I decided to make a Thai Tea crepe cake for my brother who is in town this weekend for a visit. (It is especially convenient that there is some extra crepe batter from earlier.) Although this is quite a time consuming recipe, it is well worth it :). Most of crepe cakes have pastry cream filling. However we are not really a big fan of whipping cream so I decided to change it up a bit and use mascarpone cheese filling instead.
Crepe: See Japanese Crepe post for recipe
Make about a dozen crepes. Let them cool before adding the filling.
- 500g mascarpone cheese
- 1/2 cup confectioner’s sugar
- 1/2 cup strong brewed Thai tea
- 2 tablespoons milk
Beat all the ingredients together until well mixed. Once the crepes cool start assembling the cake. Place a crepe on a plate then add filling and spread evenly. Repeat for all the crepes. Once done put in the fridge for an hour for the cake to set.
- 3/4 cup milk
- 1/3 cooled strong brewed Thai tea
- 1 tablespoon sugar
- 2 egg yolks
- 2 teaspoon corn starch
Heat the milk and sugar. Mix until sugar dissolves. Beat egg yolks, corn starch and tea together. Whisk the warm milk into the egg mixture. Heat the mixture again until thickens and smooth. Let cool. Drizzle the sauce on the cake right before serving. Enjoy! :)