Birthday cake with crepe phyllo

40΄
Preparation Time
6 hours
Waiting Time
12
Portions
3
Difficulty Level

Directions

In a bowl, we mix well all the ingredients for the crepe dough. We pass them after a strainer so that there is no residue of flour. Let the dough rest for at least 2 hours. Fry our crepes in very thin phyllo with a little sunflower oil in a non-stick pan. Let them cool. Depending on our pan, we also choose the form that we will give to our cake. We fill each sheet with hazelnut praline. We put our cake in the freezer for 4 hours to freeze and 15 minutes before taking it out, we prepare the ganache that will be the coating. We boil the milk and sour cream and we pour it into our chopped chocolate. If it is still hard we melt it in a bain-marie. In the end, we add the butter sliced into cubes and we mix well. We pour the coating over the cake. We decorate with hazels.

Chef: Iosif Petrof

Ingredients

CALCULATE PORTIONS:
  • FOR THE CREPES DOUGH

  • 400 gr MILLS OF CRETE Soft flour
  • 1 L Vero Cretan goat milk
  • 8 eggs
  • 1 pinch salt
  • 1 pinch sugar
  • 1 tbsp sunflower oil
  • FOR THE FILLING

  • 400 gr hazel praline
  • FOR THE COATING

  • 400 gr chocolate couverture
  • 250 ml Vero Cretan goat milk
  • 50 ml sour cream
  • 100 gr butter
  • Ηazels

Equipment

  • Bowl
  • Frying pan