Clementine Crepe Cake
- 500g ricotta cheese
- 3 clementines
- 6 tablespoons honey
- 500ml cake flour
- 2ml salt
- 2ml baking powder
- 2 eggs
- 600ml milk
- 60ml Cream
- 30ml oil
- 12.5ml brandy
- 250g sugar
- 100ml clementine juice (from approx. 6 clementines)
Grate the zest from the clementine’s and squeeze the juice into a bowl (you should have 50ml Clementine juice). Add the ricotta, and the honey, and mix together well.
Combine the cake flour, salt and baking powder in a large bowl.
Beat the eggs and milk together in a separate bowl.
Gradually add the dry ingredients to the milk and egg mixture, beating constantly.
Beat in the cream, oil and brandy. Thin with a tablespoon or two of water if batter is too thick.
Preheat a Le Creuset Crepe pan, and grease lightly with oil. Pour a thin layer of the crepe batter into the pan tilting it to cover the whole base of the pan.
Fry the crepe lightly until golden brown and then flip over gently with a spatula and fry the other side.
Continue this process until all of the crepe batter has been used. You need 7 perfect crepes. Stack the crepes on a plate to cool down.
Melt the sugar and clementine juice in a stainless steel saucepan until the sugar has melted and the syrup turns a light golden caramel. Allow to cool slightly before using, if it becomes too thick to drizzle, heat gently again.
Set ½ the syrup aside for the top of the cake. Assemble the layers by spreading 1/5 of the ricotta filling on a crepe and drizzling over a little syrup. Place another crepe on top and repeat the process. Repeat this layering with the remaining 5 crepes. Place the pile of filled and stacked crepes onto a cake stand or on a pretty plate. Drizzle the remaining clementine syrup over stacked crepes and serve.