|Prep time||10 minutes|
|Cook time||40 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the crêpe cake mix, whisk together the cake flour, baking powder and 1 tsp of salt.
Add 3 large eggs, melted butter, 750ml of milk, water, 40g of caster sugar, zest of 1 orange and 1 tsp cinnamon and whisk until smooth. Allow the batter to rest, covered, for 30 minutes.
To make the filling, heat 500ml of the milk, the cinnamon sticks and the rind of 1 orange in a saucepan over a medium heat.
In a mixing bowl, whisk together the corn flour, a pinch of salt, 65g of caster sugar and 2 large eggs. Add the remaining 100ml milk and stir to combine.
Once the 500ml milk reaches boiling point, add it to the egg mixture gradually while whisking.
Remove the cinnamon sticks and orange rind and pour the milk mixture back into the pan.
Over a low heat, bring the custard up to the boil, whisking gently. Cook for several minutes until thickened before adding the orange blossom water.
Pour into a bowl and cover with cling film. Set aside to cool.
Whisk the whipping cream until soft peak stage.
Add half the cream to the custard and whisk to loosen the consistency of the custard. Reserve the remaining cream for finishing.
Create layers by placing one crêpe on the base and spread with 1 tbsp of whipped custard cream.
Combine the remaining caster sugar, 2 tsp of cinnamon and finely grated zest of the remaining orange and rub together to release the oils. Sprinkle half a teaspoon of this over the custard.
Repeat the process until all the filling and crêpes have been used up.
Pile the remaining whipped cream on top of the crêpe stack. Chill for an hour before slicing.
Decorate with dried orange slices and serve.