This simple cake is as fun as it is delicious! This elegant cake is made from many many layers of homemade French crepes, with alternating layers of mascarpone cream filling. This impressive cake is surprisingly quick and easy to make, the light cream filling and delicate crepes are a perfect match.
Ingredients
French Crepes
5large eggs
2½cupsall-purpose flour
¼cupsugar
½teaspoonsalt
3¼cupswhole milk
2½tablespoonscoconut oil, melted
4tablespoonsbutter, or as needed
Cream Filling:
1cupmascarpone cheese
1½cupsheavy cream
3tablespoonssugar
½teaspoonalmond extract
Instructions
Prepare the crepe batter by combining the flour, milk, sugar, salt, and oil in a blender or food processor until well combined. Transfer the batter to a bowl, cover with plastic and refrigerate for at least 30 minutes.
Once ready to cook, heat a large crepe pan or non-stick frying pan over medium heat. Coat the pan lightly with butter and pour in about ½ cup of the chilled crepe batter. Tilt and rotate the pan to spread the batter to every edge. Cook the first side for 1-2 minutes until golden brown, flip and cook the remaining side until golden brown.
Transfer the crepe to a baking sheet and let them cook for at least 15 minutes.
Make the cream filling by adding the mascarpone, cream, sugar, and almond extract to a large bowl. Whip with an electric mixer until stiff peaks form.
To begin assembly, place a single crepe on a plate or cake tray. Spread an even layer of mascarpone cream filling over the crepe. Place another crepe on top of the filling and spread another layer of cream filling on top. Repeat the layering until there are no more crepes, ending with a crepe layer on top.
Place the cake in the fridge for at least 1 hour before slicing. Top with whipped cream and fresh berries before serving.