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What's better than a single crêpe? A whole crêpe cake!
Our chocolate crepe cake is not only a real eye-catcher, it also tastes great!
For the crêpes batter, mix the milk well with the eggs, a little salt and the flour. Stir in the melted butter and possibly the carbonated water and leave the batter to swell for at least 30 minutes.
Then lightly oil the crêpe maker, pour a small amount of batter onto it and spread it evenly on the plate with a twisting motion using the extractor. Bake the crêpe until golden brown and then turn it over. Repeat this step until the batter is used up.
For the filling, put the cream in a saucepan and bring to the boil. In a next step, gradually stir in the nut nougat cream with a whisk. Finally, add the cream stiffener so that the cream thickens a little.
For the topping, bring the whipped cream to the boil in a saucepan and then remove directly from the heat. Add the chopped chocolate and stir in until a homogeneous mixture is formed. Leave the cream to cool at room temperature, then cover and place in the fridge for at least 30 minutes. Then whip the cooled cream with a mixer until a stiff mass is formed.
Lay out the crêpe on a cake plate and then spread some of the nut nougat filling on top. Place another crêpe on top and spread some cream cheese on it. Repeat these steps alternately until everything is used up. Finally, pour the topping over the cake and sprinkle the pistachios on top.
