Valentine Day’s cake
Ingredients
- 500 ml milk
- 250 g flour
- 50 g beetroot juice
- 50 g sugar
- 30 g lemon zest
- 3 eggs
- Pinch of salt
For the cream filling:
- 300 g heavy cream
- 125 g sugar
- 100 g cream cheese
- Pinch of vanilla sugar
- Raspberries and chocolate for decor
Preparation video
Prepare the crepe batter. In a mixing bowl, beat the eggs, two tablespoons of sugar, and a bit of salt. Add the flour. Add milk, continually stirring, then add in the orange zest and beetroot juice. Fry crepes at around 15 cm in diameter.
Prepare the filling. Add one tablespoon of sugar and 100 g of heavy cream to cream cheese. Beat until uniform. In another bowl, beat 200 g heavy cream, 100 g sugar, and vanilla sugar. Mix the two together and stir. Stack the crepes with filling in the middle. Decorate with raspberries, chocolate hearts and sprinkles.
Preparation
Prepare the crepe batter. In a mixing bowl, beat the eggs, two tablespoons of sugar, and a bit of salt. Add the flour. Add milk, continually stirring, then add in the orange zest and beetroot juice. Fry crepes at around 15 cm in diameter.
Prepare the filling. Add one tablespoon of sugar and 100 g of heavy cream to cream cheese. Beat until uniform. In another bowl, beat 200 g heavy cream, 100 g sugar, and vanilla sugar. Mix the two together and stir. Stack the crepes with filling in the middle. Decorate with raspberries, chocolate hearts and sprinkles.
Valentine Day’s cake
Ingredients
- 500 ml milk
- 250 g flour
- 50 g beetroot juice
- 50 g sugar
- 30 g lemon zest
- 3 eggs
- Pinch of salt
For the cream filling:
- 300 g heavy cream
- 125 g sugar
- 100 g cream cheese
- Pinch of vanilla sugar
- Raspberries and chocolate for decor
Preparation
Prepare the crepe batter. In a mixing bowl, beat the eggs, two tablespoons of sugar, and a bit of salt. Add the flour. Add milk, continually stirring, then add in the orange zest and beetroot juice. Fry crepes at around 15 cm in diameter.
Prepare the filling. Add one tablespoon of sugar and 100 g of heavy cream to cream cheese. Beat until uniform. In another bowl, beat 200 g heavy cream, 100 g sugar, and vanilla sugar. Mix the two together and stir. Stack the crepes with filling in the middle. Decorate with raspberries, chocolate hearts and sprinkles.
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