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Perfect Twenty-Layer Vanilla Bean Crepe Cake Recipe with Raspberry Filling

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A stunning twenty-layer crepe cake featuring ultra-thin vanilla bean crepes layered with luscious vanilla bean custard and tangy raspberry filling. Perfect for celebrations and impressing guests with a delicate, flavorful dessert.

Ingredients

  • All-purpose flour – 1 ½ cups (180g), sifted
  • Large eggs – 4, room temperature
  • Whole milk – 2 cups (480ml)
  • Unsalted butter – 4 tbsp (60g), melted (plus extra for the pan)
  • Granulated sugar – 2 tbsp
  • Vanilla bean – 1 whole bean, split and scraped (or 2 tsp pure vanilla extract)
  • Pinch of salt
  • Fresh or frozen raspberries – 2 cups (about 300g), thawed if frozen
  • Powdered sugar – ⅓ cup (40g)
  • Lemon juice – 1 tbsp
  • Whole milk – 2 cups (480ml) for custard
  • Heavy cream – 1 cup (240ml)
  • Granulated sugar – ½ cup (100g) for custard
  • Egg yolks – 5 large
  • Cornstarch – 3 tbsp (24g)
  • Vanilla bean – 1 whole bean, split and scraped (or 2 tsp vanilla extract)

Instructions

  1. Make the crepe batter: In a large bowl, whisk together sifted flour, sugar, and salt. In a separate bowl, beat eggs with milk, melted butter, and vanilla bean seeds. Slowly pour wet ingredients into dry, whisking continuously to avoid lumps. Let batter rest for 30 minutes at room temperature.
  2. Cook the crepes: Heat non-stick pan over medium heat and lightly grease with butter. Pour about 1/4 cup (60ml) batter into pan, tilting to spread thinly. Cook 1-2 minutes until edges lift and surface is mostly dry, flip and cook 20-30 seconds more. Transfer to cooling rack. Repeat for 20 crepes, stacking loosely with parchment paper between.
  3. Prepare raspberry filling: Mash raspberries with powdered sugar and lemon juice until chunky but spreadable. Set aside.
  4. Make vanilla bean custard: In saucepan, combine milk, cream, and vanilla bean seeds and pod. Warm until just simmering. In separate bowl, whisk egg yolks, sugar, and cornstarch until pale and thick. Slowly pour hot milk mixture into yolks, whisking constantly to temper. Return to saucepan and cook over low heat, stirring until thickened (5-7 minutes). Remove from heat, strain, and cool completely.
  5. Assemble crepe cake: Place one crepe on serving plate. Spread about 2 tbsp vanilla custard evenly, then add a spoonful of raspberry filling, leaving edges clear. Repeat layering crepe, custard, and raspberry filling until all crepes are stacked, finishing with a crepe on top.
  6. Chill the cake: Cover with plastic wrap and refrigerate at least 4 hours or overnight to firm up and meld flavors.
  7. Serve: Dust top with powdered sugar or garnish with fresh raspberries and mint leaves. Slice gently with a sharp knife warmed under hot water.

Notes

Resting the batter for 30 minutes helps make crepes tender. Use medium-low heat to avoid browning too fast. Temper eggs carefully when making custard to prevent scrambling. Strain custard for smooth texture. Keep crepe layers thin to avoid wobbliness. If raspberry filling is watery, drain excess juice or reduce on stove. For gluten-free, substitute flour with gluten-free blend. Dairy-free adaptations available.

Nutrition

Keywords: crepe cake, vanilla bean, raspberry filling, layered cake, dessert, celebration cake, easy crepes, custard, gluten-free option

Find it online: https://piperplate.com/perfect-twenty-layer-vanilla-bean-crepe-cake-recipe-with-raspberry-filling-easy-and-delicious/