Layered Mochi Crepe Cake w/Guava Strawberry Glaze
This amazing cake consists of: 20 layers of Light, moist and fluffy mochi crepes stacked with a coconut whipped pastry cream and topped with a guava strawberry sauce.
Coconut Whipped Cream Pastry Cream
- 2 eggs
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 4 + 2 tablespoons granulated sugar divided
- 2 cups milk
- 2 teaspoons pure vanilla extract
- 4 + 3 tablespoons + 3 cups heavy cream whipped
- 1 cup coconut milk
- 6 large eggs
- 2 teaspoon granulated sugar
- 1 cup all-purpose flour
- 1 cup mochiko (sweet rice flour)
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 4 cups milk butter or cooking spray for coating the pan
Guava Strawberry Sauce
- 14 ounces fresh or frozen unsweetened strawberries
- 6 ounces frozen guava concentrate
- 8-12 extra strawberries for garnish
- granulated sugar as needed to adjust sweetness
- pinch salt
In a small bowl beat together eggs, flour, cornstarch and 4 tbsp sugar until smooth.
In a saucepan bring milk to a simmer (almost boiling).
Remove from heat and whisk milk into egg mixture.
Returning the mixture to the saucepan, cook for 5 minutes under constant stirring until mixture thickens and comes to a boil.
Remove from heat and stir in vanilla extract.
Set aside to cool. Once cooled, whip heavy cream and coconut milk and fold in cooled mixture.
Refrigerate mixture until it thickens, preferably overnight.
Mix the flours, sugar, eggs and salt in a blender until the mixture is smooth, but do not over-mix.
Add the milk 1/3 cup at a time, until the batter is a liquid consistency.
Melt butter in a crêpe pan or large skillet over low-medium heat.
Add batter to the pan to fill the entire pan with a thin layer and swirl until the pan is covered with batter.
Cook the crêpe for 1 minute, or until the crêpe is slightly moist on top and golden underneath.
Loosen the edges of the crêpe, slide the spatula under it, and then gently flip it upside down into the pan.
Cook for 1 minute and transfer the cooked crêpe to a plate to keep warm.
Guava Strawberry Sauce
If using frozen strawberries, place them in a large bowl to thaw - may take a few hours.
Place strawberries and frozen guava juice concentrate in food processor or blender.
Process until they are fruit is pureed. Pour sauce in 2 cup measuring glass.
You should have about 1¼ cups sauce.
Taste for sweetness. If you like it sweeter add more sugar to taste.
Add pinch of salt.
Take pastry crème out of the refrigerator and whip 4 cups of heavy cream with 2 tbsp sugar.
Carefully fold whipped cream into pastry crème. Using a cake board or round cake plate as a guide trim crepes with a sharp knife.
Place first crepe on a serving plate and spread 1/4-1/2 cup of pastry crème filling on top with a spatula or wide bladed knife.
Cover with another crepe and spread on pastry crème filling. Repeat for 20 crepe layers.
Now spread the pastry crème over the top and the sides of the crepe cake.
Refrigerate for at least 2 hours.
When you are ready to serve, cut the cake into slices. Drizzle guava strawberry sauce onto cake.
Calories: 5422kj | Carbohydrates: 796g | Protein: 126g | Fat: 175g | Saturated Fat: 107g | Trans Fat: 1g | Cholesterol: 1740mg | Sodium: 4178mg | Potassium: 8962mg | Fiber: 55g | Sugar: 445g | Vitamin A: 6003IU | Vitamin C: 4952mg | Calcium: 2125mg | Iron: 110mg