Dozens of thin crepes are layered with sour cherry cream in this cake, and getting every layer equally thin takes real skill. It slices neatly and packs well in a lunch box.
Whisk the flour, milk, eggs, sugar and melted butter together until smooth.
Cook the batter in thin layers in a greased pan, browning both sides lightly, to make at least 10 thin crepes; this step is tricky, since every crepe must be equally thin and equally cooked.
Mix the whipped cream with the chopped sour cherries and spread a thin layer between each crepe as you stack them.
Chill the cake for 15 minutes to let the layers settle, then slice and serve.
Keep the pan on medium-low heat while cooking the crepes; high heat makes them thicker and stops them cooking evenly. Allergens: contains wheat (gluten), dairy and egg.
Using strained yoghurt instead of cream makes the cake lighter but less creamy; adding a spoon of honey in that case balances the flavour.
Admin DadaGastro · verified in test kitchenVişne 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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