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Photo By Ellen Easton ©2009 All Rights Reserved
As the actual recipe
for Lady Mendl's 20-Layer Crepe Cake of Lady Mendl's Tea Salon
in New York is a trademark secret, this is
Ellen Easton's version of this delicious 20-layer cake. Check out Ellen's article on tea at
Lady Mendl's Tea Salon.
20-Layer Crepe Cake Recipe
Recipe Type:
Cake,
Afternoon Tea & High Tea
Yields: one 20-Layer Crepe Cake
Prep time: 60 min
Ingredients:
Crepe Batter (see recipe below)
Pastry Crème Filling (see recipe below)
2 cups
heavy cream
1 tablespoon granulated sugar
Powdered (confectioners') sugar
Preparation:
Prepare Crepe Batter and refrigerate.
Prepare Pastry Crème Filling and refrigerate.
Remove the Crepe Batter
from the refrigerator and bring to room temperature. Line baking sheets with
parchment paper. Using a nonstick or lightly-oiled crepe pan over medium-low heat.
Evenly distribute approximately 3 tablespoons Crepe
Batter; swirl to cover the surface of the pan. Cook approximately 1 minute
or just until the bottom of the crepe becomes lightly browned. Using your
clean fingers, gently and carefully turn the crepe over and continue cooking
for a few minutes longer.. Cook on the other side of the
crepe for no longer than 5 seconds. Remove the cooked crepe onto a prepared
baking sheet (do not stack the crepes on top of each other). Repeat this
process until you have 20 perfect crepes.
NOTE: You
might need to prepare a few practice crepes in the beginning.
Remove the Pastry
Crème Filling from the refrigerator. Whip the 2 cups of heavy cream with the
1 tablespoon sugar. Gently fold the whipped cream into the chilled and
thickened Pastry Crème Filling.
 Assembly of 20-Layer Crepe Cake:
Place one (1)
prepared crepe on a large cake plate. With a small spatula or wide blade
knife, completely cover the crepe with a thin layer of the pastry cream
mixture (approximately 1/4 cup). Cover with another dry crepe and repeat
covering with the Pastry Crème until you have reached 20 layers. The
20th crepe will be the last or top layer.
Refrigerate the
prepared cake for a minimum of 2 hours. Allow to stand at room temperature
for 15 to 30 minutes before serving. Dust with powdered (confectioners' sugar).
When ready to serve, slice into individual servings. Garnish the plate with fresh berries.
Makes one (1) 20-Layer Cake
Crepe Batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups all-purpose
flour
7 tablespoons granulated
sugar
Pinch salt
NOTE: Prepare the crepe batter either several hours or one day
in advance.
In a small pan, melt the butter until lightly browned; remove from heat and set
aside.
In a separate, small
pan, warm the milk until steaming; remove from heat and set aside to allow to
cool slightly.
In a large bowl using your electric mixer at a low speed, mix together the eggs,
flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the
batter into a tightly-sealed container to refrigerate for several hours or
overnight.
Pastry Crème Filling:
1 egg
1 tablespoon all-purpose flour
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon hot water
2 tablespoons heavy cream, whipped
In a small bowl, add egg, flour, sugar, and cornstarch;
beat until smooth.
In a saucepan over low
heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk
the milk into the egg mixture. Return all ingredients to the saucepan, while
constantly stirring, for about 5 minutes, until thickened and comes to a
boil. Remove from the heat. Add vanilla extract and hot water; stir until dissolved
into the mixture. Set aside to cool until firm.
When the Pastry Crème has cooled, fold in the whipped
cream. Refrigerate mixture until thick (best if refrigerated overnight).
ELLEN EASTON, author of AFTERNOON TEA...TIPS, TERMS and TRADITIONS, Manners Do Matter™ and Good $ense For $uccess™
(RED WAGON PRESS), is a consultant to
leading hotels and tearooms, including The PLAZA and LADY MENDL’s, is speaker and designer of related products to the
hotel, food service, retail, and special event industries.
REVA PAUL, an internationally acclaimed confectionery artist,
hand decorated floral sugars and mints are available by special
order for teas, weddings, and special events. Wholesale/Retail - Bulk & Gift boxed. All prices on request via RED WAGON PRESS
(212) 722-7981.
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AFTERNOON TEA...TIPS,TERMS and TRADITIONS By
Ellen Easton
72 pages of how to’s, history, etiquette
and FAQ about afternoon tea, serving styles and more.
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TEA TRAVELS™FOR THE HOLIDAYS By Ellen Easton
64 pages, 21 color photos. A complete holiday menu includes
25 easy to prepare recipes; theme teas, decorating &
gift ideas; invitation template & secret sources.
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Each 5 x 7 paperback book fits into an A-7 envelope for
easy mailing, great gift or party favor item.
Each book
is $20.00 post paid. Continental US Only. Final sale.
(Wholesale and Fundraising accounts are welcome. Call
for Special Prices) Please include your name, address
and telephone number for shipping. Please make check or M.O. payable to: RED WAGON PRESS and send to: RED WAGON
PRESS, 45 East 89th Street, Suite 20A, NYC, NY
10128-1256
TEA TRAVELS™, Wishing You Happy TEA TRAVELS!™ and Good $ense For
$uccess™ are the trade marked property of Ellen Easton/RED WAGON
PRESS.
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