Fruit Crepe Cake
Alejandra Cota
If your favorite cakes are the traditional ones with a variety of fruits, we present this delicious recipe for No-Bake Fruit Cake, which is made with layers of crepes and a filling of lemon cream cheese. Since this cake is a no-bake dessert recipe, you should refrigerate the frosting very well before spreading it, so it will not be difficult for you to achieve a perfect finish. You can decorate this cake with seasonal fruits.
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Ingredients
10
Servings
  • 2 cups cow's milk, for the crepes
  • 1 1/2 cups flour, for the crepes
  • 2 eggs, for the crepes
  • 1/8 cups sugar, for the crepes
  • 1 teaspoon vanilla essence, for the crepes
  • cooking spray, for the filling
  • 4 cups cream cheese, for the filling
  • 1 cup condensed milk, for the filling
  • 1/2 cups lime juice, for the filling
  • 1/4 cups evaporated milk, cut in thin slices
  • 1 1/2 cups mandarin orange, cut in thin slices
  • 1 1/2 cups raspberries
  • 1 1/2 cups grapefruit, cut in thin slices
  • 1 1/2 cups mango, cut in thin slices
  • 1 1/2 cups banana, cut in thin slices
  • 1 1/2 cups blueberries
  • 1 1/2 cups canned peaches, sliced
  • 1 1/2 cups strawberries, for the frosting
  • 1 1/2 cups kiwi, for the frosting
  • 3 cups cream cheese, for the frosting
  • 1 cup icing sugar, for the frosting
  • 1/2 cups whipping cream, mixed, cut to decorate
  • 5 tablespoons lemon zest, or apricot glaze
  • fruit, mixed, cut for garnish
  • apricot jam, or apricot shine
Preparation
55 mins
15 mins
Low
  • For the crepes, in a bowl with a balloon whisk mix the milk with the flour, the egg, the sugar and the vanilla essence until incorporated.
  • Heat a pan over medium heat and pour a little of the previous mixture, spread to form a crepe and cook on both sides until done. Repeat until you have several crepes.
  • For the filling, beat the cream cheese with both milks and lime juice until you get a smooth mixture.
  • On a plate or a turning table make a a base of crepes, cover with a little of the filling and arrange the fruit to your liking, either mixed fruit or a single type of fruit per layer. Repeat until you get several layers. Refrigerate
  • For the frosting, beat the cream cheese with the whipping cream until it doubles in volume, add the powdered sugar and the lemon zest.
  • Cover the cake with frosting. With a piping bag decorate the edge of the cake with the remaining frosting. Decorate with the rest of the fruit, a peach rose in the center and glaze with apricot jam or glaze. Serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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