Seafood Smoked Salmon Crepe Cake

This thousand layered seafood and smoked salmon crepe cake is perfect for Christmas or a special occasion. Sparkling with jewels and with each layer spread with a delicious filling, this crepe cake is a show stopper. Don't feel intimidated by this though. If you do have a crepe pan, that makes things easier but it's fine without too. And yes a dozen eggs really go into it but I promise this will be a beautiful cake to remember and feeds many, many people!

Thousand Layered Seafood Crepe cake

An Original Recipe by Lorraine Elliott

Preparation time: 30 minutes

Cooking time: 60 minutes

Serves 16-20

For crepes

• 1 cup/150g/5ozs flour
• 1 cup/150g/5ozs buckwheat flour
• 12 eggs, at room temperature
• 1/2 teaspoon fine salt
• 1.2 litres/2.5pints milk

For filling

• 400g/14ozs. taramasalata
• 200g/7ozs. sour cream (full fat)
• 200g/7ozs. cream cheese, softened
• 40g/1.42ozs. French onion soup packet mix
• 75g/2.7ozs. tobiko or caviar
• 600g/21.2ozs. smoked salmon
• pomegranate arils, cherry tomatoes, radishes, dill and chives to decorate

Step 1 - Blend the ingredients together in a large food processor (split in two or three if you need to). Allow to rest for 30 minutes. Then heat a crepe pan and add oil or butter.

Step 2 - Place a 22cm/9inch spring cake collar on the pan and pour the batter in (about 200ml/7flozs. or so). Trim the edges with a butter knife, remove the collar and then flip over once one side is done. Repeat many times until all the batter is used. You can stack these on top of each other while you are making them and then cool them completely.

Step 3 - Blend the sour cream and cream cheese together with the soup mix. Set aside (you want it a spreadable consistency).

Step 4 - Place one crepe on a serving plate and then spread with the French onion dip and then alternate with the taramasalata and then add smoked salmon on some layers. Place a layer of the tobiko in the middle layer of the crepe and then keep doing until you've used up all the crepes and you have about 1/2 cup of the French onion dip left.

Step 5 - Place the French onion dip into a piping bag fitted with a large star tip. Pipe around the crepe cake and then decorate with pomegranate arils, cherry tomatoes, thinly sliced radishes, dill and chives. This cake is best made a day ahead and then refrigerated so that the dip firms up. Serve cut into slices like a cake.