Stuffed Crepe Cake with Fresh Fruit, Chocolate & Whipped Cream
A delicious layered crepe cake stuffed with sweet berries, fluffy mascarpone cream, and creamy chocolate.
Equipment
- Springform pan
- Large flat pan
Ingredients
- 8 oz flour
- 2 oz sugar
- 4 eggs
- 3 tbsp oil
- 16 fl oz milk
- 8 oz mascarpone
- 2 oz powdered sugar
- 16 fl oz heavy whipping cream
- 1 vanilla bean
- 6 oz strawberries
- 6 oz raspberries
- chocolate spread
Instructions
- Prepare the crepe batter by mixing flour, sugar, eggs, oil, and milk. Make 9 crepes in a large, flat pan. Let the crepes cool before moving on to the next step.
- Combine the mascarpone, powdered sugar, heavy whipping cream, and vanilla bean. Stir until a thick, yet smooth cream forms.
- Lay out 5 crepes in a springform pan. Spoon ¼ of the mascarpone whipped cream mixture in the bottom of the pan. Cut 8 strawberries in half and press them into the cream. Drizzle some chocolate spread over the cream and then place another crepe on top.
- Spoon ¼ of the mascarpone whipped cream mixture over the crepe, push some raspberries into the cream, drizzle some chocolate spread over the cream, and then place another crepe on top.
- Repeat steps #3 and #4. Finally, fold the protruding edges of the crepes in so they overlap on the last crepe layer. Refrigerate the crepe cake for at least 1 hour.
- Remove the cake from the springform pan and decorate the top with fresh strawberries and raspberries. Your sweet masterpiece is ready to go!