Raspberry Crepe Cake

raspberry crepe cake on stand

Photo by Marcus Nilsson

Makes 16
Prep 25 m
Refrigerate at least 1 hour

Ingredients

Directions

  1. 1 of 5 In a blender or food processor, pulverize raspberries with 1/4 cup confectioners' sugar. Reserve 1 tbsp in an airtight container.
  2. 2 of 5 Make the dark pink layers: In a large bowl, combine half the remaining raspberry sugar with 1 cup cream and beat with an electric mixer until stiff, about 1 min. Place 1 crepe, dark side down, on a serving plate. Top with one-fifth of the raspberry cream (about 1/3 cup), spreading it all the way to the edges. Continue with 4 more crepes and remaining raspberry cream. (Cream layers will be almost as thin as crepes.)
  3. 3 of 5 Make the light pink layers: Using the same bowl and beaters--no need to wash them--combine 2 cups cream with remaining raspberry sugar and beat until stiff. Continue layering 10 more crepes with 1/3 cup cream per layer.
  4. 4 of 5 Make the white layers: Combine 1 cup cream with 1/4 cup confectioners' sugar and vanilla and whip until stiff. Continue layering with 5 crepes, ending with cream. Cover and chill at least 1 hr and up to 6 hr.
  5. 5 of 5 When ready to serve, sift or sprinkle reserved raspberry sugar over top. This is best served the same day but will keep, covered and chilled, for one more day. Sugar hack: If you don't have superfine sugar, you can pulse 1 cup granulated sugar in a food processor until the crystals are broken up and almost powdery.
Nutrition Information for Raspberry Crepe Cake
Servings Per Recipe: 16
Per Serving: 13 g carb., 0 g fiber, 22 g Fat, total, 14 g sat. fat, 264 kcal cal., 79 mg sodium, 9 g sugar, 3 g pro.