Description[]
Source: COOK COLOR - MARIA ZIZKA
The ombré effect of this cake is like diving deeper into the blue of the sea. It’s a real showstopper!
Ingredients[]
- 2 cups (250 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ½ teaspoon fine sea salt
- 4 large eggs
- 1½ teaspoons pure almond extract
- 4 tablespoons (½ stick/57 g) unsalted butter, melted, plus more at room temperature for the pan
- 1½ cups (360 ml) whole milk
- ½ cup (120 ml) light-colored beer
- 1 ¾ teaspoons butterfly pea flower powder
- Scant 1 teaspoon spirulina powder
- 1 cup (240 ml) heavy cream
- 1 cup (240 g) crème fraîche
- ¾ cup (95 g) confectioners’ sugar
Directions[]
- In a large bowl, combine the flour, granulated sugar, and salt.
- Whisk in the eggs, almond extract, melted butter, milk, and beer.
- Cover and refrigerate overnight.
- Divide the batter evenly among eight small bowls or cups.
- Stir 1 teaspoon of the butterfly pea flower powder into one bowl, ½ teaspoon into the second bowl, and ¼ teaspoon into the third bowl.
- Stir ½ teaspoon spirulina into the fourth bowl, ¼ teaspoon into the fifth, 1∕8 teaspoon into the sixth, and 1/16 teaspoon into the seventh.
- Leave the eighth bowl white.
- Heat an 8-inch (20 cm) nonstick pan over medium heat.
- Swirl in a little butter.
- While tilting the pan, pour in half of the batter from the white bowl.
- Cook just until the edges brown and look dry, 30 seconds to 1 minute.
- Flip and cook on the other side for about 10 seconds.
- Transfer the crêpe to a plate.
- Repeat to cook the remaining white batter and stack the crêpe on the plate.
- Continue cooking the crêpes, two per bowl of batter, starting with the lightest blue batter and finishing with the darkest blue batter.
- Add butter to the pan as needed between crêpes.
- To assemble the cake, whip the cream until it holds perky peaks in a medium bowl.
- Stir in the crème fraîche and confectioners’ sugar.
- Place one white crêpe on a serving plate.
- Spread a thin layer of sweetened crème fraîche over the crêpe, then top with the other white crêpe.
- Continue layering, creating an ombré pattern from lightest to darkest blue crêpes.
- Serve right away or refrigerate until ready to serve.
Yield: Makes one 8-inch (20 cm) cake