Passion Fruit Crepe Cake Recipe

Prepare batter

In a large bowl or blender combine 2 cups all-purpose flour, 2 tbsp granulated sugar and 1/2 tsp fine sea salt. In a separate bowl whisk together 4 large eggs, 2 cups milk, 1 cup water and 1 tsp vanilla extract. Gradually pour the wet mixture into the flour while whisking (or blend for 30 seconds) until smooth. Stir in 4 tbsp melted butter. Let the batter rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Cook crepes

Heat a nonstick 8–10 inch skillet over medium heat and brush lightly with oil or melted butter. Stir the batter and, using about 1/4 to 1/3 cup batter per crepe, pour into the center and swirl to coat an even thin layer. Cook 45–60 seconds until edges lift and underside is lightly golden, flip and cook 10–20 seconds more. Transfer crepes to a stack on a plate; cover with a clean towel to keep pliable. Repeat until you have 24–28 crepes. Cool completely before assembling.

Cook curd

If using frozen pulp, thaw first. In a medium saucepan combine 1 cup passion fruit pulp and 3/4 cup granulated sugar. Warm over medium-low heat, stirring, until sugar mostly dissolves. In a bowl whisk together 4 egg yolks and 1 whole egg until smooth. Temper the eggs by whisking a ladleful of the warm passion fruit mixture into the eggs, then slowly whisk the tempered eggs back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon and reaches about 170–175°F (it should not boil). Remove from heat and stir in 6 tbsp cold cubed unsalted butter, 1 tbsp lemon juice and 1/8 tsp fine sea salt, stirring until smooth and glossy. Pass through a fine-mesh sieve to remove large seeds if desired (reserve some seeds for garnish). Transfer curd to a bowl, cover surface with plastic wrap and chill until cool, about 1–2 hours.

Stabilize gelatin (optional)

If using gelatin for stability, sprinkle 1 tsp gelatin over 2 tbsp cold water and let bloom for 5 minutes. Warm briefly (10–15 seconds) in the microwave until dissolved and liquid; set aside to cool slightly.

Whip cream

Chill the mixing bowl and beaters for best results. Pour 4 cups cold heavy cream into the bowl, add 1/2 cup powdered sugar and 1 tsp vanilla extract. Whip on medium-high speed until soft peaks form. If using gelatin, slowly drizzle the dissolved gelatin into the whipping cream while continuing to whip to medium-firm peaks. Taste and adjust sweetness if desired. Fold about 3/4 of the chilled passion fruit curd into the whipped cream gently to create a marbled passion fruit whipped cream, reserving the rest of curd for brushing between layers and garnish.

Layer the cake

Place a 7–8 inch removable cake ring or springform pan base (or a cake plate) on your work surface. Place one crepe flat as the base. Spread a thin layer (about 1 heaping tablespoon) of the passion fruit curd evenly over the crepe, leaving a small margin at the edge. Top with a thin layer (about 2–3 tbsp) of the passion fruit whipped cream and spread evenly. Add a second crepe and repeat. Continue building layers in this order: crepe, curd, whipped cream, until you have used 20–24 crepes or reached desired height. Reserve 2–4 crepes for the top decoration if you like a finished crepe look.

Chill and set

Once layered, press gently to flatten slightly, cover with plastic wrap and chill in the refrigerator for at least 2 hours (longer for cleaner slices; overnight is best).

Finish and serve

When ready to serve, remove from cake ring or springform. Spoon remaining passion fruit curd over the top and let a few seeds and pulp fall down the sides for decoration. Add reserved passion fruit seeds/pulp and thinly sliced passion fruit halves and mint leaves as garnish. Dust lightly with 1 tbsp confectioners' sugar if desired. Slice with a hot, dry knife (dip in hot water and wipe between cuts) to get clean slices. Serve chilled.