Rose Crepe Cake

Ingredients

4 pieces eggs
1/4 cup melted butter
2 cups fresh milk
1 package MAYA Original “Fluffy and Tasty” Hotcake Mix 200 grams
pink food color, as needed

Rose Cream Filling:

To prepare crepes, get a mixing bowl, beat eggs, melted butter, and fresh milk until well combined, then add in the hotcake mix. Tint the crepe batter with pink food color as desired. Keep stirring until there are no lumps and the batter becomes smooth. Use a 6-inch non-stick frying pan and ladle a scant of 1/4 cup of crepe mixture. Tilt the pan from side to side to have an even layer of crepe. Repeat the same procedure until all the crepe batter is used. Set aside.
Prepare filling by whipping the cream cheese and rose extract until fluffy, soft, smooth, and well mixed. Set aside.
In another mixer bowl, beat whipping cream until doubled in volume. Fold in the cream cheese mixture into the whipped cream until thoroughly mixed. Set aside.
To assemble, place one crepe on a serving dish. Spread a thin layer of filling, then top with another crepe, and spread again with another thin layer of filling. Do the same procedure with the remaining crepes and filling.
Finish the crepe by frosting smoothly the top and sides of the crepe cake with the remaining filling then arrange on top of the crepe cake a few pieces of prepared organic sugared rose petals. Serve.

To make a sugared rose petal: Wash your rose petals without breaking them. Air dry them and set aside. In a small bowl, beat one egg white until frothy, brush each rose petals with beaten egg whites and covered all around with caster or plain white sugar. Place the covered rose petals on the rack to dry up and use it to accentuate your pastry or cakes.
You can tint the cream filling as well with a little amount of pink food-grade color until the desired hue or shade has been achieved.
Yield: 6-8 servings