Raspberry Orange Crêpe Cake Raspberry Orange Crêpe Cake

Raspberry Orange Crêpe Cake | Food styling by Claire Stubbs | Prop styling by Laura Branson Image by: Jodi Pudge

This cake tastes every bit as fantastic as it looks! While the crêpes require a little extra effort, the whole dessert comes together faster than a traditional layer cake. To save time, prep the crêpes up to a month ahead and freeze. 

  • Prep time 1 hour & 15 minutes
  • Total time 4 hours
  • Portion size 12 servings

Ingredients

Crêpes:
  • 2 1/4 cups warm milk
  • 2 cups all-purpose flour
  • 6 eggs
  • 6 tablespoons unsalted butter , melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 cup vegetable oil
Mascarpone Cream:
  • 2 1/2 cups whipping cream (35%)
  • 1 1/4 cup mascarpone cheese
  • 5 tablespoons liquid honey
  • 1 tablespoon vanilla
  • 1/4 cup frozen orange juice concentrate
  • 2 cups raspberries

Method

Crêpes: In blender, purée together milk, flour, eggs, butter, sugar and salt until smooth. Strain through fine-mesh sieve into bowl; cover with plastic wrap and let stand at room temperature for 30 minutes.

Heat 8-inch nonstick skillet or crêpe pan over medium heat; brush lightly with oil. Pour scant 1/4 cup of the batter into pan, swirling to coat; pour excess back into bowl. Cook, turning once, until golden, about 1 1/2 minutes. Layer between waxed paper. Repeat with remaining batter. You should have 30 to 34 crêpes. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours or freeze in airtight container for up to 1 month. Defrost before continuing with recipe.)

Mascarpone Cream: In large bowl, beat together cream, mascarpone and honey until stiff peaks form; beat in vanilla, orange juice concentrate and 1 cup of the raspberries until evenly distributed. Remove 1/4 cup to small bowl; set aside.

Assembly: Place 1 crêpe on cake plate. Spread with thin layer of cream mixture. Repeat layering with remaining crêpes and cream mixture. Cover with plastic wrap and refrigerate until set, about 2 hours. Just before serving, spread reserved cream mixture in middle of top of cake. Mound remaining raspberries over top. Dust with icing sugar, if you wish.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 147 mg
  • Sugars 17 g
  • Protein 11 g
  • Calories 504
  • Total fat 36 g
  • Potassium 228 mg
  • Cholesterol 192 mg
  • Saturated fat 22 g
  • Total carbohydrate 36 g

%RDI

  • Iron 11
  • Fibre 0.0
  • Folate 28
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 37
  • Vitamin C 23
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Baking & Desserts

Raspberry Orange Crêpe Cake

Login