Pandan Crepe Cake
​Karl Fong

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Ingredients

Pandan Crepes
(yields approx 30 crepes)

• 6 oz cake flour
• 6 oz all purpose flour
• 2 tbsp pandan essence
• 2 tsp salt
• 6 eggs
• 6 yolks
• 3 oz sugar
• Pandan Extract
• 3 cups warm milk
• 6 oz unsalted melted butter
• 1/3 cup sake

Pandan Buttercream

• 12 oz sugar
  
• 2 tsp light corn syrip
• 3 oz water
  
• 4 oz sugar
  
• 10 oz egg whites
  
• 2 lbs unsalted butter (room temp)
• Pandan extract

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Procedure

Pandan Crepe

1. Combine the flours, pandan essence and salt. Sift into a bowl.
2. Whisk in  the eggs, yolks, sugar, and pandan extract. 
3. Add the warm milk. 
4. Add the melted butter and sake.
5. Strain the mixture through a fine sieve to remove any lumps. 
6. Rest the batter at for at least one hour or overnight. 
7. Preheat a good 9” non-stick pan. 
8. Using a 3 oz ladle, pour the batter in the pan. Distribute the batter in the pan using a circular motion, creating an even, thin crepe. 
9. Once the edges of the crepe begin to dry, flip the crepe over. 
10. Cook the other side until the edges begin to color, or you can skate the crepe around the pan.  Remove and set aside. 
11. Repeat with the remaining batter. 

Pandan Buttercream

1. Boil first amount of sugar (12 oz) , water, light corn syrup (Try to wash excess sugar from the sides of the pot)
2. In a mixing bowl, add the egg whites with a pinch of salt. Get your mixer ready, using the whisk attachment.
3. Check your sugar syrup. When your syrup reaches 245 degrees (firm ball stage), start whisking your egg whites. 
4. When the egg whites reach medium peaks, slowly sprinkle in the 4 oz of sugar. Then SLOWLY drizzle in the hot syrup. Be sure not to rush this stage so you don’t cook the eggs. 
5. Whip the meringue until cool, then slowly add the room temperature butter. 
6. Whip the mixture until it is smooth and fluffly. 
7. Add the pandan extract. 

Crepe Cake Assembly

1. Using a think layer of buttercream, glue your first crepe to your base board/plate. 
2. Spread a thin layer of buttercream on the crepe, and top with another crepe. 
3. Build your cake by alternating the buttercream mixture and crepe until you reach the desired height. 
4. For every 4th later or so, flatten the layers with a plate or a board. 
5. Top off with a layer of buttercream. 
6. Refrigerate for at least 2 hours before serving. 
7. When you are ready to serve, cut the cake using a hot knife. Enjoy