 teaspoons of water into one bowl of the crepe batter to thin it out.
- Heat a pan on low-medium heat, using a pastry brush, coat pan generously with butter for the first crepe. Pan is ready when the butter sizzles as it hits the pan.
- Using a small ladel, pour batter onto pan, swirl the batter around until it coats the pan evenly.
- Set timer for 3 minutes. Cook first side for approximately 2 minutes. The crepe will bubble up and once the sides can be picked up with a silicone tong without tearing, the crepe can be flipped with a flat spatula. It will look slightly golden.
- Watch the second side closely. It will cook much faster, about 1 min. Remove from heat before it turns brown.
- Place on cooling rack to cool before stacking on plate.
- For subsequent crepes, coat the pan with a very small dab of oil and repeat steps #10-13.
- Once all the crepes are finished (30 in total, 5 per colour), set them aside and prepare the cream filling of your choice. There are 2 to choose from below.
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- Vanilla Chantilly Cream Instructions (Filling Option #1)
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- Place a mixing bowl and beaters in the freezer to chill. It will help the cream whip better.
- Place cream in the chilled mixing bowl, then beat on low speed until the beater starts leaving light tracks in the cream. Add icing sugar.
- Increase speed to medium-high.
- Before the cream becomes stiff, add vanilla extract and continue to beat.
- Stop beating when the cream starts to get stiff and turns from glossy to matte. Do not over whip.
- Once made, use for assembly immediately.
- Spread a thin layer of cream in between each layer of crepe.
- Place in an air tight container and let set overnight.
- Cut into 8 slices. Enjoy!
- Almond Coconut Cream Instructions (Filling Option #2)
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- Refrigerate can of coconut cream for a minimum of 12 hours.
- Chill beaters and a mixing bowl in the fridge.
- Flip can over and open with can opener.
- Pour out the coconut juice/gel.
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- Scoop out the hardened white coconut cream and whip on low-medium speed until volume increases.
- Stop when soft peaks form.
- Before using for assembly, allow it to firm up some more by chilling in the fridge while you make the almond cream.
- Place a mixing bowl and beaters in the freezer to chill. It will help the cream whip better.
- Place cream in the chilled mixing bowl, then beat on low speed until the beater starts leaving light tracks in the cream. Add icing sugar.
- Increase speed to medium-high.
- Before the cream becomes stiff, add almond extract and continue to beat.
- Stop beating when the cream starts to get stiff and turns from glossy to matte. Do not over whip.
- Once made, use for assembly immediately.
- Spread a thin layer of cream in between each layer of crepe, alternating between the coconut cream and almond cream.
- Place in an air tight container and let set overnight.
- Cut into 8 slices. Enjoy!
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