Lemon Raspberry Crepe Cake

Even though it's been a milder than normal winter here in New England I have a terrible case of spring fever. Luckily we're celebrating Spring Sweets Week this week and there's going to be tons of amazing bright, citrusy and delicious recipes being shared.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product from sponsor companies to help in the creation of my recipes.  All opinions are mine alone. 

I'm kicking it off with Lemon Raspberry Crepe Cake.  This is my first ever attempt at a crepe cake and we were so fortunate to be sent lovely French style crepes from Melissa's Produce. They also sent a trio of dessert sauces and I chose to use the raspberry because it pairs so well with lemon.

I made a lemon cream cheese filling using Taylor and Colledge Lemon Extract Paste. I started by laying a crepe on my serving platter and then topping it with the filling which I spread all the way to the edges. Then I grated some Selefina crystallized ginger root on top of the filling.

I added another crepe and then spread that with the raspberry dessert sauce. I did not measure it, in all I used about 8 ounces. I used an offset spatula and you could still see the crepe through the sauce.

I continued adding layers of crepe, lemon filling/ginger and dessert sauce until I had 20 layers.  That's 20 crepes, 10 lemon layers and 9 raspberry layers. You want to make sure the filling go all the way to the edges and they are fairly even.

I sifted some confectioner's sugar over the top and then garnished it with some candied lemon slices. Since there's cream cheese in the filling you do want to keep it refrigerated until you serve it.

If you don't want to use candied citrus you can always pipe on whipped cream and garnish it with fresh raspberries. It is key to use a serrated knife to cut the slices, it helps not to tear the layers and keeps them nice and neat.

Look at those layers! This was such a light and refreshing dessert that was so incredibly easy to make. I can't wait to try some other variations on it, I'm thinking apple and the caramel, strawberry with the chocolate sauce.

Thank you so much to Heather for hosting Spring Sweets Week and to all of the other bloggers for sharing their recipes. Thank you also to our sponsors, Melissa's Produce, Taylor and Colledge, and Selefina Spices for your generosity and support. 

Lemon Raspberry Crepe Cake

Author: Jolene's Recipe Journal

Ingredients

Lemon Cream Cheese Filling

• 1 1/2 cups heavy cream
• 1/2 cup powdered sugar, divided
• 8 oz cream cheese, softened
• 1 teaspoon Taylor & Colledge Lemon Extract Paste
• Pinch salt (1/8 teaspoon)
• Selefina Crystallized Ginger Root, about 1 Tablespoon

For the cake

• 20 Melissa's French Style Ready to Use Crepes
• Approximately 8oz Melissa's Raspberry Dessert Sauce
• Candied lemon slices, powdered sugar, optional

Instructions

For the Lemon Cream Cheese Filling

1. Combine the heavy whipping cream and 1/2 cup of powdered sugar in a bowl, whip to stiff peaks.
2. Beat together cream cheese, 1/2 cup powdered sugar, lemon extract paste and salt together in another bowl until well combined.
3. Very gently fold the whipped cream into the lemon mixture until it's thoroughly combined.

To assemble

1. Place one crepe on the serving plate. Spread with approximately 3 tablespoons lemon cream cheese filling, I used a cookie scoop to portion it out.
2. Grate the candied ginger over the top of the lemon filling, to taste. Top with another crepe.
3. Spread the top with raspberry dessert sauce. I didn't measure this, I just made sure that it was an even layer but you could still kind of see the crepe through it.
4. Repeat layers, ending with a lemon, then top with a final crepe. (This will be 10 layers of lemon and 9 layers of raspberry).
5. Refrigerate until ready to serve. Dust crepe cake with powdered sugar and top with candied lemon slices, if desired.

Recommended Products

Wilton Cookie Scoop

Microplane Spice Mill

Wilton Angled Spatula, 9

Other recipes you may enjoy:

Candied Citrus Slices

Lemon Funfetti Baked Donuts

Zesty Key Lime Curd

Crepe cake, lemon, raspberry

Dessert

American

 

 

Welcome to #SpringSweetsWeek 2024 hosted by Heather from Hezzi-D's Recipe Box! Spring is finally here and the sun is shining and we are celebrating the beginning of spring with plenty of spring sweets and a fun giveaway! This year 17 food bloggers from around the country are sharing over 50 sweet recipes that are perfect for spring, so get ready to enjoy amazing spring treats like cupcakes, ice cream, pies, cakes, and more! Thank you to our Spring Sweets Week sponsors that are helping us give away some great prizes. Thank you to Melissa's Produce, Taylor and Colledge, and Selefina Spices for your generosity and support. 

Monday #SpringSweetsWeek Recipes

Banana Dragon Fruit Muffins from Palatable Pastime

Berry Triple Layer Cake from In Our Spare Time

Blood Orange Crepe Suzette from A Kitchen Hoor's Adventures

Blood Orange Crumb Muffins from Cindy's Recipes and Writings

Blood Orange Posset from Karen's Kitchen Stories

Holiday Fruit Salad from A Day in the Life on the Farm

Lavender Lemon Creme Brulee from The Spiffy Cookie

Lemon Blueberry Pound Cake from Art of Natural Living

Lemon Mousse Filled Crepe Cups with Berries from Blogghetti

Lemon Raspberry Crepe Cake from Jolene's Recipe Journal

Meyer Lemon Almond Pound Cake from Cheesecurd In Paradise

Meyer Lemon Upside Down Cake from Hezzi-D's Recipe Box

Split Seconds Cookies from Shockingly Delicious

Springtime Chocolate Terrarium Dessert from For the Love of Food

Sweet Crepes with Luscious Fruits from Our Good Life

Tangerine Upside Down Cake from Magical Ingredients

Tangerine Vanilla Fig Preserves from That Recipe

 

 Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Melissa’s Produce, and Taylor and Colledge for providing the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own.