This gorgeous and scrumptious Vanilla Dream Mille Crêpe Cake would be the perfect sweet ending to your holiday meals! It consists of layers and layers of French Crêpes, alternate with a layer of Vanilla Mascarpone Cream Filling. It’s decadent, yet not too sweet. If you would like to watch a video to see how Amy Tong makes this dessert please click here.
Serves
10 slices
Equipment
Blender
Mixing Bowl
Crepe Spreader
Wisk
Prep time
1h 0m
Cook Time
15m
Ingredients
Large Eggs
1 1/2 Cup Whole Milk
1 Cup Water
2 Cups All-Purpose-Gluten Free 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
Instructions
To Prepare the Crêpes:
In a blender, add all of the ingredients and blend for 10 seconds. Then, 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 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, about 24 crepes.
To Prepare the Vanilla Mascarpone Cream Fillings:
In the bowl of the stand mixer fitted with the whisk attachment (or with the electric hand-held mixer), 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.
To Prepare the Raspberry Sauce:
In a small sauce pan, heat all the ingredient over high heat until the mixture comes to a boil. Lower the heat to medium low heat, stir occasionally, and simmer the mixture for 5 minutes. Remove from heat and let cool slightly. Pass the raspberry sauce through a strainer to remove the seeds. Store in the refrigerator until ready to use.
To Garnish the Cake:
Pipe the remaining vanilla cream on top. Add fresh raspberries, a few springs of mints, and edible flowers (optional). Serve plain or drizzle with raspberry sauce. Enjoy!
Nutrition: More calories than you want to know about! Consider this as food for the soul.
