Wednesday, July 16, 2014

Crepe Cake with Almond Whip Cream and Cherries

Due to a busy and crazy rehearsal schedule this week, I have 10 minutes to write this post. Let's go!
I wanted to make a dessert for the July 4th cast party. I also wanted to try my hand at another crepe cake since the first one was so delicious.

I decided to take part of the amazing black forest trifle recipe and make it into the filling for this crepe cake.

It was a HUGE hit at cast party. The mixture of almond whip cream and cherries amidst buttery crepes was scrumptious!

And as I said in my last crepe cake post, I wanted to make a smaller version. So I did that, too.
Isn't it cute?! Ok, I'm off to sing!
Crepe Cake with Almond Whip Cream and Cherries
Ingredients for crepes:
6 tablespoons (85 grams) unsalted butter
3 cups (710 ml) whole milk
6 large eggs
1 1/2 cups (188 grams) all-purpose flour
1/4 cup + 2 tablespoons (75 grams) sugar
Pinch of salt
Ingredients for filling:
8 ounces cream cheese
1 cup confectioner’s sugar
1/2 teaspoon pure almond extract
2 cups heavy cream
3/4 cup cherries (cut and without pits)
To make the crepes:
Melt the butter in a small saucepan over medium low heat. Continue to cook, while stirring occasionally, until browned. Set aside and let cool slightly. Meanwhile, heat the milk in another saucepan until steaming and small bubbles appear at the edges. Set aside and let cool slightly. In the bowl of a stand mixer fitted with a whisk attachment or with a hand-held mixer, mix the eggs, flour, sugar, and salt until combined. While mixing on low speed, add the butter and milk slowly until incorporated. Heat a 9-inch skillet over medium heat and grease with a small amount of butter. Add approximately 1/3 cup of batter to the skillet and swirl to coat the pan evenly. Cook for a few minutes until edges begin to brown. Flip and cook for an additional minute. (Erika's Extras: I found it easiest to shake the pan a little and then flip in air, but feel free to use a spatula to turn it.) Repeat until the batter is gone, stacking crepes and letting them cool to room temperature.
To make the filling:
In a medium bowl, combine cream cheese, sugar, and almond extract with an electric mixer. Beat until smooth. Add in heavy cream, incorporating a little at a time to prevent splattering. When all the cream has been added, turn the mixer to high, and beat until soft peaks form.
To make the cake:
Spread whip cream in between each crepe. In between every other layer of crepes, add cut cherries. Sprinkle powdered sugar and some whole cherries on top of the stack when complete.
Bake well and prosper!

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