Osmanthus Pineapple Mille-Crêpe Cake – Taiwanese Floral Dessert Delight

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Taiwanese pineapple cake gets a modern floral twist in this delicate mille-crêpe recipe inspired by Taiwan’s tropical flavors.

This dessert blends layers of thin crêpes with fragrant osmanthus cream and sweet pineapple compote, creating a light yet flavorful treat.

Taiwan, an island off the southeastern coast of China, is renowned for its vibrant food culture and unique desserts. Influenced by Chinese, Japanese, and Southeast Asian traditions, Taiwanese sweets often combine floral notes and tropical fruits, with pineapple cake being a beloved classic.

Why This Taiwanese Pineapple Cake Is So Special

Our Taiwanese Pineapple Cake with Osmanthus Crêpes is a tribute to Taiwan’s tropical bounty and love of delicate, floral flavors. It layers the tart-sweet essence of local pineapples with the golden, honeyed fragrance of osmanthus flowers, often used in Taiwanese tea houses. The result is a dessert that’s light yet luxurious, floral yet fruity: a modern spin on two traditional Taiwanese ingredients.

Recipe: Taiwanese Pineapple Cake with Osmanthus Crêpes

This dessert captures Taiwan’s vibrant yet refined spirit. Tropical pineapple meets delicate osmanthus, with layered textures echoing the elegance of local confections. It’s like a stroll through a Taipei garden: sunny, floral, and sweetly surprising.

• Serves: 8–10 slices
• Cooking Time: Crêpes: ~30 minutes
  Pineapple Compote: ~10–12 minutes
  Osmanthus Syrup: ~10 minutes (plus cooling)
  Assembly: ~20 minutes
• Total Time: ~1 hour 15 minutes (plus 2 hours chilling)
• Calories: ~320–370 kcal (depending on slice size and cream quantity)
• Recipe Cuisine: Taiwanese-Fusion Dessert
• Recipe Keywords: Taiwanese pineapple cake, Taiwanese dessert, mille-crêpe cake, osmanthus, pineapple cake, floral desserts, tropical cake, no-bake cake, Taiwanese sweets, modern Asian dessert, pineapple compote, tea-flavored dessert

Ingredients

For the Crêpes (makes about 20):

• 1 ¾ cups (420 ml) whole milk
• 3 large eggs
• 1 cup (120g) all-purpose flour
• 3 tbsp granulated sugar
• 3 tbsp unsalted butter (melted), plus extra for greasing
• 1 tsp vanilla extract
• Pinch of salt

For the Osmanthus Cream:

• 2 cups heavy whipping cream (chilled)
• 3 tbsp osmanthus syrup (see below)
• 2 tbsp powdered sugar

For the Pineapple Compote:

• 1 ½ cups fresh pineapple (finely diced)
• 2 tbsp sugar
• 1 tsp lemon juice

Osmanthus Syrup (Make Ahead):

• 2 tbsp dried osmanthus flowers (available at Asian grocery stores)
• ½ cup water
• ¼ cup honey

Instructions

1. Make the Osmanthus Syrup (Can be done 1 day in advance)

• Combine water and honey in a saucepan over low heat.
• Add osmanthus flowers and bring to a gentle simmer for 5–7 minutes.
• Let it cool, strain, and refrigerate.

2. Prepare the Crêpe Batter

• In a blender, combine milk, eggs, flour, sugar, salt, vanilla, and melted butter.
• Blend until smooth. Let the batter rest in the fridge for 30 minutes.

3. Cook the Crêpes

• Lightly grease a nonstick skillet (6–8 inches).
• Pour in ~¼ cup batter, swirl to coat the pan thinly.
• Cook until the edges lift and bottom is golden (~1 minute), then flip.
• Repeat with remaining batter. Cool completely.

4. Make Pineapple Compote

• Combine diced pineapple, sugar, and lemon juice in a saucepan.
• Simmer over medium heat for 10–12 minutes until jammy. Cool completely.

5. Make Osmanthus Cream

• Whip chilled cream with powdered sugar until soft peaks form.
• Slowly drizzle in osmanthus syrup while whipping to stiff peaks.

Assembly

1. Lay one crêpe on a cake board.
2. Spread a thin layer of osmanthus cream.
3. Every third layer, add a spoonful of pineapple compote.
4. Continue until all crêpes are used. End with a clean crêpe on top.
5. Chill the cake for at least 2 hours to set.

To Serve

• Dust the top with powdered sugar.
• Garnish with edible flowers or a drizzle of osmanthus syrup.
• Slice like a cake and enjoy chilled.

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Enjoy your meal! 請享用！

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