Cherry Bakewell Crepe Cake

• batch of crepes1

  (see recipe link)

• whole milk↗350ml ml
• egg yolks↗4

  (freeze the whites for another recipe)

• sugar↗120g g
• corn starch35g g
• almond extract↗¾ tsp tsp
• double cream↗150ml ml
• frozen cherries↗275g g
• soft light‑brown sugar↗50g g
• cherry brandy liqueur↗1 tbsp tbsp

  (optional)

• corn starch1 tbsp tbsp
• sliced almonds↗25g g

  toasted

Step-by-step instructions

1. 1

   Prepare the batter for French crepes and continue to step 2, letting it rest.

2. 2

   For the diplomat cream, pour the milk into a medium saucepan and heat over medium for 2‑3 minutes until it begins to steam. Turn off the heat.

3. 3

   Place the egg yolks, sugar, corn starch and almond extract in a medium heat‑proof bowl and whisk into a paste. Gradually pour in the steamed milk while whisking continuously, then return the mixture to the saucepan. Cook over low‑medium heat, whisking, until lumps form. Continue whisking, breaking the lumps to obtain a thick, smooth mass. Transfer to a clean bowl, cover to prevent a skin forming, and set aside to cool. Store in the refrigerator for up to two days.

4. 4

   Lightly whisk the diplomat cream to loosen it, then strain through a sieve to remove lumps. Whisk the double cream in a separate bowl until it just thickens slightly, then gently fold it into the mixture. Store in the refrigerator for up to two days.

5. 5

   Add the frozen cherries, sugar and cherry brandy liqueur (optional) to a medium skillet and cook over medium heat for 5 minutes. Carefully scoop out a few whole cherries with a spoon and set aside for later garnish. Cook another 5 minutes until the mixture thickens, then remove 2 tbsp of cherry juice and mix with corn starch to make a paste. Return this paste to the skillet and continue cooking about 10 minutes until a clean line can be drawn through the center with a spoon. Blend with an immersion blender until smooth, then let cool completely. Keep in the refrigerator until use. Store in the refrigerator for up to two days.

6. 6

   While the cherry compote cools, make the crepes and let them cool before proceeding to step 7.

7. 7

   To assemble the cake, set aside 1 tbsp of cherry compote. Spread another 1 tbsp on a serving plate and smooth. Place one crepe on top. Spread a generous 1 tbsp of diplomat cream, then cover with another crepe. Spread ½ tbsp of cherry compote and add another crepe. Repeat this pattern, alternating layers of the two fillings, until all is used, leaving the remaining diplomat cream for decoration. Chill the cake for 1 hour to set.

8. 8

   Remove the cake from the refrigerator, then use a palette knife to smooth the diplomat cream over the top and sides, or leave uncovered if desired. Fold the remaining cherry compote into the top layer of diplomat cream, then sprinkle the reserved cherries and toasted almond flakes.