Vanilla Crêpe cake with marzipan

4 pers.

45 min

15 min

2 hr

12 Units Vanilla Crêpes

120 g Unsalted Moulded Butter

6 Units Oranges

30 cl Paysan Breton UHT semi-skimmed milk

1 Unit Vanilla pod

2 Units Egg yolks

2 Units Eggs

40 g Flour

40 g Powdered sugar

150 g Icing sugar

150 g Almond powder

Remove the Unsalted Moulded Butter from the fridge 6 hours beforehand so that it is at room temperature.
Heat up the milk and the vanilla pod (cut in half) in a saucepan.
Beat the egg yolks and the sugar until the mixture whitens. Add the flour.
Gradually pour the hot milk over the egg yolk mixture, beating with a whisk. Remove the vanilla pod and pour the milk/egg/sugar/flour mixture into the pan.
Heat gently and keep mixing until the cream thickens. Place in the refrigerator.
Mix together the soft butter and the icing sugar using a spatula.
Add the ground almonds and mix. Add the eggs. Leave to rest in the fridge for 2 hours.
Mix 500 g of the almond cream with 200 g of the crème pâtissière, and your marzipan cream is now ready.
Peel the oranges and finely dice the flesh.
Spread a thin layer of marzipan cream over each Vanilla Crêpe. Arrange a few pieces of orange on top.
Stack the crêpes on top of each other and top the cake with a crêpe.
Preheat your oven to 180°C and bake for 15 minutes. Serve immediately.