White Chocolate Raspberry Crepe Cake
4 eggs
4 tbsp (60g) sugar
1/2 tsp (3g) salt
2 tsp (10g) vanilla extract
Whisk to combine
2 cups (480ml) milk
3 ½ cups (440g) all purpose flour
6 tbsp oil (80g) oil
2 cups (480ml) sparkling mineral water
Heat a greased pan over medium heat
Add 1 small ladle of batter
Cook until the bottom is light brown
Flip and cook the other side
Let them cool completely
12 oz (350g) raspberries, fresh or frozen
1/3 cup (70g) sugar
2 tsp (4g) cornstarch
2 tbsp (30ml) lemon juice
Bring to a boil, stir constantly
Simmer for about 10 minutes until thick
Sieve to remove seeds
Cool completely
5.5 oz (150) white chocolate, small pieces
¼ cup (60g) whipping cream
Melt over low heat
10 oz (300g) cream cheese, room temperature
3 tbsp (24g) powdered sugar
1 tsp (5g) vanilla extract
Melted chocolate
1 ½ cup (360g) whipping cream (35% fat), chilled
Whip until stiff peaks form
Gently fold into chocolate mixture
Cover with raspberry filling
Cover with white chocolate frosting
Repeat alternating fillings
Refrigerate for at least 1 hour
Leftover white chocolate frosting
Fresh raspberries
powdered sugar
Fresh mint