Ube Crepe Cake with Polvoron Topping
Super easy Ube Crepe Cake filled with Ube Halya cream topped with Ube Polvoron. Everyone is going to think you made a $115 cake. Shhhhh...
Servings: 10 Servings
Equipment
- Stand Mixer or Hand Held Mixer
- Whisk Attachment
- 2 Mixing Bowls
- Grater
- Serving Platter or Cake Stand
Ingredients
- 1 12 oz Ube Halaya Jar or homemade (Cold)
- 1 8 oz Mascarpone (Cold)
- 1 4 oz Ube Cookie Butter (Cold)
- 1 Cup Heavy Cream (Cold
- 20-30 Ready Made Crepes
- 2-3 Pieces Ube Polvoron
Instructions
- Before you start make sure all your ingredients are chilled (except for the crepes)
- In a mixing bowl add the mascarpone, ube halaya and ube cookie butter. Whip with a whisk attachment until nice and fluffy. About 1 to 1 and a half minutes.
- Pour the whipping cream into a separate chilled bowl and whip until stable. This you can do by hand with a whisk. Stop when the cream can hold its shape.
- Fold in the whipped cream into the Ube mixture. Then whisk for about 30 seconds to add some air.
- Find a serving plate or cake stand and place your first crepe on it. Using an ice cream scooper, place one scoop in the middle of the crepe.
- Smooth it all over the crepe evenly. Don't worry if you think it's too thin. You are going to have multiple layers of this.
- Once you have the Ube cream spread all over top with another crepe cake and repeat the same process with the rest of the cream and crepes.
- You are going to use between 20 to 30 crepes. Once you see that you just have one scoop of Ube cream left stop and that will be the finished layer.
- Grate the Ube Polvoron all over the top layer.
- Chill for at least 4 hours or overnight.
- Slice and serve.
Notes
Tip on how to get a super clean cut: Dip your knife into super hot water for a few seconds. Dry with a kitchen towel and push the knife straight down into the cake. Before slicing again, dip the knife in hot water and clean. Repeat for every slice.