Strawberry Crêpe Cake
Short on time but want to present a novel cake that is as gorgeous as it is delicious? This Strawberry Crêpe Cake is your answer. Delicate silky crêpes layered with a sweet strawberry and cream cheese filling make for a well-loved flavour combination. Perfect for a spring luncheon or shower party! Serve these crêpes alongside Bottega Moscato Petalo Il Vino Dell'amore or Fresita Sparkling Wine Infused With Strawberries.Ingredients
Serves 6 to 8
2 cups (500 ml) cream cheese, room temperature
2 cups (500 ml) strawberry jam
1 tsp (5 ml) strawberry emulsion (optional; available at specialty grocery stores)
2 cups (500 ml) whipping cream
1 tsp (5 ml) vanilla extract
18 store-bought crêpes (about 8-in/20 cm diameter)
strawberries and whipped cream, for garnish
Instructions
- In a large bowl, using a hand mixer, mix cream cheese, strawberry jam and strawberry emulsion, if using, until combined.
- In another bowl, using a hand mixer and clean beaters, whip whipping cream and vanilla until soft peaks form.
- Using a rubber spatula, fold a third of whipped cream into cream cheese mixture and mix to combine. Fold in remaining whipped cream until no white streaks remain.
- Lightly grease bottom and sides of a 9-in (23 cm) springform pan. Line inside edge with parchment or acetate paper.
- Place 1 crêpe into springform pan. Using a metal offset spatula, spread a thin layer of cream cheese filling evenly on surface of crêpe. Top with another crêpe and spread another thin layer of filling on top. Continue layering in this way until all crêpes are used. Do not add filling over last crêpe. Cover with plastic wrap and refrigerate for about 4 hours.
- When ready to serve, remove from springform pan and discard parchment or acetate. Transfer cake to serving platter. Garnish as desired with strawberries and whipped cream.