Rose Crepe Cake
I couldn’t resist bringing you this Rose Crepe Cake…. I saw it some time ago and I knew that at some point I was going to leave it to you. It seems to me an easy, simple and very striking idea to prepare a beautiful breakfast for that person who shines in a special way in your life. I also think it has a very good point and is that it is very easy to make. With little effort you can make an absolutely beautiful and delicious cake. Because who doesn’t like crepes?
It is a preparation that you can prepare in a short time, flavor it to your liking and combine it with an infinite number of fillings. In the notes section I leave you some suggestions in case you want to vary the option I leave you.
If you want to know the origin of the crepe, you can read about it in this post.
When did the tradition of giving flowers begin?
The act of giving flowers has deep historical and cultural roots, dispersed throughout the world and manifested in various ancient civilizations. Flowers, universal symbols of beauty, love and gratitude, have been used throughout history as expressive means to communicate our emotions and feelings.
Although today we commonly associate the gift of flowers with feelings of love and affection, this connection was not always so evident. This gesture has undergone an evolutionary process over time, adapting and acquiring new connotations as societies have changed and evolved.
Stories, myths and tales dating back to the time of ancient civilizations such as Greece, Rome, China and Egypt reveal that flowers played a fundamental role in the social customs of those times. At that time, it was recognized that emotions could be expressed in a simple way through floral arrangements.
For example, Greek mythology abounds with stories about certain flowers, represented as deities. In ancient Greece, flowers were associated with the gods and were used in religious events. In Rome, flowers were used in celebrations and rituals, and were believed to have symbolic properties.
The tradition of giving flowers took root in the Middle Ages.
Especially among the English and French. It is speculated that the practice of assigning specific meanings to each type of flower began in Europe, possibly influenced by observations in Turkey.
Also, the Victorians adopted and widely spread this custom. In Victorian times, the expression of feelings through words was not well accepted. For this reason, people chose to express their emotions by giving floral arrangements.
During the Victorian era in the 19th century, the language of flowers, also known as “floriography“, became very popular.
The language of flowers, known as floriography, gives each flower a meaning beyond its visual beauty and fragrance. This symbolic system allows flowers to become carriers of messages and emotional expressions, endowing them with a unique and profound communicative value.
At this time, specific meanings were attributed to different types of flowers, allowing people to communicate feelings and emotions through floral arrangements. Each flower had an intention behind it, as well as being accompanied by a social code.
The red rose expressed deep and sincere love, the daisy conveyed emotions of innocence and devotion, the violet symbolized loyalty and fidelity, lilies were considered majestic and pure, so if you were given white lilies they expressed purity and virtue….
But it was not only the type of flower that mattered, but the gesture that accompanied it. The Victorians had their rules when it came to giving flowers. For example, if someone acquired an elegant bouquet of roses from a florist and delivered it to the recipient upside down, this could generate annoyance, as red roses symbolized anger when delivered this way.
A possible more distant origin.
It is believed that floriography had its origins in Persia and that manuals on this floral art existed as early as the 17th century. In Persian culture, flowers were considered sacred instruments that not only embodied emotions, but also played a fundamental role in religious worship.
The advanced knowledge of Arab countries regarding scents and perfumes established a precedent that highlights the importance of flowers. Recognizing the power that flowers had on the skin, perfumers explored floral blends and discovered that, by combining them with catalysts such as alcohol and oil, they could create more than just scents, thus opening the door to new olfactory expressions and to floriography as a symbolic language.
Certainly, it is not the same to give a natural flower as to give a flower made by yourselves like this rose crepe cake. But we must recognize that the act of love, affection and dedication behind an act like this has a great value. We are trying to recreate a jewel of nature in an edible format and oriented to a special breakfast.
There is no greater act of love for anyone in this world than to dedicate part of your time, the most valuable thing you have, to make something with your own hands. The result will be something unique, there will never be another one like it. And, the most beautiful thing about all this is that the main ingredient will be your emotions. That’s why everything we make with love and affection doesn’t taste the same as another recipe made in any other way.
Your feelings are transmitted to everything you do. And, of course, other people can perceive it.
Recipe Rose Crepe Cake
CREPES (15-18 pieces):
- 180 g cake/pastry flour
- 20 g unsweetened cocoa powder
- 300 g whole milk
- 2 large eggs
- 170 g water at room temperature
- 45 g sugar
- 20 g unsalted butter, melted and cooled
- 1 tsp Bourbon vanilla extract
- 2 g salt
- 100 g yuzu chocolate (you can substitute another variety of chocolate)
- 370 g heavy cream, cold
- 25 g powdered sugar
- unsweetened cocoa powder
- edible gold glitter
MATERIAL WE WILL NEED AND SHOWN IN THE VIDEO:
- crepes pan, mine is 24 cm diameter
- pastry spatula
- In a large bowl, add the eggs, sugar and milk. Mix with a whisk until homogenized.
- Incorporate salt, flour and cocoa, previously sifted, and mix again until a homogeneous mixture is obtained.
- Add melted butter, mix again until it is completely integrated.
- Pour the water, little by little and mixing at the same time.
- Cover with cling film and let stand for 20 minutes.
- Place a cast iron frying pan/skillet over medium heat, let it get warm.
- Spread a thin layer of olive oil over the entire surface of the pan.
- Once the pan is hot, with the help of a ladle, pour about half of it. We will tilt the frying pan while we pour the batter, in that way we will manage to extend it for the whole surface in addition to obtaining thin crepes.
- Cook until the surface of the crepe is cooked.
- Turn the crepe over and finish cooking.
- Remove and place on a plate.
- Repeat the same process until the batter is finished. As we take them out, we will stack them. In this way we will achieve a soft and manageable consistency.
- We will get about 15-18 crepes.
Prepare the filling.
- Melt the chocolate in a bain-marie, set aside and let it stand for a few minutes so that it loses some of its temperature.
- Whip the cream together with powdered sugar to obtain a semi-whipped cream, more or less between 60-65%, taking into account that 100% would be the firm whipped cream.
- Add 2-3 tablespoons of this semi-whipped cream to the melted and rested chocolate. Mix until homogenized.
- Add this chocolate mixture to the semi-whipped cream and whip again until completely whipped. Be careful not to exceed the whipping time as you run the risk of over whipping the cream.
- Store in the refrigerator until you are ready to assemble the crepe rose.
Assemble Rose Crepe Cake.
- Prepare 4 crepes, spread a layer of filling on half of each crepe being careful not to reach the edges. You need to keep the edges free of filling to later shape the rose.
- Fold the top of each crepe so that you get 4 crepes that look like a semicircle.
- Spread a thin layer of filling on the surface of each crepe, without ever reaching the curved top edges (if you can and should spread a little on the part that makes a peak on each side of the crepe).
- Overlap the 4 crepes, as I show you in the video, and roll up on itself. Do this step carefully so that the crepes keep their shape and the filling does not come out.
- Place this piece of crepes on a pie plate or the plate or dish where you are going to present it.
- Fill the rest of the crepes in the same way you did with the previous ones. To place each crepe in the rose formed, you will have to spread a thin layer of filling to adhere the crepes.
- Try to alternate the upper curvature of the crepes so that you can create a rose appearance as harmonious as possible.
- Once the rose is formed, place a strip of acetate, Teflon or, failing that, baking paper around the base of the crepes, and fasten with tape. This strip will help to hold the crepes so that they keep their shape in perfect condition while resting in the cold. Fold the edges of the crepes to give a more "real" rose look. In my case, I also covered the top with cling film.
- Store in the refrigerator for a minimum of 4 hours and a maximum of 12 hours, ideally.
- Just before serving, sprinkle the surface with unsweetened cocoa powder and, if desired, edible gold glitter.
- You can also place a ribbon on the base.
- Crepes can be made with other flavors if you prefer. In my case I have made them with cocoa powder, but they can be made with matcha tea, beet powder, strawberry.... We can use any ingredient that adds flavor and color. Even spices like cinnamon.
- Crepes batter can be made without gluten and, thus, adapt it. On the blog I have two recipes for gluten-free crepes (they are savory, of course) that maybe you can use to adapt them. This is one recipeand this is another.
- It is important that the pan where we cook them is hot, but not too hot, to prevent the batter from sticking. And well seasoned, this step is of vital importance if you don't want them to stick.
- I have used yuzu chocolate for the filling, but any variety of chocolate can be substituted; white, milk, dark, Dulcey, raspberry.... Or even vary the filling and use a ganache, chocolate creams such as Nutella or simply whipped cream.
- I do recommend that the flavor of the crepe combines well with the filling, although cocoa is quite versatile.
- Remember not to bring the filling to the edge of the crepes, otherwise the filling will be visible and you will not be able to make the folds to create a rose appearance.
- Do not forget to place the strip on the base, once the rose is assembled, so that the shape remains perfect and the crepes do not separate while the filling becomes firm in the refrigerator.
- It can be kept refrigerated for 3-4 days. The storage time will depend on the filling you have chosen. If it contains whipped cream, I do not recommend keeping it longer than the specified time.
I promise you that with this recipe Rose Crepe Cake you will surprise whoever you want. You don't need to have great culinary skills to make it, it will always turn out well. And the result is wonderful.
I hope you enjoy making it and, of course, let me know how you did with it!
By the way, I remind you that you can watch all my videos on my YouTube channel. If you subscribe and turn on the little bell, I will be eternally grateful!
I wish you a wonderful Sunday afternoon!
Lots of love,