Name: Crepe cake with citrus cream
Prep time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 300 millilitre thickened cream; 1 teaspoon vanilla essence; 250 gram cream cheese, at room temperature; 1/3 cup icing sugar; 1 teaspoon finely grated lemon zest; 1 teaspoon finely grated orange zest; 2 tablespoon freshly squeezed orange juice; 8 bought chilled or frozen (thawed) crepes; berry salad (recipe follows), to serve; Berry salad; 300 gram frozen mixed berries; 2 tablespoon icing sugar; 2 tablespoon freshly squeezed orange juice; 1/2 cup small mint leaves , torn

Ingredients

300 millilitre thickened cream

1 teaspoon vanilla essence

250 gram cream cheese, at room temperature

1/3 cup icing sugar

1 teaspoon finely grated lemon zest

1 teaspoon finely grated orange zest

2 tablespoon freshly squeezed orange juice

8 bought chilled or frozen (thawed) crepes

berry salad (recipe follows), to serve

Berry salad

300 gram frozen mixed berries

2 tablespoon icing sugar

2 tablespoon freshly squeezed orange juice

1/2 cup small mint leaves , torn

Method

Crepe cake with citrus cream

1.Using an electric mixer, beat cream and essence in a small bowl until soft peaks form. Using an electric mixer, beat cream cheese, sugar and zest in a medium bowl until smooth. Beat in juice. Fold in whipped cream.

2.Place 1 crepe on a serving plate; spread with 1/3 cup of cream mixture. Top with another crepe. Repeat layers, using remaining crepes and cream mixture, finishing with a crepe. Cover; chill for at least 1 hour.

3.Make Berry Salad. Sprinkle crepe cake with almond; lightly dust with icing sugar. Serve with Berry Salad.

Berry salad

4.Combine berries, sugar and juice in a bowl. Stand at room temperature for 30 minutes or until berries have thawed. Sprikle with mint before serving.

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Ingredients

Method

Crepe cake with citrus cream

Berry salad

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