Raspberry Crepe Cake with Nectarines and Cream
This summer showstopper offers a brand new take on layer cake: It is stacked with paper-thin crepes (with a pink tinge, thanks to raspberry puree in the batter), luscious cream, juicy nectarines, and more raspberries. As the cake sets in the refrigerator, everything melds together, so it’s easy to slice.
The crepes can be made through step 3 up to a day ahead; wrap them well in plastic, then refrigerate until ready.
12 ounces fresh raspberries
1 3/4 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon coarse salt
3 large eggs
2 cups milk, plus up to 1/4 cup more for thinning
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted and cooled, plus more for pan
1 cup heavy cream
1 cup sour cream
3/4 cup confectioners’ sugar
1 1/2 pounds nectarines or peaches, pitted and thinly sliced (about 5 cups)
6 ounces fresh raspberries, slightly crushed
2 tablespoons sliced almonds
1. Crepes: Puree raspberries in a food processor until smooth. Pass through a fine sieve into a bowl, pressing on solids to remove as much liquid as possible (you should have 1 cup).
2. Whisk together flour, granulated sugar, and salt in a bowl. Whisk together eggs, 2 cups milk, and vanilla in another bowl. Pour milk mixture into flour mixture; whisk to combine. Whisk in melted butter and raspberry puree. Pass mixture through sieve, then refrigerate until well chilled, at least 2 hours. Batter should have consistency of thick heavy cream; if needed, whisk in more milk to thin.
3. Heat a 10-inch nonstick skillet over medium-high heat. Brush very lightly with butter. Pour in 1/3 cup batter while turning and tilting skillet quickly to coat bottom evenly. Cook until edges of crepe are golden and top is dry, about 1 minute, 30 seconds. Run a spatula around edge to loosen, then flip over. Cook until bottom is firm and golden in spots, about 20 seconds. Transfer to a plate; repeat with remaining batter, brushing pan with butter, if needed, and lowering heat to medium if crepes are browning too quickly. Stack crepes with a sheet of parchment between each.
4. Cream: Whisk together heavy cream, sour cream, and confectioners’ sugar in a bowl just until firm peaks form.
5. Assembly: Place 1 crepe on a serving plate or cake stand. Spread 3 tablespoons cream mixture on top. Arrange a scant 3/4 cup nectarine slices to cover most of crepe. Scatter some raspberries on top. Spread with 3 more tablespoons cream. Place a second crepe on top, pressing to flatten and spread cream to edges. Continue layering cream, fruit, more cream, and crêpes, using 8 crepes total and all the fruit. Spoon remaining cream on top. Sprinkle with almonds and refrigerate until set, at least 3 hours and up to 8 hours. Cut into slices; serve.
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