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Components
- Three eggs
- 2 1/4 cups of milk (tea)
- 1½ tea cups of wheat flour
- 2 tablespoons of granulated sugar
- A small pinch of salt
- use butter to grease the skillet
Setup mode
- In a small bowl, crack one egg at a time and pour it into a large bowl. Use a wire whisk to blend the whites and yolks thoroughly. Add the milk and sugar, then stir well. Gradually incorporate the flour, mixing with the wire whisk after each addition to prevent clumping. Lastly, add the salt and mix (or, if you like, blend all the ingredients together using a blender).
- Allow the dough to rest in the bowl for 20 minutes at room temperature. If you prefer to make the dough earlier or the day before, store it in the refrigerator.
- Place a non-stick frying pan (or pancake pan) with a 20 cm diameter base over medium heat. As it heats, add approximately half a teaspoon of butter and spread it evenly across the entire bottom.
- Using a shell, mix the dough before putting it on the frying pan. Put a dough shell (approximately 1/2 cup) in the middle of the pan and simultaneously rotate the pan to spread the dough evenly across the bottom. Cook over medium heat, and when the dough lifts from the pan and the base turns golden, flip it with a silicone spatula to brown the other side.
- Place the crepe on a plate and continue with the remaining batter—before making each new crepe, coat the bottom of the frying pan with butter using a paper towel. Allow the crepes to cool fully before assembling the cake.
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Crepes can be made ahead of time. Once cooled, place them in a stack on a plate, cover with plastic wrap, and keep in the fridge for up to two days.
FOR THE FILLING AND ASSEMBLY
Components
- 1 cup (tea) of milk toffee (approximately 300 g)
- 200 grams of butter softened to room temperature
- 1/4 teaspoon of salt
- powdered sugar for dusting
- strawberries sliced according to preference for serving
- optional edible flowers for serving
Mode of preparation
- Take the butter out of the fridge at least 30 minutes prior to making the filling so it can reach room temperature, which is necessary for whipping the cream.
- Place the butter in the mixer and beat it on the whisk attachment until it becomes very light in color (nearly white), fluffy, and increases in volume—this process takes around 5 minutes; pause occasionally to scrape down the sides of the bowl with a silicone spatula as needed to ensure even mixing.
- Add the milk candy and salt, then beat again until you achieve a light, airy cream that holds the peaks.
- Begin assembling the cake with the center of the flower: place a portion of the filling on half of a crepe and fold the crepe over the filling — the layer of filling should be thin. Do the same with two additional crepes.
- Spread a thin layer of filling on the stuffed crepe near the straight edge to act as adhesive for assembling the flower layers. Place another filled crepe on top, aligning them in a row, and continue this process with the next crepe. Roll the three crepes together to create the center of the flower, then move it to the serving plate.
- Next, you will assemble the flower one “petal” at a time: fill a crepe just like the first one, fold it, and spread a bit of filling near the base. Arrange the crepe around the center of the flower and gently press to secure it with the filling. Continue this method with all the crepes, always positioning the tip of the new crepe halfway over the previous one to create a spiral shape.
- Using your hands, gently lift the edges of the crepes to open the petals and form the shape of a flower. Cover with plastic wrap (or a large bowl as a dome) to prevent drying, and refrigerate for 1 hour before serving so the cream can firm up for easier slicing. Alternatively, you can assemble the cake the day before—if so, take it out of the fridge 30 minutes prior to serving.
- Before serving, dust the cake with powdered sugar and accompany the slices with fresh strawberries and edible flowers.
Leite Caseiro Doctor
The firmer and darker the milk candy, the better it is for filling—it becomes tastier, more attractive, and has a better texture. If you like, you can make it at home: remove the label from a can of condensed milk, place it in a pressure cooker, and cover it with water without exceeding the maximum fill line. Seal the cooker and heat on high. Once it starts to whistle, reduce the heat and let it cook for 40 minutes. Turn off the heat and allow the steam to release naturally before opening the cooker. Using tongs, carefully remove the hot can to avoid burns. Let it cool completely before opening, preferably preparing it the day before—opening it while still hot might cause the milk to splatter.
