Alejandra Cota

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Alejandra Cota

Fruit Crepe Cake

Name: Fruit Crepe Cake
Prep time: 70 min
Cook time: 70 min
Yield: 10
Cuisine: Mexicana
Ingredients: 2 cups 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 tablespoon vanilla essence, for the crepes; 1 cup cream cheese, for the filling; 1 cup condensed milk, for the filling; 1/4 cups evaporated milk, for the filling; 1/2 cups lemon juice, for the filling; 1 1/2 cups strawberry, cut in thin slices; 1 1/2 cups peach in syrup, cut in thin slices; 1 1/2 cups tangerine, in syrup, cut in segments; 1 1/2 cups Kiwi, 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 grapefruit, cut in segments; 1 1/2 cups raspberry; 3 cups cream cheese, for the frosting; 1/2 cups whipping cream, for the frosting; 1 cup powdered sugar, for the frosting; 5 tablespoons yellow lemon zest, for the frosting; enough fruit, mixed, cut to decorate; enough apricot jam, or apricot glaze

55 mins

15 mins

Low

4.8

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Alejandra Cota

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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 portions

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Preparation

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.