I have gotten asked for lots of cake recently. Even a red cake with red jam with red frosting. That one went with the boyos to Tennessee. MUCH sugar in that vehicle!
I actually got away with making two cakes that did not have sponge. I win! I made a kugelhof because I was having a horrible terrible week and I thought it sounded wonderful. But, on the same weekend, I made a vanilla cake because it was requested. Cake and vanilla requested. Form was not specified. Sponge was not a requirement.
I made a mille crepe cake.
Tasty! Fairly simple if you make crepes or swedish pancakes at all. That and a bit of vanilla whipped cream made this cake. Now I will say that it is currently residing in the freezer because it has the tendency to melt. Ten minutes of defrosting sure do help the cutting.
Vanilla cake. Just a different form.
mille crepe cake
2 batches of swedish pancake batter or enough to make 20 six inch pancakes
2 cups heavy whipping cream
2 teaspoons vanilla
1/4 cup white sugar
Make 20 swedish pancakes or your favourite crepe recipe. Make sure that they have a bit of golden on them. It makes the cake prettier. Let them cool completely.
Put the heavy whipping cream, 1/4 cup sugar, and vanilla in a bowl. Whip until it forms soft peaks but not until it has turned to butter.
Place a pancake on a plate. But a large dollop, a couple of tablespoons, of whipping cream on it. Spread the cream to the edges. Repeat until all the cream and pancakes are gone, ending with a pancake.
Sprinkle with powdered sugar. Serve!
When it is warm, it is not the easiest cutting cake. This is a little more then ten minutes out of the freezer. But it is good.
I have some ideas on other flavours I may just have to try. It is also easily gluten free. Wahoo!