The classic gateau de crêpe gets the autumn treatment with maple and apples.
Maple and apple are just two of the four ingredients in this show stopping cake. Crêpe cakes feature many different fillings ranging from pastry cream to jam (even sometimes a combination of thereof). They all taste pretty fabulous, but they are not all equally easy to prepare. This recipe features a grated apple compote sweetened with maple syrup, which is in turn folded into whipped cream. That concoction becomes the filling between the layers of crêpes that form a striking and elegant tower. Prepare one batch of my Classic Crêpes and you'll have exactly what you'll need to make this stupendous creation. If you like, swap the scant sugar in that recipe with maple syrup to enhance the theme in every bite.
Equipment: cutting board; vegetable peeler; box grater; medium sauce pan with tight-fitting lid; large mixing bowl or standing mixer with whisk attachment: whisk or hand mixer (if not using standing mixer); rubber spatula; dry and wet measuring cups; measuring spoons; small offset spatula; cake plate
4 cups of cold heavy cream
5 apples, peeled (such as Gala, Granny Smith, or Honeycrisp) ¼ cup maple syrup
1. To make the maple-apple compote, grate the apples on the large teeth of a box grater (discard the core/stem/seeds). Place the grated apples in a medium saucepan over medium heat. Stir in the maple syrup and cook for 2-3 minutes before covering with the lid. Turn the heat to low and cook for 5-7 minutes, covered, undisturbed.
ILOC tip: prepare the crêpes while the apple compote cooks. By the time you flip the last crêpe, the apple compote will be ready!
2. Remove the lid and raise the heat to medium. Continue stirring, frequently, until all the moisture has been absorbed/evaporated, and the compote is thick and jam-like, approximately 30-40 minutes. Remove from the heat and place in a bowl to set aside to cool.
3. Once the apple compote is no longer warm, prepare the whipped cream. In a large bowl or the bowl of a standing mixer, beat the heavy cream until stiff peaks form. Gently fold in the apple compote using a spatula until well combined. Set aside.
ILOC tip: choose the prettiest crêpe for the top of the cake and set it aside to be the final layer.
4. Place a crêpe on a cake plate, presentation side facing up (that's the side that first touched the pan before you flipped it as you cooked it).
5. Place approximately ¼ cup of the apple cream mixture in the center of the crêpe. Using a small offset spatula, spread the cream evenly over the surface of the crêpe. Top with another crêpe in the same manner and repeat until the final crêpe is left.
6. Top the cake with the final crêpe and cover loosely with plastic wrap. Refrigerate for 4 hours, or overnight.
7. Remove the cake from the refrigerator, remove plastic wrap, garnish with maple leaves and lady apples.
Makes 8-12 servings.