HG CHRISTMAS ENTERTAINING
RASPBERRY CURD CREPE LAYER ‘CAKE’
Crepes
3 0g butter, plus extra
for cooking
1¾ cups (430ml) milk
1 cup (150g) plain flour
2 free-range eggs
Raspberry curd
4 00g raspberries (to
yield 1 cup puree)
3 gelatine leaves
6 free-range egg yolks
½ cup (110g) white sugar
100g unsalted butter, softened
Cream layer
2 gelatine leaves
600ml thickened cream
Fruit ‘icing’
1 75g raspberries (to yield
100ml puree)
3 gelatine leaves
200ml apple or grape juice1 To make crepe batter, place butter, milk and a pinch fine salt in a
small saucepan over low heat until butter has melted. Place flour in
a bowl and make a well in the centre. Break eggs into the well and
work in some of the flour. Add warm milk mixture and whisk until
smooth. Refrigerate 2hrs. (Mixture should be consistency of thin
cream; if not, thin with milk.)
2 To make raspberry curd, puree raspberries in a blender then
pass through a fine sieve set over a bowl, pressing firmly to extract
as much puree as possible. Soak gelatine leaves in a bowl of cold
water for 5mins or until softened; squeeze to remove excess water
then place in a small bowl with 1 tbsp boiling water. Stir to dissolve
completely. Using a whisk or electric mixer, whisk egg yolks and
sugar until well combined but not frothy. Pour into a heavy-based
stainless-steel saucepan over medium heat; add butter, dissolved
gelatine and raspberry puree. Bring to the simmer over medium-high
heat, stirring constantly for 5mins. As soon as the first bubbles
appear, remove from heat while still stirring. Set aside to cool.
3 To make cream layer, soak gelatine in a bowl of cold water for
5mins or until softened. Squeeze to remove excess water, then
remove to a small bowl with 1 tbsp boiling water; stir to dissolve.
Add dissolved gelatine to cream; whip to firm peaks. Set aside.
4 Heat a crepe pan over medium heat then wipe with buttered
paper towel. Lift pan from heat, ladle in some batter, swirling quickly
to spread thinly to edge of pan. Return pan to heat and cook 1min.
Using a flexible spatula, lift outer edge of crepe and flip. Cook until
just cooked, then slide onto a dry tea towel. Repeat with remaining
batter. (You need the 7 best crepes; your first will not be the best.)
5 Place base of a 20cm springform cake tin on a baking tray lined
with baking paper. Make a template of the base on baking paper
and cut crepes to this size. Place 1 crepe in base of cake tin, followed
by one-third curd, another crepe, one-third cream, then another
crepe. Repeat with remaining crepes, curd and cream, finishing
with a crepe. Place springform side of cake tin in position, close
firmly, then refrigerate until set, at least 1hr.
6 To make ‘icing’, puree raspberries as per step 2. Soak gelatine in
a bowl of cold water. Heat 2 tbsp apple or grape juice in a small
saucepan to boiling point; add squeezed gelatine leaves, whisk
lightly to dissolve. Add remaining juice and raspberry puree, then
transfer to a metal bowl set over another metal bowl filled with ice.
Gently turn the top bowl, stirring the mixture gently – you do not
want to create bubbles. When mixture begins to thicken and look
syrupy, gently pour over cake and refrigerate a further 1hr.
7 To serve, cut into wedges using a knife dipped in hot water.
Garnish with extra fresh raspberries, if desired. #Cake stand, Stephanie’s own. Australian House & Garden
star ornament, Myer. Green glass bauble, stylist’s own. Cake
plates, Market Import. Tablecloth, Hale Mercantile Co.
For Where to Buy, see page 218.162 | AUSTRALIAN HOUSE & GARDEN