This is the most challenging cake I’ve ever made. Only after making it did I understand why it’s so expensive outside. But for someone special, it’s absolutely worth it!

Ingredients

Crepes







Sesame Whipped Cream




Filling


Procedure(6 inch)

Make the Crepe Batter

  1. Whisk eggs and sugar together.
  2. Add milk and mix well.
  3. Add cake flour and whisk until smooth and lump free.
  4. Add melted butter and mix well.
  5. Strain the batter once.
  6. Refrigerate and rest for 60 minutes.
    crepe batter

Cook the Crepes

  1. Heat a nonstick pan over LOW heat.
  2. Pour a small amount of batter and swirl to form a thin layer.
  3. Cook until edges lift slightly.
  4. Remove and let cool.
  5. Repeat until all batter is used.
  6. Use a bowl as a mold to shape the cake for a cleaner and prettier appearance (optional).
    reshape

Make the Sesame Whipped Cream

  1. Whip heavy cream and sugar to soft medium peaks (about 60 to 70 percent whipped).
  2. Add roasted black sesame powder.
  3. Continue whipping until smooth with clear lines but still soft.
  4. Do not over whip!
    sesame whipped cream

Assemble the Cake

  1. Place one crepe layer.
  2. Spread a thin layer of sesame whipped cream.
  3. Add a layer of sliced strawberries.
  4. Repeat layering until finished.
  5. Place a crepe as the final top layer.
    Sesame Strawberry Crepe Cake-progress_1.png
    Sesame Strawberry Crepe Cake-progress_2.png
    Sesame Strawberry Crepe Cake-progress_3.png

Chill and Set

  1. Refrigerate for at least 4 hours.
  2. Overnight chilling is recommended for best stability.
    finish

Tips

  • Always use a nonstick pan to prevent the crepes from sticking.
    fail
  • Make sure the strawberries are dry before assembling to prevent the cream from becoming watery.
  • You may want to make a few extra crepes, since the first few are often used to adjust heat and technique.
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