Almond Crepe Cake with Organic Almond Extract

Well, it’s official folks. My 6-part recipe series showcasing Mountain Rose Herbs’ new line of organic flavor extracts is coming to a bittersweet close. Dusting off my flour-drenched apron and reflecting on the recipe rabbit holes I have fallen down since beginning this journey, I’ve found myself filled with gratitude for each and every uniquely delicious experiment we’ve explored together. Starting off simple yet strong, we began with vanilla crème brûlée, then onto notes of sweet and sour with my hazelnut pear tart and lemon poppyseed Bundt cake, followed by the chocolatey wonderland of peppermint mocha and orange chocolate. For our final stop, I wanted to challenge myself and bring us full circle with the last flavor extract on the list: almond extract.

That very challenge I sought after fell before my feet by a fellow teammate with a persistent recipe request for an “almond crème crepe cake”. So, what is a crepe cake, you ask? Just as the name implies, this quirky cake is crafted by meticulously layering crepes on top of crepes, and then adding more crepes on top of those crepes, and then even more crepes on…(you get the idea). Building on each deliciously tedious yet meditative layer, this crepe cake was just the challenge I was looking for, and reminded me that the tastiest things in life take time.

Over the course of developing this recipe, I made so many crepes that I could pour, swirl, flip, and serve them in my sleep. As my tower of crepes layered with clouds of almond-infused crème climbed higher and higher, my impatience was quickly replaced with excitement as the cake came to life before my eyes. The only thing more rewarding than assembling the cake was slicing into the final result, revealing the delicate layers that looked as impressive as they tasted. Closing the cookbook of this series, I hope each stop on this flavorful journey inspires you to explore the creativity that just a splash of flavor can add to your culinary creations.

Almond Crepe Cake Recipe

Almond Crepe Batter

• 1 cup all-purpose flour
• 2 Tbsp. granulated sugar
• 1/8 tsp. fine sea salt
• 4 eggs
• 1 tsp. organic almond flavor extract
• 1 cup milk of choice
• 1/2 cup water
• 3 Tbsp. sunflower oil or neutral oil of choice + more for cooking

Whipped Mascarpone Filling

• 1 cup heavy whipping cream
• 1/2 cup powdered sugar + more for dusting
• 1/2 tsp. organic almond flavor extract
• 1 1/2 cup mascarpone cheese
• Sliced almonds for garnish

Directions

Make the Crepe Batter:

1. To a large bowl, use a fine mesh strainer to sift in flour. Add sugar and salt. Mix to combine.
2. Creating a well in the center, add eggs and almond extract. Whisk together until a thick paste is achieved.
3. Whisking constantly, slowly drizzle in milk until no clumps remain.
4. Lastly, add water and sunflower oil. Mix until everything comes together into a silky, smooth batter.
5. Allow batter to sit at room temperature for 1 hour while prepping the whipped cream filling.

Make the Filling:

1. To a stand-mixer or handheld mixer fitted with a whisk attachment, combine heavy cream, powdered sugar, and almond extract. Whip until stiff peaks form.
2. Add mascarpone and continue whipping until fully combined.
3. Cover filling and set in fridge to chill while preparing the crepes.

Make the Crepes:

1. To a 9-inch non-stick pan, drizzle a touch of oil to the pan and wipe away with a clean cloth until the pan is coated in a very thin layer of oil. Heat pan on medium-high.
2. Using a measuring cup or small ladle, scoop about 1/4 cup batter and pour into the center of the pan. Gently swirl the batter around until just reaching the sides of the pan.
3. Allow to cook for 1–2 minutes, or until the crepe does not appear wet to the touch and the edges begin turning golden brown. Use a flexible spatula to gently lift edges and flip crepe over.
4. Cook for another 1–2 minutes before transferring crepe to a plate or cutting board.
5. Repeat with remaining batter, stacking crepes on top of each other as you go.
6. Allow crepes to fully cool for 15–20 minutes before assembling the cake.

Assemble the Cake:

1. To a cake stand or dinner plate (whatever surface you plan to serve the cake on), lay down the first crepe in the center.
2. Scoop about a couple tablespoons of filling onto crepe and use a flexible spatula or frosting knife to spread out into a thin, even layer.
3. Lay the next crepe on top and repeat steps until all crepes are layered together. Adding whipped filling to the top crepe layer is optional depending on how you want your cake to look. Dealer’s choice!
4. Cover and transfer crepe cake to fridge. Allow to chill for a least a few hours or overnight to let everything set.
5. When chilled and ready to serve, dust the top with a generous layer of powdered sugar, sprinkle sliced almonds on top, and slice with a sharp kitchen knife for a picture-perfect clean cut.
6. Serve and savor!
   
   

Pro Tips

• If you want to make a larger cake, you can double or triple the recipe and use a 12-inch pan instead of 9-inch.
• Swirling the batter around the pan can take a few tries before getting the hang of the motion. Luckily, the batter is pretty forgiving and the crepes will be mostly covered with filling anyways, so don’t stress if your first few crepes aren’t the prettiest!
  
  

Looking for more quirky cake inspiration?

Check Out This Lemon Poppy Seed Bundt Cake Recipe 

You may also be interested in:

• Crème Brûlée with Vanilla Flavor Extract
• Brown Butter Hazelnut Pear Tart with Tarragon
  
• Orange Chocolate Cups with Orange Extract