Layered crêpe cake with watermelon and rose jam recipe
The best thing about this little gem of a recipe is its simplicity. There is nothing really precise about it – it’s just layer upon layer upon layer of deliciousness. You can’t go wrong.
The jam takes at least five hours to prepare due to cooking and standing time (in addition to stated preparation time here), so is ideally made the day before.
If you're using rosewater, be cautious - it has a very powerful flavour and you may need less than you think.
Ingredients
For the watermelon and rose jam- 600 g ripe watermelon flesh, chopped
- 400 g caster sugar
- 1 lemon, juice only
- 1 small handful rose petals or rosewater, to taste
- 500 ml whipping cream
- 2 tbsp icing sugar
- 1 tsp vanilla bean paste or natural vanilla extract
- 60 g unsalted butter, plus extra for frying
- 300 g plain flour
- 650 ml milk
- 2 large eggs, lightly beaten
- 1 handful fresh raspberries
- 1 scattering yellow nasturtiums
- 1 scattering roses
- 1 scattering baby rocket leaves
- 1 scattering jasmine flowers
Details
- Cuisine: Australian
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 45 mins
- Cooking Time: 20 mins
- Serves: 8
Step-by-step
- First, make the jam. Place the watermelon in a bowl and sprinkle it with the sugar and lemon juice. Cover and stand for at least 4 hours or overnight if possible.
- Transfer the watermelon mixture to a heavy-based saucepan and bring to the boil over medium heat.
- Reduce the heat to low and simmer, stirring regularly, for 1 hour. Using a hand-held blender, process the mixture until as smooth or chunky as you desire. When ready, the jam will be quite thin, but should resist sliding down a plate if you hold it upright. Stir in the petals or rosewater and pour the hot jam into sterilised jars. Refrigerate for up to 2 weeks.
- Make the Chantilly cream. Using an electric mixer, beat the cream, sugar and vanilla on high speed until soft peaks form. Use it to fill or top the cake of your choice.
- Make the crêpe stack. Melt the butter in a small saucepan over low heat, then set aside. Place the flour, milk and beaten egg in a bowl and use a hand-held whisk to combine well. Strain through a fine sieve into a pitcher, then stir in the melted butter.
- Heat a 20cm crêpe pan or non-stick frying pan over medium heat. Add a little butter and, when foaming, add 60–80ml batter or just enough to cover the base.
- Immediately tilt the pan to coat the base with batter. Cook for 1 minute or until the crêpe is light golden on the edges, then turn and cook for another 30 seconds. Remove from the pan and repeat with the remaining batter, stacking the crêpes on a plate as you go, with a sheet of baking paper between each crêpe. Allow to cool.
- To assemble the cake: place one crêpe on a stand or serving plate and smear about 1 tablespoon of the jam over it, spreading it right to the edges. Spread with a layer of chantilly cream.
- Top with another crêpe and repeat the process until all the crêpes have been used. When you get to the last crêpe, spoon a few tablespoons of jam onto the centre, top with the remaining Chantilly cream and berries, and arrange the flowers and leaves on top.
Naked Cakes: Simply Beautiful Handmade Creations by Lyndel Miller (Murdoch Books, £25.00). Photography by Mindi Cooke.
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