A crepe is delicate, and it’s best known for the roll it plays in being an elegant canvas for a number of delicious fillings. This crepe cake takes the idea of a simple crepe and expands it into a full-blown dessert, layering 12 crepe layers with a rich filling. Store-bought raspberry preserves are spread across each layer, and a delicious lemon and honey filling made of ricotta and mascarpone cheese is spread on top of the raspberry. It’s a bright dessert with the unmistakable flavor of a fruit filled crepe.
How to Make It
In the bowl of a mixer, cream together the ricotta, mascarpone, honey, salt, and lemon zest until light and fluffy, about 3 minutes.
In a small bowl, mix together the lemon juice and raspberry preserves until well combined.
On a cake stand or serving plate, place one of the crepe layers. Spread 2 teaspoons of the raspberry preserve mixture evenly across the entire surface (Note: it will be a thin layer). Then spread 3 tablespoons of the ricotta mixture on top of the raspberry preserves.
Repeat layering process with all of the crepe layers and the remaining preserves and the ricotta mixture until you place the last crepe on top. Dust the surface with powdered sugar and decorate with fresh raspberries.
Chef's Notes
Feel free to use store-bought crepes if you can find them, and simply cut them down to the proper size. If you opt to make your own crepes, use a small nonstick skillet with a base that is 6 inches wide. You can access our crepe recipe here.