Initially, this dessert could easily be confused with a cake or a multi-layered confectionery delight. But upon closer inspection, you’ll realize that rather than being made from sponge cake layers, it consists of delicate crepes. The beauty of this dish lies in how effortlessly it marries simple assembly with a stunning presentation.
A crêpe cake is a recipe that can rescue various tricky situations. It’s perfect because even if you end up with a flat or damp cake, nobody will mind since anyone can whip up some crêpes. Additions like chocolate, nuts, and cream cheese elevate them into an irresistible treat.
Crepe cake with cream
Crepes can easily avoid being dull or conventional. Rather than rolling them or folding into triangles, try stacking them instead. Monotony has no place as each layer contains a light mixture of cottage cheese and mascarpone. Additional delight comes from drizzled chocolate glaze and scattered nuts, ensuring pure joy.
This crêpe dessert is ideal for celebrations, family get-togethers, or when welcoming your mother-in-law. Additionally, you could incorporate fresh fruits such as sliced strawberries, blueberries, or raspberries within. These additions bring a sense of lightness and refreshment particularly suitable for summertime enjoyment.
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Ingredients:
Crepes:
- 500 ml of flour,
- 500 ml of milk,
- 375 milliliters of carbonated water,
- 4 eggs,
- a pinch of salt,
- 1 tablespoon of sugar,
- oil.
Cream:
- 250 grams of mascarpone cheese,
- 250 grams of part-skim cottage cheese,
- 200 grams of heavy cream,
- 1 tsp of vanilla extract
- 3 to 4 tablespoons of confectioners' sugar.
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Chocolate Glaze:
- 200 grams of dark chocolate,
- 150 milliliters of heavy cream.
For topping:
- 125 milliliters of crushed roasted hazelnuts.
Preparation method:
- Begin with the crepes. Mix together all the ingredients in a bowl until well combined.
- Take a break for 15 minutes to allow the batter to rest.
- Fry in a pan coated with oil and then let it cool down.
- In a large mixing bowl, beat the cold heavy cream until stiff peaks form, then stir in the powdered sugar at the conclusion.
- In a separate bowl, combine the cold mascarpone cheese and curd cheese using a mixer on low speed.
- Gently fold the whipped cream into the mascarpone and curd mixture in parts. Mix gently with a spatula or spoon.
- Layer the crepes with the cream. You can also add chopped nuts inside. Leave the last crepe without cream.
- Melt the chocolate with the cream and pour over the crepe cake.
- Sprinkle with the remaining nuts.
- Refrigerate the completed crepe cake for a minimum of 2-3 hours, or ideally overnight, so that the cream sets correctly and the flavors blend together nicely.
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Once this duration has passed, your crepe cake will be prepared. Slice it as you would with a regular cake. Savor it!
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