Crepe Cake With Citrus Cream
Created by ImPat on November 13, 2014
- Servings: 8
- Prep Time: 20m
- Cook Time: 0m
- Recipe #15887
Ingredients
- 300 ml thickened cream
- 1 teaspoon vanilla essence
- 250 grams cheese
- 1/3 cup icing sugar
- 1 teaspoon lemon zest (finely grated)
- 1 teaspoon orange zest (finely grated)
- 2 tablespoons orange juice (freshly squeezed)
- 8 crepes (chilled or frozen, thawed)
- 1/4 cup sliced almonds (toasted)
- Icing sugar (to serve)
How to Make
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Step 1: Using an electric mixer, beat cream and essence in a small bowl until soft peaks form.
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Step 2: Using an electric mixer, beat cream cheese, sugar and zests in a medium bowl until smooth and beat in juice and then fold in the whipped cream.
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Step 3: Place 1 crepe on a serving plate; spread with 1/3 cup of cream mixture and top with another crepe and repeat layers using remaining crepes and cream mixture finishing with a crepe and then cover and chill for at least 1 hour.
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Step 4: Sprinkle crepe cake with the almonds and lightly dust with icing sugar.
Nutritional Facts
- Serving Size: 1 (84.8 g)
- Calories 202.9
- Total Fat - 13.2 g
- Saturated Fat - 8.2 g
- Cholesterol - 45.5 mg
- Sodium - 286.7 mg
- Total Carbohydrate - 10.9 g
- Dietary Fiber - 0.2 g
- Sugars - 8.6 g
- Protein - 10.4 g
- Calcium - 322.5 mg
- Iron - 0.1 mg
- Vitamin C - 2.9 mg
- Thiamin - 0 mg