So yesterday, I got myself all in a fluster about crepe cakes – talked too much about it and had to go make one. Tough plight. I had some pomegranate seeds from a spectacular sale at the grocery store this week – two HUGE ones for $3, and thought they’d be so pretty on top of a cake. I sweetened up Alton Brown’s crepe batter and made a lemon zest butter cream that went perfectly with the delicate crepes and tart pomegranate seeds. I think this would be such a wonderful addition to a Christmas party spread – it’s so bright and happy! Those flecks of brown in the butter cream are a baker’s pantry staple called feuilletine, a ginger-snappy flavored crisp that is used for crunch in various confections at Momofuku Milk Bar. I remember it being a huge mess to make, and we had about 4 cups of it, just sitting there, unused, so I decided to add it in the cake for crunch and I really loved the addition! This step can be left out OR you could crumble up actual ginger snaps and I think that would be fabulous!
This cake is for a frosting lover. The buttercream makes a lot and I used all of it. Think: very slender, ladylike slices and you won’t be overwhelmed. Plus some black coffee or tea and you’ll have yourself an amazing bridal brunch/wedding shower/baby shower show stopper!
Vanilla Crepe Cake with Lemon Butter cream and Pomegranate Seeds
makes about a 20 layer cake
2 large eggs
3/4 cup milk
1/2 cup water
1 tbs vanilla extract
1 cup flour
2 tbs sugar
3 tablespoons melted butter
Butter, for coating the pan
1 cup ginger snaps, crushed fine
1 cup pomegranate seeds from one large pomegranate
In a large cup, place all ingredients except the butter and blend with an immersion blender for a full minute, making sure all the flour is incorporated. Then drizzle in the melted butter. Place the crepe batter in the refrigerator for 1 hour.
Heat a small non-stick pan over medium high. Add butter to coat. Pour 1/4 cup of batter into the center of the pan and swirl to spread evenly. This takes a bit of practice and your crepes might look like mine and have tiny fingers coming off the sides. They’ll taste the same, promise. Cook the first side for about a minute until edges brown and you can run your spatula around the edges to loosen. Slide your spatula under the crepe and flip over. Cook for another 10 seconds and set aside in a stack to cool for assembly.
For the Butter cream:
1 cup butter, softened
3 1/2 cups confectioners’ sugar
1 lemon – zest and juice
1 teaspoon vanilla bean paste or extract
1/4 teaspoon kosher salt
1 cup butter, softened
3 3/4 cups confectioners’ sugar
1 lemon, juice and zest of
1 teaspoon vanilla extract
1/8 teaspoon salt
Combine butter, sugar and salt and beat till well combined and fluffy, about 2 minutes. Add lemon juice, zest and vanilla and continue to beat for another 3 to 5 minutes.
Place a crepe on a cake stand on top of a dot of buttercream to hold it in place. Spread about an 1/8th of a cup of frosting on the crepe, evenly spreading. If using, sprinkle with crumbled cookies and top with another crepe and repeat the process until you’re left with one crepe. Top with remaining buttercream and coat the top of the buttercream evenly with pomegranate seeds. Freeze, uncovered, for about 30 minutes for ease of slicing! Wrap before storing in the fridge, but the buttercream will keep the cake quite moist. ENJOY!