Crepe Cake with Raspberry Orange Mascarpone Cream

This is a great celebration cake and would make the perfect Mother’s Day dessert. It would also be a great addition to a baby shower, bridal shower, or brunch table. The best part is that you can make the crepes the day before and then whip up the cream and assemble a couple of hours before you serve it.


I got this recipe from Canadian Living magazine. They test the recipes until perfect and I have never made a bad recipe from that magazine. I will include a link below to the original recipe.

For the crepes:

2&1/2 cups warm milk

2cups all purpose flour

6 eggs

6 tbsp unsalted butter, melted

1/4 cup sugar 

1/4 tsp salt 

1/4 cup vegetable oil

In a blender ( I used my Hand blender in a large bowl) purée together milk, flour, eggs, butter, sugar and salt until smooth.  Strain through a fine-mesh sieve into a bowl. Cover with plastic wrap and let sit at room temperature for 30 minutes.


You should have a very smooth batter with no lumps at all.

Heat an 8″ skillet or crepe pan over medium heat, brush lightly with oil. Pour a scant 1/4 cup of batter into pan swirling to coat. Cook turning once until golden.



Layer between waxed or parchment paper. Repeat with remaining batter. You should have about 30 crepes.


I ruined the first two and ended up with about 23, the last one was tiny as you can see on the top of the cake. 

I wrapped the crepes in plastic wrap on plate wth parchment between each one and kept in the fridge overnight.

For the cream:

2&1/2 cups whipping cream

1&1/4 cups mascarpone cheese

5 tbsp liquid honey 

1tbsp vanilla 

1/4 cup frozen orange juice concentrate, thawed 

2cups fresh raspberries 

In large bowl beat together cream, mascarpone and honey until stiff peaks form, then beat in vanilla, orange juice concentrate and 1 cup of the raspberries until evenly distributed. Remove 1/4 cup to a small bowl and set aside.




To assemble:

Place 1 crepe on cake plate. Spread with thin layer of cream mixture. 

Repeat with others. 

Cover with plastic wrap and refrigerate for at least 2 hours. Just before serving top with reserved cream and mound remaining raspberries on top of cake.


Look at those layers!


Original source: Canadian Living 

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In My Kitchen May (and April) 2017

I have missed a couple IMK link ups, and have missed visiting my blogging friends too. Spring is very slow to arrive and my kitchen inspiration has been lacking, almost non-existent. 

There hasn’t been too much excitement around here. 

If you check out our Instagram @cookswithevie you will have seen what we have been up to. 

Here are a few things that have been in our kitchen while we have been AWOL from blogging.

Evie turned 9! This was the at home cake and we had emoji cupcakes at her party with friends.



We made this crepe cake, which I still have to post on the blog, and will do that soon.


We dyed Easter eggs


Made this delicious Thai crunch salad


Lays smile bag


I did post this recipe! It is on the blog.An antipasto snackPan fried gnocchi pomodoroChickpea avocado sandwich with cilantro sprouts We made maple pecan granolaEvie made cupcakes, she is not light handed when it comes to sprinkles!Maybe there was a little more going on in my kitchen than I thought. 

In My Kitchen monthly theme is now hosted by Sherry at sherryspickings.blogspott.ie.  So if you would like to know what’s cooking or see some kitchen treasures, head over to Sherry’s blog and check out all the other IMK participants.

http://sherryspickings.blogspot.com.au