This crepe cake is a showstopper made from simple things: delicate thin crepes layered with silky whipped cream and sweet berries or jam. Each slice is light, creamy and beautifully soft, perfect for birthdays, holidays or a weekend treat. If you love layered desserts, try our Light Banana Layer Cake and our No-Bake Banana Cheesecake for more crowd-pleasing cakes.
Ingredients
For the cream:
- 500 ml (2 cups) heavy cream (33%)
- Powdered sugar, to taste
- 250 g (9 oz) cream cheese
For the filling:
- Jam or any berries
- Thin crepes, for layering
Instructions
- Whip all the cream ingredients to a stable, smooth mass.
- Arrange crepes around the sides of a springform pan, slightly overlapping, lay one crepe in the center (spread it) and coat the sides and center with cream. Layer crepes with cream and berries or jam, repeating until the crepes run out.
- At the end, carefully fold the side crepes over the top.
- Roll the remaining crepes into small roses and arrange them in the center of the cake.
- Chill the finished cake in the refrigerator overnight.
- Dust with powdered sugar before serving if you like.
Tips
- Make the crepes a day ahead and keep them covered so they stay soft and easy to layer.
- Do not skip the overnight chill: it lets the cake set so it slices cleanly.
- For more classic cake inspiration, browse the recipes at Allrecipes.
Nutrition: Per 100 g: 176 kcal, protein 8.6 g, fat 8.5 g, carbs 16 g.