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Cosmos Red Cabbage Crepe Cake

We love a good crepe, but 20 crepes? Layered between light, airy layers of vanilla whipped cream?? Sign us up! A beautiful take on the classic French pastry, this Cosmos Red Cabbage Crepe Cake is pure elegance and decadence with a dash of rustic charm. It mesmerizes with a beautiful shade of blue made from Suncore Foods® Cosmos Red Cabbage Supercolor Powder. Bet you never thought red cabbage could look this good! Find and add this recipe to your repertoire, and experiment with other colors and flavors we offer at SuncoreFoods.com!

Ingredients

For Crepes:
3 large eggs
1 cup of milk
1 cup of hot water
1 cup all purpose flour
3 tbsp sugar
3 tbsp avocado oil
3 tsp of Suncore Foods® Cosmos Red Cabbage Supercolor Powder
Pinch of Suncore Foods® Rose Salt

For Cream Filling:
1 1/2 cups whole milk
1 vanilla bean or vanilla extract
7 tbsp sugar
3 tbsp cornstarch
3 egg yolks
2 tbsp unsalted butter
3 cups heavy whipping cream

Directions

1. Dissolve Suncore Foods® Cosmos Red Cabbage Supercolor Powder in water. Blend all the ingredients for crepes in a bowl of a stand mixer until smooth and lump-free. Preheat a nonstick or cast iron skillet over medium heat. Lightly butter the pan and pour some batter over the pan spreading the batter evenly on surface of the pan. Cook for 1 to 2 minutes or until the edges of the crepe start to lift up. Use a wooden spatula to flip it over. Cook the other side for about 1 minute. Place the cooked crepe on a plate and repeat until you have cooked all the batter.

2. To make The Cream — Simmer 1 cup of milk and vanilla seeds and vanilla pod in a medium saucepan. While the milk is heating, in a small bowl, whisk together the sugar,cornstarch and salt. Whisk in the remaining milk and yolks. When the mixture reaches a simmer slowly pour the hot milk into the egg yolk mixture while whisking continuously. Return mixture to the saucepan and reheat over medium heat whisking constantly, until a few bubbles burst on the surface. Remove from heat and strain the cream through a fine mesh. Add butter and whisk until the cream is shiny and smooth. Refrigerate until cold and set for about an hour. In a bowl of a stand mixer beat whipping cream until cream holds stiff peaks. Using a spatula gently fold the whipped cream into chilled pastry cream.

3. To Assemble — Place one crepe on a cake stand and top with a dollop of the filling.Using a small spatula spread the filling into a thin layer. Repeat, alternating layers of crepe and filling. Refrigerate the assembled cake for 1 hour. You can use the baking ringto cut out the edges of the cake for the neater look. Garnish with fresh berries or flowers, if desired.


 


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