Crêpe Cake with White Chocolate and Raspberries
A small layered crêpe cake filled with fresh cheese cream, dried raspberries and grated white chocolate, finished with a raspberry sauce.
Ingredients
| 240 g | wholemeal flour | |
| 4 | eggs | |
| 4 tbsp | 60 ml | oil (no olive oil) |
| 2 tbsp | 30 ml | sugar |
| 500 ml | milk | |
| 300 g | cream cheese | |
| 180 g | cream | |
| 90 g | powdered sugar | |
| 1/2 | vanilla pod | |
| 10 g | dried raspberry pieces (or fresh raspberries) | |
| 30 g | white chocolate (grated) | |
| 200 g | raspberry puree (from approx. 300 g frozen raspberries) | |
| 2 tbsp | 30 ml | sugar |
| 1 tsp | 5 ml | starch |
| 1 tbsp | 15 ml | lemon juice |
Instructions
Duration: 2 hours (+ at least 2 hours cooling time). Quantity: small cake with 20 cm diameter. Helpful: crepe pan (in an emergency a normal pan works too), fine sieve.
Crepes
- For the crêpe dough, mix all dough ingredients to make a liquid dough without lumps. Cover and allow to rest for 30 minutes.
- Then bake about 20 small crepes in a crepe pan. The diameter should be about 20 cm. Place them on a baking tray or a large plate next to each other and allow to cool.
Fresh cheese cream 3. Scrape out the vanilla pod and beat the vanilla pulp with the other ingredients in a bowl with a hand mixer for about 5 minutes until stiff.
Assemble the cake 4. Coat all crêpes with approx. 1 tbsp cream cheese cream. Sprinkle half of them with dried raspberry pieces. Sprinkle the other half with grated white chocolate. In the end the cream cheese cream should be used up to about 4 tablespoons, and one crepe should be coated only with cream cheese, without raspberries and white chocolate. 5. Now layer the cake: start with a raspberry crepe. Put a crêpe with white chocolate on top. Alternately stack the crêpes and finish with the crêpe without raspberries and chocolate. Evenly cover the edge of the cake with the rest of the cream cheese cream (best done with a smooth knife). Refrigerate the cake for at least 2 hours before serving (or even better overnight). 6. For the raspberry sauce, pass the raspberries through a fine sieve. Remove 2 tbsp and mix with the starch. Mix the rest with sugar and lemon juice. Boil, then stir in the starch mixture quickly and bring to a boil again while stirring. Let cool down. Distribute over the cake just before serving and decorate with white chocolate and raspberries.