Description
Delicate French crepe cake layers meld into a heavenly dessert that whispers elegance. Silky pastry cream nestles between paper-thin crepes, creating a sublime symphony of texture and subtle sweetness you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups all-purpose flour
- 12 large eggs
- 4 cups milk
- ⅔ cup dark chocolate cocoa powder
- 1 cup water
Binding and Flavor Enhancers:
- ⅔ cup butter, melted
- ¼ cup plus 2 tablespoons sugar
- 1 teaspoon vanilla extract
Filling and Topping Ingredients:
- 2 cups raspberries, fresh or frozen (thawed if frozen)
- ½ cup white granulated sugar
- 2 cups whipping cream
- 1 cup powdered sugar, sifted
- 8 ounces (226 grams) mascarpone or cream cheese
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- ½ cup granulated sugar
Instructions
- Craft a velvety batter by whisking eggs, milk, and water until fully integrated. Introduce melted butter, sugar, and vanilla, blending seamlessly. Sift flour and cocoa powder gradually, stirring until the mixture achieves a silky, uniform consistency. Let the batter relax and settle for approximately 10 minutes.
- Warm a non-stick skillet over medium heat. Pour a thin layer of batter into the center, quickly rotating the pan to create an even, delicate round. Allow the crepe to cook until the bottom sets and edges turn slightly golden, roughly 60-90 seconds. Delicately flip and cook the reverse side for an additional half-minute. Transfer to a waiting plate and repeat until all batter is transformed into gossamer crepes.
- Macerate raspberries by gently crushing them with granulated sugar, releasing their vibrant juices. In a separate vessel, whip cream until it forms elegant, sturdy peaks. Fold in powdered sugar and vanilla, then gently incorporate mascarpone, creating a luxurious, airy filling. Tenderly integrate the crushed raspberries into the cream mixture.
- Construct the cake by laying the first crepe on a flat serving platform. Spread a generous, even layer of raspberry cream, ensuring complete coverage. Continue stacking alternating crepes and cream, maintaining precision and symmetry. Conclude with a pristine crepe crowning the creation.
- Refrigerate the assembled cake overnight, allowing flavors to meld and texture to stabilize. Prior to serving, embellish with fresh, glistening raspberries and dust with a delicate shower of granulated sugar for an elegant finishing touch.
Notes
- Chill the batter for optimal crepe texture, allowing gluten to relax and ensuring smoother, more delicate crepes.
- Use a precise measuring cup for consistent crepe size, creating even layers and a professional-looking cake.
- Gently fold mascarpone into whipped cream to maintain airy, light filling without deflating the mixture.
- Let the cake rest overnight to develop deeper flavor profiles and allow layers to meld together perfectly.
- Dust with powdered sugar just before serving for an elegant, professional presentation that adds a subtle sweetness.
- Room temperature ingredients blend more smoothly, preventing lumps and creating a silky-smooth batter consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Breakfast
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 457
- Sugar: 30 g
- Sodium: 142 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 189 mg