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:
Mascarpone Cream:
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
- Folate 28
- Calcium 15
- Vitamin A 37
- Vitamin C 23
