Vanilla Crêpe cake with marzipan

4 pers.
45 min
15 min
2 hr
Vanilla Crêpe cake with marzipan

Ingredients for :

4 people
Vanilla Crêpes Paysan Breton
12 Units Vanilla Crêpes
6 Units Oranges
Paysan Breton UHT semi-skimmed milk
30 cl Paysan Breton UHT semi-skimmed milk
Vanilla pod
1 Unit Vanilla pod
Egg yolk
2 Units Egg yolks
2 Units Eggs
40 g Flour
Powdered sugar
40 g Powdered sugar
Icing sugar
150 g Icing sugar
Poudre d'amande
150 g Poudre d'amande

Method :

  1. Remove the Unsalted Moulded Butter from the fridge 6 hours beforehand so that it is at room temperature.
  2. Heat up the milk and the vanilla pod (cut in half) in a saucepan.
  3. Beat the egg yolks and the sugar until the mixture whitens. Add the flour.
  4. Gradually pour the hot milk over the egg yolk mixture, beating with a whisk. Remove the vanilla pod and pour the milk/egg/sugar/flour mixture into the pan.
  5. Heat gently and keep mixing until the cream thickens. Place in the refrigerator.
  6. Mix together the soft butter and the icing sugar using a spatula.
  7. Add the ground almonds and mix. Add the eggs. Leave to rest in the fridge for 2 hours.
  8. Mix 500 g of the almond cream with 200 g of the crème pâtissière, and your marzipan cream is now ready.
  9. Peel the oranges and finely dice the flesh.
  10. Spread a thin layer of marzipan cream over each Vanilla Crêpe. Arrange a few pieces of orange on top.
  11. Stack the crêpes on top of each other and top the cake with a crêpe.
  12. Preheat your oven to 180°C and bake for 15 minutes. Serve immediately.

Paysan Breton tip

Decorate with some icing sugar and orange zest, if desired.

To make your cake look extra neat, trim around the edge of each crêpe with the help of a tart tin.

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