This simple coffee crepe cake has the beautiful layers of richness from the hazelnut coffee cream, store-bought crêpes, coffee syrup and coffee bean praline.
Coffee Crepe Cake Recipe
Serves 6-8
25ml strong black coffee
600ml thickened cream
½ cup icing sugar, sifted
½ tsp vanilla extract
1 tbsp hazelnut liqueur
8 store-bought crêpes
Coffee Bean Praline
½ cup coffee beans
1 cup caster sugar
Coffee Syrup
220ml black coffee
⅓ cup caster sugar
To make the coffee bean praline, spread coffee beans over a baking tray lined with non-stick baking paper. Place sugar and ½ cup water in a small saucepan over low heat and stir until sugar dissolves. Bring to the boil and cook without stirring for 15-20 minutes or until golden. Set aside for 1 minute or until the bubbles subside. Pour evenly over the beans. Set aside for 10 minutes to set. Break into small pieces.
To make the coffee syrup, Make 220ml black coffee, place coffee and caster sugar in a small saucepan over high heat and stir until sugar dissolves. Bring to the boil and cook for 6-8 minutes or until thick and syrupy. Set aside to cool completely.
To make coffee cream, make 25ml strong black coffee. Place coffee, cream, icing sugar, vanilla and liqueur in a bowl and beat until stiff peaks form.
Layer a crêpe with hazelnut coffee cream. Repeat, and finish with coffee cream on top. Refrigerate for 30 minutes.
To serve, pour over the coffee syrup and top with the coffee bean praline.
