Crepe cake with mascarpone & raspberry

Ingredients

Crepes

3 large eggs
30 grams (2 tablespoons) butter, melted
30 grams (2 tablespoons) vegetable oil
80 grams (1/3 cup) granulated sugar
1 teaspoon vanilla sugar
380 milliliters (1.6 cups) milk
110 grams (1 cup) all-purpose flour
1 teaspoon baking powder
1 teaspoon matcha or cocoa powder (optional)

Cream

170 milliliters (3/4 cup) whipping cream
250 grams (1 cup) mascarpone cheese
120 grams (1 cup) powdered sugar
30 grams (1/4 cup) almonds (or any other nuts), toasted and ground

Additionally

50 grams (1/3 cup) raspberries
70 grams (1/2 cup) almonds for decorating

Equipment

Mixing Bowl
Essential for combining your ingredients smoothly; go for a stainless steel one for durability.
Whisk
A good whisk is key to mixing your batter to perfection; a silicone whisk can help prevent scratching your bowls.
Non-Stick Frying Pan
Use a high-quality non-stick pan to ensure your crepes cook evenly and don't stick.
Spatula
A thin, flexible spatula can make flipping your crepes a breeze; it's worth investing in one designed for delicate tasks.
Measuring Cups and Spoons
Accuracy is crucial in baking, so measuring your ingredients precisely can make a huge difference.
Microwave
Helpful for heating the milk to the perfect temperature quickly and easily.
Ring Mold and Acetate Film
These will help you assemble your cake neatly, resulting in a picture-perfect finish.

Instructions

Step 1

1. Combine the eggs, melted butter, vegetable oil, and sugar in a large bowl, and mix well. Using an electric mixer can help achieve a smoother mixture.

Step 2

2. Sift the flour, baking powder, and matcha/cocoa (if using) into the egg mixture.

Step 3

3. Heat the milk in the microwave or on the stove until warm, then add it to the batter. Mix well until the batter is smooth and slightly liquid. A whisk works well for this step to ensure there are no lumps.

Step 4

4. Heat a non-stick pan over medium heat. Pour a small amount of batter into the pan, tilting to spread evenly. Cook until bubbles form on the surface, then flip and cook the other side until golden. Continue with the rest of the batter. The first pancake might stick, so don't worry — just keep going!

Step 5

5. Preheat the oven to 338°F (170°C). Spread the almonds on a baking sheet and roast for 10 minutes. Allow to cool slightly, then grind into coarse crumbs. Be careful not to over-grind the nuts to maintain a crunchy texture.

Step 6

6. In a medium bowl, combine the whipping cream, mascarpone, powdered sugar, and ground almonds. Whip until smooth and creamy.

Step 7

7. To assemble the cake, place a crepe in a serving ring or wrap it with acetate film or parchment paper. Spread some cream on top, then another crepe, followed by more cream and 4-5 raspberries. Continue this alternating process. For a more stable structure, gently press down on each layer as you build the cake.

Step 8

8. Chill the assembled cake in the fridge for at least 3 hours.

Step 9

9. Before serving, sprinkle the cake with chopped nuts. It's easier to use a sharp knife for this step. For an added touch, garnish with fresh raspberries or a dusting of powdered sugar.

Servings

Imagine slicing into this elegant crepe cake at your next gathering or brunch. Serve it with a dusting of powdered sugar and a few extra raspberries on the side for a fresh, fruity finish. If you're setting up a dessert table, this cake can be the star among other treats like mini éclairs and macarons. Its visual appeal and layered flavor profile make it stand out effortlessly. For a cozy tea time, pair a slice with a steaming cup of Earl Grey or a delicate jasmine tea. The floral notes will complement the cake's creamy and nutty flavors beautifully, turning your afternoon break into a special occasion.

Variations

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and ensure your baking powder is gluten-free. For a vegan variation, replace the eggs with a flaxseed mixture (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use coconut oil instead of butter. Substitute almond milk for cow’s milk, and use a dairy-free whipping cream and mascarpone alternative.

Faq

Why did my first crepe stick to the pan?
The first crepe often sticks because the pan wasn't hot enough or fully seasoned. Give it a few minutes to reach the right temperature before pouring the batter.
Can I use a blender to mix the crepe batter?
Yes, using a blender can ensure a smooth batter with no lumps, just be sure to let it rest for at least 30 minutes before cooking.
How do I prevent my crepes from tearing?
Ensuring your batter is the right consistency and using a good non-stick pan will help. Also, use a gentle flipping technique with a flexible spatula.
How can I achieve even layers of cream between the crepes?
Using a ring mold can help you apply the cream evenly. Use an offset spatula to spread the cream smoothly and consistently.
Can I make this cake ahead of time?
Yes, you can assemble the cake a day in advance and store it in the fridge. This can actually enhance the flavors as they meld together.
How do I store any leftover cake?
Wrap the cake tightly with plastic wrap and store it in the refrigerator. It should stay fresh for up to 3 days.