Cooking with Toti
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Raspberry Crepe Cake
Rolled einkorn crepes layered with mascarpone cream and raspberry filling.
Serves
one 8-inch cake
Time
1 hr + chill overnight
Soft homemade crepes layered with homemade raspberry filling, fresh raspberries, and fluffy mascarpone cream. Assembled from rolled crepes — tastes even better the next day.
Instructions
Crepes
- 1
Blend milk, eggs, einkorn flour, melted butter, and salt until smooth and lump-free.
- 2
Heat a lightly greased skillet over medium heat.
- 3
Pour a small amount of batter and immediately swirl to form a thin crepe.
- 4
Cook until lightly golden, flip, and cook briefly on the other side.
- 5
Repeat with remaining batter and cool completely.
Raspberry Filling
- 1
Place raspberries, sugar, and lemon juice in a heatproof bowl set over simmering water (double boiler).
- 2
Cook until berries soften and release juices.
- 3
Mix cornstarch with a little water until smooth, then stir into the raspberries.
- 4
Continue cooking until thickened. Cool completely.
Mascarpone Cream
- 1
Beat mascarpone, powdered sugar, and vanilla until smooth.
- 2
Slowly add cold heavy cream and whip until thick, fluffy, and spreadable. Do not overmix.
Assemble
- 1
Line a springform pan or cake ring with crepes, letting the edges hang over the sides.
- 2
Spread mascarpone cream on a crepe, add a spoonful of raspberry filling, and roll tightly. For some crepes, use fresh raspberries instead.
- 3
Arrange rolled crepes inside the pan and add a layer of mascarpone cream.
- 4
Add extra raspberry filling or fresh raspberries wherever desired.
- 5
Continue layering rolled crepes, cream, and raspberries until full. Add a full crepe layer between rows if you have extras.
- 6
Cover the top with a crepe and fold the overhanging crepes over to seal completely.
- 7
Cover and refrigerate overnight. Unmold the next day and decorate with remaining mascarpone cream and fresh berries.
Toti’s Tips
- ✓Cook the raspberry filling over a double boiler rather than direct heat. The gentler, more even heat keeps the berries from scorching or sticking while they break down into a soft jam.
- ✓Mix the cornstarch with a little cold water before stirring it into the hot raspberries. Adding dry cornstarch straight into hot liquid causes clumps that never fully smooth out.
- ✓Whip the mascarpone cream just until thick and spreadable, not longer. Mascarpone can split and turn grainy if it's overbeaten, since it doesn't have the same stability as plain whipped cream on its own.
- ✓Let the crepes cool fully before rolling and layering them. Warm crepes will melt the mascarpone cream on contact, making the layers slide and lose their shape.
- ✓Chill the assembled cake overnight rather than just a few hours. The crepes need real time to soak up moisture from the cream and soften into a cake-like texture — that's really what makes this dessert work.
- ✓Combine homemade raspberry filling with fresh raspberries rather than using only one or the other. The cooked filling gives moisture and cohesion, while the fresh berries add bright flavor and texture contrast.
More photos
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