In search of the perfect recipe for Pride? Look no further than this colourful rainbow crepe cake! In this gorgeous Baking Therapy recipe, there are 24 layers of soft crepes between layers of light whipped cream. It may look intimidating at first, but once you’ve mastered making crepes, stacking it into a cake is pretty easy (and fun)!
Rest time: 3 hours. For a completely flat top, halfway through chilling the cake, invert it onto a flat dish. Invert it back when ready to serve.
For the crepes, in a blender, mix together the eggs, milk, oil, salt and sugar. Add the flour and pulse until just combined. Chill in fridge for at least 1 hour or overnight.
Divide the crepe batter into 6 bowls/cups, mix in the gel food colouring to your desired pigment.
Heat a 9-inch non-stick frying or crepe pan over medium-low heat. Brush lightly with melted butter, pour in ¼ cup of batter at a time, swirling the batter around to cover the pan with one thin layer. Cook for about 45 seconds. Flip and cook for another 30 seconds. Transfer to a tea towel to cool. Continue until you’ve cooked all the crepes. Set crepes aside to cool completely.
For the filling, in the bowl of a stand mixer or with a hand mixer, whip together the cream, icing sugar and vanilla until medium peaks, making sure not to over-whip.
Divide the whipped cream in half and fold in your favourite jam into one half.
To assemble, layer the crepe cake on the dish you’ll be serving it on. Start with one crepe, spread on about 2 tablespoons of the whipped cream, layer another crepe on top, again with the cream (alternating between the plain and jam-flavoured cream) until you’ve used up all the crepes.
Let set in the fridge for about 2 hours (or overnight) before slicing.
For the final touch, spread a thin layer (about 2 tablespoons) of your favourite jam on the top of the cake, layer on fresh berries and dust with icing sugar.