Berry and Cream Crèpes Cake - Join Your Life

Name: Berry and Cream Crèpes Cake - Join Your Life
Cuisine: European, Mediterranean, French
Ingredients: 600 ml milk; 100 ml beetroot juice; 350 gr flour; 100 gr melted butter; 2 eggs; 2 tbsp sugar; a pinch of salt; 2 tsp vanilla essence; 500 gr mascarpone or soft cheese; 250 ml double cream; 150 gr icing sugar; 50 gr unsalted butter; 150 ml double cream; 3 heap spoons of Nutella; 🔸Berry sauce; 250 gr summer fruits mix, frozen or fresh; 5 tbsp brown sugar; 2 tbsp cornstarch; 3 tbsp lemon juice

12 steps

Updated at: Sun, 04 Feb 2024 20:03:42 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories8387.2 kcal (419%)

Total Fat578.1 g (826%)

Carbs656.6 g (253%)

Sugars360.9 g (401%)

Protein94.7 g (189%)

Sodium1102.8 mg (55%)

Fiber20.2 g (72%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

600mlmilk

100mlbeetroot juice

350 grflour

100 grbutter

melted

2eggs

2 Tbspsugar

salt

2 tspvanilla essence

500 grmascarpone

or soft cheese

250mldouble cream

150 gricing sugar

50 grunsalted butter

150mldouble cream

3 heaping tablespoonsnutella

250 grsummer fruits mix frozen

or fresh

5 Tbspbrown sugar

2 Tbspcornstarch

3 Tbsplemon juice

Instructions

Step 1

Share it with your friends!

Step 2

Crack eggs into a tall bowl, add sugar, salt, and vanilla essence, and mix until sugar is melted.

Step 3

Gradually add flour and wet until a smooth batter forms.

Step 4

Let it rest for 10-15 minutes.

Step 5

Prepare a non-stick pan on medium heat. Add a splash of oil for the first pancake, spreading approximately 3/4 ladle evenly. Sauté each crêpe for about 30 seconds per side. Flip with a thin spatula. Repeat until the batter is finished.

Step 6

In a bowl, combine all . Use a stand or hand mixer to whip until stiff peaks form, about 3-4 minutes.

Step 7

Combine all in a small pan. Heat and mix on medium heat until well combined (2-3 minutes). Remove when a smooth sauce forms.

Step 8

In a pan, cook all over low-medium heat. Stir until the sauce thickens, and the sugar melts. Leave to cool and serve.

Step 9

Place the first crêpe on your cake plate. Add a layer of cream between each crêpe until finished. The cake should have between 12-15 layers.

Step 10

Decorate with berry sauce, chocolate ganache sprinkles, and fresh mint leaves.

Step 11

Refrigerate for at least 3 hours before serving.