Lemon Ricotta Cake (Crepe Cake Recipe) – Stylish but easy to make. This sweet treat is just the kind that can be used for any special occasion!
One special case
There are so many celebrations that are great excuses for making decadent desserts. For example, this great lemon ricotta cake recipe is perfect for Easter, upscale birthday parties and Mother’s Day!
It’s been a long time since I’ve been able to cook for my mom on Mother’s Day. Exactly seventeen years.
Because we moved a boring fifteen hour drive from my parents, I now have to trust my brothers and sisters to pamper my mother personally on Mother’s Day.
Still, every year as I plan to plan Mother’s Day recipes to share with you, I think about what mom would like to eat… If we were still living in the same city.
After all, he has been (and still is) the inspiration for so many of my recipe ideas.
My mother is an essential “chameleon cook.”
He starts with the recipe in mind, but when he’s halfway through the manufacturing process and finds that he doesn’t have all the ingredients he needs, he makes bold improvised adjustments instead of stressing or running into the store.
Over the years, some of these spontaneous changes have led to less perfect meals and fun stories. However, more often than not, his blockage in the kitchen has led to creative meals that the whole family loves.
He has taught me that embrace the unknownand see all failures as an opportunity to grow. He has taught me it just because something is not general either expected, that doesn’t mean it’s not a beautiful gift.
Making a cake with a Vitamix blender
Of all the kitchen games I’ve watched my mom make over the years, there’s nothing she wants to try more than her Vitamix blender.
In fact, his answer to most cooking problems is, “Just throw it in Vitamix!”
So today’s Lemon Ricotta Crepe Cake with Strawberry Sauce recipe is inspired by my mom, in more ways than one. All three components are made in Vitamix thanks to their speed, ease and the luxurious texture offered only by Vitamix.
How to Make Crepe Cake with Strawberry Sauce |
- Whisk the heavy cream and sugar into a rich silky whipped cream by mixing it in the Vitamix for 10 seconds. Then mix the sweet whipped cream into the ricotta cheese.
- Next, puree fresh strawberries in Vitamix with strawberry jam, and you will get a dazzling strawberry sauce in less than a minute!
- Then make the crepe dough by adding all the ingredients to the Vitamix. Drone away and the dough is ready to go.
- Pour a small amount of crepe dough into a hot crepe pan and roll the dough into a thin circle. After 30 seconds, turn for a total cooking time of 60 seconds. Continue making crepes until the dough is over.
- Assembling: Apply a very thin layer of sweet ricotta cream over the chilled crepes. Then stack them until all the pancakes and fillings are gone.
- Top the cake with fresh strawberries and pour the berry sauce on top.
- Cut and serve you and all your friends.
Get the complete (printable) Lemon Ricotta cake (crepe cake recipe) below. Have!
Favorite edible gift
Do you see Mom absolutely loves this, and you butter definitely do it!
If you’re still looking for the perfect gift for mom this year, go with Vitamix. If your mom is like my mom, she can’t keep her hands on it.
You are definitely your favorite child this year. * Wink *
Frequently asked Questions
Do I need a pan to make crepes?
No, you can make crepe with plain non-stick frying pan!
How can I fix a lumpy crepe dough?
The easiest way to solve this is to use a blender on all the lumps. However, if you don’t have it, you can also whisk the dough vigorously until the lumps come out.
Can I make the dough the night before?
Yes, you can keep the dough in the fridge until you are ready to make the crepe. Just remember to whisk / puree the dough well after removing it from the fridge, as the flour may settle to the bottom of the bowl.
Other cake recipes
Be sure to check out this recipe through the LIVE tutorial on TheFeedFeed.com on Instagram Stories on May 10th. Follow @TheFeedFeed and @SpicyPerspective to have fun!
Disclosure: This post is sponsored by Vitamix and TheFeedFeed. All opinions are our own.
Lemon Ricotta Cake (Crepe Cake Recipe)
Lemon-ricotta-crepe cake with strawberry sauce recipe-Easy, stylish pastry cake that you can assemble in minutes. Soft, sweet and fun to eat!
Doses: 16 slices
For Ricotta cream filling:
For strawberry sauce:
Crepe applied:
- 2 1/2 cups general purpose flour
- 3 tablespoons Granulated sugar
- 1 1/2 teaspoonful salt
- 5 large balls
- 1 2/3 cups whole milk
- 1 1/4 cups water
- 3 tablespoons melted butter
- 1 lemon zest + 1 tablespoon juice
For Ricotta cream filling:
Put the ricotta cheese in a mixing bowl. Pour the heavy cream, sugar and vanilla extract into the Vitamix Blender jar. Cover the lid and press the “Start” button on level 1. Turn the machine up to increase the speed to level 10. Stir for 10-15 seconds to get soft peaks. Do not mix too much, otherwise you will froth the butter!
Scrape the whipped cream into the blender jar and gently fold it into the ricotta cheese with a spatula. (Do not put the ricotta in the blender, otherwise it will collapse.) Cool until ready to use.
For strawberry sauce:
Rinse the blender jar. Add 2 cups chopped strawberries, strawberry jam and a pinch of salt to the jar. Cover and stir. Start at level 1 and increase speed until the strawberries are liquefied. Pour the strawberry sauce into a small container and cool until served.
Crepe applied:
Rinse the blender jar. Add flour, sugar, salt, eggs, milk, water, melted butter, 1 lemon zest and 1 tablespoon lemon juice. Cover and stir on level 1 for 5 seconds. Then increase the speed to level 10 until the mixture is frothy. Scrape the edges of the jar if flour is visible. Then cover and stir again for 5-10 seconds.
Heat a 9-10 inch flat non-stick crepe pan over medium heat. When the pan is hot, pour the batter into a 1/4 cup scoop in the center of the crepe pan. Lift and rotate the pan quickly to get a thin 9-inch circle of dough. Place the pan back on the hob. If you have difficulty making smooth circles, you can quickly transfer the dough with a spatula to a few areas of the pan.
Cook each crepe for 30-40 seconds on each side by inverting with a wide, flat spatula. The first side should be light golden, while the second side should be lighter and have golden dots. If your crepe takes a total of more than 90 seconds per crepe, turn the heat to medium high.
Transfer the crepe to baking paper (or a plate) lined with baking paper and repeat, repeat, repeat. Crepes are brittle at first, but soften in a few minutes. You should get 20-24 crepes. It is good to stack them on a sheet. If they are fully ripe, they will not stick together.
Cool the crepes completely before proceeding. You can move the baking paper to the refrigerator to speed up the cooling time.
Assemble:
When the crepes are completely cooled, start stacking the cake. Place one crepe on the cake rack. Spread about 1/4 cup of the ricotta filling over the crepe in a very thin circle, leaving a 1/2 inch edge around the edges without cream. Top with another crepe and repeat. Continue to apply the ricotta cream and stack the thin ones until all the ricotta filling and / or crepes are in use. Press a flat plate or baking paper over the cake to even out all the layers. Cover loosely with plastic and cool until served.
Serve:
Slice the remaining 1 cup of fresh strawberries and place the strawberry slices on top of the cake. Pour some of the strawberry sauce over the strawberries, allowing it to drain slightly from the sides. Reserve the remaining sauce for watering over the individual slices of cake. Sprinkle with chopped pistachios if desired.
When you are ready to cut the cake, use a toothed knife and cut carefully by sawing flat and even slices. Serve with extra strawberry sauce.
Serving: 1slice, Calories: 349kcal, Carbohydrates: 33g, Protein: 11g, Fat: 18g, Saturated fat: 11g, Cholesterol: 113mg, Sodium: 325mg, Potassium: 193mg, Fiber: 1g, Sugar: 14g, Vitamin A: 710IU, Vitamin C: 16.6mg, Calcium: 175mg, Iron: 1.5mg
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