How to make Raspberry and Chocolate Hazelnut Crepe Cake.

Everyone often spends time for a family meal on the weekend together. You still haven’t had any idea how to cook delicious food. This video is a fantastic suggestion for you.

Let’s join Sarah Carey in this video to learn How to make Raspberry and Chocolate Hazelnut Crepe Cake- Frosted. You can create a showstopping no-bake cake with fillings white chocolate-raspberry and dark chocolate-hazelnut.

Cooking Time
Prep Time: 1 hr 45 mins
Total Time: 11 hrs 20 mins
Ingredients:
Crepes
2 cups unbleached all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
3 cups whole milk
8 large eggs
6 tablespoons unsalted butter, melted, plus more for skillet
Filling
- 2 1/4 teaspoons unflavored gelatin (1 envelope)
- 1/3 cup cold water
- 1 cup seedless raspberry jam (12 ounces)
- 3 ounces white chocolate, melted
- 1 cup chocolate-hazelnut spread
- 3 ounces bittersweet chocolate, melted
- 3 cups heavy cream
- 1/3 cup confectioners' sugar, plus more for serving
Steps
1. Crepes: In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, 30 seconds. Refrigerate at least 30 minutes and up to 1 day; stir for a few seconds before using.
2. Heat an 8-inch nonstick skillet, lightly brush with butter. Add a scant 1/4 cup batter, tilting and swirling skillet until it evenly coats bottom. Cook until the crepe is golden in places on the bottom and edges lift from the pan. Flip and cook on the other side until just set. Slide crepe onto a paper towel-lined plate. Repeat with remaining batter and stacking crepes directly on top of one another.
3. Fillings: In a bowl, sprinkle gelatin over cold water. Let stand until softened, about 5 minutes. Meanwhile, melt jam in a small saucepan over medium heat until hot. Remove from heat; stir in gelatin mixture until dissolved. Transfer to a large bowl and whisk in white chocolate until smooth. In another bowl, stir together hazelnut spread and bittersweet chocolate until smooth. In a third bowl, whisk cream and confectioners' sugar to stiff peaks. Divide whipped cream evenly between raspberry and hazelnut mixtures and stir until smooth. Refrigerate cream mixtures for at least 1 hour and up to 2 hours.
4. To make the cake, place 1 crepe on a cake plate. Spread 1/3 cup raspberry-cream mixture evenly over crepe, leaving a 1/4-inch border. Top with another crepe; spread with 1/3 cup hazelnut-cream mixture. Repeat layering,until all crepes are used, finishing with a crepe. Loosely cover with plastic wrap and refrigerate until cold and set, at least 8 hours and up to 2 days. before slicing and serving, put the top cake with raspberries and dust with confectioners' sugar.

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