Crepe cake delight: A crisis-proof dessert recipe
At first glance, this dessert might be mistaken for a cake or layered sweet treat. However, instead of sponge cake layers, you'll find crepes. This recipe perfectly combines ease of preparation with an impressive appearance.
A crepe cake is a recipe that can save many a crisis situation. A flat or soggy cake won't be a problem as everyone can make crepes, and with the addition of chocolate, nuts, and cream cheese, they transform into a delicious dessert.
Crepe cake with cream
Crepes don't have to be boring or typical. Instead of rolling them up or folding them into envelopes, stack them. There's no room for monotony here because between the layers lies a simple cream made with curd cheese and mascarpone. Complete happiness is ensured by additional chocolate glaze and nuts.
This crepe dessert is perfect for special occasions, family gatherings, or a visit from the mother-in-law. You can also add fresh fruit like strawberry slices, blueberries, or raspberries inside. This will add lightness and freshness during the summer.
Ingredients:
Crepes:
- 500 ml of flour,
- 500 ml of milk,
- 375 ml of sparkling water,
- 4 eggs,
- a pinch of salt,
- 1 tablespoon of sugar,
- oil.
Cream:
- 250 g of mascarpone cheese,
- 250 g of semi-fat curd cheese,
- 200 g of heavy cream,
- 1 teaspoon of vanilla extract,
- 3-4 tablespoons of powdered sugar.
Chocolate Glaze:
- 200 g of dark chocolate,
- 150 ml of heavy cream.
For topping:
- 125 ml of toasted chopped hazelnuts.
Preparation method:
- Start with the crepes. Combine all ingredients in a bowl and mix thoroughly.
- Set aside for 15 minutes to let the batter rest.
- Cook on a pan greased with oil and set aside to cool.
- In a large bowl, whip the chilled heavy cream until stiff, adding powdered sugar at the end of whipping.
- In a separate bowl, mix or blend on low speed the chilled mascarpone cheese and curd cheese.
- 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.
- Place the finished crepe cake in the refrigerator for at least 2-3 hours, or preferably overnight, for the cream to set properly and flavours to meld.
After this time, the crepe cake is ready. Cut it into portions like a cake. Enjoy!
