Step 1
Make the crêpes using the recipe “Basic Crepes 3 Ways” and cook with an 8-inch crêpe pan or nonstick pan using ¼ cup (63 ml) batter per crêpe. This should yield about 20 crêpes. Cover and place completed crêpes into the fridge to chill completely; about 45 minutes.
Step 2
Lightly grease and line the bottom of an 8-inch springform pan (see Chef’s Tips for lining the base and alternative) with a parchment round. Set aside.
Step 1
In a small bowl, whisk together the Redpath® Dark Brown Sugar and the skim milk powder until no lumps remain.
Step 2
Add the cold heavy cream and the Dark Brown sugar mixture into the chilled bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until thickened and medium peaks form; 2 to 4 minutes. Do not over whip. Transfer the brown sugar whipped cream into another bowl and place into the fridge to keep cold.
Step 3
In the same bowl (you do not need to wash it first), add in the mascarpone cheese and bourbon. Whisk together on medium speed until smooth; 1 minute. Scrape down the sides of the bowl. Sift in the Redpath® Icing Sugar and salt. Beat on medium speed until fully incorporated and thickened. Using a large spatula, fold in the brown sugar whipped cream until well combined.
Step 1
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.
Step 2
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.
Step 3
If there is any leftover cream, cover and place into the fridge.
Step 4
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.
Step 5
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.
Step 6
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.
*When prepping the springform pan (same size as the pan used to cook the crêpes), flip the base over and line the bottom of the base with the parchment paper round. Doing this will eliminate the need to remove cake out and over the lip of the base. This trick works with all cakes made in springform pans. Alternatively, if a springform is not available, line an 8 x 3 inch round cake pan with two long pieces of plastic wrap in an “X” formation. Ensure that the plastic wrap sits smoothly against the bottom and sides of the cake pan and that the wrap hangs over the sides of the pan to make unmoulding of the cake easier.
*A 9-inch crêpe pan and a 9-inch springform pan can be used. Note that the resulting cake will not be as tall as there will be fewer crêpes.
*Crêpes can be made the day before assembling or a few hours in advance to make prepping easier. Store completely cooled crêpes, wrapped well, in the fridge for up to 2 days. Crêpes can also be made and frozen for 2 months. Place completely cooled crêpes into an airtight container lined with parchment or wax paper. Place parchment or wax paper squares between each crêpe to prevent sticking. When needed, place crêpes in the fridge overnight to thaw.
*Hide the more misshapen crêpes in the middle of the cake. Use the best-looking crêpes for the bottom and top of the cake.
*For a flatter top, place desired serving dish onto the top of the unmoulded cake (springform ring removed). With one hand on the base of the springform pan and one hand holding the plate on top of the cake, flip cake upside down. The bottom of the cake is now the top.
*Chill the stand mixer bowl and the whisk attachment for 15 minutes to ensure the heavy cream whips up quickly. Use fridge-cold heavy cream when making whipped cream.
*Redpath® Golden Yellow Sugar can be substituted for the Redpath® Dark Brown Sugar, though doing so will yield a filling that has a more subtle caramel undertone.
