Chocolate Crepe Cake

中文：巧克力千层蛋糕

I have been making several crepe cakes.  The most popular and tastiest one in my option is chocolate crepe cake.

The slight bitterness from dark chocolate adds more flavor and richness to the cake.  I am not a big fan of whipped cream.  Normally I have to get rid of the whipped cream icing when I eat cakes.  Whenever I order a sundae, I skip the whipped cream topping too.  But I enjoy every single bit this chocolate crepe cake.  Yes, it is that good! O(∩_∩)O~

Ingredients:

1 cup all purpose flour
1 tablespoon coco powder
1 teaspoon instant coffee
1 cup whole milk
1 large egg
2 teaspoons melted butter
1/2 teaspoon vanilla exact  (optional)
1/4 teaspoon salt
fresh strawberries for garnish
1 to 2 tablespoons coco powder for garish

Whipped cream filling:

1 1/2 to 2 cups of heavy cream
1/2 to 2/3 cups sugar
1/4 to 1/3 cup dark chocolate
1 to 2 tablespoons coco powder

Directions：

In a large glass cup or bowl, add flour, salt and coco powder.  And then add egg, melted butter, vanilla extract and milk.  Blend with a hand blender until the batter is smooth.  If you don’t have a hand blender, a regular blender will work just fine.

Heat one or two mini cast iron skillets over medium low heat.

My skillets measure 6.5 in diameter on the bottom.  I think it is the perfect size for a small crepe cake.

Spray them with a little bit vegetable oil and then wipe with paper towel.

Add 1 to 2 teaspoons batter.  With a crepe spreader, spread it quickly and evenly.

I use two skillets so that I can cut the preparation time in half.  And the crepes size will be uniform.

I make 28 crepes which means the crepe cake has 28 layers O(∩_∩)O~

Allow the crepes cool down to room temperature.

Meanwhile, I prepare whipped cream filling.

Add chocolate to a heat proof bowl.  Microwave on high for 25 to 45 seconds or until chocolate starts to melt.  Stir in instant coffee.  Allow it to cool down a little bit.

With a hand mixer, beat the heavy cream in a medium bowl just until it begins to hold it shape.  Gradually add the sugar in between.

Fold in chocolate with a spatula.

Refrigerate for at least 2 hours.

Place one crepe in the center of a cake stand.  Add about 2 tablespoons whipped cream.  Spread it out evenly with an icing spatula. 

Repeat the process until all the crepes are done.

Sprinkle the top with coco powder.  Top with strawberries.

Refrigerate for at least 3 to 4 hours before serving.

Time to enjoy!

Although the crepes and whipped cream are in the same color, you can still see the layers. O(∩_∩)O~

Want to take a bite? O(∩_∩)O~

Matcha Crepe Cake

中文：抹茶千层蛋糕

The very first time I tried crepe cake was in Toronto’s st Lawrence market.  I tried so many delicious things all at the same time that I forgot how the cake taste like.  After I came back, I begin to make my own version of crepe cake.  It is not hard or intimidating at all, but you surely need to be very patient with it.  

With two mini cast iron skillet and a custom made crepe spread from my husband, I present you, tad dah, a matcha crepe cake! O(∩_∩)O~

Ingredients:

1 cup all purpose flour
1 tablespoon matcha powder(or adjust the amount according to your own preference)
1 cup whole milk
1 large egg
2 teaspoons melted butter
1/2 teaspoon vanilla exact  (optional)
1/4 teaspoon salt
fresh strawberries for garnish
1 to 2 tablespoons matcha powder for garish

Whipped cream filling:

1 1/2 to 2 cups of heavy cream
1/2 to 2/3 cups sugar
1 teaspoon gelatin powder
2 to 3 tablespoons water

Directions：

In a large glass cup or bowl, add flour, salt and matcha powder.

Add egg, melted butter, vanilla extract and milk.  Blend with a hand blender until the batter is smooth.  If you don’t have a hand blender, a regular blender will work just fine.

Heat one or two mini cast iron skillet over medium low heat, spray them with a little bit vegetable oil and then wipe with paper towel.

My skillets measure 6.5 in diameter.  I think it is the perfect size for a small crepe cake.

Add 1 to 2 teaspoons batter.  With a crepe spreader, spread it quickly and evenly.

I use two skillets so that I can cut the preparation time in half.  And the crepes size will be uniform.

See how beautiful they are?  That is the reason I love cast iron pans!

I make 29 crepes which means the crepe cake has 29 layers O(∩_∩)O~

Allow the crepes cool down to room temperature.

Meanwhile, I prepare whipped cream filling.

Sprinkle the gelatin powder over water in a bowl.  Let it sit for a couple minutes and then microwave it for 20 to 30 seconds or until it completely melts.  Cool until it is no longer too hot to touch. 

With a hand mixer, beat the heavy cream in a medium bowl just until it begins to hold it shape.  Gradually add the sugar in between.

Add the gelatin solution to the whipped cream.  Whisk or fold until well combined.  Refrigerate for at least 2 hours.

Place one crepe in the center of a cake stand.  Add about 2 tablespoons whipped cream.  Spread it out evenly with an icing spatula.  You can add dice strawberries with whipped cream if you like.

Repeat the process until all the crepes are done

Sprinkle the top with matcha powder.  Top with sliced strawberries.

Refrigerate for at least 3 to 4 hours before serving.

Matcha and strawberries make a great pair, not only in colors but also in flavors too! O(∩_∩)O~

 Time to enjoy!

Tiramisu

中文： 提拉米苏

Tiramisu, even the name sounds so beautiful!  I love making tiramisu for parties.  It is always gone before you know it.  Sometimes I would make it just for myself.  With a cup of hot coffee and a good book in hand, it feels like heaven! O(∩_∩)O~

You can make it whatever shape you want.  Tiramisu in dessert cups are so cute and pretty.

Ingredients:

8 oz mascarpone cheese
2 egg yolks
1 1/4 cup heavy cream
2 tablespoons rum and coffee liqueur (recommend Kahlua)
2 shots of espresso

18 to 20 lady finger cookies
1/3 to 1/2 cup sugar (use more if you have a sweet tooth)
1 teaspoon gelatin powder
2 to 3 tablespoons water
unsweetened coco powder

Directions：

Get a 6 inch round or square cake pan ready.

Add egg yolks and half of the sugar to a double boiler bowl.  Beat the yolks and sugar until yolks turns creamy white color with electric mixer on medium low speed when the double boiler is simmering over low heat. 

Remove from heat and allow the yolks to cool down to room temperature.

In another medium bowl, add mascarpone cheese.  Beat with electric mixer until the cheese is smooth.  Add the cheese to yolk mixture.  Beat until well combined.

Sprinkle the gelatin powder over water in a bowl.  Let it sit for a couple minutes and then microwave it for 20 to 30 seconds or until it completely melts.  Cool until it is no longer too hot to touch.  Add to the yolk and cheese mixture.  Whisk until well combined. 

Replace the electric mixer with a clean pair of beaters. 

Beat the heavy cream in a medium bowl just until it begins to hold it shape.  Gradually add the other half of sugar in between.

With a rubber spatula, gently fold the whipped cream into yolk and cheese mixture.

Mix rum and coffee liquor and espresso coffee in a small bowl or deep plate.  

Deep the lady finger cookies in the coffee mixture for a few seconds.  And then layer them at the bottom of glass cake pan.

I didn’t find lady finger cookies in my local grocery store.  The closest ones I got are Stella Doro margrite cookies.  I did a quick online research when I was standing in the cookie aisle.  These cookies would work too.  You just need to soak them in the espresso mixture a little bit longer than the regular lady finger cookies.

Top with 1/3 cheese mixture and smooth it out with a spoon.

Add another layer of lady finger cookies. 

Top with cheese mixture again.  Repeat the process until the cheese and cookies are done.

Chill in the refrigerator overnight.

Sprinkle with shifted unsweetened coco powder on the top.

I make a square one and another two cute mini tiramisu in dessert cups.

My afternoon gets so much better with a piece of tiramisu and a cup of black coffee! O(∩_∩)O~

purple sweet potato and taro cakes

中文：紫薯芋泥糕

I never understand why purple sweet potatoes haven’t been widely popular in America like potatoes do.  They are sweet, nutritious, and so pretty to look at. And there are so many ways to enjoy them.  You can steam them, deep fry them, and bake them like any regular sweet potatoes. They are sweeter and have a tenser texture.  I load up with purple sweet potatoes whenever I go shopping in an Asian grocery store. 

A lot of Asian dessert involves purple sweet potatoes too.  What I am making today is a really simple and fast snack. 

Ingredients：

2 small / or 1 medium size sweet purple potatoes
1 large piece of taro root (about 1 cup when cut into cubes)
5 to 6 tablespoon whole milk / heavy cream
4 to 5 tablespoons honey (use more if you have a sweet tooth)
water for steaming

Directions:

Steam the purple sweet potatoes until a fork can easily piece through them.  Peel and puree in a food processor with whole milk or heavy cream.

Peel the taro root and cut into half inch cubes.  Steam them over medium high heat for about 10 minutes.  Puree in a food processor with milk, honey, and a little water.  Taro root is very starchy after steamed.  Water will help to make it smooth.  But don’t add too much water.  We need taro paste here, not soup. O(∩_∩)O~

Spray a mooncake mold with oil.  Add 2 tablespoons purple sweet potato paste to the bottom, 1 to 2 tablespoons taro paste in the middle and then top with another 2 tablespoons purple sweet potato paste. 

Flip the mold; press it tightly for a couple seconds and then release.

If you have a mooncake mold handy, a mousse ring will do the work just fine. 

Top with honey and serve immediately.

Enjoy!