Rainbow Crêpe Cake
Indulge in a vibrant and playful twist on a classic dessert! Our Rainbow Crêpe Cake reimagines our beloved Peking Duck Pancake as the delicate crepe, layered with luscious, multi-coloured fresh cream. Each bite is a burst of flavour and colour, creating a truly unforgettable culinary experience. This innovative dessert is a testament to the versatility of our pancakes, proving that they can shine in both savoury and sweet dishes.
Ingredients
Serves 6
1 Packet Mrs Tran’s Kitchen Peking Duck Pancake
200ml Thickened Cream
1/4 Cup Icing Sugar
1 Tsp Vanilla Essence
Mix of Food Colouring
Optional Garnish: Fresh fruit & mint leaves
Cooking Instructions
- Steam the Peking Duck Pancakes as per packet instructions, then set aside to cool completely before use.
- In a mixing bowl, add thickened cream, icing sugar and vanilla essence and whip until cream forms soft peaks.
- Divide the whipped cream into 4-5 bowls. Add 1-2 drops of different food colouring to each bowl to create a rainbow of colourful creams.
- Assemble the cake by placing one pancake on a plate and spreading a tablespoon of cream evenly over the pancake. Top with another pancake and spread a tablespoon of another coloured cream on top. Repeat the process with the remaining cream and pancakes leaving the top pancake layer plain.
- Cover cake with cling wrap and refrigerate overnight to set.
- To serve, slice cake into 6 even slices and topped with fresh fruit and dust with icing sugar.
TIP: To cleanly slice the cake, warm knife by dipping blade in hot water for a few seconds, wipe off excess water then slice cake.
