Create a unique cake for Dad, different from previous ones—without fruit filling, yet equally delicious. The batter can yield 23-25 crepe layers.
Final products: one 6-inch fish scale mille crepe cake and one towel roll. Crepe batter ingredients: – Eggs: 3 – Corn oil: 20g – Fine sugar: 25g – Milk: 300g – Low-gluten flour: 100g – Pandan powder: 8-10g White cream (sufficient for 4 layers and coating): – Whipping cream: 250g – Powdered sugar: 23g Light pandan cream (sufficient for 4 layers): – Whipping cream: 170g – Powdered sugar: 15g – Pandan powder: 5g Dark pandan cream (sufficient for 4 layers): – Whipping cream: 170g – Powdered sugar: 15-18g – Pandan powder: 15g Piping cream: – Whipping cream: 150-200g – Powdered sugar: 15-18g – Roasted almond slices: as needed Towel roll cream (sufficient for one roll and piping): – Whipping cream: 150g – Powdered sugar: 18g – Pandan powder: 3g – Roasted almond slices: as needed Simple cake preparation steps for crepes: 1. Whisk eggs, fine sugar, and corn oil together until combined. 2. Add pure milk and mix well. 3. Sift in flour and pandan powder, stir until smooth, and strain 1-2 times. Cooking instructions: 1. Stir the batter thoroughly before each use to prevent settling. 2. Heat a 6-inch non-stick crepe pan over low heat. For efficiency, use medium heat; for easier control, use low heat. 3. Pour one ladle of batter into the pan. 4. Swirl to coat the pan evenly and immediately pour out excess batter. A sufficiently hot pan ensures a thin, instant-set layer. Retaining batter longer results in thicker crepes; pouring excess immediately yields thinner ones. With proper heat, this takes seconds. 5. Keep the pan on low heat. Before fully set, use a spatula to smooth any uneven edges (optional). 6. Continue cooking until bubbles form. Large bubbles indicate doneness. Use a spatula to remove the crepe easily. 7. Lay flat to cool. Assembly: 1. After cooking all batter and cooling completely, stack the crepes. 2. Use a cake ring to cut out circular layers. 3. Set aside. Whipping fillings: 1. For white cream: whip cream with powdered sugar to stiff peaks. 2. For light pandan cream: whip cream with powdered sugar and pandan powder.Whip dark pandan cream by combining whipping cream, powdered sugar, and pandan powder until stiff.
Assembly: 1. Place a crepe layer at the center of the cake board. Pipe dark pandan cream as shown in the image. 2. Cover with another crepe layer. 3. Gently press a indentation using a chopstick. 4. Repeat the process for a total of 4 layers of dark pandan cream. For light pandan cream: Follow the same method to pipe 4 layers of light pandan cream. Finally, pipe 4 layers of white cream. Base completion: 1. Apply the remaining white cream for a crumb coat. 2. Dust with pandan powder for color. 3. Whip piping cream to 80% stiffness, fill a piping bag with a nozzle, and pipe desired patterns. Cross-section note: The cake was stored in an insulated bag at room temperature for 3 hours, causing slight melting and blurred layers, but the flavor remained unchanged. Final touches: Sprinkle almond flakes on the surface (optional). Toast almond flakes at 180°C for 4-5 minutes. Towel roll preparation: 1. Lay plastic wrap on a surface. Stack 6 crepe layers with the most visually appealing ones in the center for the outer roll. 2. Whip pandan cream (whipping cream, powdered sugar, pandan powder), pipe onto crepes, and spread evenly. 3. Fold crepe edges over the cream as shown. 4. Roll from top to bottom. Refrigerate for 30 minutes to set. 5. Pipe decorated cream, add almond flakes, and serve.