Lay a cooled crêpe into the bottom of the prepared springform pan. If desired, trim any edges to make it fit, though this is not necessary. Spoon about 3 to 4 tablespoons of the brown sugar cream mixture onto the crêpe. With a small offset spatula, spread the filling evenly over the entire surface. Repeat with the remaining crêpes until all the filling or crêpes are used up. There will be approximately 18 crêpe layers. Choose the best-looking crêpe to top off the final layer.
Cover the pan with plastic wrap and refrigerate; at least 4 hours, but preferably overnight, to allow flavours to meld and cake to firm up.
If there is any leftover cream, cover and place into the fridge.
Once chilled, slowly release the latch on the springform pan to carefully unmold the cake. With the help of two large offset spatulas, lift the cake off the parchment paper and onto a rimless plate or cake stand. If desired, spread a final layer of the cream onto the top crêpe and/or dust with the Redpath® Icing Sugar, cocoa powder, and/or sprinkle with toasted pecans.
Using a sharp chef’s knife dipped in hot water and wiped dry with a clean kitchen towel, cut into the cake, dipping and wiping between cuts.
Leftovers can be placed into an airtight container. Place a piece of parchment paper onto the cut edges of the cake to prevent the cake from drying out. Store in the fridge for up to 3 days.