Classic crepes layered with sweet raspberry cream with a hint of almond sandwiched in between the layers creating a beautiful crepe cake
Course Cake, Cupcakes, & Frostings
Cuisine American
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Additional Time 30 minutesmins
Total Time 1 hourhr20 minutesmins
Calories 359
Author Alyssa--In Fine Taste
Ingredients
Crepes:
1 ½cupsmilk
4eggs
3tablespoonsmelted butter
3tablespoonssugar
1teaspoonvanilla
1teaspoonalmond extract
½teaspoonsalt
1cupfloursifted
Raspberry Sauce:
4cupsfrozen raspberries
¼cuplemon juicethe juice of about 1 lemon
5tablespoonsof sugar
Whipped Cream:
2cupsof chilled heavy whipping cream
3tablespoonssugar
1teaspoonvanilla
½teaspoonalmond extract
Raspberry Cream:
8ouncescream cheese
¼cupsugar
1teaspoonalmond extract
zest of 1 lemon
⅔of whipped cream mixture
¾of raspberry sauce
Instructions
Crepes:
Place all ingredients in the blender and blend until smooth (about 20 seconds). If you don’t have a blender you can whisk the milk, eggs, butter, and extracts together until smooth. Then add in salt, flour, and sugar, and whisk again until smooth.
Heat a non-stick pan over medium and spray it with cooking spray. I used a 6-inch frying pan, but you can use any size, your cake just might not be as tall.
Once pan is heated, add 3-4 tablespoons of batter to the pan and swirl the pan around, spreading the batter around evenly.
Cook crepe for 1-2 minutes until the crepe looks solid. Flip crepe over and good for another 15-30 seconds, then remove from heat. Repeat until all the batter is gone.
Raspberry sauce:
Place all ingredients in a small saucepan. Mash the raspberries gently as they soften. Let simmer for 5-7 minutes, stirring regularly, until the sauce thickens.
Let cool to room temperature. You will incorporate ¾ of this mixture into the raspberry cream, and will reserve ¼ of the raspberry sauce for topping your cake with.
Whipped Cream:
Place all ingredients in a large bowl. Use electric beaters to whip cream until you have stiff peaks.
You will incorporate ⅔ of whipped cream into your raspberry cream and reserve ⅓ of whipped cream for topping your cake with. Keep mixture chilled until you are ready to use it.
Raspberry cream:
Using electric beaters beat your cream cheese for 2 minutes, until light and fluffy.
Add in your sugar, almond extract, and lemon juice, beat for 1 minute until smooth. Then add in ¾ of your raspberry sauce (DO NOT FORGET TO RESERVE ¼ of mixture for topping cake with!). Beat in raspberry sauce with cream cheese until smooth.
Take about ½ cup of whipped cream (Don’t forget to set aside ⅓ of your whipped cream for topping your cake with). and using your beaters, beat it into your raspberry cream cheese mixture—this will make it easier to incorporate the rest of your whipped cream.
Using a rubber spatula, fold in the remaining whipped cream into the raspberry cream mixture—trying to preserve as much air as possible.
Keep mixture chilled until you are ready to use.
Crepe cake Assembly:
Place your first crepe layer down on a plate, or whatever cake stand you would like to display the cake on. Spread a thin layer of raspberry cream over the crepe, spreading almost to the edge. I just eyeballed about how much I was spreading on each one, maybe about ¼ cup of raspberry cream on each layer. Just gauge how much cream and crepes you have as you continue to assemble the cake.
Repeat this step until you have used all of the raspberry cream and crepes! As you are stacking your crepes, try to make sure you are placing the crepes directly on top of each other, keeping them as straight as possible.
As you are stacking, if you find that the crepes are leaning one way or the other, use your hands to straighten it out on the sides. Also, if you find that your cake is starting to dome in the middle because the cream is thicker in the center, use your hands again to push down on the center, to keep it flat.
Once you have run out of crepes and cream, wrap your cake in plastic and chill for at least 1 hour.
Then top with the reserved whipped cream, drizzle a little bit of raspberry sauce on top to make it pretty. I decorated the top with more raspberries and fresh mint leaves. Then slice and enjoy! I like to serve each slice with a little extra raspberry sauce.