Crepe & Almond Layered Cake




5 eggs

1 cup milk

250 gms butter

250 gms sugar

250 gms almond meal

pinch of salt


1 cup flour

2 eggs

240 mls milk

1 tbsp sugar



Preheat oven to 180°C. Grease and line a 22 cm springform cake pan.

To make the crepe batter. Whisk together all ingredients in a large mixing bowl. Cover with cling film and leave to rest for 30 minutes.

In the meantime, make the frangipane by creaming butter and sugar in a food processor. Add eggs one at a time until well combine. Transfer mixture into a clean bowl. Fold through flour and almond meal. Set aside to rest.

Heat a crepe pan over a medium flame.. Spoon 1 ladle of the rested crepe batter on to the pan and cook until golden brown on each side. The batter makes around 6 crepes.

To build the cake, lay a crepe at the bottom of the cake tin, spread a spoonful of the frangipane over the top and then add enough crepe. Repeat process, alternating between the frangipane and the crepes, making sure to push the crepes down in between each layer. Finish with the last crepe. Transfer into the oven for 40 minutes to 1 hour or until golden brown on top.