Sweet Crepe Cake

To prepare the sweet crepe cake, start by preparing the crepes that will be the structure of your dessert: put the previously sifted flour in a high-sided bowl, granulated sugar, seeds from half a vanilla bean or a sachet of vanilla extract, a pinch of salt, and the milk. Work the mixture with a hand whisk or an electric mixer until it is smooth, velvety, and without lumps 1. In a separate bowl, beat the eggs with a fork, then add them to the other ingredients 2 and continue mixing. Melt the butter in a saucepan over low heat and let it cool, then add it to the crepe batter and mix thoroughly. Finally, add the grated orange peel to the batter 3.

Mix the ingredients well to obtain a dense batter without lumps 4. Cover the batter with plastic wrap and let it rest in the fridge for at least half an hour 5. After the necessary resting time, take your batter from the fridge and start creating your crepes: heat a crepe pan or a non-stick pan with a diameter of 8 inches. Melt a small knob of butter and spread it over the entire surface of the pan with the help of kitchen paper. Then pour a small ladle of batter into the center of the pan 6.

Using the ladle or a spoon, quickly and carefully spread the batter over the entire surface of the pan 7. Let it cook for a minute, lifting the edges of the crepe from time to time with a crepe spreader or a wooden spatula to detach it from the surface; as soon as it is golden, turn it over and wait for it to take on the same color 8. Once ready, remove it from the pan by sliding it onto a plate, and continue the same way with the remaining crepes, stacking them on top of each other as they are ready 9. Cover them with kitchen paper and set them aside.

Now move on to the creams for the filling. For the yogurt cream: in a bowl, put 500 g of Greek yogurt and add the sifted powdered sugar 10, mix to combine the ingredients 11, then cut the half vanilla bean and add the seeds 12, then mix the mixture.

For the strawberry cream: proceed as for the yogurt cream, then put 500 g of Greek yogurt in a bowl and add the sifted powdered sugar, mixing the ingredients. At this point, wash the strawberries, remove the green stem with a small knife, and blend them 13 until you obtain a fine pulp that you will filter with a fine-mesh strainer 14. Now add the filtered pulp to the Greek yogurt and mix thoroughly with a spatula or spoon 15.

Now prepare the fruit for the filling: wash the strawberries, remove the stem and cut them into cubes 16. Peel the peaches with a small knife 17, cut them in half to remove the pit, and then cut them into cubes 18. Do the same for the apricots.

Now you can start assembling your cake: take a serving plate and spread a little yogurt cream on the bottom of the plate so that the base crepe doesn't slide 19. Place the first crepe 20 and spread about two tablespoons of white yogurt cream 21.

Add a tablespoon of fruit cubes 22 and distribute them over the entire surface, then cover the layer with another crepe 23. Then spread this crepe with about 2 tablespoons of strawberry cream 34 and distribute the fruit cubes as for the previous layer.

Then proceed in the same way (25-26), alternating the yogurt and strawberry creams until you finish the cake composition with the last crepe layer 27.

When you have finished the layers, move on to preparing the cream for the garnish: in a bowl, put 100 g of Greek yogurt and dilute it with fresh liquid cream 28; then add the sifted powdered sugar and mix with a spoon until you obtain a fluid cream 30.

With a spoon, slowly pour the obtained cream over the top of the cake starting from the center 31. Now you can decorate the cake by placing whole cherries and strawberries on top 32 and adding mint leaves to give a scenic touch to your sweet crepe cake 33.