Sharon Raspberry Pancake_2

This cake won’t fail to impress, especially when guests see the stunning layers inside. Making all 24 crepes is indeed a bit of a ‘crepeathon’, but it can be done in stages (prepare half the batter at a time) and they can be made up to 2 days in advance and kept covered in the fridge, layered between parchment paper. (Recipe from Sharon Hearne Smith’s, No Bake Baking available on amazon.)

Serves 16
Crepes
500ml whole milk
250ml double cream
250g plain flour
50g cocoa powder
50g icing sugar
12 large eggs
1 tsp vanilla extract
Pinch of salt
75g unsalted butter

Filling
350g Raspberry Purée
1.2kg full-fat cream cheese
50g icing sugar

Topping
150ml double cream
375g fresh raspberries
175g Raspberry Purée
100g Hazelnut Praline, optional
Fresh mint sprigs

To prepare the crepe batter, place all the ingredients except the butter in a food processor and blend until smooth. This can be done by hand, with a whisk, but sift in the dry ingredients to avoid lumps. Pour into a large jug, cover with cling film and chill in the fridge for at least 30 minutes.

To cook, melt the butter in a small bowl in the microwave or a small pan on the hob. Using kitchen paper, rub a little melted butter all over the crepe pan and place on a medium heat. Add a small ladleful of batter (about 60ml) to the centre and swirl the pan. Cook for about 45 seconds until set on the bottom, flip, then cook for another 30 seconds until cooked through. Tip onto parchment paper and repeat to make 24 in total. Leave to cool.

Prepare the filling. If you haven’t already, make the raspberry purée. Then beat the cream cheese in a large bowl to loosen. Add the purée, sift in the icing sugar and beat everything together well. To assemble, lay one crepe in the centre of a cake stand and spread with about 4 tablespoons of the filling. Lay another crepe on top and spread with filling again. Continue to layer until all the crepes and filling are used up, finishing with a crepe. This can be made up to 24 hours in advance and kept covered in the fridge.

For the topping, softly whip the cream and spoon over evenly. Scatter the fresh raspberries on top, drizzle with a few tablespoons of the raspberry purée and pour the remainder into a small jug to serve. Crumble over the hazelnut praline, if using, scatter with mint sprigs and serve. Cut the cake in quarters and each quarter into four wedges to reveal the layers inside.