Brown Sugar Bourbon Crêpe Cake
Back to Recipes & MoreIngredients
- 1 recipe “Basic Crepes 3 Ways”
- Optional: replace 1 tablespoon (15 ml) pure vanilla extract with 1 tablespoon (15 ml) bourbon
- ⅓ cup + 1 tbsp (86 g) Redpath® Dark Brown Sugar, packed
- 1 tbsp (6 g) skim milk powder
- 1 cup (250 ml) heavy cream, cold
- 2 cups (475 g / 1 container) mascarpone cheese
- ¼ cup (63 ml) bourbon
- ¾ cup (90 g) Redpath® Icing Sugar
- ¼ tsp (2 g) salt
- Redpath® Icing Sugar
- Cocoa powder
- Pecans, toasted (note that using pecans will prevent this recipe from being nut-free)
Equipment
Crêpe pan OR nonstick pan (8-inch)
Springform pan (8-inch)
Parchment paper
Scale OR dry measuring cups
Measuring spoons
Liquid measuring cup
Small bowl
Whisk
Stand mixer with the whisk attachment OR large bowl with hand mixer
Medium bowl
Large rubber spatula
Small offset spatula
Plastic wrap
Large offset spatula x 2
Plate (rimless) OR cake stand
Chef’s knife
Kitchen towel OR paper towel
Instructions
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.
