Berry and Cream Pink Crèpes Cake

Equipment

• Non-stick Skillet or Crêpe Pan: For cooking the crêpes evenly.
• Cake Stand or Plate: For assembling and presenting the cake.
• Blender or Food Processor: To make the cheese filling.

Substitutions

If you can’t find some of the ingredients in your pantry, try these substitutions. Just keep in mind that the final results might differ from the original recipe depending on what you use.

Crêpes

• Milk: Use any plant-based milk like almond, soy, or oat milk.
• Beetroot Juice: You can use pomegranate juice or raspberry puree for red colour. For other nuances use these:
  • Pink: Strawberry puree, hibiscus powder
  • Orange: Carrot juice
  • Green: Matcha powder
  • Purple: Blueberry powder
  • Brown: Cocoa powder, coffee
• Flour: Try using gluten-free flour or whole wheat flour for a different texture and taste.
• Melted Butter: Substitute with vegetable oil or coconut oil.
• Eggs: Use flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) or a commercial egg replacer.
• Sugar: Honey or maple syrup can replace granulated sugar.
• Vanilla Essence: Vanilla extract or a dash of almond extract can be used instead.

Cream Cheese Filling

• Mascarpone or Soft Cheese: Cream cheese, ricotta, or even Greek yoghurt can be used.
• Double Cream: Heavy cream or a non-dairy cream alternative works well.
• Icing Sugar: Granulated sugar or honey can substitute, though you might need to adjust quantities and blend the granulated sugar more finely.

Chocolate Ganache

• Unsalted Butter: You can use salted butter (just omit any added salt) or coconut oil.
• Double Cream: Heavy cream or evaporated milk can be used.
• Nutella: Use any chocolate spread, or make a simple ganache with chopped chocolate and a bit of butter or cream.

Berry Sauce

• Summer Fruits Mix: Use any berries you have on hand like strawberries, blueberries, or raspberries.
• Brown Sugar: White sugar, honey, or maple syrup can replace brown sugar.
• Cornstarch: Arrowroot powder or tapioca starch can be used as alternatives.
• Lemon Juice: Lime juice or orange juice can work too.

Feel free to mix and match based on what you have available!

Variations

• Berry Citrus: Mix lemon zest and a splash of orange juice into the cream cheese filling. Layer the cream cheese filling on each crêpe, top with berry sauce, and repeat. Finish with fresh mint leaves.
• Tropical: Stir mango chunks into the cream cheese filling. Spread it on each crêpe, add pineapple and berry sauce, and stack. Top with toasted coconut flakes.
• Chocolate Berry: Swirl some chocolate ganache into the cream cheese filling. Spread it on each crêpe, layer with berry sauce, and stack. Add chocolate shavings on top.
• Spiced Berry: Blend cinnamon and nutmeg into the cream cheese filling. Spread it on each crêpe, layer with berry sauce, and stack. Dust with cinnamon sugar.
• Vanilla Almond: Mix almond extract into the cream cheese filling. Spread it on each crêpe, layer with berry sauce, and stack. Top with sliced almonds and a drizzle of honey.

🔸Crêpes

• 600 ml milk
• 100 ml beetroot juice
• 350 gr flour
• 100 gr melted butter
• 2 eggs
• 2 tbsp sugar
• a pinch of salt
• 2 tsp vanilla essence

🔸Cream Cheese Filling

• 500 gr mascarpone or soft cheese
• 250 ml double cream
• 150 gr icing sugar

🔸Chocolate Ganache

• 50 gr unsalted butter
• 150 ml double cream
• 3 heap spoons of Nutella

🔸Berry sauce

• 250 gr summer fruits mix, frozen or fresh
• 5 tbsp brown sugar
• 2 tbsp cornstarch
• 3 tbsp lemon juice

🔸How to make the Crêpes

• Crack eggs into a tall bowl, add sugar, salt, and vanilla essence, and mix until sugar is melted.
• Gradually add flour and wet ingredients until a smooth batter forms.
• Let it rest for 10-15 minutes.
• Prepare a non-stick pan on medium heat. Add a splash of oil for the first pancake, spreading approximately 3/4 of the ladle evenly. Sauté each crêpe for about 30 seconds per side. Flip with a thin spatula. Repeat until the batter is finished.

🔸How to make the Cream Cheese Filling

• In a bowl, combine all ingredients. Use a stand or hand mixer to whip until stiff peaks form, about 3-4 minutes.

🔸How to make the Chocolate Ganache

• Combine all ingredients in a small pan. Mix on medium heat until well combined (2-3 minutes). Remove when a smooth sauce forms.

🔸How to make the Berry Sauce

• In a pan, cook all ingredients over low-medium heat. Stir until the sauce thickens, and the sugar melts. Leave to cool and serve.

🔸Assembling the Cake

• Place the first crêpe on your cake plate. Add a layer of cream between each crêpe until finished. The cake should have between 12-15 layers.
• Decorate with berry sauce, chocolate ganache sprinkles, and fresh mint leaves.
• Refrigerate for at least 3 hours before serving.