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Purple Sweet Potato Crepe Cake with Passion Fruit Cream Filling
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Sweet Potato Crepe Cake with Passion Fruit Cream Filling

Paper-thin sweet potato crepes stacked with a creamy passion fruit filling for a unique cake recipe prepared in half the time of a regular cake.
Course Dessert
Cuisine European Fusion
Keyword Crepe Cake
Prep Time 30 minutes
Cook Time 30 minutes
Chill and Assemble 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 8 servings

Equipment

  • 8 inch crepe pan 2 pans for faster preparation
  • thin spatula
  • spreading knife

Ingredients

  • Sweet Potato Crepe Recipe
  • 2 1/2 cups All purpose flour
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1 1/3 cups Sweet potato puree purple or orange, steamed or baked
  • 1/2 tsp Salt
  • 2 3/4 cups Whole milk
  • 4 Large eggs room temperature
  • 6 tbsp Unsalted butter melted, cooled
  • 2 tbsp Granulated sugar
  • 1 tsp Vanilla
  • Passion Fruit Pastry Cream Filling
  • 1 1/2 cups Heavy cream
  • 1 cup Granulated sugar
  • 14 oz Passion fruit frozen pulp thawed
  • 1 1/2 tsp Gelatin powder unflavored
  • pinch salt
  • Whipped Cream Frosting
  • 1 1/2 cup Mascarpone or cream cheese softened
  • 2 cups Powdered sugar
  • 2 cups Heavy whipping cream more or less as needed
  • 1 tbsp Butterfly pea flower powder optional for purple icing
  • 1 tbsp Edible purple glitter optional

Instructions

  • Crepes - In the bowl of a stand mixer fitted with a whisk attachment, whisk the eggs, sugar, sweet potato puree and vanilla until creamy in texture. 
    Add the flour, cinnamon, nutmeg and salt. Mix until the wet and dry ingredients are blended. 
    Slowly whisk in 4 tablespoons of melted butter followed by the milk and mix until well combined with no lumps. 
    Refrigerate the batter for 1 hour before making the crepes. 
  • Once ready, place an 8 inch crepe pan or regular non-stick pan over a medium heat until the pan is heated. With a pastry brush, brush with a little butter.
    With a little less than 1/4 cup crepe batter, while lifting up the heated pan, pour batter into the centre of the pan while turning in circular motion quickly to spread the batter to the edges of the pan. 
  • Allow to cook for about 30-45 seconds on the first side or until you can see the edges begin to get dry and slightly golden brown. With a thin spatula carefully slide it underneath and turn the crepe over to cook the second side, about 15-20 seconds. 
    Remove and place onto a wire rack until it cools slightly then transfer to piece of parchment paper. 
    Repeat the above steps until all the crepes are done. You should end up with about 12 crepes and the crepes should have an eggy, gummy-like texture. Once slightly cooled they will not stick together, so they can be stacked, wrapped and stored until ready to use. 
  • Passion Fruit Pastry Cream Filling - Once the passion fruit pulp is thawed, puree it in a blender or food processor and transfer to a medium size bowl. 
  • In a small cup, dissolve gelatin in a little of the passion fruit pulp, or ¼ cup water.
    In a small saucepan, heat the cream until it begins to form bubbles on the sides of the pot. Pour the sugar into the heated cream and stir until it dissolves. 
    With an electric hand mixer, whisk the heated sweet cream into the bowl of passion fruit puree, along with the dissolved gelatin. Whisk until creamy. 
    Place plastic wrap over the bowl touching the top of the cream, so as not to form a film, and allow it to thicken just a little in the refrigerator. 
  • Frosting - Warm 1/4 cup of the whipping cream, place the butterfly pea flower powder in the cream to dissolve. *Food coloring can be used instead.
  • In a large bowl, combine the mascarpone, cream cheese and powdered sugar. Using a hand or stand mixer, mix on a low speed until blended together.
    Slowly whisk in the purple cream, followed by the remaining whipping cream. Turn on high speed and whisk until light and creamy.  
    If using edible glitter, it can be added to the frosting now. It gives a sparkle effect to the frosting.  
  • Assembly - Place a crepe down onto a serving plate or cake stand, and evenly spread a thin layer of cream filling.
    The layer of cream should be thin, but not thin enough that you can see the crepe underneath.
    Place another crepe on top and repeat the process until all the crepes are finished. 
  • If a smooth clean finish is desired for the sides of the cake, a serrated knife can be used to trim any rough edges. 
  • Spread the frosting evenly across the top of the cake and around the sides until desired smoothness is obtained. 

Video

Notes

  • When serving, use a serrated knife to cut the cake, wiping the knife in between every slice. If refrigerating the cake, place into an airtight container otherwise it may dry out.