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Sapin-Sapin Crepe Cake

Yields8 ServingsTotal Time2 hrs

Savor the fusion of delicate crepes woven with the exquisite flavors of sapin-sapin—a harmonious celebration of texture and taste.

Ube Layer
 1 cup fresh milk
 2 eggs
 ¼ ube halaya
 8 drops violet food coloring
 2 tbsp white sugar
  cup all purpose flour
Kutsinta Layer
 ½ cup fresh milk
 2 eggs
 ½ cup coconut milk + 1 tablespoon muscovado (melted into the milk)
 8 drops red food coloring
 2 tbsp white sugar
  cup all purpose flour
Corn Layer
 1 cup fresh milk
 2 eggs
 ½ cup blended corn kernels with water from can
 16 drops yellow food coloring
 2 tbsp white sugar
  cup all-purpose flour
Langka Layer
 1 cup fresh milk
 2 eggs
 ½ cup blended langka with syrup from bottle
 2 tbsp white sugar
  cup all-purpose flour
Filling
 2 cups all-purpose creamchilled
 ½ cup caster sugar
  cup coconut milk
Latik
 ¾ cup coconut cream
 1 tbsp muscovado sugar
 2 tbsp water
Garnishes
 powdered sugar
 toasted desiccated coconut
Ube Layer
1

In a bowl, mix the milk, egg, ube halaya, and food coloring. Add the sugar and mix until dissolved.

2

Add the flour a tablespoon at a time. Mix well before the next addition. Set aside.

3

Pour about 1/4 cup into a nonstick with an 8-inch diameter center. Swirl the mixture slowly around the pan until the whole bottom is covered.

4

Turn on the heat to low. Cook until the sheen on top disappears and the crepe slightly bubbles on top. Remove the pan from the heat and slowly remove with a flat spatula. Place on a plate lined with a baking sheet. Place another baking sheet on top for the next crepe. Repeat cooking procedure for the rest of the mixture.

Kutsinta Layer
5

In a bowl, mix the milk, egg, coconut milk and muscovado mixture, and food coloring. Add the sugar and mix until dissolved.

6

Add the flour a tablespoon at a time. Mix well before the next addition. Set aside.

7

Pour about 1/4 cup into a nonstick with an 8-inch diameter center. Swirl the mixture slowly around the pan until the whole bottom is covered.

8

Turn on the heat to low. Cook until the sheen on top disappears and the crepe slightly bubbles on top. Remove the pan from the heat and slowly remove with a flat spatula. Place on a plate lined with a baking sheet. Place another baking sheet on top for the next crepe. Repeat cooking procedure for the rest of the mixture.

Corn Layer
9

In a bowl, mix the milk, egg, blended corn, and food coloring.

10

Add the sugar and mix until dissolved.

11

Add the flour a tablespoon at a time. Mix well before the next addition. Set aside.

12

Pour about 1/4 cup into a nonstick with an 8-inch diameter center. Swirl the mixture slowly around the pan until the whole bottom is covered.

13

Turn on the heat to low. Cook until the sheen on top disappears and the crepe slightly bubbles on top. Remove the pan from the heat and slowly remove with a flat spatula. Place on a plate lined with a baking sheet. Place another baking sheet on top for the next crepe. Repeat cooking procedure for the rest of the mixture.

Langka Layer
14

In a bowl, mix the milk, egg, and blended langka. Add the sugar and mix until dissolved.

15

Add the flour a tablespoon at a time. Mix well before the next addition. Set aside.

16

Pour about 1/4 cup into a nonstick with an 8-inch diameter center. Swirl the mixture slowly around the pan until the whole bottom is covered.

17

Turn on the heat to low. Cook until the sheen on top disappears and the crepe slightly bubbles on top. Remove the pan from the heat and slowly remove with a flat spatula. Place on a plate lined with a baking sheet. Place another baking sheet on top for the next crepe. Repeat cooking procedure for the rest of the mixture.

Filling
18

In a clean bowl, beat the all-purpose cream and the sugar until slightly stiff peaks form. Fold in the coconut milk into the cream mixture. Set aside.

Latik
19

Heat the coconut cream in a pot over low heat. Mix to avoid burning.

20

Wait until the cream turns into oil and brown coconut bits are formed. Add the muscovado sugar and mix well. Mix in the water and remove from heat.

Assembly
21

Sprinkle powdered sugar onto a serving plate to avoid the crepe from sticking to it.

22

Add the first layer, starting with the ube. Spread about 2 tablespoons of filling mixture then top with another ube crepe. Do this step for all the other crepes, finishing each color before adding the next. Spread a final filling mixture on top.

23

Sprinkle toasted desiccated coconut on top, then pour latik. Refrigerate until cold.

Nutrition Facts

Servings 0