Strawberry and Cream Crepe Cake Recipe | Mille Crepe Cake | Just Cook!

#strawberry #cake #crepecake
Strawberry and Cream Crepe Cake Recipe | Mille Crepe Cake
Doesn't this Strawberry Mille Crepe Cake looks like a dream?
With over 40 layers of soft pink gradient crepes and light fresh cream with thinly sliced fresh strawberries, this cake is absolutely GORGEOUS.
I decorated the top with whipped cream drip that looks just like fluffy cloud! Gotta say I'm sooo happy with the result. I hope you like it too :)
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INGREDIENTS:
FOR THE CREPES
* 6 Eggs
* 64g Caster Sugar
* 1/4 tsp Salt
* 750ml Milk
* 60g Butter, melted
* 1 tsp Vanilla Bean Paste
* 300g All-purpose Flour
* Pink Colouring Food Gel
FOR THE FILLING
* Whipped Cream (750ml Heavy Cream + 90g Sugar + 1/2 tsp Vanilla Bean Paste)
* 250ml Heavy Cream
* 30g Caster Sugar
* 1/4 tsp Vanilla Bean Paste
* Pink Colouring Food Gel
* Strawberries (About 500g)
FOR THE TOPPING
* Whipped Cream (120ml Heavy Cream + 8g Sugar) 60 - 70% Whipped.
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[@kazukobanner5992]

Ooowww Laaaa Laaaa! Beautifullll!!!❤❤❤

[@JustCookbyAngel]

Thank you 💛💛

[@pebblesjohnson346]

I just love how you got straight to the point! Great video ❤️

[@JustCookbyAngel]

Thank you so much! 💖

[@user-ko7mp9jg2u]

So pretty ❤️

[@priya.s5660]

Awesome....

[@JustCookbyAngel]

Thank you! ❤️💖

[@darlaroselopez9912]

UNDERRATED smh

[@JustCookbyAngel]

😊😊

[@ayat2521]

حبيتت الوصفه كلش حلوه وسهله 😍

[@JustCookbyAngel]

Thank you! ☺️💖

[@ayat2521]

You are welcome 🤗💕💖

[@user-dc3vy1pf9j]

شكرا على الوصفة الرائعة بالتوفيق شيف

[@JustCookbyAngel]

Sweet! Thank you so much. ☺️💖

[@samirasirojiva3078]

how’s your heavy cream so thick the cream we have here is a lot liquidy i’m not sure it might work

[@JustCookbyAngel]

I think is totally fine, you might need to whisk the heavy cream for longer. But it might work okay. The heavy cream i used is about 48 per cent of fat.

[@shrutiskima]

​@@JustCookbyAngeladd 1tspb cornstarch / 1cup cream When the cream get peak then add cornstarch

[@JustCookbyAngel]

@@shrutiskima No, you don't need to add cornstarch to whipped cream. Whipped cream is typically made by whipping heavy cream and adding sugar for sweetness. Cornstarch is not a common ingredient in whipped cream recipes.

[@densetsughem1]

me when i use whipped cream i make it sure it is cold but not frozen, and whip it with sugar

[@JustCookbyAngel]

@@densetsughem1 that’s perfect! 👍🏼

[@rebeccang6535]

Can I use anchor whipping cream on the deco part? Do I need to add anything to make sure it’s firm enough?

[@JustCookbyAngel]

Yes, you can use Anchor Whip for whipping cream. No, you just need whipping cream and sugar. Have fun making this cake 🎂 🧑‍🍳

[@mikemmk230]

It’s so smooth 3:00

[@JustCookbyAngel]

Thanks!

[@mikemmk230]

Np

[@_aneya]

Do you think vegan butter and whipping cream and nut milk will work for this?

[@JustCookbyAngel]

Yeah definitely 👍🏼

[@zhenzhenyang2670]

Very good can you give cream recipe?

[@JustCookbyAngel]

Certainly! Here are the steps for making whipped cream using 750ml of heavy cream, 90g of sugar, and 1/2 tsp of vanilla bean paste: Ingredients: • 750ml heavy cream • 90g sugar • 1/2 tsp vanilla bean paste Instructions: 1. Chill your mixing bowl and beaters: Place your mixing bowl and beaters (or whisk attachment) in the refrigerator for about 15-30 minutes before starting. This helps the cream whip up faster and fluffier. 2. Pour the heavy cream into the chilled mixing bowl. 3. Add the sugar and vanilla bean paste to the heavy cream. 4. Use an electric mixer: Start whipping the cream on low speed to incorporate the ingredients without splattering. Gradually increase the speed to medium or medium-high. 5. Whip the cream: Continue whipping the cream until it thickens and soft peaks form. This means the cream will hold its shape but still have a slight softness. 6. Be cautious not to over-whip: As you approach the desired consistency, reduce the speed to avoid over-whipping. Over-whipped cream can turn into butter. 7. Taste and adjust: Once the whipped cream is ready, taste it. If you prefer it sweeter, you can add a bit more sugar or vanilla extract, but do so gradually and whip a little more.

[@PrincessMononoke2907]

Was that evaporated milk?

[@JustCookbyAngel]

Hi Vanessa, That is whole milk, I don't use evaporated milk for this recipe. 👩‍🍳

[@countrygirl4422]

What's caster sugar?

[@thelinguistic2029]

It's powdered sugar but dissolves better

[@JustCookbyAngel]

caster sugar (sometimes spelled castor sugar) is finely ground granulated sugar. It is not as fine as confectioners' sugar, as it does have a little grit to it, and is not powder-y. So, in terms of texture, it falls somewhere between granulated and confectioners'.

[@letsdoodlesomethinghome3404]

@@thelinguistic2029 superfine sugar in some places, it’s like the sugar between powdered and regular sugar. It’s rlly just the size of the sugar crystals. Powder is the smallest crystals, dissolves almost instantly. Caster good for sprinkling finished dishes with or just used in cooking (it’s the most preferred as sieving it is easier than regular sugar because it’s smaller). Regular sugar is like all purpose flour, it can be used for anything really (except icing because it’s crystals are too large), regular sugar has the largest sugar crystals so doesn’t dissolve as easily.

[@megumichan3571]

Hi, what type of coloring did you used? Edit: oh I see it's gel.. But what happened if I use oil based?

[@JustCookbyAngel]

I used food colouring gel but you can use any food colouring you got. Gel food coloring is water-based and has a thicker consistency, making it ideal for coloring icings, fondants, and other water-based recipes. Oil-based food coloring, on the other hand, is suitable for coloring chocolate and other fat-based products as it won't affect the texture. The choice depends on the specific needs.

[@megumichan3571]

@@JustCookbyAngel thank you for sharing 😘

[@user-ng8xn3io4b]

is it unsalted melted butter?

[@JustCookbyAngel]

Yes it is .

[@elliottcohen6055]

How many cm is the pan you used?

[@JustCookbyAngel]

Unfortunately I don’t have the size of pan with me right now, I’m travelling at the moment. But a 20cm pan is a good size to start with, as the crepes will be easier to handle and turn. Crepe pans should ideally be no smaller than 20cm (7.9 inches) in diameter and no larger than 26cm (10.2 inches).

[@srilaxmib8879]

How many total crepes you used to get this height ?

[@JustCookbyAngel]

Hi! So approximately 25 layers of crepes. And this recipe is for 11-12 portions. Enjoy! 😋

[@utaepiaa]

what kind of milk?

[@JustCookbyAngel]

I used whole milk. But you can use any other ones.

[@nandabaekna8869]

How many layers will it make if I use this recipe?

[@JustCookbyAngel]

Hi! So approximately 25 layers of crepes. And this recipe is for 11-12 portions. Enjoy! 😋

[@nandabaekna8869]

@@JustCookbyAngel 1-2 whole cake?

[@JustCookbyAngel]

@@nandabaekna8869 I made one whole cake but you can always do half of the recipe for smaller cake if you think is too big

[@nandabaekna8869]

​@@JustCookbyAngelahh I got! Thank you!!!

[@Dxsired_1vy]

Dry ingredients first, or it gets clumpy like that! You can also strain the flour so its not clumpy at the end. :)

[@JustCookbyAngel]

👍🏼