Best 4 Strawberry Rose Crepe Cake Recipe By Tasty Recipes
Indulge in a delightful culinary journey with our exquisite Strawberry Rose Crepe Cake, a masterpiece that tantalizes taste buds and captivates hearts. This enchanting creation features layers of delicate crepes, each lovingly filled with a luscious strawberry rose cream, culminating in a symphony of flavors that dances on the palate. Discover the secrets behind this extraordinary dessert, with step-by-step instructions and expert tips to ensure success in your own kitchen. Unleash your inner pastry chef and embark on a sweet adventure, transforming simple ingredients into an unforgettable masterpiece.
The Strawberry Rose Crepe Cake is a symphony of flavors and textures, a testament to the culinary artistry that can be achieved with patience and passion. With its delicate crepes, velvety cream, and vibrant strawberry filling, this cake is a feast for the senses. The article provides a comprehensive guide to crafting this delightful dessert, from preparing the crepes to assembling the cake, ensuring that every step is executed with precision. Along the way, you'll discover valuable insights into selecting the ripest strawberries, achieving the perfect consistency for the cream, and creating a stunning rose decoration that will make your cake the centerpiece of any occasion.
In addition to the main recipe, the article offers a treasure trove of additional recipes that complement the Strawberry Rose Crepe Cake perfectly. Create a refreshing Strawberry Rose Lemonade to quench your thirst and elevate your dessert experience. Delight your guests with a delectable Strawberry Rose Macaron, a delicate pastry that bursts with fruity flavor in every bite. And for a touch of elegance, craft a stunning Strawberry Rose Buttercream Frosting, transforming your cake into a work of art. With each recipe meticulously explained and accompanied by helpful tips, you'll have all the tools you need to create a dessert spread that will leave your loved ones in awe.
So embark on this culinary adventure, let your creativity soar, and savor the exquisite flavors of the Strawberry Rose Crepe Cake. With the guidance provided in this article, you'll be able to recreate this stunning dessert in your own kitchen, impressing your friends and family with your culinary prowess.
STRAWBERRY ROSE CREPE CAKE RECIPE BY TASTY
Here's what you need: all-purpose flour, unsalted butter, granulated sugar, large eggs, whole milk, cream cheese, sugar, heavy cream, strawberry
Provided by Rie McClenny
Categories Desserts
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, butter, sugar, and eggs.
- Add ½ cup (120 ml) of milk at a time, stirring vigorously, making sure that each addition is completely incorporated into the batter and that the batter is smooth before adding more milk.
- Strain the batter through a fine mesh sieve. The batter should be very liquidy and have no lumps. Rest in the fridge for at least 30 minutes or up to overnight.
- Make the filling: In a medium bowl, combine the cream cheese and sugar. Using a hand mixer, beat until combined. Add the heavy cream and mix until smooth. Set aside.
- In a 9.5 inch (24-cm) nonstick pan over medium heat, pour ⅓ cup (40 g) of the batter in the center, and swirl the batter around to the edges of the pan.
- Cook the crepe until bubbles rise to the surface and the bottom is golden brown, about 3 minutes. Flip and cook on the other side until the edges start to crisp slightly, about 1 minute more.
- Transfer the crepe to a wire rack to cool. Repeat with the remaining batter.
- Stack the crepes on top of each other, then cut in half. Stack the halves on top of each other, and cut the stack into two even strips.
- Place two crepe strips on a flat surface and spread the cream cheese mixture on both. Arrange sliced strawberries on one of the strips.
- Roll up the first strip with the strawberries, then roll the second strip around it. Repeat with the rest of the strips of crepes, alternating between strips with strawberries and strips without. Once it becomes too large to roll, lay the cake on a serving platter.
- Spread the remaining crepe strips with cream cheese and gently press them around the outside of the cake. Refrigerate for 15-30 minutes to set.
- Enjoy!
Nutrition Facts : Calories 564 calories, Carbohydrate 55 grams, Fat 31 grams, Fiber 1 gram, Protein 15 grams, Sugar 18 grams
CREAMY STRAWBERRY CREPES
Steps:
- In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooed, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels. , For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice, zest and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.
Nutrition Facts : Calories 415 calories, Fat 26g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 163mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.
STRAWBERRY LEMON CREPE CAKE
Provided by Food Network
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 23
Steps:
- For the lemon curd: Whisk together the lemon zest, lemon juice, granulated sugar, salt and eggs in a medium heatproof bowl. Place the mixture over a pot of gently simmering water. Whisk frequently, until the curd coats the back of a spoon, about 10 minutes. Whisk in the butter a pat at a time. Remove from heat, stir in the almond extract and white chocolate until melted. Cover the surface of the curd with plastic and transfer to the fridge to cool completely.
- Meanwhile, for the crepes: Combine the buttermilk, water, eggs, lemon zest, 2 teaspoons of vanilla, almond extract, melted butter, granulated sugar and salt in a blender and blitz to combine. Add the flour and blitz again until smooth. Set the crepe batter in the fridge for at least 30 minutes or up to 24 hours to rest.
- Once the batter has rested, heat a 9-inch nonstick skillet over medium heat. Pour about 1/3 cup of batter into the pan and quickly swirl the batter around so that it coats the bottom of the pan. Allow the crepe to cook for about 30 seconds to 1 minute on the first side, flip and cook for another 15 to 30 seconds, or until lightly golden. Transfer the crepe to a baking pan and continue with the remaining batter, adding a small amount of butter to the pan between crepes if they're sticking. Allow the crepes to cool to room temperature.
- Meanwhile, beat the cream cheese and powdered sugar in a large bowl with a hand mixer. Add in remaining 1 teaspoon of vanilla extract and gradually beat in the cream. Whip on high until stiff.
- To assemble, lay one of the crepes onto a serving plate and add a heaping 1/4 cup of cream mixture onto the crepe and spread evenly. Top with another crepe and spread with 2 to 3 tablespoons of lemon curd. Continue layering, alternating fillings, until all of the crepes are used. Wrap the cake with plastic wrap and transfer the cake, as well as any remaining cream and curd, to the fridge for at least 1 hour or up to two days to set up.
- When ready to serve, peel away the plastic and dollop, spread or pipe the remaining cream and/or curd overtop and decorate with halved strawberries and toasted almonds.
STRAWBERRY ROSE CREPE CAKE RECIPE BY TASTY
Here's what you need: all-purpose flour, unsalted butter, granulated sugar, large eggs, whole milk, cream cheese, sugar, heavy cream, strawberry
Provided by Rie McClenny
Categories Desserts
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, butter, sugar, and eggs.
- Add ½ cup (120 ml) of milk at a time, stirring vigorously, making sure that each addition is completely incorporated into the batter and that the batter is smooth before adding more milk.
- Strain the batter through a fine mesh sieve. The batter should be very liquidy and have no lumps. Rest in the fridge for at least 30 minutes or up to overnight.
- Make the filling: In a medium bowl, combine the cream cheese and sugar. Using a hand mixer, beat until combined. Add the heavy cream and mix until smooth. Set aside.
- In a 9.5 inch (24-cm) nonstick pan over medium heat, pour ⅓ cup (40 g) of the batter in the center, and swirl the batter around to the edges of the pan.
- Cook the crepe until bubbles rise to the surface and the bottom is golden brown, about 3 minutes. Flip and cook on the other side until the edges start to crisp slightly, about 1 minute more.
- Transfer the crepe to a wire rack to cool. Repeat with the remaining batter.
- Stack the crepes on top of each other, then cut in half. Stack the halves on top of each other, and cut the stack into two even strips.
- Place two crepe strips on a flat surface and spread the cream cheese mixture on both. Arrange sliced strawberries on one of the strips.
- Roll up the first strip with the strawberries, then roll the second strip around it. Repeat with the rest of the strips of crepes, alternating between strips with strawberries and strips without. Once it becomes too large to roll, lay the cake on a serving platter.
- Spread the remaining crepe strips with cream cheese and gently press them around the outside of the cake. Refrigerate for 15-30 minutes to set.
- Enjoy!
Nutrition Facts : Calories 564 calories, Carbohydrate 55 grams, Fat 31 grams, Fiber 1 gram, Protein 15 grams, Sugar 18 grams
Tips:
- To make the crepe batter, use all-purpose flour, granulated sugar, salt, eggs, milk, and melted unsalted butter. Whisk them together until smooth. Let the batter rest for at least 30 minutes before using.
- For the strawberry filling, use fresh strawberries, granulated sugar, lemon juice, and cornstarch. Toss them together until combined and let them macerate for at least 15 minutes.
- To make the rose filling, use fresh raspberries, granulated sugar, and lemon juice. Toss them together until combined.
- When cooking the crepes, use a nonstick skillet over medium heat. Pour a thin layer of batter into the skillet and cook for about 1 minute per side, or until golden brown. Repeat with the remaining batter.
- When assembling the crepe cake, spread a thin layer of strawberry filling over each crepe. Top with a layer of rose filling, then a layer of whipped cream. Repeat with the remaining crepes, fillings, and whipped cream, ending with a layer of whipped cream.
- Chill the crepe cake for at least 4 hours before serving. This will help the flavors to meld together and the cake to set.
Conclusion:
The strawberry rose crepe cake is a beautiful and delicious dessert that is perfect for any special occasion. It is made with layers of delicate crepes, strawberry filling, rose filling, and whipped cream. The cake is chilled before serving, which allows the flavors to meld together and the cake to set. The result is a light and refreshing dessert that is sure to impress your guests.
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