Rhubarb Custard Crepe Cake

• Meat

  • 5 tbsp Bird's custard powder

• Produce

  • 1 lbs Rhubarb

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/4 cup Rhubarb syrup

• Baking & Spices

  • 1 tsp Baking soda
  • 1 cup Caster sugar
  • 2 cups Flour
  • 1 tsp Salt
  • 10 tbsp Sugar
  • 1 Vanilla bean

• Oils & Vinegars

  • 3 tbsp Oil

• Dairy

  • 2 tbsp Butter
  • 1 cup Single cream
  • 3 cups Whole milk

• Liquids

  • 1 1/3 cup Water

• Other

  • 3 cups Kefir

Found on vikalinka.com

Description

Ingredients

• 2 cups flour
• 3 cups kefir
• 1 cup water
• 2 eggs, large
• 3 tbsp. sugar
• 1 tsp. salt
• 1 tsp. baking soda
• 3 tbsp. oil
• 1 cup/ 100g caster sugar
• 1 lbs chopped rhubarb
• ⅓ cup water
• 5 tbsp Birds custard powder
• 7 tbsp sugar
• 3 cups whole milk
• 1 cup single cream
• 1 vanilla bean, seeds scraped out
• 2 tbsp butter
• ¼ cup rhubarb syrup

Directions

• In a mixing bowl mix eggs, flour, 1 cup of kefir, baking soda, sugar, salt and oil with a whisk. When the mixture is smooth and has no lumps add remaining kefir and water. The consistency should be the same as of heavy cream.
• Let stand for 20-30 minutes. You should see small bubbles on the surface of your batter. Preheat your non-stick frying pan on medium heat and grease it with an odourless oil. ( I usually put some oil on a paper towel and rub the frying pan with it to ensure even coating, I re-apply oil before frying each crepe.)
• With a ladle or a measuring cup pour ¾ cup of batter in the pan and tilt the pan slightly so batter runs to the edges forming a thin and round crepe. Cook it until batter looks dry, then flip with a spatula and cook for 2-3 more minutes. Remove to a platter.
• Repeat with the next crepe and continue cooking until the batter is used. Stack the blini on top of each other.
• This recipe make 10 23 cm crepes. If you want a tall cake double the recipe.
• In a saucepan combine rhubarb, sugar and water, turn the heat on and heat very gently until sugar melts, cover with a lid and let it simmer for 5 minutes until rhubarb it tender but not falling apart.
• Turn the pot over a fine sieve set over a bowl. Save a few pieces of rhubarb to decorate the top of the cake and set them aside.
• With a spoon gently push on the rest of rhubarb to get the juices out.
• Put the rhubarb juice back in the saucepan and simmer until thick and syrup coats a spoon.
• You can double the recipe and bottle the syrup for future use. Its delicious over pancakes.
• Mix custard powder and sugar in a saucepan, add 4 tbsp of milk and mix the ingredients to form a smooth paste.
• Split the vanilla bean in half lengthwise and scrape the seeds out with the blade of a knife.
• Add the rest of the milk, cream and vanilla bean seeds and set over the heat.
• Heat gently whisking the whole time to prevent lumps.
• Custard will start to thicken after 5-7 minutes on the stove and will be as thick as gravy.
• When its desired consistency take it off the heat and stir in butter and rhubarb syrup.
• Cool for 10 minutes.
• Assemble the cake by filling each layer with a thin layer of rhubarb custard.
• Decorate the top with reserved rhubarb pieces.
• Chill for at least 2 hours before serving.