Crepe Cake With Citrus Cream

Name: Crepe Cake With Citrus Cream
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 Crepe Cake, 8 serving(s)
Ingredients: 300 ml thickened cream; 1 teaspoon vanilla essence; 250 g cheese; 1/3 cup icing sugar; 1 teaspoon lemon zest (finely grated); 1 teaspoon orange zest (finely grated); 2 tablespoons orange juice (freshly squeezed); 8 crepes (chilled or frozen, thawed); 1/4 cup sliced almonds (toasted); icing sugar (to serve)

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Recipe by ImPat

From Recipe+. The cook time is the chill time. Suggested you serve with a berry salad (recipe posted separately) - recipe #456314 .

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READY IN: 1hr 20mins

SERVES: 8

YIELD: 1 Crepe Cake

UNITS: US

INGREDIENTS

Nutrition

300

ml thickened cream
1

teaspoon vanilla essence
250

g cheese
¹⁄₃

cup icing sugar
1

teaspoon lemon zest (finely grated)
1

teaspoon orange zest (finely grated)
2

tablespoons orange juice (freshly squeezed)
8

crepes (chilled or frozen, thawed)
¹⁄₄

cup sliced almonds (toasted)
icing sugar (to serve)

DIRECTIONS

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 zests in a medium bowl until smooth and beat in juice and then fold in the whipped cream.
Place 1 crepe on a serving plate; spread with 1/3 cup of cream mixture and top with another crepe and repeat layers using remaining crepes and cream mixture finishing with a crepe and then cover and chill for at least 1 hour.
Sprinkle crepe cake with the almonds and lightly dust with icing sugar.

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