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Author Notes: Almond Crepe Cake with Raspberry-Rose Cream. This delicious gluten-free cake can be made sugar-free without sacrificing on flavor. So pretty and so good! —Olaiya Land | Milly's Kitchen
Serves 6-8 (a 6-inch cake)
Almond Crepe Cake with Raspberry-Rose Cream
- 3 cups cold heavy cream
- 1/4 cup granulated sugar or ¾ teaspoon stevia powder, or to taste (optional)
- 8 ounces cream cheese, softened at room temperature for at least 30 minutes
- 1 recipe Raspberry-Rose Compote (see below)
- 1 recipe Almond-Flour Crepes (see below)
- NOTES: I love that this crepe cake is delicious with or without sugar. How much you use is totally up to you. If you don’t want to use sugar, you can leave it out completely and rely on the natural sweetness of the almonds, berries and cream, or you can use stevia. Some brands of stevia have a horrible aftertaste that will ruin a dish. I find that SweetLeaf powdered stevia, used in moderation lends just a hint of sweetness without the wacky aftertaste. - To keep from getting frosting all over your serving dish, you can lay down strips of parchment before you place the first crepe and then carefully pull them out once the cake is frosted. - An offset spatula helps to spread the layers and frost the cake. - For beautiful slices, make sure the cake has chilled for at least an hour! If not, the layers can slide off. Heat a chef’s knife under hot tap water until warm then wipe it dry. Slice straight down (no sawing back and forth as you cut) and wipe your knife after each cut. Periodically run your knife under hot water and wipe as you slice.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the cream and sugar or stevia (if using) to soft peaks. Transfer to a large mixing bowl and set aside. Place the cream cheese in the bowl used to whip the cream and beat until it has softened and has a similar texture to the whipped cream. The time will vary depending on how warm it is when the cream cheese goes into the bowl, but it should take somewhere between 2-5 minutes. Don’t rush this step; you want your cream cheese quite loose or else it won’t fold into the cream.
- Transfer the reserved whipped cream to the bowl with the softened cream cheese and whip at medium-low speed (or by hand) until the mixture is homogenous and has the texture of frosting. Take care not to overbeat it.
- Transfer half the frosting to the large mixing bowl and set aside. Fold the chilled Raspberry-Rose Compote into the remaining frosting until the color is uniform. This is what you will use between the crepes.
- To assemble the cake: Place a crepe on a flat serving dish. Spoon about ½ cup of the Raspberry-Rose Cream on top of the crepe and spread it to ⅓-inch from the edge (the weight from the rest of the crepes and the cream will push the filling to the edge). Continue layering crepes and cream, ending with a crepe on top. Gently press down on the crepe cake to flatten the top and push the cream in the top layers to the edge if necessary. Frost the cake with the reserved whipped cream mixture and refrigerate until firm, at least 1 hour.
Almond Flour Crepes & Raspberry-Rose Compote
- ALMOND FLOUR CREPES
- 6 large eggs
- 6 ounces cream cheese (not softened)
- 1/4 teaspoon almond extract
- 3/4 cup almond meal
- 2 tablespoons sugar or ½ teaspoon stevia powder, or to taste (optional)
- Coconut oil (or other neutral tasting high-heat oil), for the pan
- RASPBERRY-ROSE COMPOTE
- 1 12-oz. bag (about 3 cups) raspberries (frozen are fine, no need to thaw)
- 2 teaspoons sugar or ½ teaspoon stevia powder, or to taste (optional)
- 1 teaspoon cornstarch
- 1/2 teaspoon lime zest
- 1/4 teaspoon rosewater, or to taste
- small pinch salt
- CREPE INSTRUCTIONS:
- NOTES: If you aren’t great at swirling the batter, no worries; just back fill any holes with batter. - If you can’t find almond meal, make your own. Place almonds in the bowl of a food processor or blender and process until they form a fine meal. You will be able to get a finer meal in the blender. Adding a tablespoon or two of sugar will help keep the almonds from turning to almond butter. - Feel free to experiment with other nuts here. Hazelnut and pistachio are both great substitutions.
- Place all the ingredients except the coconut oil in a blender. Blend at high speed until the batter is smooth and homogenous, stopping occasionally to scrape down the sides of the bowl, about 1 minute.
- Heat a 6-inch nonstick pan over medium-high heat. Add about 1/2 teaspoon coconut oil. When the coconut oil has melted, pour ¼ cup batter into the center of the pan. Gently swirl to coat the bottom of pan, if necessary. Cook until the crepe is set, 60-90 seconds. Loosen the edge with a flexible heatproof spatula then flip and cook until the other side is golden brown, about 30 seconds longer. Transfer the crepes to a wire rack to cool. Once a crepe has cooled slightly, it can be stacked.
- Crepes can be made 1 day in advance. Stack crepes and wrap tightly with plastic wrap until you are ready to assemble your cake. Makes about 10 6-inch crepes or 6 8-inch crepes.
- RASPBERRY-ROSE COMPOTE INSTRUCTIONS:
- Note: I used Nielsen-Massey rose water, which is quite strong. If you are using a more delicate brand, you might need to use a little more. Always add rose water in very small amounts (drops are good) because once you add too much, your whole dish will taste like soap. And we don’t want that.
- Place the raspberries in a medium saucepan along with the salt and a couple tablespoons of water. If you are using sugar, add it now. Cook over medium-high heat until the raspberries are bubbling and the sauce has reduced slightly, about 7-8 minutes for frozen berries and 5 minutes for fresh.
- Place the cornstarch in a small bowl and add a tablespoon of water. Stir to dissolve the cornstarch then add the mixture to the raspberries. Cook for 1 minute more. Remove the pan from the heat and stir in the lime zest and rosewater. If you are using stevia, stir it in now. Cool the compote at room temperature for about 20 minutes then transfer it to the fridge and chill until cold. The compote can be made up to 3 days in advance and stored, covered, in the fridge. Makes about 1 ½ cups.