• This chocolate ganache and butterscotch crepe cake with peaches, plums and granadilla pulp is a fun dessert that’s sure to impress even your toughest critics. 

    Chocolate ganache and butterscotch crepe cake with peaches, plums and granadilla pulp

    Ingredients

    • Pancakes

    • 120g (1 cup) cake flour, sifted
    • 5ml (1 tsp) baking powder
    • 2ml salt
    • 2 large eggs
    • 200ml milk
    • 190ml (¾ cup) water
    • 5ml (1 tsp) lemon juice
    • 125ml (½ cup) vegetable oil
    • non-stick cooking spray, for cooking
    • Ganache

    • 440g dark chocolate, roughly chopped
    • 310ml (1¼ cups) cream
    • Butterscotch cream

    • 30ml (2 tbsp) salted butter
    • 45ml (3 tbsp) brown sugar
    • 60ml (¼ cup) cream
    • 5ml (1 tsp) vanilla extract
    • 170ml ( cup) cream
    • 2 peaches, sliced, to garnish
    • 2 plums, sliced, to garnish
    • pulp from 1 granadilla, to garnish
    • fresh mint leaves, to garnish

    Instructions

    1

    For the pancakes, mix all of the ingredients together with an electric mixer until a smooth batter forms.Cover it with plastic wrap and set aside for 1 hour before using.

    2

    For the ganache, add the chocolate and cream to a glass bowl. Gently melt over a water bath until the mixture is smooth. Set aside and allow to cool at room temperature until thick and spreadable.

    3

    For the butterscotch cream, melt the butter, sugar, vanilla and the 60ml (¼ cup) cream together in a saucepan. Heat gently until melted and then turn up the heat, allowing it to bubble for a minute. Remove from the heat and allow to cool completely. When the mixture has cooled and thickened, whip up the 170ml ( cup) cream until stiff peaks form, pour in the butterscotch while whisking. The cream should be stiff but spreadable.

    4

    Heat a small to medium frying pan over medium heat. Spray it with nonstick cooking spray and ladle in some of the pancake batter to form a thin layer in the pan. Cook for 1 – 2 minutes before flipping over and cooking it for a further 30 seconds. Repeat with the rest of the batter until you have 12 – 15 pancakes. Allow them to cool completely.

    5

    To assemble the crepe cake, place a pancake on a large plate or cake stand. Spread a dollop of the cooled ganache on top and add another pancake on top. Repeat the layering process with the rest of the pancakes.

    6

    Spread the butterscotch cream on top and garnish with sliced fruit, granadilla fruit pulp and fresh mint leaves.

     

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