Posts tagged dessert
Honey Salted Peanut Mooncakes
Honey Salted Peanut Mooncake Recipe - Eat Cho Food

Friday is the Mid-Autumn Festival! The Mid-Autumn festival is probably the second most important holiday on the Chinese calendar, right behind Chinese New Year. It’s been quite a few years since I’ve actually been home to celebrate with my family, but every year we would gather at my grandparents’ house, eat dinner, split some mooncakes, and go stand outside in my grandma’s garden to stare at the moon while eating taro. Despite the name Mid-Autumn Festival, it actually occurs at the beginning of Fall, when the seasons are changing and a new harvest is about to start. It you want to get technical, the Mid-Autumn Festival happens every year on the 15th day of the 8th month in the Lunar Calendar. I had to remind my mom this morning that it’s this Friday lol

My grandma grew up in a farming family in China, which you can definitely tell when you look at her garden. So I could imagine how important this tradition would be to her family and the community she grew up in. Farming families would offer things like mooncakes, fruit, and taro to the Moon to ensure a prosperous and bountiful harvest in the upcoming season. Mooncakes are typically incredibly dense. I think if you ate a whole one on your own you would get sick! You would cut up the mooncake into little wedges and split them amongst your family! I love this sweet little tradition. I also like that I can take little wedges and sample all the different flavors! My favorite flavor by far is white lotus with a salted egg yolk. It’s a classic. Some other favorites are red bean, black sesame, mixed nuts, and the ever elusive mixed nut and ham flavor! I recently tried a winter melon mooncake when I was home a few weeks ago and I was not a fan…

Chinese people almost never make their own mooncakes. Baking is not very common in traditional Chinese households and they rarely ever use their ovens. I don’t think my grandma has ever turned her’s on. Up until this year, I had only ever bought my mooncakes from the store. Then I finally mustered the energy to order some mooncake molds and try my hand at making mooncakes! The first time I made them it was sort of disaster. My filling was too loose and everything got too soft and goopy. NOT GOOD. I learned from my mistakes and pushed through. Thankfully, all my trials afterwards were actually super easy! I’ll go into detail about how I made these Honey Salted Peanut Mooncakes below! The filling is not traditional but inspired by the mixed nut variety of mooncakes. Somehow these Honey Salted Peanut Mooncakes ended up tasting like the best peanut butter cookie I’ve ever had! It made me so happy!

Before you panic, there is still plenty of time for you to go out to your local asian market to buy a fancy tin of mooncakes or to make your own!

Honey Salted Peanut Mooncake Recipe - Eat Cho Food
Honey Salted Peanut Mooncake Recipe - Eat Cho Food
Honey Salted Peanut Mooncake Recipe - Eat Cho Food
Honey Salted Peanut Mooncake Recipe - Eat Cho Food
Honey Salted Peanut Mooncake Recipe - Eat Cho Food

Special Equipment for Mooncakes

I’m going to be honest with you, there are a few special ingredients and tools that you need to make mooncakes. I know it seems like a lot when this is something you’re only going to make once a year, but I think it’s worth it!

Mooncake Molds - this is the set that I bought, but you can use whatever pattern you like!

*** if you really don’t want to use a mooncake mold you could form them into little pigs like I did!

Golden Syrup

Alkaline Water

you could make your own golden syrup and alkaline water from scratch, but I really didn’t want to mess with the chemistry of these ingredients, so I just ordered everything online and made my life so much easier.

Honey Salted Peanut Mooncake Recipe - Eat Cho Food
Honey Salted Peanut Mooncake Recipe - Eat Cho Food
Honey Salted Peanut Mooncake Recipe - Eat Cho Food
Honey Salted Peanut Mooncake Recipe - Eat Cho Food

How to Make Cantonese Baked Mooncakes

Once you have all your special tools and ingredients in hand, you’re ready to make mooncakes! I just wanted to note this method is for traditional Cantonese baked mooncakes. There are a few other variety of mooncakes out there, one being more like a mochi and another that has a flakey pastry like crust.

To make the dough of the mooncake, you combine flour, golden syrup, alkaline water, and olive oil in a large bowl. Stir everything together until you have shaggy dough. Then begin kneading with your hands for a few minutes until you have a smooth dough ball. Wrap the dough in plastic wrap and allow it to rest and hydrate for at least 45 minutes. This rest period makes the dough much easier to work with.

While the dough is resting make your filling. If your peanuts are not already roasted, roasted them in the oven or in a skillet until toasty and fragrant. Watch the peanuts carefully as they have a tendency to burn easily when you’re not paying attention. Allow the peanuts to completely cool before processing them.

Place the peanuts in a food processor and blend for a few seconds until you have a coarse crumb texture. Add the honey, coconut oil, and salt. If you only have salted peanuts just taste the filling before adding any additional salt. Blend again until you have a fine crumbly texture and the filling sticks together if you apply pressure. It’s important that the mooncake filling is fairly firm so it’s easier to work with.

Now that the filling and dough has been made, it’s time to form the mooncakes! Divide the dough into 12 equal parts. Roll the dough portion into a ball and then flatten the dough with the palm of your hand. Roll out the dough into 3.5”ish circle. Scoop out 1.5 tablespoons of the peanut filling and roll it into a ball, pressing firmly so it stays together. Place the filling in the center of the dough round. Fold the dough around the filling. The dough won’t initially cover all of the filling. Just pinch the dough until it completely wraps the filling. Lightly dust the round mooncake in flour and place in a mooncake mold. Apply pressure to your mooncake mold using the plunger to form the mooncake into the desired pattern. Gently release and place mooncake on a baking tray lined with parchment or a silpat. Then repeat with the remaining mooncakes. Place the mooncakes so that there is about 1.5” in between them.

Bake mooncakes for 8 minutes in a 350 degree oven and remove from the oven to cool for 10 minutes. Mix together egg wash and brush the mooncakes with egg wash, making sure to brush all edges. Using a bristled pastry brush works best. The silicone brushes take on too much egg wash and messes up the mooncake patterns. Bake for 10 more minutes. Remove from the oven and allow the mooncakes to completely cool. Once cooled, place in an airtight container for 1-2 day to allow the exterior dough to soften. Then they are ready to enjoy!

Honey Salted Peanut Mooncake Recipe - Eat Cho Food
Honey Salted Peanut Mooncake Recipe - Eat Cho Food
Honey Salted Peanut Mooncake Recipe - Eat Cho Food
Honey Salted Peanut Mooncake Recipe - Eat Cho Food

How to Celebrate the Mid-Autumn Festival

The idea of making mooncakes at home might seem daunting, but I swear that once you get the hang of the mooncake press it’s actually pretty easy! The filling literally couldn’t be easier if you have access to a food processor. Again, these tastes like the best peanut butter cookies on the plant. The exterior of the mooncakes soften after a few days and the filling stays soft and gooey - almost candy bar like - after baking. My mom gave me the great of idea of using pistachios next year!!!!! It sounds soooooooo good, I might not be able to wait until next year to try making one.

I hope you give making your own mooncakes a try! It’s so satisfying to bake them and share them with your family. No shame in buying the ones out of the fancy tins though. The important thing this weekend is spending time with your loved ones over some good food, splitting a mooncake cake, and admiring the moon.

So do these things for me on Friday night:

  1. Invite your family and/or friends over for dinner. If your family is far away, give them a call!

  2. Cook a feast or order a feast from your favorite Chinese restaurant.

  3. Cut your mooncakes into little wedges and savor them.

  4. Step outside and admire the beauty of the full moon.

  5. Feel hopefully for a great new season!

Honey Salted Peanut Mooncake Recipe - Eat Cho Food

Honey Salted Peanut Mooncakes

makes 12 small mooncakes

dough materials:

1/2 cup golden syrup
1 tsp alkaline water
4 tbsp olive oil
2 cups all purpose flour

honey salted peanut filling:

1 1/2 cup roasted unsalted peanuts
1/2 cup honey
2 tbsp coconut oil
1 1/2 tsp salt

egg wash - 1 egg + 2 tbsp water

steps:

  1. Add all the dough materials into a large bowl. Mix together with a wooden spoon or spatula until you have a shaggy dough. Begin kneading with your hands. Knead for a 2-3 minutes, until you have a smooth and cohesive dough. Wrap in plastic wrap and allow to rest for 45 minutes.

  2. While the dough is resting, make your filling. Add peanuts to a food processor and blend for a few seconds until you have a course chopped texture. Add honey, coconut oil, and salt. Blend again for 10-15 more. The peanut filling should be able to stick together when pressed together. Set filling aside until ready to form moon cakes.

  3. Preheat oven to 350 degrees.

  4. Unwrap the dough and divide the dough into 12 equal portions. Use a digital scale if necessary. Roll out 1 piece of dough into a 3.5” diameter circle. Roll up 1.5 tbsp of peanut into a ball and place in the center of the dough round. Fold the dough around the filling. The dough won’t initially cover all of the filling. Just pinch the dough until it completely wraps the filling.

  5. Lightly dust the round mooncake in flour and place in a mooncake mold. Apply pressure to your mooncake mold to form the mooncake into the desired pattern. Gently release and place mooncake on a baking tray lined with parchment or a silpat. Repeat steps 3-4 for remaining mooncakes.

  6. Bake mooncakes for 8 minutes and remove from the oven to cool for 10 minutes. Mix together egg wash and brush the mooncakes with egg wash, making sure to brush all edges. Bake for 10 more minutes. Remove from the oven and allow the mooncakes to completely cool. Once cooled, place in an airtight container for 1-2 day to allow the exterior dough to soften.

  7. Enjoy!

the mooncake dough recipe was adapted from this recipe from Two Red Bowls!

Spiced Hojicha Pudding Pops
Spiced Hojicha Pudding Popsicles

Ah, September. September is that awkward month where EVERYONE is coming down from a high of Labor Day Weekend and have pumpkin spice lattes pumping through their veins… but I’m over here still making popsicles and cold noodle salads because summer is actually just starting in the Bay Area. Hopefully… I’m looking out my window right now the sky is pretty grey and I’m looking for my sweater. I bet you a pudding pop that the Sun will come out and I’ll be all sweaty after my grocery store run this afternoon.

Before I rant about how I’ll be cooking recipes in a seasonal limbo this month, tell me how your LDW was! Reuben and I rarely plan to leave town during holiday weekends because we have a fear of holiday traffic and large groups of people trying to do the same thing… BUT we actually booked a weekend away without realizing that it was in fact Labor Day Weekend. Silly us. It worked out for us because it turns out not that many people know about Placerville, CA! We were looking for nature-y Airbnbs with a pool or access to water without the Lake Tahoe price tag or mass of people. So we found this lovely spot called Reverie Retreat complete with an insane pool, an edible garden, and some yurts! We stayed in the cottage though because I’m too much of a wuss to stay in a yurt right now.

It couldn’t have been more perfect. The mountains and views were like a Bob Ross painting, the pool was crisp, the rivers were chilly but refreshing and not too far, and the closest city was quirky and weird. We swam every day, got a little tan, watched a Reggae Dance Hall show and a Folky Bluegrass concert without even trying, ate the best coconut shrimp and hush puppies, and consumed enough chips and beer cheese for the rest of the year. I would say it was an A+++ weekend! We started looking at property around the area and day dreaming about having our own land with yurts and a garden. Could you imagine a mountain dumpling workshop?!!!! We will see…

Spiced Hojicha Pudding Popsicles
Spiced Hojicha Pudding Popsicles
Spiced Hojicha Pudding Popsicles

Let’s get back to these pudding pops! These Spiced Hojicha Pudding Pops are going to help me transition during this weird season of Summer/Fall flip flopping. Popsicles are summery for obvious chilly reasons, but I feel like pudding pops are a great medium for bolder and deeper flavors. The creamy milky consistency is just calling for some spices to cut through the richness of the milk!

Hojicha is a roasted green tea. I love it so much! It’s nutty, smokey, toasty, and a little caramel-y. For people who say that tea is just not their thing and they must have coffee in the morning, I recommend giving hojicha a shot. It has a similar deep richness as a cup of coffee, especially if you brew it strong! When you add in a dash of cinnamon and cloves elevates all those cozy flavors even more!

Spiced Hojicha Pudding Popsicles

How To Make Hojicha Pudding Pops

I’ve historically been a icy popsicle person because those recipes require almost no effort at all. But when I first started making pudding pops I realized that pretty much all popsicles are super easy to make! Pudding pops require maybe 1 extra step of cooking the milk to thicken the consistency, but that step only takes a few extra minutes! I also forgot how satisfying having creamy popsicle can be!

The step in making these Hojicha Pudding pops is infusing the tea with the milk. I use this method in all my tea based recipes. All you do is simmer the milk with the tea leaves to extract as much tea flavor as you can. In this case, we simmer the tea and milk for 5-7 minutes. The milk will have a nice caramel color to it. You then strain out the tea leaves and place the milk back in the pot to continue cooking with some cornstarch (as the thickener), some spices, and sugar. Once the mixture is thick you pour it into the molds and freeze until solid. THAT’S IT.

If you want to be extra fancy, you can drizzle on some chocolate and add a sprinkle of sea salt. I highly recommend this extra step because the bites with a big salt chuck are just soooooooo good!

Spiced Hojicha Pudding Popsicles
Spiced Hojicha Pudding Popsicles
Spiced Hojicha Pudding Popsicles

These popsicles can keep in the freezer for a few weeks! Until freezer smell starts to creep in or until you invite some friends over and they disappear in a few minutes! I’m having some ladies come over tonight so the few pudding pops left in my freezer might be gone by tomorrow. I’m going to bake my first pumpkin thing today because I’m not a monster. I really do love Fall, I just wish our weather wasn’t so silly and crazy! Happy Fall and transitional popsicle making, friends!

Also! Below are some snaps from our sunny weekend : )

Spiced Hojicha Pudding Popsicles

Spiced Hojicha Pudding Pops

makes 10 - 3oz popsicles

materials:

3 1/2 cup milk
1/4 cup loose leaf hojicha tea leaves
1/4 cup cornstarch
1/4 cup water
1/2 tsp cinnamon
1/2 tsp cloves
1/2 cup white sugar

1/4 cup dark chocolate - optional
1 tsp coconut oil - optional
flakey sea salt - optional

steps:

  1. Add milk and tea leaves to sauce pan or medium pot. Bring to a gentle simmer and simmer for 5-7 minutes. Watch the milk because it has a tendency to boil over. Turn off the heat and pour the milk and tea mixture through a fine mesh sieve and into a heat proof container. Discard the tea leaves.

  2. Add the tea infused milk back into the pot. Turn the heat onto medium low - barely simmering. Whisk together cornstarch and water and pour into the milk while continually whisking. Add spices and sugar. Whisk for an additional 3-4 minutes until the mixture has thickened and coats the back of a spoon.

  3. Pour the mixture into a glass measuring cup and allow to slightly cool for 2 minutes. Pour the mixture into popsicle molds and freeze until solid - about 4 hours.

optional decoration step:

  1. Melt chocolate and coconut oil over a double boiler until smooth. Or melt in the microwave in 15 second increments, mixing in between. It’s important to only microwave in 15 second increments so the chocolate doesn’t burn.

  2. Remove the pudding pops out of the molds and place on a parchment paper line baking tray.

  3. Drizzle the chocolate over the pudding pops and sprinkle with flakey sea salt. Place pudding pops back in the freezer to firm up or until ready to enjoy.


Labor+Day+Weekend+2019+-+Eat+Cho+Food
Labor Day Weekend 2019 - Eat Cho Food
Labor Day Weekend 2019 - Eat Cho Food
Labor Day Weekend 2019 - Eat Cho Food
Labor Day Weekend 2019 - Eat Cho Food
Labor Day Weekend 2019 - Eat Cho Food
Labor Day Weekend 2019 - Eat Cho Food
Labor Day Weekend 2019 - Eat Cho Food
Labor Day Weekend 2019 - Eat Cho Food
Labor Day Weekend 2019 - Eat Cho Food
A Summer Picnic | Apricot and Jasmine Crepe Cake
Apricot Jasmine Crepe Cake - Eat Cho Food

Hi, friend! How did your August start off? We spent the whole weekend lounging on the couch and going on long nature walks with our temporary dog, Hanky! It was blissful and full of cuddles! Except for when a scooter or skateboarded whizzed by and Hanky would go temporarily insane. I’m trying to recover from puppy withdrawal and overcome the sadness I feel when I realize she isn’t on the couch to snuggle with me anymore. Gosh, I miss her already. We will always have the memories from this weekend though : ) Ugh, I’m being dramatic.

Thankfully, it was super beautiful and fairly sunny all weekend for our long walks. It’s been characteristically chilly in our neighborhood lately, which makes me just want to roll up in a blanket and stay inside. But that’s not how you’re supposed to do summer, I guess… There’s only 1 1/2 months of Summer left and I’m going to make it a priority to spend as much time outside as possible! As long as Karl the Fog plays nice and doesn’t ruin my plans.

I see more weekday lunch breaks in the park and weekend picnics with Reuben! I love eating outside. If I could eat outside for every meal, I would! So when Bonne Maman ask me if I could plan the ultimate summer picnic using Bonne Maman INTENSE Fruit Spreads, I thought I was dreaming! I was born to pack cute picnics! To be honest, not every picnic needs to be quite so fancy, but I’m going to go through my picnic essentials and must do’s for a wonderful sunny meal in the park!

Apricot Jasmine Crepe Cake - Eat Cho Food
Apricot Jasmine Crepe Cake - Eat Cho Food
Apricot Jasmine Crepe Cake - Eat Cho Food

The Ultimate Summer Picnic Menu

When planning a summer picnic menu, I like to make sure I pack these 3 components for a well-rounded picnic.

  1. Carbs to Munch On - could be bread and cheese, crackers and salami, or milk bread and butter!

  2. Something Savory - just something salty and filling so you feel like you actually ate something and not grazed all afternoon like a goat.

  3. A Special Sweet Treat - berries and fruit are great, but having a designated dessert makes everything feel so much more special.

Then you should also think about hydration. Brings some water so you don’t feel so crappy after a few sips of wine.

I invited a few of my girlfriends over to the neighborhood park and had ourselves a lovely little picnic!

this was our menu!

Homemade Milk Bread with Bonne Maman INTENSE Blueberry Fruit Spread

Spicy Tofu Lettuce Cups with all the Fixings

Apricot and Jasmine Crepe Cake with Bonne Maman INTENSE Apricot Fruit Spread

Seasonal Fruit

Bonne Maman Summer Picnic - Eat Cho Food
Bonne Maman Summer Picnic - Eat Cho Food

Milk Bread

Milk bread was my carb of choice because I’m on a milk bread kick and find myself almost making it on a weekly basis now. It’s a fun alternative to a classic baguette. Plus it’s so soft you don’t need to pack a bread knife! The soft and fluffy milk bread goes perfectly well with a side of butter, condensed milk, Bonne Maman’s INTENSE Blueberry Spread! I’ve been a huge fan of Bonne Maman for years and didn’t think their preserves could get any better… until I tried the Bonne Maman INTENSE Fruit Spreads! They are made with more fruit and 39% less sugar than regular preserves! You can definitely taste the difference too. You know me, I’m not a huge fan of sugary sweet things, so I was pleasantly surprised that their preserves just taste like incredibly fresh and ripe fruit!

You can find a recipe for my homemade milk bread here. Just omit the sambal and cheese, divide the dough into 9 buns, and place in a 9”x13” baking tray lined with parchment. Bake for 28-34 minutes.

You can make this bread the day before to spread out your prep, or even prepare the dough the night before and bake it in the morning!

Spicy Tofu Lettuce Cups

Next we have the spicy tofu lettuce cups. I’m not really sharing a real recipe for this one because it’s almost too simple to make. All you do is take 1 block of firm tofu. Wrap it in paper towels to absorb liquid for at least 15 minutes. Cut the tofu into 1/2” slices. I also cut the slices into triangles… just because. Throw the tofu in a ziplock bag or shallow rimmed dish and add in some soy sauce, Sriracha, sesame oil, pinch of sugar, salt and pepper. Let that tofu marinate for 30 minutes.

After the tofu has marinated, heat a skillet over medium high heat. Once hot, add a single layer of tofu and sear the tofu on both sides for a few minutes each, until the edges are crispy.

Serve the tofu in lettuce cups with pickled veggies, fried onions, and cucumbers!

I would make this the day of your picnic and just package all the individual components in separate containers so your guests can assemble the cups themselves.

Bonne Maman Summer Picnic - Eat Cho Food
Bonne Maman Summer Picnic - Eat Cho Food
Bonne Maman Summer Picnic - Eat Cho Food

Apricot and Jasmine Crepe Cake

Alright. Now time for the highlight of this picnic! The crepe cake! I love making crepe cakes because they look impressive but are actually quite easy to make! You don’t have to bake even cake layers and assemble them with mounds of unnecessary buttercream. YES!

Before we get to the crepe part of this crepe cake, let’s work on the Jasmine Whipped Cream. Yeah, you heard me. JASMINE WHIPPED CREAM. Again, it sounds fancy, but it only requires 2 extra steps than if you were going to make regular whipped cream. All you do is take 1 jasmine tea bag and simmer it with some heavy whipping cream in a small sauce pan for a few minutes to infuse the cream with jasmine flavor. Take the cream off the heat and place the cream and the tea bag in a container to chill in the fridge for at least 2 hour or overnight. When you’re ready to assemble your cake, just whip it up until it’s light and fluffy!

The crepes can also be made in advance! You want your batter to be thin so that it can easily swirl in your pan to create a thin crispy edged crepe. I use an 8” nonstick pan without any oil or butter to cook the crepes and it works like a charm! Place the crepes on a baking tray and allow to completely cool before assembling.

To assemble the cake, place a crepe on a plate and apply a thin layer of whipped cream. Place another crepe on top and apply 1 tbsp of Bonne Maman INTENSE Apricot Fruit Spread. Repeat the alternating layers until you’ve used all your crepes! Top with whipped cream and a few slices of fresh apricots!

I love being able to see all 20-something layers in a crepe cake. Better yet, I love getting all the layers on my fork! The whipped cream is HEAVEN. It’s just barely sweet, creamy, and beautifully scented and flavored with floral jasmine tea. Then the crepes are thin and delicate - a little eggy and chewy, which works so well with the soft whipped cream! If it’s an incredibly hot day out, keep the cake in a cooler until you’re ready to eat. If it’s just a regular sunny day or if you have a shady spot, the cake will be just fine sitting out with you.

Bonne Maman Summer Picnic - Eat Cho Food
Bonne Maman Summer Picnic - Eat Cho Food
Bonne Maman Summer Picnic - Eat Cho Food

In addition to the food, you will also need to pack some other key essentials!

Summer Picnic Checklist

  • Picnic Blanket - for obvious reasons.

  • Cutting boards - you’ll be thankful for the flat surfaces!

  • Bottles of water - hydration!

  • A small knife - wrapped in a kitchen towel so it’s safe to carry around.

  • Little jars - for all your extra fixings like butter, crunchy lettuce cup toppings, and pickles!

  • Plastic glasses - I love our plastic glasses because you don’t have to worry about breaking them when your in transit or actively picnic-ing.

  • Small plates

  • Utensils from home + a ziplock baggie - I like to use the utensils from home so I don’t have to buy more deposable plastic and just throw them in a baggie to take home at wash.

  • Trash bags - you always forget about this one!

  • Sunscreen - gotta be prepared!

  • Napkins - just in case you drop some fruit spread on your white shirt…

Bonne Maman Summer Picnic - Eat Cho Food
Bonne Maman Summer Picnic - Eat Cho Food
Bonne Maman Summer Picnic - Eat Cho Food

I know it may seem a little labor intensive, but that’s why we’re calling this the “Ultimate Summer Picnic” and not “just your regular sunny day picnic.” NOTHING wrong with the latter picnic, but if you’re going to put all that effort into putting real pants on and leaving the house then I think you can make a nice a spread of food for the occasion! Maybe you can split up the efforts with all your pals? Don’t just be the fruit or wine person. I believe in you and you can do so much more!

Bonne Maman Summer Picnic - Eat Cho Food
Bonne Maman Summer Picnic - Eat Cho Food

Apricot and Jasmine Crepe Cake

makes 1 6” crepe cake


crepes:
2 cups all purpose flour
1/4 cup sugar
1/2 tsp baking powder
pinch of salt
2 eggs
2 cups of milk
2 tbsp oil
1/3 cup water

Bonne Maman INTENSE Apricot Fruit Spread
apricot slices

whipped cream:
1 1/4 cup heavy whipping cream
1 jasmine tea bag
2 tbsp powdered sugar

Whipped Cream:

  1. Make the jasmine whipped cream first. Place cream and jasmine tea bag in a small saucepan and simmer for 10 minutes. Watch carefully so it doesn’t boil over. Remove the cream from the pan and place in a container with the tea bag. Place in the fridge to chill for 2 hour or overnight.

  2. Discard the tea bag. Pour cream and sugar into a large bowl. Whip with an electric hand mixer until stiff peaks form. Place in the fridge to chill until ready to assemble.

Crepe Cake:

  1. Combine flour, sugar, baking powder, and salt in a large bowl. Mix together eggs, milk, oil and water in another bowl. Slowly whisk the wet ingredients into the dry ingredients until there are no more lumps. Let the batter rest in the fridge for an hour.

  2. Heat an 8" nonstick frying pan over medium heat. Pour in a little less than 1/4 cup of batter and swirl to cover the whole pan. Allow to cook for 15-20 seconds, until the edges get slightly brown and crisp. Flip and cook for another 15 seconds. Remove from pan and allow to cool on a baking sheet or wire rack. Repeat with remaining batter. You should get around 23-25 crepes.

  3. Allow all the crepes to completely cool before assembling. Place one crepe on a platter. Layer on 2 tbsp of whipped cream. Place on another crepe and layer on a tablespoon of fruit spread. Repeat crepe layers with alternating fillings of whipped cream and compote. Top the cake with one last layer of whipped cream and some apricot slices.

Thanks, Bonne Maman, for sponsoring this post!