What is the hardest cake to make

Crêpe cake with nuts - The cake for impostors

Everyone likes crepes! Whether at home or on the go, hardly anyone can resist the smell of the freshly baked pancakes.

That's why I like to bake crepes so much. They are always well received and can be easily changed in terms of taste.

During my last crêpes marathon, however, I had something else in mind ?:

A crepe cake!

Exactly the right thing if you want to go high and to layer crêpes in a cake is very trendy right now.

The hardest part? Choose your taste! Because this cake is really easy and doesn't need an oven!

And after a successful job, you can officially call yourself a real impostor with a grin on your face ?!

Then stack it up fine. Your chief impostor!

Crepe cake with nuts

Servings: 1 cake (20 cm diameter)


For the dough:

  • 240 g flour
  • 80 g butter
  • 6 eggs
  • 480 ml milk
  • 1 pinch of salt

For the filling:

  • 200 g cream
  • 200 g whole milk chocolate
  • 2 teaspoons San Apart (similar to a cream festival)
  • 100 g fruit jelly (e.g. apple)


The crêpes base:

  • Melt the butter in the saucepan over a low heat.
  • Mix all ingredients together to form a smooth dough.
  • The crepes should now be baked as thinly as possible in a coated pan. To do this, heat a coated pan and melt a little butter. When the pan is up to temperature, the first portion of the batter is poured into the pan. Hold the pan in the air and swivel it in a circle until there is a thin layer of dough on the entire surface of the pan.
  • Now you bake the crepes until golden brown. It is ready when the edges of the crepe detach themselves from the edge of the pan.
  • You repeat this process until there is no more dough left. In total, you should produce around 16-20 crêpes for the cake.

The filling:

  • Bring the cream to the boil in a saucepan over medium heat and remove from the hob.
  • Break the chocolate into pieces, toss in the cream and stir until a smooth chocolate mass is formed.
  • Let the finished chocolate ganache cool down (if necessary put in the refrigerator for 30 minutes) and then whip. The mass will be firmer and lighter when it is ready to be processed.
  • Now we always stack the cake alternately. Spread a thin layer of jelly on a crepe and then apply a layer of chocolate ganache. Then repeat the process until the crêpes are used up or the desired cake height is reached.
  • Chill the stacked cake for at least half an hour before dusting it with baking cocoa.
  • The impostor cake is ready ;-)!