Baking is Love: double nutella mille crêpe cake.

Nowadays, people are going crazy with NUTELLA!

Are you also one of those? :)

Since I've become a HUGE FAN of Nutella, seems like there's no days without Nutella. Normally, I just eat Nutella as a spread for my toast. And if I have much time, I often go with Nutella cheesecake. It's also one of my all-time favourite dessert.

Today, I just checked all my ingredients in the kitchen and what I still have are the 'basic' ingredients every baker must have! Know what? Eggs, flour, sugar and milk. With these things, I spontaneously thought that making a crêpe would be a great idea! But, since a normal Nutella crêpe is a bit mainstream, I wanna try myself to make something more challenging... Yes! The popular Nutella Mille Crêpe Cake! and even a DOUBLE one!

Making a crêpe cake isn't one difficult thing to do, only your patience which is gonna be tested. Why? Because it takes a while to make each crêpe and you have to make a lot of them! (usually ca. 10-20 crêpes). But at the end, it's all worth it! Indeed. And if your passion is still there, you won't find it too tiring as it seems. Always have fun in the kitchen! :)

This crêpe cake tastes REALLY delicious. I found myself craving for more and more! And what makes this cake even more special is the Nutella divided into two tasty parts, Nutella cream and Nutella spread. That's why I called it 'Double'. The homemade Nutella cream filled each and every layer, then the Nutella spread topped the cake together with roasted almonds. Hmm, yummy! Nutella is always a great idea and crêpe is just a simple and perfect treat for any occassions. I'm sure you and your family gonna love it as much as I do!

The form of the crêpes doesn't have to be so perfectly circle. Sometimes a-bit-messy-one can be recalled as an ART too! So, don't worry. And if you guys excited to give a try, come have a go with this recipe! It's simple and easy to follow.

Making a '10-12 crêpes' cake.

For the crêpes:

Ingredients:

130 grams all-purpose flour

1/8 teaspoon salt

25 grams granulated white sugar

2 large eggs (room temperature)

300 ml milk (room temperature)

1 teaspoon pure vanilla extract

28 grams melted butter (cooled to room temperature)

Directions:

1). In a large bowl, whisk the flour with the sugar and salt.

2). In a separate bowl, whisk the eggs and then stir in the milk, vanilla extract and melted butter. Make a well in the center of the dry ingredients, then gradually pour in the egg mixture, whisking until combined and smooth. Strain if necessary to remove any lumps.

3). Cover and let sit at room temperature about 20-30 minutes.

4). Heat a 9 inch (23 cm) non stick frying pan or crêpe pan over medium heat. Lightly butter the pan.

5). Lift the pan from the heat and, using a small ladle or scoop, pour about 3-4 tablespoons of the batter into the center of the hot pan. Tilt and swirl the pan so the batter forms an even layer (doesn't have to be a perfect circle).

6). Cook until the edges of the crêpe start to curl and the top looks almost dry (about 2 minutes). Flip the crêpe and continue to cook for about 15-30 seconds or until you have brown spots over the surface. Remove from heat and place on a plate or wire rack. Continue to cook the rest of the batter.

For the Nutella cream and assembling:

Ingredients:

1 cup heavy cream

1 tablespoon unsweetened cocoa powder

1/2 jar Nutella (at room temperature, divide use)

roasted almond, chocolate shavings, etc (optional)

Directions:

1). Pour the heavy cream into a large bowl, sift the cocoa powder into the bowl. Whip on medium speed just until firm peaks form.

2). Add the Nutella and gently fold it into the cream. It will deflate the cream a bit, so try to be gently so it keeps its volume.

3). To assemble the crêpe cake, place one crêpe on your serving plate. Top the crêpe with a spoonful of the Nutella cream, spread it out to the edges of the crepe in an even layer, then add another crêpe on top, add another spoon of cream, spread it out, and continue to stack layers of crêpes and cream until you've used all the crêpes.

A little tips: The texture of Nutella is sometimes a bit thick! And if it's too thick to spread nicely on top of the cake, microwave it briefly in 5 or 10-second increments.

4). Decorate the top with roasted almond (like I did), or you can also go with another toasted nuts, chocolate shavings, candied orange peel or anything else.

5). Chill in the fridge for 2 hours to make it easier to slice neatly. (Better slice the cake when it's well-chilled!).

It's sooo utterly delicious, hazelnutty, chocolatey... and you might feel like being in Nutella heaven!