Valentine Day’s cake

CMS RECIPE DETAILS INGREDIENTS

For 4 servings

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

CMS RECIPE DETAILS 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.

Valentine Day’s cake

CMS RECIPE DETAILS PREPARATION

CMS RECIPES EASY DIFFICULTY 1CMS RECIPES HOURS

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

Valentine Day’s cake

1CMS RECIPES HOURS CMS RECIPES EASY DIFFICULTY

CMS RECIPE DETAILS INGREDIENTS

For 4 servings

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

CMS RECIPE DETAILS 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.