Red Flower Crepe Cake 红玫瑰千层蛋糕

I made this beautiful cake for celebrating my birthday tomorrow. 😍

I used beetroot powder for red colouring in this recipe. To prevent the beetroot colour turns brown when cooking, so I added few drops of pink food colouring in the batter.

The cake turned out beautiful with vibrant red colour.💗 This crepe cake is soft and not sweet, and I just don't like the beetroot taste in the cake. Perhaps, I could add a little cocoa powder to balance out the flavors.

Red Flower Crepe Cake红玫瑰千层蛋糕

Ingredients:

4 Eggs

50g    Sugar

1g      Salt

3g      Vanilla extract

180g  Cake flour

20g    Cocoa powder *(I used 20g beetroot powder + few drops of pink food colouring)

20g    Almond powder 

500g  Milk

70g    Melted unsalted butter

Chocolate whipped cream:

100g Milk couverture chocolate

40g   Whipping cream

300g Cold whipping cream

10g   Sugar

*My whipped cream cheese recipe:

150g  Cream cheese

300g  Cold whipping cream

30g    Sugar ( can be added more sugar to 60g)

Method:

1. Add sugar, salt, and vanilla extract to eggs and mix.

2. Sift flour, cocoa powder, and almond powder, add a little milk (about 50g) and mix evenly.

3. Add the rest of the milk and mix, then add the melted butter and mix.

4. After straining, cover with plastic wrap and rest in the refrigerator for about 30 minutes.

5. Cook the crepe over low heat and cool.

6. Add whipped cream to milk chocolate, heat in a microwave for about 30 seconds, mix well and melt.* Whip the cream cheese until creamy.

7. Add sugar to whipped cream and whip about 60%. Take a little whipped cream and add to chocolate and mix. 

8. Put the milk chocolate in the fresh cream and whip it hard to make cream. * Add the cream cheese and whip until the cream cheese has inacoporated.

9. Apply a thin layer of cream to the crepe and fold it in half.

10. Layer 4 crepes folded in half, apply cream, and roll them up.

11. Apply a little bit of cream to the crepe and wrap it around the cake.

12. Wrap a strip of mousse around it, spread the top like a petal, and harden it in the refrigerator for 3-4 hours.

Recipe reference from：Cooking tree 쿠킹트리

Happy Making!