Indulge in the elegant and delicious Raspberry Crêpes Cake, where delicate crêpes are layered with luscious mascarpone cream and homemade raspberry compote. This dessert combines the light, buttery texture of crêpes with the creamy richness of mascarpone and the fresh, tangy burst of raspberries. It’s a visually stunning and palate-pleasing treat perfect for any occasion that calls for something special.
Why You’ll Love This: This Raspberry Crêpes Cake is a feast for the senses, offering a beautiful blend of textures and flavors. The soft crêpes, combined with the smooth mascarpone cream and the vibrant raspberry compote, create a sophisticated dessert that’s as delightful to eat as it is to look at. Each layer contributes to a complex taste experience that’s sure to impress.
Perfect Occasion: Ideal for a brunch, an elegant tea party, or as a show-stopping dessert at dinner parties. It’s also a fantastic choice for celebrations such as birthdays, anniversaries, or any special occasion that merits a dessert that’s out of the ordinary.
Decoration Tips: Garnish the top layer of the cake with fresh raspberries and a sprinkle of powdered sugar for a chic, professional finish. You can also add mint leaves for a pop of color and a fresh contrast to the sweet and tangy flavors of the raspberries.
Recipe:
Ingredients:
For the Crêpes:
- 125g raspberries
- 50g water
- 250g flour
- 3 eggs
- 40g sugar
- 1/2 tsp salt
- 20g oil
- 400ml milk
- Vanilla extract, to taste
For the Mascarpone Cream:
- 125g mascarpone cheese
- 300g cold whole cream
- 50g sugar
For the Raspberry Compote:
- 250g raspberries
- 30g sugar
Instructions:
- Prepare the Crêpes:
- Puree 125g raspberries with 50g water.
- In a large bowl, mix the sugar, vanilla extract, salt, and oil.
- Gradually whisk in the flour, raspberry-water mixture, and milk until the batter is smooth.
- Heat a non-stick skillet over medium heat and pour enough batter to cover the bottom of the skillet thinly. Cook the crêpes on one side only until the edges are dry and the bottom is lightly golden. Repeat until all batter is used.
- Make the Mascarpone Cream:
- In a mixing bowl, combine mascarpone, cold whole cream, and sugar.
- Whisk until the mixture becomes thick and holds peaks.
- Cook the Raspberry Compote:
- Combine 250g raspberries and 30g sugar in a saucepan.
- Cook over low heat until the raspberries break down and the mixture thickens. Allow cooling completely.
- Assemble the Cake:
- Place one crêpe on a cake stand or large plate. Spread a layer of mascarpone cream over the crêpe, then add a layer of raspberry compote.
- Place another crêpe on top and repeat the layering process until all ingredients are used, finishing with a crêpe on top.
- Chill the cake in the refrigerator for at least an hour to set before serving.
Enjoy this Raspberry Crêpes Cake as a stunning and delicious addition to your dessert repertoire, offering a combination of creamy, tangy, and sweet flavors that are sure to delight any crowd.
