Taste it and touch the Paradise: your favorite Chef elevate Mothers Day Brunch with these Gourmet Crepes Cake Recipes
Gift the mother in your life the ultimate cookbook ABOUT SAN GIMIGNANO !
Follow our gorgeous @VittoriaCaterinaGiachi as she prepares a simple Mother’s Day Cake recipe in honor of Mother Day.
The crêpes cake: wonderfully unique. With its innumerable layers it rises imposingly towards the sky; with its creaminess it conquers the palate and the heart, even of the most skeptical people; with its goodness and its enveloping chocolate flavor it cradles the soul and appeases that tireless search for peace that makes you lose your mind. An intriguing temptation that I love to show off at every important occasion, and what better time to bring a sweet surprise to the most important person in our lives, mom. For such a special party, this cake will be the icing on the cake to cap off a perfect family banquet.
– SERVINGS: 10 people
– PREPARATION TIME: 1 hour and 30 min
– COOKING TIME: 20 min
– DIFFICULTY: medium
INGREDIENTS FOR THE CRÊPES:
– 3 eggs
– 500 ml (2 cups) of milk
– 250 gr (1 cup) of flour
– Butter
INGREDIENTS FOR THE FILLING:
– 500 ml (2 cups) of cold fresh cream for dessert
– 120 gr (4.5 oz) of icing sugar
– 1/2 vanilla bean
– 300 gr (≈11 oz) of strawberries
INGREDIENTS FOR THE CHOCOLATE GANACHE:
– 200 gr (7 oz) of dark chocolate
– 200 ml (7 oz) of cold fresh cream for dessert
– Chopped hazelnuts
First of all, starting by preparing the mixture for the crêpes:
In a bowl, beat 3 eggs with a whisk and pour the milk slowly, then add the sifted flour in 2 times. Put it in the fridge and wait 30 minutes. Then butter a non-stick pan and make about 12 not too big crepes.
Later prepare the filling to make your cake very creamy:
Whip the fresh cream with the icing sugar and the seeds of 1/2 vanilla bean. Then add also some strawberries cut into small pieces, mixing from bottom to top, so as to avoid to disassemble the cream.
Now assemble the cake:
In a hinged pan lay a crepe on the bottom, sprinkle with some cream and then cover with another crepe. Keep doing this until you have finished all the layers. Finish with a crepe. Place the mountain of crepes in the fridge for about 30 minutes.
In the meantime prepare the chocolate ganache:
Cut the chocolate into small pieces, put it in a bowl and heat the cream in a saucepan, but do not boil it. Later, stirring, pour the cream into the chocolate and mix with a whisk so that the chocolate melts definitively.
In the end decorate the cake with the ganache, some chopped hazelnuts and, if you want, with some strawberries.
Eventually TASTE IT AND TOUCH THE PARADISE!
Author
Luciana Cilemmi
Luciana Cilemmi, deals with Magazine, Style Director and Co-founder of Tenuta Torciano winery and Tenute Giachi wines and the innovative Viviarium Restaurant of Bottega Torciano- Tenuta Torciano & Winery is part of an international reality that is born in Italy by an initiative of Pierluigi Giachi and Luciana Cilemmi, who have worked for years in the Italian wine market , expanding throughout in the United States, managed and controlled by the american company ' Bellavini winery. Luciana Cilemmi was born in San Gimignano to a family of artists specialised in the restoration of medieval buildings. Having completed her technical studies, she now pursues the interests passed on to her by her family, like her passion for artistic objects, in particular works of art created in Tuscany between the Middle Ages and the Renaissance. But she reserves her keenest enthusiasm for the historic works completed in San Gimignano between 1100 and 1300. Alongside her love of medieval history, she is fascinated in wines produced from Tuscan vineyards, which, together with saffron and wool, were the most sought-after goods traded by the wealthy noble families of San Gimignano already in medieval times. Luciana Cilemmi left San Gimignano at the age of 21 and embarked on a pilgrimage in search of knowledge and to discover the new winemaking skills and products that were then developing both in Italy and in France. In the meantime she added to her knowledge of wine by attending specialised courses and becoming a master of wine. On returning to Siena, she discovered a wonderful area near Murlo where she fell in love with the tiny, unspoilt village of Montepescini. She bought the estate of Montepescini where, based on the experience she had acquired over the years, she found a particular lie of the land, special climatic conditions and an altitude suited to the creation of great wines. With enormous enthusiasm, doggedness and considerable effort, a reclamation programme was started to renew the terrain which was then used to plant 30 hectares of specialised vines. Sangiovese is the dominant vine, followed by Cabernet Sauvignon, Merlot and Syrah. Years of experimentation and the introduction of new winemaking techniques eventually led to the creation of Luciana di Memmi’s prestigious wines. Some years ago, Luciana Cilemmi succeeded in realising her dream of a lifetime: to return to her home town, San Gimignano. She was destined to buy the historic palace with the medieval tower, which had been owned by the prestigious Useppi family from 1200 to 1927 and had then passed to the noble and historic Chigi family of Siena. The Useppi were a powerful Sienese family who owned several castles. This beautiful medieval building has an elegant and distinctive façade full of Sienese and Pisan architectural influences. If you find yourself in San Gimignano, make sure you visit the Chigi Tower and Palace. Luciana Cilemmi holds regular events in the rooms of the medieval tower, such as the presentation of wines, both from her vineyards and elsewhere, attended by international journalists, experts from the sector and critics. She also organises exhibitions of works of art and paintings, and press conferences on the subject of "Wine in San Gimignano during medieval times”. Visiting the home of Luciana Cilemmi is like re-living an aspect of the past that will not return except through the imagination of those who have believed and continue to believe in this story.
