Cocoa Crepe Roll Cake with Whole Strawberries
I wanted to eat a roll cake, but using the oven was too much of a bother...so I thought this up. I used "mille-feuille crepes" (multi-layered crepe cakes) as my inspiration. I made the crepes in a square tamagoyaki (omelet) pan the crepes were all the same shape and easy to roll up!
The cream will ooze out from the edges if it is too liquid when you roll the crepes up, but if you whip it properly it's easier to roll. Alternatively, instead of rolling up each crepe, try stacking up all the crepes first and then roll them all together in one go. This produces a neater roll.
Use any leftover crepe batter or filling to eat as regular crepes! Recipe by yaburie
Open in Cookpad AppCooking Instructions
- 1
Preparations: Combine the cake flour and cocoa and sift. Melt the butter. Beat the eggs and combine with half the milk.
- 2
Mix the sifted floury ingredients, granulated sugar and salt together in a bowl. Add the combined milk and eggs a little at a time, and mix some more.
- 3
Mix with a whisk until the lumps disappear. Add the remaining milk bit by bit to make a smooth batter.
- 4
Add the melted butter, and mix it well by scooping the batter up from the bottom.
- 5
Pass the batter through a strainer or sieve. Rest in the refrigerator for more than an hour.
- 6
Put a small amount of vegetable oil (not listed) to a square omelet or tamagoyaki pan, and heat it up. Lightly spred out the oil around the pan with a tissue etc.. Pour the batter from Step 5 into the pan and spread it out thinly.
- 7
Flip the crepe over when the surface is dry and briefly cook the other side too. Take the crepe out and put it into a shallow tray or on a plate to cool. Do not add oil to the pan from the 2nd crepe on. Make 10 crepes in the same way.
- 8
After all the crepes are cooked, cover them with plastic wrap or something to keep them from drying out. (You can also refrigerate them.)
- 9
Put the room temperature cream cheese in a bowl (if it's too stiff soften it up a bit in the microwave), and cream it with a whisk.
- 10
Add the heavy cream and granulated sugar, and beat until the mixture feels a bit too liquid. (Beat it quite thoroughly.)
- 11
Wash the strawberries and remove the hulls. Cut a bit off the tips of the strawberries also.
- 12
Spread out 1 crepe and spread it thinly with the cream filling. Layer another crepe on top, and spread that with the cream filling too. Repeat for all the crepes to make a stacked-crepe cake.
- 13
Finally, spread the cream filling over the last crepe, making the cream thicker on the side closest to you, and line up the strawberries as shown. Roll the whole thing up in one go, with the cream filling covering the strawberries.
- 14
Place the roll with the edge on the bottom and wrap it up in plastic wrap or similar. Refrigerate for more than 30 minutes. This helps the cream filling to settle and makes ithe roll cake easier to slice.
- 15
After cutting both ends, cut into individual servings and enjoy! Decorate the top with more strawberries to make it even prettier!
- 16
Tip: I recommend stacking up 5~6 crepes per roll. If you can make 10-12 perfect crepes, you can make 2 roll cakes!
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