I’m sharing my birthday cake with you today! I wish that I could share a slice with all of you but it’s physically impossible right now. (I’m sure someone is working on the solution as we speak, hehe.) I’m sharing my recipe for this Boston Cream Crepe Cake, it’s a cake that has custard layered in between crepes and topped with ganache frosting.
For the past couple of years, I’ve been making my own birthday cake. I know you will say “On, no, you can’t make your own cake!” But those who know me, know how picky I am. I don’t really like store bought cakes because they tend to make the soooo sweet that my teeth screech.
My mommy used to always make my cake, but lately my birthday has been falling on weird days and I don’t get to see them on my birthday. So, I make own cake. It’s really a good thing since I love to bake and I get to be extra creative. I also put in extra thought into it since I am my biggest critic.
I knew that I wanted to make something Boston Cream because I’ve been craving the custard and ganache flavors for a while. I’ve sifted through several cake ideas in my head and ran them by my husband. Since he’s been pretty good at coming up with ideas for baked goods lately, I went with the one he chose. The cake turned out amazing!!
(Rest assured, I’m still planning of making the other cakes that I came up with.)
Boston Cream Crepe Cake
Ingredients
- Crepes:
- 2 cups flour
- 3 eggs
- 2/3 cup milk
- 1/4 cup veggie oil
- 1 tsp baking soda
- 4 tbs sugar
- 1/2 tsp salt
- 3 to 3 1/2 cups of boiling water*
- Consistency should be like melted ice cream!!
- Custard:
- 1 cup of whole milk
- 2/3 cup of heavy cream
- 2/3 cup granulated sugar
- Pinch of salt
- 4 large egg yolks
- 3 tablespoons flour
- 4 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla extract
- Ganache:
- 4 ounces semisweet chocolate
- 1/2 cup heavy cream boiling
Instructions
- Custard: Whisk together the egg yolks and sugar until completely combined. Add flour, whisk very well and set aside while heating the milk. Heat milk, heavy cream, butter and salt until simmering. Slowly add the heated milk mixture into the egg yolk mixture stirring constantly. Whisk well, slowly. Return the mixture into the pot and bring to simmer stirring constantly. The mixture will thicken within 30-45 seconds. Take off heat! Whisk in the vanilla, set aside to cool to room temperature.
- Crepes: Preheat a non-stick pan on medium high heat. Combine flour, eggs, milk, oil, salt, sugar and baking soda. Whisk all well. Slowly, start adding 1/4 cup of the hot water at a time to the batter. Whisking constantly until the batter reaches the consistency of melted ice cream. Pour about a ladle-full into the hot pan and swirl slowly. For this cake, I used a little bit more batter on each crepe and spread around to about 8-inch round crepe. (Normally, I use 1/2 ladle-full.) Cook for a few seconds on each side, until golden.
- Ganache: Bring the heavy cream to boil, be careful not to let it actually boil or it will raise.
- Pour the boiling cream over the chopped chocolate and stir until melted. Cool to a little warmer then room temperature.
- To assemble the cake: Spread a somewhat thin layer of custard on each crepe as you stack them of top of each other. Pour the ganache over the top of the cake. Refrigerate for a few hours or overnight to let the cake set.
- Ganache can also be poured on the cold cake, before serving.
- (*Suggestion:* if you want extra security to keep the cake from sliding off while it's chilling, use one of those long, wooden kebab sticks in the center of the cake.)
Nutrition
Sherri says
We just added you to our link party list and hope you will do the same! This crepe cake is a fantastic idea! I love crepes, and boston creme. What a smashing combo. Gives me some cake ideas of my own. I bet yours are better.
lyuba says
Thank you, Sherri!
Deb @ Kneaded Creations says
I just love decadence at breakfast! YUM!
lyuba says
Thank you, Deb!
Amber @ Dessert Now, Dinner Later! says
I seriously want a bite of this right now! My mouth is watering! Look at all those beautiful layers! Love it!
lyuba says
Awww, thank you, Amber!
Sara Howe says
YUM!!! This sounds amazing! I’d love it if you’d stop by and link it up at Random Recipe Link Up
lyuba says
Than you, Sara!
Kylie Helm says
Seriously, excuse me while I pick my jaw up off of the FLOOR! I wish I had the cooking ability to whip this up! DROOLING!
Happy Birthday, Doll!!
Kylie
absolutelyarkansas.blogspot.com
lyuba says
You are so sweet! Thank you, Kylie!
Danita@O Taste And See says
I love Boston Creme Cake! Can’t wait to try this! Following you from Make the Scene Monday
lyuba says
You you very much, Danita!
Vanessa says
That looks delicious! Definitely going to try this.
lyuba says
Thank you, Vanessa!
Alexis @ Persia Lou says
Looks absolutely delicious! Happy Birthday!
lyuba says
Thank you, Alexis!
Karly says
This looks so delicious, totally irresistible!! Thanks for linking up with What’s Cookin’ Wednesday!
lyuba says
Thank you, Karly 🙂
Dorothee says
Oh my…!
This looks wonderful.
It waters my mouth.
I want to eat this RIGHT NOW.
I will absolutely try this, THANKS for sharing!!!
Cheers!
Dorothee
lyuba says
Hehe, thank you so much, Dorothee!
Heather @ French Press says
this is simply stunning
lyuba says
Thank you, Heather!
Miz Helen says
Happy Birthday Lyuba!
What a fabulous Birthday Cake, I would just love that Boston Cream Crepe Cake for my birthday. Hope you have a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
lyuba says
Thank you so much, Miz Helen!