This cake is built from dozens of thin crêpes layered with sour cherry cream. It takes skill to cook each crêpe to the same thinness, but slices are easy to pack in a lunchbox.
Whisk the flour, milk, eggs, sugar and melted butter until smooth.
Cook the batter in thin layers in a greased pan until lightly colored on both sides. Repeat to make at least 10 thin crêpes. This is the tricky part: each crêpe needs to be evenly thin and cooked through evenly.
Fold the whipped cream and chopped sour cherries together. Spread a thin layer between each crêpe and stack them.
Chill the cake in the refrigerator for 15 minutes to let the layers set, then slice and serve.
Keep the pan over medium-low heat while cooking the crêpes; high heat makes them thicker and prevents them from cooking evenly. Allergen: contains wheat (gluten), dairy and eggs.
Vişne yerine mevsiminde taze çilek kullandım, tat beklediğimden daha ferah oldu ama meyve suyu daha az sulu kaldığı için kremayı biraz daha inceltmem gerekti, yine de sonuç oldukça başarılıydı.
Kremayı çırpılmış krema yerine mascarpone peyniriyle yaptım, katmanlar arası beklediğimden çok daha yoğun ve stabil kaldı, dilimlerken hiç dağılmadı ve misafirlerime sunmaktan hiç çekinmedim, herkes ikinci dilimi istedi.
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