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Fluffy crepes, delicate pudding cream, crunchy hazelnuts and spicy cinnamon are combined in this crepe cake. It tastes incredibly delicious and is very aromatic. You don’t need an oven to prepare it. You can find a detailed crepe cake recipe with pudding cream with the exact quantities and step-by-step instructions below.
No oven layer cake
You don’t need an oven for this layer cake, just like for my frying pan chocolate cake with pudding butter cream. The role of the classic cake layers is taken over here by crepes that are baked in a pan.
To save time, you can make fewer crepes, but larger in diameter. Then use a large frying pan.
The crepe cake with pudding cream tastes no less delicious than the usual layer cakes, such as the raspberry cream cheese cake. It is also a real eye-catcher on any coffee table.
Alternative cream ideas
The light pudding cream, which also makes up the Napoleon cake, combines perfectly with the sweet crepes. Alternatively, you can also prepare the cake with a different filling.
For example, the cream cheese cream, which I used to make my banana cream cheese cake or the Russian cake “Milk girl”, is perfect for this. You can also use the cream cheese mascarpone cream used to decorate my winter hat cake. The sour cream cream, as used for the chocolate sponge layer cake, works just as well.
Decorate as desired
I sprinkled the crepe cake with a mixture of chopped roasted hazelnuts and cinnamon. This decoration is ideal for fall or winter.
You can decorate the crepe cake however you like. Cover it with chocolate glaze, for example, like the chocolate cream cake or the cake “Ptichka”. In summer, fresh berries are perfect for decorating the cake, similar to the mini Pavlova.
This crepe cake is
- tender,
- creamy,
- soft,
- airy,
- delicious,
- moderately sweet,
- aromatic,
- with pudding cream,
- with cinnamon,
- with nuts,
- easy to make without an oven,
- ideal for a tea party at the weekend or for a celebration.
Easy crepe cake recipe with pudding cream
The crepe cake recipe that you will find here at the end of the post in the recipe box is not difficult at all. The only thing that takes a little time is baking the crepes.
Step 1:
First, get the cream ready. To do this, mix eggs, sugar, cornstarch and milk in a saucepan. Boil the mixture briefly to make the pudding, then stir in butter and vanilla and leave to cool.
Step 2:
While the pudding is cooling, you can prepare the crepes. To do this, mix eggs, sugar, salt and milk. Then sift in flour and cinnamon and mix to form a liquid batter, which you leave to rest for about half an hour. Then bake the crepes from the batter and leave them to cool.
Step 3:
Now layer the crepes and the cream alternately in a cake ring. Sprinkle the top of the cake with a mixture of chopped roasted hazelnuts and cinnamon.
Step 4:
Place the crepe cake in the fridge for at least 4 hours. Then you can cut it.
How to make crepe cake with pudding cream: tips and tricks
- If you don’t like cinnamon, you can leave it out of the recipe completely.
- If your crepe batter has lumps that have not dissolved after the resting time, you can mix it briefly with a hand blender until homogeneous.
- You can adjust the amount of sugar for the cream to taste. With the amount specified in the recipe, the crepe cake tastes moderately sweet.
- You can sprinkle the cake with any nuts you like or decorate it differently.
Have you made the crepe cake with pudding cream using this recipe? I look forward to your result, your star rating and your comment below on how you liked it.
Try these cake recipes too:
- Naked cake with chiffon cake and lemon cream – winter edition
- Chocolate number cake with shortcrust pastry and ganache cream
- Mole cake: the best recipe for popular hill cake with bananas
Crepe cake with pudding cream
Ingredients
for the crepes
- 600 ml milk lukewarm
- 4 eggs
- 60 g sugar
- 60 ml vegetable oil
- 300 g flour
- 1 tsp cinnamon
- 1/3 tsp salt
- vegetable oil to grease the pan
for the cream
- 800 ml milk
- 2 eggs
- 160 g sugar
- 60 g cornstarch
- 120 g butter
- 1 pinch of ground vanilla bean
for sprinkling
- 70 g roasted and chopped hazelnuts
- 1 tsp cinnamon
Instructions
Preparation of the cream
- Mix eggs, sugar and cornstarch thoroughly with a whisk in a thick-bottomed saucepan.
- Pour in milk and stir to a homogeneous mixture.
- Place the saucepan on the stove, bring the mixture to a boil over a medium heat, stirring until it turns into a pudding, and cook for 2 - 3 minutes, stirring constantly.
- Remove the pudding from the heat, add chopped butter and vanilla and stir until the butter has melted.
- Leave the pudding to cool completely, stirring occasionally.
Preparation of the crepes
- Using a whisk, mix eggs, sugar and salt in a mixing bowl.
- Add lukewarm milk and mix.
- Mix flour with cinnamon.
- Sift the dry flour mixture into the liquid milk mixture and stir to form a liquid batter.
- Leave the batter to rest for approx. 20 - 30 minutes.
- Pour vegetable oil into the batter and stir.
- Grease a non-stick frying pan with vegetable oil and heat it up.
- Using a ladle, pour some batter into the hot pan and make quick circular movements with the pan so that the batter spreads evenly and thinly over the entire surface of the pan. Bake the crepe over a medium heat on both sides until golden yellow to golden brown.
- Repeat the process until the batter is used up (I had 15 crepes). Keep stirring the batter in the mixing bowl. The pan does not need to be greased again.
- Leave the crepes to cool and, if desired, cut off the thin, uneven edge, approx. 1 cm wide.
Preparation of the crepe cake
- Place a cake ring, which is about the same diameter as the crepes, on a cake plate.
- First place one crepe on the cake plate in the cake ring and spread a thin layer of cream on it.
- Place a second crepe on top and spread it with the cream too.
- Repeat the process until the crepes and the cream are used up.
- Mix roasted chopped hazelnuts with cinnamon and sprinkle over the top of the cake, leaving some nut mixture for the sides of the cake.
- Chill the cake for at least 4 hours or overnight.
- Then carefully remove the cake ring and lightly sprinkle the sides of the cake with the remaining hazelnut cinnamon mixture.
Notes
- If you don't like cinnamon, you can leave it out completely.
- If your crepe batter has lumps that have not dissolved after the resting time, you can mix it briefly with a hand blender until homogeneous.
- You can adjust the amount of sugar for the cream to taste. With the amount specified, the crepe cake tastes moderately sweet.
- You can sprinkle the cake with any nuts you like or decorate it differently.
- Take note of the detailed tips and tricks for preparing the crepe cake with pudding cream at the top of the article.
If you are using Pinterest, you can pin the following picture:
