Crepe Cake is one of the most impressive cake ever! Made with 24 crepe layers with the traditional Red Velvet flavor (cocoa and vanilla), it's filled with Cream Cheese frosting like a true Red Velvet Cake.Perfect for any occasion, it's adorable as a romantic dinner dessert or for Christmas too! You can also halve the ingredients for a less tall cake.If you love crepes, you have to try this new style, no one can resist to these mesmerizing layers!
500 g(1 pound)cream cheesechilled or room temperature
110 g(1 cup)powdered sugar
450 ml(2 cups)whipping creamor heavy cream, chilled
1+1/2 tspvanilla pasteor vanilla extract
Instructions
Crepe
In a large bowl, sift together flour, cocoa, salt and set aside.
In another large bowl, add gggs, vanilla, sugar, red Food Coloring and mix until well combined.
Add milk, butter and combine.
Add little by little the egg mix into the flour mix to avoid lumps. Mix well until smooth.
Heat a 20cm-8inch non-stick pan over medium heat; grease it with butter and absorb the excess with kitchen paper.
Pour ¼ cup (about 50 ml) of batter in the middle of the pan and spread the batter all over the pan.
Cook the crepe until the edges look well cooked, then flip and cook the other side for about 30 seconds. Repeat with all the batter: you'll get about 24 crepes.
Cool down until prepare the Cream Cheese Filling.
Cream Cheese Frosting
In a very large bowl, mix the cream cheese with vanilla and powdere sugar just until creamy (if you use an electric mixer, don’t beat it too much).
In a large bowl, whip the whipping cream until creamy and soft peaks form.
Add the whipped cream into the cream cheese mix with a hand mizer until smooth, thick and stiff peaks.
Assemble
Place in your serving plate the first crepe. Spread about 2 tbsp of cream cheese filling on top. Top with another crepe and repeat the process until all crepes are used.
Top the cake with the leftover Cream Cheese Frosting. Use 1 inch - 2 cm round piping tip and a spoon to create a flower decoration.
Refrigerate for at least 1 hour before serving.
Top the cake with fresh raspberries, mint leaves and sprinkle some powdered sugar (optional).
Video
Notes
You can store the leftovers in refrigerator for about 4-5 days.