Charlotte Crêpes Cake

Making the Charlotte Crêpes Cake with Cremadelizia Cacao

• Pour the flour and eggs into a bowl.
• Whisk together, then add the melted butter, milk and Babbi Cremadelizia Cacao.
• Mix until smooth and homogeneous.
• Let the batter rest in the fridge for at least 30 minutes.
• Once rested, pour a generous ladleful into a non-stick pan or crêpes machine.
• Cook about 2 minutes on each side and repeat until all the batter is used.
• Let the crêpes cool down.

Prepare the filling

• Whip the cream with the icing sugar until light and fluffy.

Assemble the cake

• Line a springform pan (18/20 cm diameter) with one crêpe on the bottom and more crêpes along the sides, letting them hang over the edge.
• Pour in half of the cream, add some raspberries and cover with another crêpe.
• Add the remaining cream and more raspberries, then fold the edges of the crêpes over to close the cake.
• Decorate with fresh raspberries or a dusting of icing sugar.
• Keep in the fridge until ready to serve.

Click here for the Video Recipe