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Author:
shailee_ohana_
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Lotus Crepe Cake with Honey Cream for Rosh Hashanah
Celebrate Rosh Hashanah with this delightful Lotus Crepe Cake, layered with a rich honey cream. This cake combines thin, tender crepes with a luscious, sweet cream made from mascarpone, cream cheese, and quality honey, offering a truly indulgent and festive dessert. Easy to make and visually stunning, it's sure to impress your guests at the holiday table.
#Dessert
#Crepe Cake
#Honey Cream
#Rosh Hashanah
#Lotus Biscoff
#Holiday Dessert
#Layer Cake
#Sweet
Fully Assembled Crepe Cake
Recipe Information
40m
Prep Time
40m
Cook Time
4h 50m
Total Time
10
Servings
Medium
Dessert
Hebrew
Nutrition (per serving)
660
Calories
15g
Protein
60g
Carbs
40g
Fat
Decorated Crepe Cake with Lotus Crumbs
Ingredients
Servings: 10
💡 Tip: Check off ingredients as you add them to keep track of your progress!
A Perfect Slice of Crepe Cake
Instructions
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- In a large bowl, whisk together the milk, eggs, and melted butter until well combined.3m
Preview3mPreviewIn a large bowl, whisk together the milk, eggs, and melted butter until well combined. - In a separate bowl, sift together the flour, granulated sugar, and cocoa powder to remove any lumps.2m
Preview2mPreviewIn a separate bowl, sift together the flour, granulated sugar, and cocoa powder to remove any lumps. - Gradually add the wet ingredients to the dry ingredients, whisking continuously until a smooth, lump-free batter is formed.5m
Preview5mPreviewGradually add the wet ingredients to the dry ingredients, whisking continuously until a smooth, lump-free batter is formed. - Cover the crepe batter and refrigerate for at least 30 minutes. This allows the flour to fully hydrate, resulting in more tender crepes.30m
Preview30mPreviewCover the crepe batter and refrigerate for at least 30 minutes. This allows the flour to fully hydrate, resulting in more tender crepes. - Heat a 20 cm non-stick pan over medium heat. Lightly grease if necessary. Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly. Cook for 1-2 minutes until edges are crisp and crepe can be easily lifted, then flip and cook for another 30 seconds. Repeat until all batter is used, stacking crepes on a plate.40m
Preview40mPreviewHeat a 20 cm non-stick pan over medium heat. Lightly grease if necessary. Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly. Cook for 1-2 minutes until edges are crisp and crepe can be easily lifted, then flip and cook for another 30 seconds. Repeat until all batter is used, stacking crepes on a plate. - In a clean large bowl, combine the mascarpone cheese and Philadelphia cream cheese. Beat with an electric mixer until smooth.2m
Preview2mPreviewIn a clean large bowl, combine the mascarpone cheese and Philadelphia cream cheese. Beat with an electric mixer until smooth. - Add the cold heavy cream, honey, vanilla paste, and powdered sugar to the cheese mixture. Beat on high speed until stiff peaks form.5m
Preview5mPreviewAdd the cold heavy cream, honey, vanilla paste, and powdered sugar to the cheese mixture. Beat on high speed until stiff peaks form. - Place one crepe on a serving platter. Spread a thin, even layer of honey cream over the entire surface of the crepe.2m
Preview2mPreviewPlace one crepe on a serving platter. Spread a thin, even layer of honey cream over the entire surface of the crepe. - Carefully place another crepe on top of the cream layer and repeat the process, continuing to layer crepes and cream until all crepes are used, finishing with a layer of cream on top.15m
Preview15mPreviewCarefully place another crepe on top of the cream layer and repeat the process, continuing to layer crepes and cream until all crepes are used, finishing with a layer of cream on top. - Cover the cake loosely with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the cake to set and the flavors to meld.3h
Preview3hPreviewCover the cake loosely with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the cake to set and the flavors to meld. - Before serving, decorate the top of the cake with Lotus Biscoff crumbs and a drizzle of extra honey, if desired.5m
Preview5mPreviewBefore serving, decorate the top of the cake with Lotus Biscoff crumbs and a drizzle of extra honey, if desired.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
