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200g Cake flour
30g Sugar
4pcs Eggs
500g Milk
60g Melted butter
1g Salt
40g Almond powder DLA Chocolate Hazelnut Filling


  1. Make the crepe batter. In a bowl, put together egg and sugar.
  2. Add the half portion of the milk and add sifted cake flour.
  3. Add melted butter and the rest of the milk. Mix well. Let rest in the refrigerator for 30 minutes.
  4. Spray little amount of oil on a flat frying pan. Pour one small scoop of batter and spread it around thinly. Cook until edges lift and flip on the other side until golden. Take out from the pan and let cool under a towel so they don’t dry out. Make approximately 20 crepes.
  5. Start assembling when all crepes are completely cool. Apply a layer of DLA Hazelnut filling on one crepe and cover with another. Repeat until the 20th layer.
  6. when all layers are complete, apply the DLA Hazelnut filling on the sides as well, just like a normal cake. If some edges are too uneven, you make cut around slightly before covering the cake.
  7. Lastly, cool and harden in a refrigerator for easier cutting.


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