How to make a 30-layer beautiful mille crepe cake, no-bake rainbow cake. DIY Rainbow Treats. Enjoy!\r
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♥ How to Make Rainbow Mille Crepe Cake (30 layers) - Basic Recipe\r
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1 cake (6-inch in diameter)\r
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Ingredients\r
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4 eggs\r
3 tablespoons sugar (40g)\r
2 tablespoons vegetable oil (30ml)\r
1/2 stick unsalted butter melted (55g)\r
2 cups milk (adjust the amount according to the thickness of the batter) (500ml)\r
2 cups all-purpose flour (250g)\r
Whipped Cream Filling:\r
2 cups whipping cream (500ml)\r
¼ cup sugar (50g)\r
1 teaspoon vanilla extr (5ml)\r
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Directions\r
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1. Add eggs, sugar, vegetable oil, butter, milk, flour in a blend and blend until smooth.\r
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2. Divide equally in 6 containers and mix with food colors to make red, orange, yellow, green, blue, and violet.\r
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3. Brush the frying pan (or crepe pan if you have one) with butter and over medium heat cook 2 or 3 tablespoons of the batter at a time. Spread the batter thinly and evenly. When the top is dry, flip it over and cook for another 20 seconds. Repeat until the batter is finished.\r
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4. Whip the whipping cream, adding in sugar and vanilla. \r
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5. Build the crepe. Start with violet layer and finish with red.. Fill with whipped cream between the layers. \r
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6. Chill in the refrigerator for at least 2 hours and serve with jam, syrup, ice cream, whipped cream, etc. \r
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Enjoy!\r
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♥ 30겹 무지개 크레이프 케이크 만들기\r
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1 cake (지름 15cm)\r
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재료\r
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달걀 4개\r
설탕 40g\r
식물성 기름 30ml\r
녹인 무염버터 55g, \r
우유 500ml\r
중력분 250g\r
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크림:\r
휘핑크림 500ml\r
설탕 50g\r
바닐라 엑스트렉 5ml\r
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♥ Cómo hacer Rainbow Mille Crepe Cake (30 capas) - Receta de pastel\r
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1 pastel (de 6 pulgadas de diámetro)\r
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Ingredientes\r
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4 huevos\r
40g de azúcar\r
30ml aceite vegetal\r
50 g de mantequilla sin sal derretida\r
500 ml de leche (ajustar la cantidad de acuerdo con el espesor de la masa)\r
500g harina para todo uso\r
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Crema batida:\r
500ml de crema de leche\r
50g de azúcar\r
5ml extro de vainilla\r
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♥ Rainbow Mille Crêpe Cake (30 couches) - Recette de gâteau\r
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1 gâteau (6 pouces de diamètre)\r
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Ingrédients\r
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4 œufs\r
40g de sucre en poudre\r
30ml dhuile végétale\r
50g de beurre non salé, fondu\r
500ml de lait (la quantité ajustée en fonction de lépaisseur de la pâte)\r
500g de farine tout usage\r
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Mousse:\r
500ml Crème à fouetter \r
50g de sucre en poudre\r
5ml dextrait de vanille\r
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