Recently I was privileged to make the wedding cake for my friends, Barry and Joana’s, wedding. They wanted something out of the ordinary, and they loved the rustic look and the decadent richness. It was an honor to be able to contribute to this special occasion.
Adapted from Gourmet Magazine March 2008
12 large eggs
2 c. whole milk
7 c. chilled heavy cream, divided
2 ½ t. pure vanilla extract, divided
2 c. all-purpose flour
¼ t. salt
2 ½ c. confectioners sugar, divided
4 t. grated orange zest, divided
½ c. unsalted butter, melted
2 T. fresh squeezed orange juice
Blend eggs, milk, 1 c. cream, and 1 t. vanilla with flour, salt, ½ c. confectioners sugar, and 2 t. zest in a blender until just smooth.
Brush a 10-inch nonstick skillet with melted butter. Heat pan over medium-high heat until hot. Pour in a scant 1/3 c. batter, immediately tilting and rotating skillet to coat bottom. Cook until underside is golden and top is set, about 45 seconds. Loosen edge of crêpe with a heatproof spatula, then flip over and cook about 20 seconds more. Transfer to a plate. Repeat with remaining butter and batter.
Beat 6 c. cream, 1 ½ t. vanilla, 2 c. confectioners sugar, 2 t. zest, and orange juice in large bowl of electric mixer fitted with whip attachment until cream holds stiff peaks. Do not overbeat.
Center a crêpe on a serving plate and spread with 1/3 c. cream. Continue stacking crêpes and spreading with cream. There should be extra cream left after the last crêpe is used. Dollop it attractively on the top of the cake to finish.
