Ingredients
Crepes
eggs
3pc
butter
30g
1.05oz
2tbsp
vegetable oil
30g
1.01fl oz
sugar
80g
2.80oz
0.32cup
5.36tbsp
vanilla sugar
1tsp
milk
380ml
12.54fl oz
1.52cup
25.46tbsp
flour
110g
3.85oz
0.44cup
7.37tbsp
baking powder
1tsp
matcha / cocoa (optional)
1tsp
Cream
whipping cream
170ml
5.61fl oz
0.68cup
11.39tbsp
mascarpone
250g
8.75oz
1cup
16.75tbsp
powdered sugar
120g
4.20oz
0.48cup
8tbsp
almonds (or any other nuts)
30g
1.05oz
2tbsp
Additionally
raspberries
50g
1.75oz
3.35tbsp
almond for decorating
70g
2.45oz
0.28cup
4.69tbsp
Method
Crepes
- Combine the eggs, melted butter, vegetable oil and sugar, and mix well.
- Sift the flour, baking powder and matcha/cocoa.
- Heat the milk in the microwave (it should be warm), and add it to the dough; mix well. The dough will be liquid.
- Cook the pancakes in a hot pan. * The first pancake may stick.
Cream
- Roast all the almonds at 338F (170C) for 10 minutes, and grind into coarse crumbs.
- Combine all the ingredients, and whip until smooth.
Assembly
You better assemble the cake in a ring, wrapping it with acetate film or parchment.
- Put a crepe, some cream on top, then another crepe, some cream and 4-5 raspberries. Alternate.
- Place the finished cake in the fridge for 3 hours.
- Sprinkle it with chopped nuts. It is more convenient to do it with a knife.
