Biscoff & Raspberry Crepe Cake /// Recipe

Raspberry Biscoff Crepe Cake // This my friends is the cake of my dreams… A Biscoff & Raspberry Crepe Cake.

I have been a crepe lover for as long as I can remember.  My Mom would always make crepes on special occasions at our house growing up for breakfast.  Sleepovers, birthdays, holidays or even Saturday was a great occasion for crepes. As I grew-up I became the crepe expert in the house.  Give me two good crepe pans, a pitcher full of crepe batter and I could please a crowd!! My love affair has grown even stronger after a trip to Paris a few years ago.  One of my favorite memories was sharing our first Nutella crepe bought from a street vender in Paris on our way to the Louvre. Ahhhh now that’s heaven! Here’s a picture of Hales or Lil’Whip as I’ve come to call her enjoying said crepe.

Needless to say, I’ve had a crepe obsession for many years. This last weekend we had family in town for Em’s baptism and I thought it would be a great time to see if I could make a crepe cake.  I’ve seen many variations a few different places, I even featured one last week as the inspiration photo for Friday Flair. It was a Chocolate Amaretto Crepe Cake from Sprinkles Bakes and it looked divine! I decided my flavor profile for my first crepe cake should be…

What is Biscoff

Yep, you got it… Biscoff and raspberry. If you haven’t tried Biscoff Spread you need to find some.  It’s a fabulous spread that is basically ground up Biscoff cookies mixed with some oil to give it a nice and creamy consistency.  A Biscoff cookie is similar to a ginger snap but a little more delicate. They are from Sweden and they are delish.  I found my Biscoff Spread at Cost Plus World Market. It’s not widely available quite yet so you may need to do a little searching or get it online. The lovely thing is that is goes very well with raspberries or even lemon. Basically anything that would go well with a gingersnap type cookie.

Now for the cake… You will need three basic elements. The crepes, a light and lovely Biscoff buttercream and a strong raspberry sauce that can hold up to the cake layers. Once you have those three elements you are good to go, you just need to start layering.

Biscoff & Raspberry Crepe Cake:

Crepe Recipe:

6 eggs

1/2 tsp. salt

2 tbsp. sugar

2 tsp. vanilla extract

pinch of fresh nutmeg

1 1/2 cups of milk

1 1/2 cups of AP flour

Biscoff Buttercream:

2 sticks of unsalted butter at room temperature

1 cup Biscoff

1 tsp. vanilla extract

pinch of salt

3-4 cups of powder sugar

1-2 tbsp. whole milk

Raspberry Sauce:

2 pints raspberries

1/4 – 1/2 cup sugar depending on the sweetness of the raspberries

1 tbsp. lemon juice

2 tsp. vanilla extract

pinch of fresh nutmeg

1 tbsp. cornstarch

This is my tried and true recipe that was passed down from my Great Uncle that I have used all my life. I have added a couple of ingredients that I just love to boost the flavor a bit, but for the most part it is a GREAT basic crepe recipe that makes about 20 crepes. For this cake I actually doubled this recipe and used all 40 of the crepes. However, make it in batches because a double recipe won’t fit into a blender. At least it won’t fit into mine.

Crack your eggs into a blender and add the salt, sugar, vanilla extract and nutmeg.  Cover the blender and start in the lowest setting. While the blender is on, alternately add small amounts of flour and milk, starting with flour and ending with milk. Make sure it is blended well.  Let batter sit for a 1/2 an hour or so before you start to cook your crepes to let it rest.

In a small non-stick crepe pan add a small amount of canola oil and place the pan over medium high heat. Add about a 1/4 a cup of crepe batter and gently swirl the pan around so that the batter covers the pan. Let the crepe cook for a minute to a minute and a half or until the crepe is fully set. Then carefully turn the crepe over let cook in pan for another 20-30 seconds and then remove from the pan. 

For this cake you need the crepes to be cooled completely so place the crepes on a bakers rack to cool and then stack with wax paper in between each crepe and place in a large Ziploc bag and store in the refrigerator for 1-2 days or up to two months in the freezer.

For the buttercream I just modified my Simple Vanilla Buttercream recipe a bit by adding the Biscoff and lowering the amount of vanilla extract.  It’s a good classic and easy buttercream recipe.

In a bowl of an electric mixer with the paddle attachment,  place softened butter and Biscoff.  Cream the two together and add vanilla extract.  Turn mixer off and add half of the powder sugar, carefully turn the mixer on low and mix the sugar in completely. Add the remaining sugar slowly until it creates a dough like consistency. Add 1 tbsp. of milk and mix on high. Check the consistency of the buttercream. If it’s too tight add more milk. Mix on high for 5-7 minutes until light and fluffy.

If needed store in a air tight container in the refrigerator for up to a week.  Take out of the fridge an hour or two before you want to use it to make sure that it is a room temperature when you need it.

Again, I took one of my favorite recipes, my Velvet Cherry Sauce and modified it for this cake by using raspberries instead of cherries.In a small sauce pan place all of the ingredients over medium heat and bring to a boil stirring occasionally. Simmer on low heat for 8-10 minutes. Remove from heat and strain with a fine mesh strainer. Use the back of the spoon to get as much juice out of the berries as possible.  Place the strained juice back into the small sauce pan and place over low heat.  Remove a 1/4 a cup of the raspberry juice and place in a small container with a lid.  Add the cornstarch, place the lid on the container and shake vigorously. Slowly whisk in the cornstarch mixture into the raspberry juice and cool over low heat until the sauce thickens.  Remove from heat and let cool completely.

Place in an air tight container in the refrigerator for up to a week.

How to Assemble the Crepe Cake

Now is when the fun begins… Place a small dab of buttercream onto your cake plate to hold your first crepe steady.  Next, add a thin layer of buttercream onto the crepe. Add another crepe and add another thin layer of buttercream. Add one more crepe and this time add a thin layer of the raspberry sauce. Repeat that whole process until you have used all of your crepes. For the top of the cake I used a large closed star tip with a pastry bag and piped pretty little rosettes to decorate the top. I then placed fresh raspberries in the center of the rosette and dusted the whole cake with powder sugar.

Place the cake in the refrigerator for an hour or two until it sets up and then slice into it while all your friends are watching and soak in all the ooooohs and aaaaaahs.