Crêpe cake creation: A delightful dessert for any occasion
At first glance, it might be mistaken for a cake or a layered dessert. However, instead of sponge cake layers, there are crêpes. This is a recipe that perfectly combines ease of preparation with an impressive appearance.
A crêpe cake is a recipe that can save many a crisis situation. A flat sponge cake or a soggy cake won't be a problem. Everyone can make crêpes, and chocolate, nuts, and cream cheese will transform them into a delicious dessert.
Crêpe cake with cream
Crêpes needn't be boring and 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 based on curd cheese and mascarpone. Complete happiness is ensured by additional chocolate glaze and nuts.
This crêpe dessert is perfect for special occasions, family teas, or a visit from the mother-in-law. You can also add fresh fruits inside, such as strawberry slices, blueberries, or raspberries. This will add lightness and freshness during the summer.
Ingredients:
Crêpes:
- 250 grams of flour,
- 500 millilitres of milk,
- 350 millilitres of sparkling water,
- 4 eggs,
- a pinch of salt,
- 1 tablespoon of sugar,
- oil.
Cream:
- 250 grams of mascarpone cheese,
- 250 grams of semi-fat curd cheese,
- 200 millilitres of heavy cream,
- 1 teaspoon of vanilla extract,
- 3-4 tablespoons of powdered sugar.
Chocolate Glaze:
- 200 grams of dark chocolate,
- 150 millilitres of heavy cream.
For topping:
- 100 grams of toasted chopped hazelnuts.
Preparation Method:
- Start with the crêpes. 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. Add powdered sugar at the end of whipping.
- In a separate bowl, mix or blend on low speed the chilled mascarpone cheese and ground curd cheese.
- Gently, in parts, add the whipped cream to the mascarpone and curd mixture. Mix gently with a spatula or spoon.
- Layer the crêpes with the cream. You can also add chopped nuts inside. Leave the last crêpe without cream.
- Melt the chocolate in the cream and pour over the crêpe cake.
- Sprinkle with the remaining nuts.
- Place the finished crêpe cake in the refrigerator for at least 2-3 hours or, preferably, overnight, for the cream to set properly and the flavours to meld.
After this time, the crêpe cake is ready. Cut it into portions like a cake. Enjoy!
