Red Velvet Mille Crepe Cake

35 min min
30 min
Cake batter
80g Tapioca flour
60g Multipurpose flour
30g Icing sugar
30g Corn flour
15g Custard flour
10g Cocoa powder
1 sachet Instant coffee powder
250g Buttermilk
2 tbsp Red food colouring
30g Buttercup (melted)
5 Eggs (large)
250g Cream cheese
30g Icing sugar
1 Whole lemon (grated for the zest, and squeezed for the juice)
250ml Whipping cream
Cake batter
1. In a bowl, rest the buttermilk with red food colouring and let it stand for 10 minutes.
2. Meanwhile, put all the dry ingredients together in one bowl and sift.
3. In another bowl, beat all the eggs using a hand mixer. Add in the buttermilk and melted Buttercup together. Then, add in all the dry ingredients. Whisk until the batter is lump-free.
4. Size the batter and start to fry on a non-stick pan with low heat.

1. Beat the cream cheese with icing sugar and lemon until it is well-combined.
2. Add the beaten whipping cream and mix it slowly.

Once the crepe layers are ready and cooled, layer them one by one with the cream. Garnish the cake with fresh fruits.