Today I want to offer you a real gem, the pink crepe cake. A very simple dessert to make and the final effect will surprise you because the shape will be that of a large red rose, perfect to prepare both for Valentine’s Day, but also for Mother’s Day or simply for someone you love. For this recipe, I prepared raspberry crepes with fruit powder, but if you like, you can prepare classic or cocoa crepes and fill them as you prefer. But now let’s see the following recipe together.
- Difficulty: Very easy
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Mother's Day, Valentine's Day
Ingredients
- 2 eggs
- 3 1/4 cups all-purpose flour
- 2 cups milk
- 1/4 cup sugar (I use 2 tablespoons of sweetener)
- 2 teaspoons raspberry powder
- 1 1/4 cups heavy cream
- 5 oz chocolate
- 1/3 cup raspberry jam
- to taste raspberry powder (for decoration)
- to taste fresh raspberries
Tools
- 1 electric whisk
- 1 pan
- 1 pastry brush
- 1 9.5-inch cake base
- 1 Metal cylinder
Steps
Start the preparation of your pink crepe cake by making the chocolate ganache: chop the chocolate into small pieces, then heat the cream until it starts to boil, remove the pot from the heat, and add the chocolate. Stir vigorously with a hand whisk until you obtain a thick and homogeneous cream. Now let the ganache cool well and then whip it with an electric whisk for a few minutes until it becomes light and fluffy.
At this point, continue with the preparation of your pink crepe cake by making the raspberry crepes following THIS RECIPE. With this batter, you will get 9 to a maximum of 10 crepes of 9.5-10.2 inches. Please note, in this case, the crepes must be very thin.
Cut the crepes in half and start filling each half with a thin layer of jam and chocolate ganache.
Place the 3 cut and filled crepes with plenty of cream and jam next to each other with the round side facing down and start wrapping them from the outside inwards. Continue joining the half crepes and rolling them inwards. Now place the cake on a serving plate and add the last half crepes one at a time, and your pink crepe cake is ready. Pipe the remaining cream inside a pastry bag and pipe another generous layer of ganache between the cake walls, between the ‘petals’ of the rose, to be clear. Place the metal cylinder around the pink cake and put it in the fridge so that it takes shape, for at least 1 hour.
Finally, sprinkle your pink crepe cake with fruit powder and fresh raspberries before serving.
It’s really easier to do than to explain the method, so I made a short video that you can find VIDEO HERE!
Saby recommends…
Since this cake is made with many crepe layers, I recommend being generous with the jam and cream filling; otherwise, you risk getting a dry and poorly filled dessert.
