Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 6 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
6
- 3/4 cup double cream
- 1 cup crème fraîche
- 3tablespoons caster sugar
- 1/4teaspoons vanilla extract
- 250grams raspberries
- 2teaspoons icing sugar (to serve)
- 6 pancakes
Nutrition per serving
1210kJ / 290Cal
1210 Kilojoules or 290 Calories
14% of daily energy intake*
Protein
3.9grams
Fat
15.6grams
Carbs
33.0grams
Sugars
19.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Make sure you use only the thinnest of crepes for this sumptuous dessert - a perfect summer birthday cake and a children's favourite.
Method
Step 1 of 4
Whip the double cream to form stiff peaks. Mix the cream, crème fraîche, caster sugar, and vanilla extract, and whisk until well blended. Reserve about 4 tablespoons to decorate the top of the cake.
Step 2 of 4
Set aside a handful of the raspberries. Lightly crush the remaining fruit with a fork, and add them to the remaining cream mixture, folding them through roughly to create a rippled effect.
Step 3 of 4
Place 1 pancake on a platter, spread one-fifth of the cream over it, and top with a second pancake. Continue to layer until all the pancakes and cream are used up.
Step 4 of 4
Decorate the top with the reserved cream mixture, scatter the remaining raspberries over the top, dust with icing sugar and serve.
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