Injera & coffee crepe cake

By Bianca Osbourne
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  • 10 injera wrappers (10-12 inch/25-28 cm)

Sour cream coffee icing

  • 1 cup (240 ml) butter, softened
  • 1/2 cup (120 ml) sour cream
  • 3/4 cup (180 ml) mascarpone cheese
  • 1/2 teaspoon (2.5 ml) vanilla extract
  • 1/4 teaspoon (1.25 ml) salt
  • 2 3/4 cups (660 ml) powdered sugar
  • 2 tablespoons (30 ml) ground coffee

Fig honey

  • 10 ounces (283 g) figs, dried
  • 1/4 cup (60 ml) honey
  • 1 quart (1 L) water

To serve

  • Finely ground coffee
  • Fresh raspberries


Sour cream-coffee icing

1. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, sour cream, mascarpone, vanilla, lemon, and salt, and beat until combined.

2. Add in the powdered sugar and beat until smooth.

3. Fold in the coffee until just combined.

Fig honey

1. Heat the water in a medium saucepan over high heat.  Add honey.  Halve the figs and add to the honey water, bring to a boil, then reduce heat and simmer for 45 minutes.

2. Strain through a medium mesh strainer, pounding the pulp to a mush.  Return the pulp and liquid to the saucepan and simmer one more hour, until syrupy.

3. Strain through a fine strainer, pressing well.  Discard the solids.

Crepe cake

1. Trim the injera into 8 x 8 inch (20.5 x 20.5 cm) squares. Layer, alternating injera squares with the Sour Cream-Coffee Icing to make a cake that is 10 alternating layers high.

2. Using a very sharp knife and taking care not to press down, cut the cake into 4 x 1 ½ inch (10 x4 cm) portions. The top layer should be the bubbly side of the injera for the best presentation.

To serve

1. Dust the outer edge of a large white plate with ground coffee. Place portion of cake over edge of the coffee dust, sideways.

2. Place a dollop of fig honey on top of the cake, and across the plate from the cake slice. Garnish with fresh raspberries.


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