I can't really say that I like sugary desserts and snacks which is why I really like mille crepe cake because it is a mix of savoury-sweet crepes, cream and fresh fruits. I made about 15 crepes and layered it with whipped cream and thinly cut strawberries this time but I also like mango in my mille crepe cake when it is in season.
Mille crepe cakes require much patience to make and assemble. This cake took me about an hour to make and assemble which gave me a lot of time to think about other things. Like the Australian sugar industry. Did you know that sugar is Australia's second largest export after wheat? The sugar industry was deregulated in 2006 and since then out of the 24 sugar mills in Australia, only one remains Australian owned. In Australia, the biggest players in sugar processing are Wilmar Sugar (Singaporean owned) and MSF (Thai owned). More than 80% of sugar is exported overseas which makes Australia the second largest sugar exporter after Brazil. Sugar cane thrives in hot and humid environment which is why Queensland is the the sugar cane growing state.
The average Australian consumes about 105 grams of sugar per day of which 60% are free sugars (not found in naturally occurring foods). This is compared to the recommended sugar intake of 36 grams per day. I think that many people are genuinely health conscious these days but inadvertently eat more sugar than the recommended intake because it is hidden in many everyday foods such as breakfast cereal, flavoured yoghurt, chocolate milk and food sauces.
So if you wish to indulge in a dessert but don't like too much sugar, then the mille crepe cake is perfect for you!
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