Coconut Spirulina Crepe Cake by @luxeandthelady
(makes 1 8” crepe cake with about 25 crepes) 10-14 servings
Walking in a winter wonderland - we and @LuxeandtheLady hope you’re having a beary wonderful start to the week!
Both the crepes and snowy get their color from Eathrise Californian Spirulina powder, and since it’s 100% vegetarian, @LuxeandtheLady made this Coconut Spirulina Cake dairy and gluten free. That gorgeous green hue seemed perfect for a snowy forest crepe cake complete with puffy marshmallow polar bears . These almond flour crepes are layered with vanilla coconut cream and lots of toasted coconut for a not too sweet treat that’s kind of like eating a stack of pancakes for dessert (but with all the antioxidant benefits from the Spirulina). You can find the full recipe and tutorial (including a template for those cute and chubby marshmallows) below.
Ingredients:
Vanilla Spirulina Crepes:
10 large eggs
2 ½ cups unsweetened almond milk
1 tablespoon pure vanilla extract
2 tablespoons pure maple syrup (or 10-15 drops liquid stevia for low glycemic option)
½ teaspoon salt
2 ½ cups almond flour
½ teaspoon xanthan gum
1 tablespoon Earthrise Californian Spirulina
3-4 tablespoons unsalted butter or coconut oil for cooking the crepes
Toasted Coconut Whipped Cream:
2 14 oz. cans of coconut cream
2 teaspoons pure vanilla extract
2-3 tablespoons powdered sugar (or 1-2 teaspoons nonglycemic powdered sugar replacement) *sweeten to taste
1 ½ cups unsweetened shredded coconut, toasted
Polar Bear Marshmallows:
1 envelope unflavored gelatin (substitute agar agar for vegan)
1/3 cup cold water
1 cup sugar
1 tablespoon light corn syrup
¼ cup cold water
Pinch of salt
½ teaspoon vanilla extract
Candy thermometer
2 piping bags
1A large round piping tip for body shapes
#12 round round piping tip for ears, snouts, and paws
¼ cup dark chocolate chips
Pink decorating icing or melted pink chocolate
Coating powder (1/4 cup cornstarch mixed with ½ cup powdered sugar)
Wintry Decorations:
Snowflake sprinkles
Star sprinkles
Meringue trees (colored with 1 tablespoon Earthrise Californian Spirulina)
Mini marshmallows (swap in vegan if preferred)
HELPFUL TIPS:
The coconut cream should be chilled in the refrigerator the night before whipping to separate any liquid from the cream. The crepe batter can also be prepared and refrigerated the night before making the crepes to save time.
It’s best to let the competed crepes chill in the refrigerator for at least an hour before layering and stacking (it makes them a bit sturdier so they don’t tear), and chill the finished cake for about 30 minutes before cutting into it so the layers can set.
I also find that baker’s sugar works best for the marshmallows as the finer granules melt quickly and evenly (you can use it to make the meringue trees too) *warm water makes marshmallow very pliable, so you can easy smooth out any mistakes or mold the shapes, once piped.
Instructions:
In a blender, combine the eggs, milk, vanilla, sweetener of choice, and salt. In a separate bowl whisk together the almond flour, xanthan gum, and Earthrise Californian Spirulina, and add to the blender. Blend just until smooth. Transfer to a bowl, cover, and chill in the refrigerator for at least 30 minutes or overnight.
The marshmallows can also be made in advance to allow them to set before decorating and transferring. Pour 1/3 cup cold water in the bowl of an electric mixer, and stir in the gelatin. Allow the gelatin to soften while you make the syrup.
In a small saucepan, combine the sugar, ¼ cup water, light corn syrup, and salt. Stir, and cook over medium heat until the sugar dissolves.
Turn the heat up to high, and continue to cook (without stirring) until the syrup reaches 240 F on a candy thermometer.
With the mixer on low, slowly pour the syrup into the softened gelatin. Gradually increase the speed to high, and whip until soft peaks form and hold their shape, about 8-10 minutes. Add the vanilla extract, and whip just until it is incorporated.
Transfer the marshmallow to 2 piping bags fitted with the 1A and #12 tips. Line a baking sheet with wax paper and dust with the coating powder (this prevents the marshmallow from sticking). You can place the Polar Bear template underneath the wax paper, as a guide.
Using the bag with the 1A tip, pipe a large circle for the body. Use the other piping bag fitted with the #12 round tip to make ears, snouts and paws. If you are left with any lumps or peaks on the marshmallow you can lightly wet a clean finger and smooth out the marshmallow. You want to work quickly before
the marshmallow begins to set, so only pipe 2 at a time, and then move to the next 2. Dust the tops of the polar bears with more coating powder and allow them to dry for about 4 hours before carefully removing from the wax paper.For the polar bear decorations melt the chocolate chips and use a toothpick to draw the eyes and noses onto the marshmallows (you may need to brush off any excess coating powder first so it will stick). Then pipe or add pink chocolate cheeks. Allow the chocolate to set.
To toast the coconut flakes preheat the oven to 325’F, and spread the coconut out into an even layer on a parchment lined baking sheet. Bake for 5-7 minutes being careful not to let the pieces burn. Set aside to cool.
Next we will prepare the whipped coconut cream! Chill a mixing bowl and the whisk attachment in the freezer for 15 minutes. Scoop just the solid part of the coconut cream into your chilled bowl (either keep or discard the liquid), and mix on medium for 3-4 minutes until thick and soft peaks begin to form. Add your sweetener of choice and vanilla, and mix again until combined. Transfer to the refrigerator while making the crepes.
Heat a large nonstick skillet, or crepe pan, over medium-low heat. Lightly coat with butter or coconut oil allowing the pan to heat up for about 5 minutes before adding a little less than 1/3 cup of the crepe batter. Swirl the batter around the pan to evenly coat the bottom. Cook until the bottom of the crepe feels set – about 2 to 3 minutes. Then use chopsticks or a spatula to very carefully lift and flip the crepe. Cook for 1 to 2 minutes or until set. You may need to add a little more butter or oil between every few crepes to keep them from sticking. If the crepes are spreading too thin or tearing lower the heat and cook a little longer. Continue until all of the batter is used. Layer the cooked crepes between wax or parchment paper while working. Let the crepes cool.
Place a crepe onto your cake plate or stand, and use an offset spatula to apply a thin layer of the coconut cream all the way to the edge of the crepe, then sprinkle some of the toasted coconut on top. Continue to add the crepes, while topping with the cream and coconut in between each layer.
When you get to the top crepe, cover and refrigerate for at least an hour.Once it’s time to serve, add the rest of the coconut cream and decorate the top with sprinkles, your polar bear marshmallows, meringue trees, mini marshmallows and enjoy!