Description
Mille Crepe Cake with Raspberry Cream Filling is a delightful layered dessert that combines thin crepes and a light, airy raspberry cream filling, perfect for special occasions or indulgent treats.
Ingredients
Scale
- 3 large eggs
- 1¾ cups milk
- 4 tablespoons salted butter melted
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- 2 cups heavy whipping cream
- 4 ounces cream cheese
- 6 ounces white chocolate melted and cooled
- ½ cup powdered sugar
- 2 cups fresh raspberries lightly mashed
- 1 tablespoon lemon zest
- ⅛ teaspoon kosher salt
- Stabilized Whipped Cream (for topping)
- Fresh raspberries (for topping)
- Fresh Mint (for topping)
Instructions
- Combine the eggs, milk, melted butter, flour, vanilla extract, sugar, and salt in a high-speed blender. Blend on medium speed for about 2 minutes until the batter is completely smooth and lump-free.
- Heat a 9-inch nonstick frying pan over medium heat until fully hot. Pour in about ¼ cup of batter, then tilt and swirl the pan so the batter evenly coats the bottom. Cook for about 45 seconds until the edges begin to lift and lightly brown. Flip the crepe and cook for another 20-30 seconds. Transfer to a cooling rack or plate and continue with the remaining batter, stacking the crepes as they cool.
- For the filling, whip the heavy cream in a stand mixer on high speed until stiff peaks form, then set aside. In the same bowl, beat together cream cheese and powdered sugar. Gradually add cooled white chocolate, then beat until light and fluffy. Gently fold in whipped cream, mashed raspberries, lemon zest, and salt.
- Assemble the cake by placing one crepe on a serving plate or cake stand and spreading a thin layer of raspberry cream over it. Continue layering until all crepes and cream are used, finishing with a thin layer of cream on top.
- Refrigerate the assembled cake for at least 2 hours to allow it to set. Top with stabilized whipped cream, fresh raspberries, and mint. Slice and serve chilled.
Notes
- Make sure to let the cake chill for a few hours for the best flavor and texture.
- You can replace fresh raspberries with other berries if desired.
- This cake can be made in advance and stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Layering
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg