Gulab Jamun Mille Crepe Cake
Mille Crepe Cakes are absolutely divine. Think thin layers of pancakes layered with flavored icings and enjoyed as a decadent dessert. So you can only imagine a Gulab Jamun flavored one.
If you’ve never had a Gulab Jamun, it’s basically a fried dough ball which is then soaked in a cardamom infused sugar syrup which turns it into a delicious sweet dumpling. One of the most popular desserts in the South Asian subcontinent and one my boys absolutely love.
So when I say Gulab Jamun Mille Crepe cake, think cream filled Gulab Jamun meets pancake crepes. So delicious and sure to be a show stopper with young and old.
Mille means thousand and although we won’t be making a thousand layers we will be making about 20 layers of crepes that will become sponge like Gulab Jamuns from the sugar syrup, between cardamom infused layers of sweet cream or malai.
So let’s get started on this absolutely mouth watering fusion! I have an entire blogpost for my popular crepe recipe that I’ll link here. I just double the ingredients for this Mille Crepe Cake.
Ingredients:
Crepes:
1 c. Lukewarm Water
2 c. Milk
8 Eggs
1 Stick (8tbsp) Butter
2 c. Flour
1/4 tsp Cardamom Powder
Method:
Blend all ingredients in a blender.
Butter your pan and let it heat up.
Pour a 1/3 c. of your crepe batter into the heated pan.
Swirl around to coat the bottom of your pan.
Let it cook through without having to flip for about 1 to 1.5 minutes.
Flip and let cook for 10 to 15 seconds and remove from pan.
Continue until you use all your batter.
Makes about 20 crepes.
Filling:
16 oz Mascarpone Cheese
3/4 c. Powdered Sugar
1 tbsp Rose Water
1/2 tsp Cardamom Powder
Method:
Whisk all the ingredients until smooth and well combined.
Set aside.
Sugar Syrup:
1/4 c. Sugar
1/4 c. Water
1 Green Cardamom Pod
Method:
Bring the ingredients to a boil and let simmer for a few minutes until it slightly thickens about 5 to 7 mins.
Once cooked set aside to cool.
Garnishes:
Gulab Jamun
Chopped pistachios
Cardamom Powder (optional)
Assembly:
Lay your first layer of crepe into a spring form pan (cheesecake pan) to ensure no sliding.
Brush the crepe with some of the cooled sugar syrup.
Spread about 2 tbsp of the filling carefully on top of the soaked crepe.
Continue layering until all your crepes are used.
Garnish the top layer by piping some extra filling along the edges of the crepe cake.
Then garnish with Gulab Jamun, pistachios and some extra cardamom powder.
Place your crepe cake in the refrigerator to chill for at least 2 hours or overnight.
Remove gently from your springform pan and enjoy!
If you enjoyed this fusion creation be sure to check out some of my others:
