Tuesday, February 12, 2013

White Chocolate Raspberry Crepe Cake

White Chocolate Raspberry Crepe Cake

Happy Shrove Tuesday! Today is the day that people eat some of the things they will be giving up for the next 40 days that make up the lenten season. And a lot of people eat pancakes for dinner.

Crepes are the very thin cousin of pancakes and what could be a better way to celebrate the start of lenten season, than making them into a cake?

White Chocolate Raspberry Crepe Cake

This cake is super light and satisfying, composed of soft crepes between layers of sweet white chocolate mousse and raspberry jam. It is even better eaten the next day (really, eat it for breakfast), after the crepes have soaked up a bit of the mousse and the jam and the flavors are all wonderfully blended together.

In addition to it being a delightful end to Shrove Tuesday, this cake is also wonderful for Valentine's Day. It's a much lighter alternative to the rich and fudgy desserts that usually accompany the holiday (not that there's anything wrong with these), so it can be eaten for breakfast and dessert. What could be more lovely than that?

White Chocolate Raspberry Crepe Cake

White Chocolate Raspberry Crepe Cake
makes one 8" round cake

for the crepes:
1 1/2 cups milk or milk alternative (I used almond milk)
4 eggs
1 cup gluten-free baking and pancake mix (I used Pamela's)
1/4 cup finely ground cornmeal
1 teaspoon sugar
1/2 cup butter, melted (plus more for the pan)

for assembly:
1/2 jar raspberry jam
one recipe prepared white chocolate mousse (can be made up to 1 week ahead, if the cream is quite fresh)
fresh raspberries, for garnish, if desired

White Chocolate Raspberry Crepe Cake

Combine all of the crepe ingredients in a food processor and pulse until smooth. Cover and refrigerate at least one hour and up to three days.

Heat an 8" cast iron skillet or crepe pan over medium high heat. Coat the bottom with a thin layer of melted butter. pour about 1/4 cup crepe batter into pan and turn pan quickly to coat. Once the edges have curled a bit and you can easily slide a large spatula underneath (1-2 minutes), quickly flip the crepe. Cook about 1 minute more, until crepe is a bit dry. Repeat with the remaining batter, placing a peace of wax paper or a paper towel between each crepe as you stack them. (Note: if your first few crepes are less than lovely, not to worry. Crepes are like pancakes: it may take a few sacrificial ones before you get into the swing of things.)

To assemble the cake: Place one finished crepe onto a plate or cake board, spread with a layer of raspberry jam. Place another crepe on top. Spread with a layer of mousse. Repeat until you've used up the crepes. Cover the outside of the cake with more of the mousse (though you may not need all of it). Top with fresh raspberries, if desired. 

White Chocolate Raspberry Crepe Cake

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About Me

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Salt Lake City, Utah
As a pastry chef by trade and by hobby, being diagnosed with Celiac Disease has not been easy. But through some experimental baking and a whole lot of faith, I'm living a full(er) life.