This gorgeous custard crepe cake consists of layers over layers of French crepes alternated with a dreamy vanilla cream filling. It tastes amazing on its own and even better when served with festive and refreshing Raspberry sauce. In a blender, add about four eggs, whole milk or cream, q little water, all-purpose flour, salted and melted butter, sugar, and freshly grated lemon zest. The lemon zest will give your cake a refreshing citrus aroma without the tartness from the lemon juice. Add in orange liqueur and vanilla extract, process all the ingredients in the blender for about 15 to 20 seconds or until everything is well incorporated.
Transfer the crepe batter into a large bowl and let it rest in the refrigerator for about an hour. The resting time allows the bubbles in the batter to subside so the crepes will be less likely to tear during the cooking process. When ready to cook, grease a nonstick pan with butter and heat the pan over medium m heat then add the crepe batter and spread it to make a perfect crepe. Cook the crepe for about two minutes then loosen the edges of the crepes and flip it and let the other side for another one minute. Transfer the crepe on a clean plate and rea]peat with the rest of the batter until they are done. To prepare the cream filling, in a stand mixer, add heavy cream and start beating on low speed then slowly start adding powdered sugar with mascarpone cheese then add vanilla bean paste.
Beat the mixture until the cream filling comes to a stiff peak. To assemble the cake, prepare a lazy susan or a turntable then place a cake board on top then place a small amount of the cream cheese on the cake board. Place one piece of crepe on the cake board and make sure it is centered. Place the mascarpone cream ion the top and spread the cream evenly then top with another piece of the crepe and repeat the process until they are done. Chill the cake in the refrigerator for at least two hours before serving, topped with a raspberry.
- 4 Large Eggs
- 1 1/2 Cup Whole Milk
- 1 Cup Water
- 2 Cups All-Purpose-Flour
- 6 Tablespoons Salted Butter, melted
- 6 Tablespoons Sugar
- 2 Teaspoons Pure Vanilla Extract
- 1 Teaspoon Lemon Zest
- 4 Tablespoons Orange Liqueur
- 3 Cups Whipping Cream, chilled
- 1 1/4 Cup Powdered Sugar
- 6 Ounces Mascarpone Cheese
- 1 Tablespoon Vanilla Bean Paste
- 3/4 Pounds Raspberries
- 3 Tablespoons Sugar
- 2 Teaspoons Fresh Lemon Juice
- 1/2 Teaspoon Pure Vanilla Extract
- In a blender, add all of the ingredients and blend for 10 seconds.
- Pour the batter into a large bowl and place in the refrigerator to let it rest for 1 hour.
- This allows the bubbles to subside so the crêpes will be less likely to tear during cooking.
- Heat a 10-inch crêpe pan, or a non-stick pan on medium-low heat.
- Add butter to coat and wipe off excess with a paper towel. Pour 1/4 cup of batter into the center of the pan.
- Lift the pan and swirl to spread batter evenly. Or, use a crepe spreader, I personally love this tool.
- Cook for 2 minutes and flip the crêpe once. Cook the other side for another 1 minute.
- Remove from heat to a serving plate to cool. Cook the remaining batter until all done.
To Prepare the Cream Fillings;
- In the bowl of the stand mixer fitted with the whisk attachment, beat the cream and powdered sugar until frothy.
- Then, add the mascarpone cheese and vanilla bean paste until stiff peak forms.
To Assemble the Cake;
- Place 1 crepe in the center of a 10-inch cake board. With an offset spatula, evenly spread 1/4 cup of vanilla cream filling on the crepe, almost to the edges.
- Top with another piece of crepe. Continue to build the crepe cake until you use up all the crêpes.
- There should be 1/2 cup of vanilla cream filling left. Transfer to a pastry bag fitted with a closed star tip.
- Gently and loosely wrap the cake with plastic wrap and refrigerate for at least 2 hours before serving.