Raspberry Cream Crepe Cake

Step 1

Crepes:

Step 3

1.    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.

Step 5

2.    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.

Step 7

3.    Once pan is heated, add 3-4 tablespoons of batter to the pan and swirl the pan around, spreading the batter around evenly.

Step 9

4.    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.

Step 11

5.    Repeat until all the batter is gone.

Step 13

Raspberry sauce:

Step 15

1.    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.

Step 17

2.    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.

Step 19

Whipped Cream:

Step 21

1.    Place all ingredients in a large bowl. Use electric beaters to whip cream until you have stiff peaks.

Step 23

2.    You will incorporate 2/3 of whipped cream into your raspberry cream and reserve 1/3 of whipped cream for topping your cake with.

Step 25

3.    Keep mixture chilled until you are ready to use it.

Step 27

Raspberry cream:

Step 29

1.    Using electric beaters beat your cream cheese for 2 minutes, until light and fluffy.

Step 31

2.    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.

Step 33

3.    Take about ½ cup of whipped cream (Don’t forget to set aside 1/3 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.

Step 35

4.    Using a rubber spatula, fold in the remaining whipped cream into the raspberry cream mixture—trying to preserve as much air as possible.

Step 37

5.    Keep mixture chilled until you are ready to use.

Step 39

Crepe cake Assembly:

Step 41

1.    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.

Step 43

2.    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.

Step 45

3.    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.

Step 47

4.    Once you have run out of crepes and cream, wrap your cake in plastic and chill for at least 1 hour.

Step 49

5.    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.