Cake for Breakfast? Why yes, please. #CakeSliceBakers

The next time you are out to super impress somebody invite them over for brunch and serve up this amazingly awesome Strawberries and Cream Crepe Cake.  It's perfect for dessert as well but nobody is expecting something this fantastic on the brunch table!!

This is one of four selections chosen for this months Cake Slice Bakers.......

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through.

This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes.

If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

Our choices for July 2019 were ~

1. Apricot Almond Dream Cake
2. Strawberries & Cream Crepe Cake
3. Limoncello Ricotta Cheesecake
4. Raspberry Princess Torte

Strawberries & Cream Crêpe Cake

• Culinary Adventures with Camilla
• Karen's Kitchen Stories
• A Day in the Life on the Farm
• Sweet Sensations 
• A Little Bit of All Right

Limoncello Ricotta Cheesecake

• Camille Cooks
• All That's Left Are The Crumbs

Raspberry Princess Torte

• Amandie Bakes

Apricot Almond Dream Cake

• Note - this cake was not chosen by any group members

I nearly wasn't going to participate this month.  I had a lot of dessert posts that needed to go live for different events this month and didn't know where I was going to fit in another.  But then I perused the recipes and saw that one of the choices was a cake made of crepes, strawberries and cream.  I don't know about you but to me that screams BREAKFAST!!

The Angel Face helped me to assemble it the night before.  She couldn't believe that we were going to have cake for breakfast the next morning.

My sister in law, Mary, sliced up the strawberries for me as I made the crepes.  This cake is easy peasy but it did take me half an hour to make all the crepes.  However, I did not need as many as I made so.....bonus....I have crepes in the freezer for my next creation.

It slices up easily and beautifully.  It is a stunning presentation.

As you can see, it got a big thumbs up from the Little Miss and from the rest of the family too.

Whether you make this for breakfast, brunch or dessert it is sure to be a huge hit.  All the goodness of fresh strawberry and cream crepes in a stunning presentation.

#cake, #crepes, #strawberries, #whippedcream, #breakfast, #Brunch, #desserts,

Breakfast, Brunch, Dessert

French Fusion

Yield: 16 servings

Author: Wendy Klik

Strawberries and Cream Crepe Cake

The next time you are out to super impress somebody invite them over for brunch and serve up this amazingly awesome Strawberries and Cream Crepe Cake. It's perfect for dessert as well but nobody is expecting something this fantastic on the brunch table!!

prep time: 1 hourcook time: 30 Mtotal time: 1 H & 30 M

ingredients:

Crepes

• 8 eggs
• 4 c. milk
• 1 stick butter, melted
• 1/4 c. sugar
• 2 t. vanilla
• 2 1/2 c. flour

Filling

• 2 sticks butter, room temperature
• 1 (8 oz) pkg, cream cheese, room temperature
• 1 (12 oz) can sweetened condensed milk
• 1 t. vanilla
• pinch of salt
• 2 c. heavy cream
• 2 quarts strawberries, hulled and thinly sliced.

instructions:

How to cook Strawberries and Cream Crepe Cake

1. Prepare the crepes by placing the eggs, milk, butter, sugar and vanilla into a heavy duty blender and blending until smooth.  Add in the flour and blend again until no lumps remain.  Let set for 10 minutes.
2. Heat a non stick skillet, treated with baking spray, over med high heat.  When skillet is hot, add 1/3 cup of batter into the center of the pan and tilt in a circular fashion until the bottom is coated with a thin layer of batter.  Place back onto the heat and cook until the edges turn brown and pull away from the sides, about half a minute or so. Flip and cook the other side for another 30 seconds before turning onto a wire rack to cool.  Repeat until all batter is used.  Allow crepes to cool to room temperature.
3. In large bowl of stand mixer fitted with the paddle attachment, whip the cream cheese and butter until smooth and creamy.  Pour in the condensed milk, salt and vanilla.  Mix until combined and creamy, scraping sides as needed.  Set aside.
4. Fit the stand mixer with the whisk attachment.  Pour the cream into a second large bowl and whisk at low speed until it starts to thicken.  Increase the speed and whisk until creamy and the consistency of whipped cream.  
5. Add the cream cheese mixture to the whipped cream and beat just until incorporated and stiff peaks occur, about 1 minute.
6. Place a crepe onto a serving platter.  Place 1/3 cup of the filling onto the crepe and spread to cover.  Add a second crepe and filling.  Add a third crepe, filling and cover with sliced strawberries.  Continue in this manner until all filling is used finishing with a third layer and covering with any remaining strawberries.  
7. Cover in plastic wrap and refrigerate overnight before serving. 

NOTES:

Adapted from a recipe found in The European Cake Cookbook.

Calories
764.68

Fat (grams)
77.99

Sat. Fat (grams)
48.63

Carbs (grams)
12.07

Fiber (grams)
0.87

Net carbs
11.20

Sugar (grams)
10.91

Protein (grams)
7.30

Sodium (milligrams)
589.66

Cholesterol (grams)
300.18

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