Baking is Love: red velvet mille crêpe cake.

I love RED VELVET anything...!

So many red velvet-theme desserts have been incredibly popular these days. And oh yes, I would like to challenge myself one.

Since I made my Double Nutella Mille Crêpe Cake for the first time last month, I've been hooked!. I think another flavour of a crêpe cake is just need to happen. And because I've been longing to try the red velvet one, so I'm sharing with you today - my recipe of the delicious Red Velvet Mille Crêpe Cake!.

The crêpes itself are slightly sweet, barely chocolatey and also vividly red. Most of the people are making the cream cheese frosting to fill each layer, but this time I just wanna try something a bit simpler and easier! So, I go with the Nutella spread (as everyone loves it)... and a dust of icing sugar instead.

This recipe might be the EASIEST you could ever find, and honestly the crêpe cake isn't that difficult to assemble. Really. As I said in my Double Nutella Mille Crêpe Cake post, all we need it just a little patience to make one big stack of crêpes. They don't have to be perfectly circle in all edges. Just make it, stack it, do it. Once they're layered, all you see is just a beautiful view. And... it's indeed worth your time and effort.

a great combination of the red velvet flavour, Nutella filling and brownie topping!

At the end, slicing it up to reveal the gorgeous layers inside the cake is absolutely my favourite part!.

look at those gorgeous layers!

Let's try this guys! Would be perfect for a homemade breakfast or even an afternoon dessert! Here's the recipe to follow! :)

Making a '12-14 crêpes' cake.

For the crêpe cake:

Ingredients:

2 large eggs, room temperature

1 1/4 cup (300 ml) milk, room temperature

1 teaspoon granulated white sugar

1 teaspoon pure vanilla extract

3/4 cup (105 grams) all-purpose flour

1 1/2 tablespoon cocoa powder

1 teaspoon red food colouring

2-3 tablespoons unsalted butter, for greasing the pan

For filling and assembling:

Ingredients:

Nutella spread

baked brownies (optional), see the recipe here - (check out the "brownies" part!)

icing or powdered sugar (optional)

white chocolate candy melts or Zuckerschrift bei Dr. Oetker (optional)

A little tips:

for filling and assembling a red velvet crêpe cake like this, it's up to you to do or add whatever you love. You can go with cream cheese frosting for the filling - as many other bakers do, add a scoop of vanilla ice cream on top of the cake, made a whipping cream, or at the end drizzling the top with chocolate sauce, or honey, etc. It all depends on what flavour and stuffs do you like most.

Directions:

1). In a large bowl, with a hand mixer, combine the eggs, milk, flour, sugar, vanilla extract, cocoa powder and red food colouring until smooth and well combined. Rest for at least 15-20 minutes.

2). Preheat a pan or a skillet over medium low heat. Lightly grease with butter. Add 1/4 cup of the crêpe batter and use your wrist to swirl the batter around until it completely covers the bottom of the pan. After 1 minute, use a rubber spatula to loosen the edges of the crêpe. Use the spatula or your fingers to flip the crêpe and let it cook for one more minute. Slide crêpe out of the pan and repeat with the rests of the batter. After they're all done, let them cool completely.

3). To assemble the crêpe cake, place 1 crêpe on a large plate. Cover with a few tablespoons of the Nutella spread, but just spreading it very thin (not too much!). Then dust it with icing sugar as much as you want. Repeat with the remaining crêpes and filling. Chill in the fridge for 30 minutes to firm up.

4). At last, top the crêpe cake with baked brownies, and dust it over again with the remaining icing sugar and give a bit decoration with Zuckerschrift bei Dr. Oetker (german brand).

5). Done and serve!.

Enjoy!

Hope you all like it!