First of all Happy New Year!!!....but not only for New Years Eve, but also for each and every of the 365 days of this year.....May peace, love, forgiveness, compassion and happiness walk with you every moment of your life.....I think those values always walk with us.....but we don't appreciate them on daily basis....
Before our next stop in the Asian trip, let me introduce you our New Years Night dessert..... Crepes Cake filled with Orange Curd, Marzipan, ...Why? We love the combination of orange and marzipan....and for the end year festivities, it is a must in our home.
I have to mention that the original idea was to make a Chilean Cake called Torta de Panqueques de Naranja that I have made many times from Pamela. I have to say that from all the recipes that I have tried for this cake, this is the best so far. Thanks Pamela!
Pamela's Cake Recipe
However, this time I wanted to try something different, but with the same flavors, and here is the result:
Crepes Cake filled with Orange Curd, Marzipan and Pastry Cream
Crepes (15 approximately) adapted from Giallo Zafferano
500 ml milk
pinch of salt
250 grams of flour
50 grams of sugar
1 teaspoon of whisky
Mix all the ingredients in a blender, and let it rest at least 2 hours in the fridge. Heat a pan (20 cms) brush it with olive oil, and start making the pancakes (between 1 and 1.5 minute per side).
Orange Curd (adapted from My European Cakes)
1 egg yolk
Two clean orange zest
200 ml of orange juice
40 gr of butter cream
12 g cornstarch (cornflour)
In a pot will place the egg yolks, orange juice, sugar, orange zest and cornstarch. Mix and bring to the heat, whisking gently so that it does not burn and do not leave lumps. Bring to boil. Once the curd cooked remove from heat and add the butter until it is linked to the curd.
160 grams water
100 grams of almond
60 grams sugar
1 teaspoon cornstarch
35 grams of butter
In a pot will place the egg, almond essence, sugar, almond and cornstarch. Mix and bring to the heat, whisking gently so that it does not burn and do not leave lumps. Bring to boil. Once it is cooked remove from heat and add the butter until it is linked.
1/2 vanilla bean
250 ml of milk
50 grams of sugar
20 grams of cornstarch
2 egg yolks
15 grams of butter
Boil the milk with the scrapped vanilla beans. Let it be warm.
Mix the sugar, cornstarch, and egg yolks. Whisk them until it is smooth. Gradually, add the warm milk beating very well. Once it is well mixed, put it again in the pot, continue whisking it, and heat it until it thickens. Let it cool.
Let it cool overnight in the fridge......ENJOY!!