WE LOVE… MINI LEMON CHEESECAKES pg23 // CHERRY BISCUIT CAKE pg27 // COURGETTE CAKE pg28
For the blood orange & vanilla crêpe cake, see page 22
Blood orange & vanilla crêpe cake
SERVES 8
4 large free-range eggs
1ltr (1¾pt) whole milk
125g (4½oz) granulated sugar
1 tsp vanilla extract
300g (10½oz) plain flour
½ tsp salt
3 tbsp salted butter
250g (9oz) milk chocolate
250g (9oz) double cream
¾ jar of Rogue Blood Orange & Vanilla Marmalade blackberries, to serve Rogue Blood Orange & Vanilla Marmalade, to serve
1 For the crêpes, in a large mixing bowl, create a well with the flour then add the eggs, slowly whisking them together. Add the sugar and salt and stir until combined. Gradually add the milk, whisking constantly. Let the batter stand at room temperature for 15 minutes.
2 Heat a non-stick frying pan over a medium-low heat and brush with melted butter. Using a ladle, pour the batter into the frying pan and make a large circle. Cook until lightly golden, then flip over and cook the reverse side, repeating with the remaining batter until you have none left.
3 For the ganache, place the chocolate and cream in a glass bowl over a pan of simmering water and allow it to melt, then stir it until smooth and glossy. Add 3 tbsp butter and combine.
4 To assemble, lay down your first crêpe and top it up with a thin layer of whipped double cream, followed by a thin layer of marmalade, then press a second crêpe on top. Repeat with the rest of the crêpes (approx. 20-25), leaving the last crêpe on top without any cream or marmalade.
Place in the fridge for an hour, allowing the cake to set. Remove from the fridge and place onto a wire rack. Pour the ganache
