For the recipe Rainbow Crepe Cake with Raspberry Coulis
|300 g||Plain Flour|
|5 g||Dr. Oetker Baking Powder|
|80 g||Caster Sugar|
|700 ml||Whole Milk|
|50 g||Butter , Melted plus extra for greasing the pan|
|Dr. Oetker Red Extra Strong Food Colour Gel|
|Dr. Oetker Yellow Extra Strong Food Colour Gel|
|Dr. Oetker Orange Extra Strong Food Colour Gel|
|Dr. Oetker Green Extra Strong Food Colour Gel|
|Dr. Oetker Blue Extra Strong Food Colour Gel|
|Dr. Oetker Violet Extra Strong Food Colour Gel|
|Dr. Oetker Platinum Grade Leaf Gelatine , 2 sheets|
|220 g||Fresh Vanilla Custard|
|28 g||Icing Sugar|
|1 tsp||Dr. Oetker Madagascan Vanilla Extract|
|520 ml||Double Cream|
|200 g||Raspberries , Plus a few extra for decoration|
|28 g||Icing Sugar|
|100 g||Dr. Oetker Unicorn Confetti Sprinkles|
Add the eggs, milk and butter into a blender and blend until just combined. Add the flour, Dr Oetker Baking Powder and caster sugar to the blender and blend until smooth.
Take 6 small bowls and divide the batter into roughly 6 equal portions. Add 1/3 a tube of each of the 6 different Dr Oetker Extra Strong Food Colour Gels to each batter bowl whisking until you have a strong coloured batter (add more colouring if necessary).
Lightly grease the bottom of a non-stick crepe pan or skillet with a little butter and set over a medium heat. Take one of the batter bowls and add roughly 1/3 of the batter to the pan and swirl to cover the base cook for 1-2 minutes on each side, continue with the remaining batter (this should make 3 crepes per colour batter). Once crepe has cooked put aside adding a layer of parchment paper in between each crepe to prevent them from sticking and leave to go completely cool.
To make the cream filling add the Dr Oetker Platinum Grade Leaf Gelatine sheets to a small bowl of cold water and leave to soak for a couple of minutes. Place the custard in a small pan and heat gently over a medium heat until just hot. Squeeze the excess water out from the gelatine and whisk into the custard. Place the custard in a mixing bowl and leave to cool down.
In a separate bowl whisk the double cream with the Dr Oetker Madagascan Vanilla Bean Paste and icing sugar until you form soft peaks, fold into the cooled custard.
Place a small plate (roughly 20cm) over each crepe and using a sharp knife trim round the edge of the plate to create a neat and even edge.
Fill a large piping bag with the cream filling. Assemble the cake starting with the violet crepes on the base piping a spiral of the cream on top of each crepe and using a palette knife to spread out the cream into a thin even layer. Continue layering the crepes followed by the blue, green, yellow, orange and finishing with the red crepes. Place the crepe in the fridge to chill whilst preparing the raspberry coulis.
Wiz the raspberries in a blender with the icing sugar until smooth, push the puree through a fine mesh sieve into a mixing bowl, discard the seeds.
Serve the crepe cake with the raspberry coulis and Dr Oetker Unicorn Confetti Sprinkles (if desired) over the top.
|Per Serving||Per 100 g / ml|