White Chocolate Crepe Cake

Instructions

Add the flour to a large bowl. In a separate bowl, whisk together the eggs and milk. Make a well in the centre of the flour, then slowly add the egg and milk mixture, whisking. Whisk for at least 2 minutes until smooth (you can also use an electric handheld whisk). The batter will be runny. Set aside at room temperature for 30 minutes. Add the gelatine leaves to a small bowl and cover them with cold tap water. Add the custard to a medium saucepan over medium heat. Stir for 1-2 minutes or until the custard is warm. Add the white chocolate and stir for 1-2 minutes or until melted. Squeeze any excess water from the gelatine leaves, add the gelatine to the custard and white chocolate mixture, then stir for 1-2 minutes until melted. Remove from the heat, transfer to an airtight container and refrigerate for 1 hour or until set. Heat a non-stick frying pan (22-26 cm/83⁄4-101⁄4 inches) over medium heat. Brush with butter between the crepes. Add 1⁄4 cup (60 ml) or a ladle of the mixture to the centre of the pan, tilting the pan so that the batter evenly coats the base of it. Use a spatula to flip the crepe and cook for a further minute. Repeat the process. You will be left with 15 crepes (see note 2). Set the crepes aside to cool. They need to be at room temperature before assembling the cake. Place a crepe on the bottom of a round serving dish. Spoon over 2 tablespoons of the white chocolate and custard filling. Spread evenly. If there are a few lumps in your custard, that’s fine. Repeat the process with the remaining custard and crepes. Place in the fridge for 1 hour to set (see make ahead instructions below). Top with whipped cream, toasted coconut, crushed meringue and passionfruit pulp. Serve immediately.

• plain flour Notes: 2 cups, 300 g, all-purpose
• eggs Notes: 4
• full-cream milk Notes: 3 cups, 750 ml, whole
• unsalted butter Notes: 2 tbsp, for greasing the pan during cooking
• gelatine leaves Notes: 3
• store-bought custard Notes: 1 kg, 2 lb 3 oz
• white chocolate Notes: 200 g, 7 oz, broken into squares
• whipped cream Notes: 2 cups
• 1⁄2 cup toasted coconut Notes: 30 g
• 11⁄2 cups crushed store-bought meringue Notes: 150 g
• 1⁄4 cup fresh passionfruit pulp Notes: 60 g, approximately 4 passionfruit