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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Berries

we picked wild blueberries and wild raspberries.
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Evie tried the black berries and partridge berries (ligonberries), they are both pretty sour.

The sod cellar is where dad kept the winter vegetables, it was next to my great grandfather’s house, which is gone now. The water pump is where they got water back then.
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Our friend Bucky, such a sweet horse.

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We had a fire and made some smores, but it was so cold outside that the chocolate was too cold to melt!!
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Raspberry Jam

Raspberry picking is hard work.  We picked a few raspberries, just over a pint.  I didn’t want any more that that because they go bad really fast and I don’t like raspberry seeds in my teeth.  So, we used a pint of berries to make a small batch of jam to keep in the fridge and use over the next couple of weeks.  It has a beautiful deep raspberry colour and smells great too.  Even though there are seeds I do like the jam.

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Raspberry Jam

2 cups fresh raspberries

1 cup sugar

1tbsp lemon juice

1&1/2 tsp vanilla

pinch salt

In a small saucepan bring all ingredients to a boil, stirring constantly and mashing berries with the spoon.  Boil hard, skimming off any foam and stirring frequently, until slightly reduced and thickened…about 5 minutes.  Pour into a container, preferably glass, and let cool completely.  Cover and refrigerate for 2-3 weeks.