We love salted egg yolk dishes and I have tried incorporating them in some savoury dishes here but I have never attempted on a sweets before.
To challenge myself, today I chose to incorporate this into a dessert and also to celebrate my kiddos' 20th and 15th birthday. A day earlier as both of them are busy.
I have lost count how many layers this cake was but it definitely took me many hours to do this. So this year, only one birthday cake for both of them.
Happy Birthday my babies!
What you need:
(A)3 eggs30g castor sugar560ml milk45g melted unsalted butterA drop of vanilla extract (optional)Pinch of salt
(B)
210g plain flour, sift
Egg yolk Pastry Cream
10g cake flour10g corn flour2 egg yolks50g castor sugar70g egg yolk powder1 sprig of curry leaves250g milk30g butter
Whipped cream (whip together)
300g whipping cream25g castor sugar
Method (Pastry Cream):
In a pot, whisk egg yolk powder with milk and bring to simmer boil with a spring of curry leaf. Sieve and set aside.
Whisk cake flour and corn flour together.
In a mixing bowl, beat eggs and sugar until light.
Sift in cake flour and cornflour and beat until mixture is smooth.
Slowly drizzling in the egg yolk/milk and whisk until smooth.
Sieve the mixture back into the pot and slowly bring to a boil, stirring constantly until mixture thickens.
Melt in the butter and mix until combined.
Set aside to cool.
Method (Crepes)
Beat eggs and sugar until combined.
Add in flour and whisk until smooth.
Add milk and mix well.
Mix in the melted butter.
Let it rest for 20 mins.
Heat pan and proceed to make a thin pancake.
Assemble
In a mixing bowl, whisk up the salted egg yolk pastry cream with ⅓ of the whipped cream.
Place a crepe on a plate and spread a thin layer of egg yolk cream and top with another layer of crepe.
Spread a thin layer of whipped cream.
Alternate egg yolk cream with whipped crepe until all crepes are finished.
Cling wrap and let it chill in the fridge for 1 hr before serving.
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