Crepe Cake 'Rose' with Raspberry Cream
Baking and Desserts | Russian cuisine
⏳ Time
1 hour + 3 hours
🥕 Ingredients
8
🍽️ Servings
8
Description
For the cream, you can skip cooking the raspberries and simply add raspberry jam or any other jam you prefer.
Ingredients
- Pancakes - 17.6 oz
- Semi-soft cream cheese - 14.1 oz
- Powdered Sugar - 3.5 oz
- Sugar - 3.5 oz
- Frozen Raspberries - 14.1 oz
- Sour Cream - 3.5 oz
- Agar-Agar - 0.4 oz
- Freeze-dried strawberry powder - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Combine the raspberries with sugar in a saucepan, place over heat, and bring to a boil.
Step 3
Blend until smooth. Strain through a sieve to remove any seeds.
Step 4
Return to the heat, add agar-agar, bring to a boil, and then remove from heat. Allow to cool.
Step 5
Using a mixer, combine the cream cheese, sour cream, and powdered sugar.
Step 6
Add the cooled raspberry sauce to the cream and mix until smooth.
Step 7
Spread cream on each pancake, leaving a 1 cm border from the edges, and fold it in half.
Step 8
Arrange half of the folded crepes in a row, overlapping them, and spread cream over them.
Step 9
Roll the pancakes into a log and place it on a plate with the rounded side facing up.
Step 10
Take the remaining stacked pancakes, spread cream on each one, and attach them to the cake to create a rosebud shape. Place the cake in the refrigerator for 2–3 hours.
Step 11
Before serving, dust the cake with powdered freeze-dried raspberries.
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