Coffee Crepe Cake. This simple crepe layer cake has the beautiful richness of hazelnut, coffee and vanilla.
Serves 6-8
3 Nespresso Dulsão do Brasil coffee pods
⅓ cup caster sugar
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
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.
Use 2 pods and the lungo setting to extract coffee from your Nespresso machine or make 220ml black coffee.
To make coffee syrup, 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.
Use remaining pod and the ristretto setting to extract the coffee from your Nespresso machine or 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 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.
