September 30, 2009

Pandan Crêpe Layer Cake

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Pandan Crepe Layer Cake

I found a year-old [home canned] jar of mangoes in syrup in my pantry. They aren't spoiled and still very good so I sliced them really thin to fill the pandan crêpes I had been planning to make. I stacked the crêpes and mango and cream filling instead of fill/roll individually. It is not such a brilliant idea because they went slipping and sliding when I cut the "cake" into slices. It's okay, though, because it is so good and with chocolate sauce is extra yummy. I just pushed them back together to make it look tidy. I'll make a proper pandan chiffon layer cake with similar filling next time.

Pandan Crêpe Layer Cake
1 cup sifted all-purpose flour
1 cup milk
½ cup pandan water (blend 6 pandan leaves with ½ cup water and strain)
2 eggs
¼ teaspoon sea salt
4 tablespoons light olive oil
3 drops green food dye gel

thin slices of ripe mangoes
1 cup heavy cream
2 tablespoons condensed milk
  • Mix crêpe ingredients except butter in a blender until smooth. Heat a 7-inch skillet, rub with butter and pour about a quarter cup of batter, rotating the pan quickly to spread evenly. Cook on medium-low heat until edges are dry, lift, and flip to cook the other side. Stack on a plate and let cool completely.
  • Prepare the cream filling: Whip the heavy cream to soft peaks. Add condensed milk and whip for 30 seconds until blended.
  • Fill individually with mangoes and cream, roll and place on a plate seam side down. Drizzle with chocolate sauce. Or, if you prefer the layered look: place one crêpe on a platter, arrange sliced mangoes on top, spread 2 tablespoons of cream and repeat with the rest of the crêpes and filling, and a crêpe on top. Cut into 6 slices. Drizzle with chocolate sauce.
Pandan Crepe Layer Cake
Pandan Crepe Layer Cake
all my favorites in one yummy dessert: pandan, mangoes, cream, condensed milk, chocolate

Crêpe on Foodista


Sidney said...

After this... I am sure I will not be hungry for the rest of the... week ! ;-)

Juliana said...

Oh! What a nice cake, layered with the colors in it, looks delicious...yummie!

Marvin said...

Great looking colors and presentation oggi! Can't wait to see your chiffon cake.

gaga said...

Wow, it's beautiful. The colors are gorgeous!

oggi said...

Sidney, good to hear.:)

Juliana, thanks.:)

Marvin, thanks. I made pandam chiffon cake once before but not with mangoes and cream.:)

Gaga, thanks.:)

Ciggy said...

This is so yumyum!!!!!!!!

caninecologne said...

hi oggie
this looks so gorgeous!!!!! what a great flavor combination!

oggi said...

Ciggy, it is very yummy!:)

R, I was going to fill them with Filipino-style fruit salad (canned fruits and cream/condensed milk) which is also good but stacking them probably won't work. Fill and roll na lang just like regular crepes.:)

Greg said...

It looks great, but what if I don't have pandan leaf? About how much pandan flavor paste could one use instead of pandan water?

oggi said...

Hi Greg, I don't know exactly how much. Try a quarter teaspoon of paste then add more if you want a stronger flavor.

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