Snow Crepe Cake with Exotic Fruit Filling
A show-stopping layered chocolate crepe cake filled with a warm tropical fruit compote and crowned with a cloud-like meringue topping. Perfect for celebrations, this stunning dessert is as beautiful as it is delicious.
🛒 Ingredients
12 servings
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 cup unsweetened cocoa powder
- 1 1/2 cups whole milk
- 3 tablespoons sugar
- Butter for greasing the pan
- 4 apples, peeled and diced
- 1 medium pineapple, diced
- 2 seedless oranges, diced
- 5 oz (150 g) shredded coconut
- 5 cups sugar
- 3 egg whites
- 6 tablespoons sugar (for meringue)
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Directions
- 1
Make the crepe batter: blend eggs, flour, cornstarch, cocoa powder, milk, and sugar until smooth. Let the batter rest for 30 minutes.
- 2
Cook the crepes in a lightly buttered pan over medium heat using a small ladle of batter at a time. Stack and set aside.
- 3
Make the fruit filling: combine apples, pineapple, and oranges in a saucepan with 3 cups of water. Cook over medium heat for 10 minutes.
- 4
Add the shredded coconut and sugar, and continue cooking, stirring occasionally, until the mixture reaches a thick jam-like consistency.
- 5
Assemble the cake: place one crepe on a round serving plate, spread a layer of fruit filling, and continue alternating crepes and filling until all ingredients are used.
- 6
Prepare the meringue: beat egg whites to stiff peaks, gradually adding the sugar until glossy and firm.
- 7
Cover the entire cake with meringue. Optionally broil for a few minutes to lightly brown the surface. Serve warm or chilled.
💡 Chef's Tip
Make the fruit compote the day before to deepen the flavors. Use a piping bag for elegant meringue swirls and rosettes.
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