The Easiest Crepe Cake Recipe (Layers of Cream and Fruit!)
This Crepe Cake is a delicious, beautiful dessert that combines the delicate elegance of crepes with a tasty cream filling and vibrant bursts of fresh fruits.
Course Cake
Cuisine Italian
Keyword Crepe Cake
Prep Time 45 minutesminutes
Cook Time 45 minutesminutes
4 hourshours
Total Time 5 hourshours30 minutesminutes
Servings 12
Author Valya's Taste of Home
Ingredients
Fruit Crepe Cake Batter Ingredients
2 ½cups– organic whole milk
3large – eggs (I used home-raised chicken eggs)
¼cup– extra virgin olive oil
3cups– organic all-purpose flour
⅛tsp.– baking powder
¼tsp.– sea salt
Fruit Crepe CakeCream Ingredients
3cups– cottage cheese
3cups– heavy cream
1cup- bakers sugar (or granulated sugar processed in the food processor)
1tsp.– pure vanilla extract
Fruits For the Crepe Cake
Kiwis
Strawberries
Raspberries
Instructions
How to Make Crepes
Combine the dry ingredients, flour, salt, and baking powder, and set aside.
Combine the wet ingredients in a medium bowl: milk, eggs, and olive oil. Whisk with a hand mixer for a minute or until well combined.
Next, add the dry ingredients in 3 additions, mixing them at the lowest mixing speed. The batter should be smooth with no lumps and thicker than regular crepe batter for Nalisniki.
Use a crepe maker or regular 9-inch pan or nonstick skillet to cook crepes on medium heat. To make paper-thin crepes, place a dollop of batter in the pan then quickly rotate it to make an even layer.
Remove them from the frying pan and layer the crepes into 3 or 4 stacks for faster cooling. Let the crepes cool on a cooling rack completely before frosting.
While the crepes are cooling, prepare the fruit. Rinse and pat dry fruits with a paper towel. Slice strawberries and kiwi into very thin slices and set aside.
How to Make Crepe Cream
Combine 2 tablespoon of hot boiling water with 1 packet of gelatin, stir until dissolved, and set aside to cool before adding to the cream.
Next, grind cottage cheese in a meat grinder or puree in a food processor to break down large lumps of cheese and set aside.
Pour heavy cream into a medium bowl, blender, or bowl of a stand mixer with a whisk attachment and beat until it thickens, then set it aside.
Add cottage cheese, baker's sugar, and vanilla extract to the beaten heavy cream. Beat everything on high until well incorporated and thickened (about 2 – 3 minutes). Scrape down the sides of the bowl with a rubber spatula.
Reduce mixing speed to low and add cooled gelatin in 2 additions, mixing until all is well incorporated.
How to Assemble Crepe Cakes
Place the cooled crêpes onto a cake platter. Spread 2 tablespoons of cream, scatter fruit slices, and gently sink them down into the cream.
Then add and spread another 2 tbsp. of cream on top of the fruits. Then place another crepe on top of the cream.
Repeat these steps until you reach your desired height.
Spread the top of the cake with cream and top the edge of the cake with strawberries cut in half, then raspberries.
Then place kiwi wedges in the center of the cake. I cut a kiwi in half and then into wedges to shape a flower as shown below.
Chill the cake in the fridge for about four hours or overnight before serving.
Your delicious Crepe Cake is ready to be served!
Notes
Heat the knife in a tall cup of hot water for clean and beautiful slices. Rinse knife in between cuts.