Crepe Cake with Raspberry

Name: Crepe Cake with Raspberry
Prep time: 125 min
Cook time: 5 min
Yield: 8
Cuisine: Internacional
Ingredients: 2 cups cow's milk; 1 cup flour; 1/4 cups butter, melted; 2 eggs; 1/2 cups sugar; 1 tablespoon vanilla essence; cooking spray; 3 cream cheese, for the filling, 190 g each,; 1 cup raspberry jam, for the filling; 1 cup raspberries, for the filling; 1 tablespoon vanilla essence, for the filling; 2 tablespoons lemon juice, for the filling; 2 tablespoons lemon zest, for the filling; 3/4 cups whipping cream, hot, for the frosting; 1 1/2 cups white chocolate, chopped, for the frosting; raspberries, for decoration; lime zest, for decoration; white chocolate, fruits, for decoration

Marielle Henaine

The Crepe Cake with Raspberry is an easy and fresh dessert that will become your family's favorite, and best of all, you can prepare it very quickly.

For this Crepe Cake recipe, you won't need an oven and will only use a blender and a pan, easy, right? When preparing this crepe cake, make sure the pan you use is non-stick and well heated, so the mixture doesn't stick and the crepes turn out perfect.

Reviewed by Editorial Team of Kiwilimón

Published: 25-06-2019

Preparation

5 mins

Low

For the crepes, blend the milk with the flour, butter, eggs, sugar, and vanilla. In a hot pan with a little cooking spray, pour a bit of the previous mixture. Spread to form a crepe and cook for 3 minutes or until cooked. Repeat until the mixture is finished and you have several crepes. For the filling, beat the cream cheese with the jam, raspberries, vanilla, lemon juice, and zest. On a base or large plate, place one crepe and cover with a bit of frosting. Place another crepe on top and repeat until you have several layers. Refrigerate for 20 minutes. For the frosting, mix the hot whipping cream with the white chocolate until incorporated. If necessary, heat in the microwave to completely melt the chocolate. Cover with plastic wrap and refrigerate for 40 minutes or until set. Whip the white chocolate mixture until it doubles in volume. Cover the cake with this mixture and smooth with a spatula. Decorate with raspberries, yellow lemon zest, and white chocolate. Refrigerate until serving.