RASPBERRY AND CHOCOLATE-HAZELNUT CREPE CAKE
Yes, you can make a showstopping no-bake cake! Whip up a stack of crepes in advance, then layer with two whipped-cream fillings: white chocolate-raspberry and dark chocolate-hazelnut.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 11h20m
Yield Serves 8 to 12
Number Of Ingredients 15
Steps:
- Crepes: In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, 30 seconds. Refrigerate at least 30 minutes and up to 1 day; stir for a few seconds before using.
- Heat an 8-inch nonstick skillet over medium; lightly brush with butter. Add a scant 1/4 cup batter, tilting and swirling skillet until it evenly coats bottom. Cook until crepe is golden in places on bottom and edges lift from pan, 1 to 1 1/2 minutes. Flip and cook on other side until just set, about 45 seconds. Slide crepe onto a paper towel-lined plate. Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another (you should finish with about 30). Let cool completely before using, or cover and refrigerate up to 1 day.
- Fillings: In a bowl, sprinkle gelatin over cold water. Let stand until softened, about 5 minutes. Meanwhile, melt jam in a small saucepan over medium heat until hot. Remove from heat; stir in gelatin mixture until dissolved (mixture should feel smooth when rubbed between your fingers). Transfer to a large bowl and whisk in white chocolate until smooth. In another bowl, stir together hazelnut spread and bittersweet chocolate until smooth. In a third bowl, whisk cream and confectioners' sugar to stiff peaks. Divide whipped cream evenly (about 3 cups each) between raspberry and hazelnut mixtures and stir until smooth. Refrigerate cream mixtures until thickened slightly but still spreadable, at least 1 hour and up to 2 hours.
- To make cake, place 1 crepe on a cake plate. Spread 1/3 cup raspberry-cream mixture evenly over crepe, leaving a 1/4-inch border. Top with another crepe; spread with 1/3 cup hazelnut-cream mixture. Repeat layering, alternating fillings, until all crepes are used, finishing with a crepe. Loosely cover with plastic wrap and refrigerate until cold and set, at least 8 hours and up to 2 days. Just before slicing and serving, top cake with raspberries and dust generously with confectioners' sugar.
RASPBERRY HAZELNUT CAKE
I made this cake for sunny's (my sharemate's mom's) birthday. It was very easy to make yet, very delicious! we all enjoyed this by the time next day it all went gone! I believe its better to have it next day since all the flavour develops.
Provided by tomoko matsunaga
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to moderate (180°F/160°F fan-forced).
- Grease deep 22cm round cake pan; line base and side with baking paper.
- Beat butter and sugar in medium bowl with electric mixture until light and fluffy; add eggs at one time, beating until just combined between additions.
- Mixture will curdle at this stage, but will come together later.
- Transfer mixture to large bowl; using wooden spoon, stir in flours, hazelnut meal, sour cream and raspberries.
- Spread mixture into prepared pan. Bake, uncovered,about 1 1/2 hours. Stand cake 10 minutes; turn onto wire rack, turn top side up to cool.
- Make mascarpone cream.
- Mascarpone cream:.
- Combine mascarpone, icing sugar, liqueur and sour cream in medium bowl. Using wooden spoon, stir until smooth; stir in nuts.
Nutrition Facts : Calories 489.8, Fat 27.6, SaturatedFat 14.6, Cholesterol 160.1, Sodium 166.7, Carbohydrate 56.4, Fiber 2.1, Sugar 41.7, Protein 6.7
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