I’ll pick a fresh and light dessert over a rich and super sweet one any day. It satisfies my sweet tooth without making me feel like I overdid it.
If you’re in this camp too, and haven’t yet made crepe cake, you must change that. Crepe cakes have all the show stopping drama of a fancy layer cake with no actual baking and super easy prep. They are light, airy and so delicious. Seriously go make some crepe batter and trust me on this one.
I’ve posted a couple crepe cakes before, (this Creme Brulee Crepe Cake is to die for,) but I wanted something subtly pink for Vday week in case anyone was looking for a show-stopping dessert for the special occasion.
Raspberry pureé (I made from frozen berries so don’t worry if you can’t find fresh,) is folded into a pastry cream/whipped cream mixture that is layered in between crepes. That’s really it. Make some crepes, (not as hard as you may think,) fold together the filling, and you’re good to go.
Let the whole cake chill for a couple hours to set and that’s all it takes.
The raspberry pureé makes the filling a nice pale pink color, but if you want a more vibrant filling, use freeze dried raspberries instead.
You could also get ambitious and do an ombré thing like I did with these Ombre Raspberry Lemon Sugar Cookies. Using the raspberry powder will yield a much brighter pink color for your filling.
Note: Even though this cake comes together quickly, you want to allow a few hours for the various parts to set and chill. The pastry cream and the crepe filling need some time in the fridge before using, and the whole cake needs an hour in the fridge to set. (Otherwise all the layers will slide around when you try to cut it.) Plan ahead to allow for these steps!
You can use fresh or frozen raspberries, I used about 1 1/2 cups to get my 1/2 cup of puree. If you don't mind the look and texture of seeds you can skip straining the pureé, but I wanted something smooth. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
For the Crepes:
For the Filling:
First make the Crepe Batter:
For the Filling:
To make the crepes:
Recipe adapted from Ellen Easton's version of the famous Lady M cake via: What's Cooking America
You can use fresh or frozen raspberries, I used about 1 1/2 cups to get my 1/2 cup of puree. If you don't mind the look and texture of seeds you can skip straining the pureé, but I wanted something smooth.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.