1/2 cups of pistachios or mixed nuts, diced, 1/2 cups of dried apricots and peaches, diced, 4 tablespoons of unsalted cream, softened at room temperature, 3/8 cups of powdered sugar, 1/4 teaspoons of vanilla extract, 2 tablespoons of sugar-free white sesame paste, and appropriate amount of Turkish sesame sugar, and put into small pieces. Sugar-free cocoa powder 1/8 cups, salt 1 pinch, 2 egg liquids, 3/4 cups of milk, 3 cups of warm water 1/3 cups, 4 teaspoons of orange blossom water 1/4, and 2 tablespoons of melted salt-free cream.

working methods

1, making crepe batter, mixing flour, sugar, cocoa powder and salt in a mixing basin, digging a hole in the center of the powder, pouring egg liquid, stirring evenly, adding half milk, stirring until it becomes a sticky batter, adding the remaining milk, warm water and orange blossom water, stirring until the batter is smooth and free of powder particles, and finally adding melted cream, stirring and covering with plastic wrap.

2. Making stuffing: put the salt-free cream, vanilla extract and white sesame paste into a bowl and stir until smooth, add sugar powder and stir into paste, then add nuts and dried fruits, and set aside at room temperature.

3. Take out the crepe batter from the refrigerator and stir it with a spoon. Prepare a 7-inch non-stick pan, turn off the heat, add 1/8 cups of batter, shake the pan at the same time to spread the batter evenly on the bottom of the pan, put the pan on tempering, heat it on low heat for about 1 minute, carefully turn it over and heat it again for 1 minute, turn off the heat, pour the pancakes on the plate, and repeat. Cool the pancakes at room temperature.

4. Add Turkish sesame sugar to the stuffing in step 2 and stir slightly. Put a crepe on the plate, spread a thin layer of stuffing, cover it with a crepe, and repeat the action until it is finished. Seal the Melaleuca cake and put it in the refrigerator for 20 minutes until the filling is fixed. Sprinkle a layer of cocoa powder on the cake before eating.