RASPBERRY AND CHOCOLATE-HAZELNUT CREPE CAKE
Yes, you can make a showstopping no-bake cake! Whip up a stack of crepes in advance, then layer with two whipped-cream fillings: white chocolate-raspberry and dark chocolate-hazelnut.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 11h20m
Yield Serves 8 to 12
Number Of Ingredients 15
Steps:
- Crepes: In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, 30 seconds. Refrigerate at least 30 minutes and up to 1 day; stir for a few seconds before using.
- Heat an 8-inch nonstick skillet over medium; lightly brush with butter. Add a scant 1/4 cup batter, tilting and swirling skillet until it evenly coats bottom. Cook until crepe is golden in places on bottom and edges lift from pan, 1 to 1 1/2 minutes. Flip and cook on other side until just set, about 45 seconds. Slide crepe onto a paper towel-lined plate. Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another (you should finish with about 30). Let cool completely before using, or cover and refrigerate up to 1 day.
- Fillings: In a bowl, sprinkle gelatin over cold water. Let stand until softened, about 5 minutes. Meanwhile, melt jam in a small saucepan over medium heat until hot. Remove from heat; stir in gelatin mixture until dissolved (mixture should feel smooth when rubbed between your fingers). Transfer to a large bowl and whisk in white chocolate until smooth. In another bowl, stir together hazelnut spread and bittersweet chocolate until smooth. In a third bowl, whisk cream and confectioners' sugar to stiff peaks. Divide whipped cream evenly (about 3 cups each) between raspberry and hazelnut mixtures and stir until smooth. Refrigerate cream mixtures until thickened slightly but still spreadable, at least 1 hour and up to 2 hours.
- To make cake, place 1 crepe on a cake plate. Spread 1/3 cup raspberry-cream mixture evenly over crepe, leaving a 1/4-inch border. Top with another crepe; spread with 1/3 cup hazelnut-cream mixture. Repeat layering, alternating fillings, until all crepes are used, finishing with a crepe. Loosely cover with plastic wrap and refrigerate until cold and set, at least 8 hours and up to 2 days. Just before slicing and serving, top cake with raspberries and dust generously with confectioners' sugar.
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Pro Player Gaming official
[email protected]I love this crepe cake! It's the perfect dessert for any occasion.
Folad Ahmadzai
[email protected]This crepe cake is perfect for any occasion. It's beautiful, delicious, and sure to impress your guests.
blessing Susan
[email protected]I'm not a very experienced baker, but this crepe cake was surprisingly easy to make. The instructions were clear and concise, and the end result was a beautiful and delicious dessert.
Zebi baloch
[email protected]This crepe cake was a bit challenging to make, but I'm so glad I gave it a try. The crepes were a bit delicate, but they cooked evenly and the filling was delicious. I would definitely recommend this recipe to anyone looking for a challenge.
Sheikh Junaid
[email protected]I made this crepe cake for my husband's birthday and he loved it! He said it was the best dessert he's ever had. The crepes were so light and fluffy, and the filling was rich and decadent.
Sadiq Lawal
[email protected]This crepe cake was a bit time-consuming to make, but it was worth it! The end result was a beautiful and delicious dessert. I would recommend making this cake for a special occasion.
tamim rahman
[email protected]I'm not a huge fan of crepes, but this cake was amazing! The crepes were cooked perfectly and the filling was delicious. I would definitely recommend this recipe to anyone looking for a special dessert.
Jasmine Hillaire
[email protected]This is the best crepe cake I've ever had! The crepes are so thin and delicate, and the filling is rich and creamy. I love the combination of raspberries and chocolate hazelnut. It's the perfect dessert for any occasion.
Ricardo Cardenas
[email protected]I made this crepe cake for a special occasion and it was a showstopper! The presentation was beautiful and the taste was even better. My guests raved about it and I'm sure I'll be asked to make it again and again.
Nicholas Basso
[email protected]This crepe cake was a huge hit with my family! The combination of raspberries and chocolate hazelnut is divine. The crepes were delicate and cooked evenly, and the filling was creamy and flavorful. I will definitely be making this again.