Almond Crepe Cake With Raspberry Rose Cream Food

ALMOND CREPE CAKE WITH RASPBERRY-ROSE CREAM

Steps:

• 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.
• 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.

ALMOND CAKE WITH RASPBERRY SAUCE

Steps:

• Line an 8-in. round baking pan with parchment; coat paper with cooking spray and set aside., In a large bowl, combine the almond paste, 3/4 cup sugar and butter; beat for 2 minutes until blended. Beat in the eggs, liqueur and extract. Combine flour and baking powder; add to creamed mixture just until combined., Spread into prepared pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., Invert cake onto cake plate; remove parchment. Sprinkle with confectioners' sugar., Place raspberries in a food processor; cover and process until pureed. Strain, reserving juice; discard seeds. In a small saucepan over medium heat, cook raspberry juice and remaining sugar for 15-18 minutes or until mixture is reduced to 1/4 cup. Serve with cake.

STRAWBERRY ROSE CREPE CAKE RECIPE BY TASTY

Steps:

• In a large bowl, combine the flour, butter, sugar, and eggs.
• Add ½ cup (120 ml) of milk at a time, stirring vigorously, making sure that each addition is completely incorporated into the batter and that the batter is smooth before adding more milk.
• Strain the batter through a fine mesh sieve. The batter should be very liquidy and have no lumps. Rest in the fridge for at least 30 minutes or up to overnight.
• Make the filling: In a medium bowl, combine the cream cheese and sugar. Using a hand mixer, beat until combined. Add the heavy cream and mix until smooth. Set aside.
• In a 9.5 inch (24-cm) nonstick pan over medium heat, pour ⅓ cup (40 g) of the batter in the center, and swirl the batter around to the edges of the pan.
• Cook the crepe until bubbles rise to the surface and the bottom is golden brown, about 3 minutes. Flip and cook on the other side until the edges start to crisp slightly, about 1 minute more.
• Transfer the crepe to a wire rack to cool. Repeat with the remaining batter.
• Stack the crepes on top of each other, then cut in half. Stack the halves on top of each other, and cut the stack into two even strips.
• Place two crepe strips on a flat surface and spread the cream cheese mixture on both. Arrange sliced strawberries on one of the strips.
• Roll up the first strip with the strawberries, then roll the second strip around it. Repeat with the rest of the strips of crepes, alternating between strips with strawberries and strips without. Once it becomes too large to roll, lay the cake on a serving platter.
• Spread the remaining crepe strips with cream cheese and gently press them around the outside of the cake. Refrigerate for 15-30 minutes to set.
• Enjoy!