Mille crepes cake, also known as a French crepe cake, is a delicious dessert consisting of several thin crepes stacked together with a filling of your choice. The delicate layers of crepes give the cake its characteristic texture and shape, while the filling adds flavor and richness.
For this particular mille crepes cake recipe, I combined raspberry and rose water to get not only a lovely flavor but also to add a beautiful color to the cake. Fresh raspberries are added on top of the mille crepes cake as well as inside, to add an extra burst of tartness.
And if you’re looking for a special dessert to celebrate Valentine’s Day, this cake fits the bill perfectly. Its beautiful pink and red color and romantic flavors make it the perfect way to show your love and appreciation for that special someone in your life.
Ingredients for the Raspberry & Rose Mille Crepes Cake
Fresh and frozen raspberries: I use frozen raspberries for the filling mainly because it is less expensive than using fresh ones. Also since we are going to blend them and cook them, it is not necessary to use fresh ones. However make sure to use fresh raspberries inside the cake (we will add a layer of fresh raspberries right in the middle) and on top for décor.
Gelatin: In Europe, we use gelatin sheets. They are impossible to find in the US. If you are using gelatin sheets, place 3 of them in a bowl with cold water to rehydrate them. You can then follow steps as below. For the powder, mix it with the water while you prepare the other ingredients. It will expand and jellifies. Do not worry, it will dissolve in the hot puree. When using gelatin, always make sure to add it to a warm liquid or it won’t activate.
Heavy Whipping Cream: it is very important to use heavy whipping cream when making Chantilly. You need all the fat in order to beat it into a Chantilly. Do not use low fat options. Make sure it is very cold before using it.
Rose water: you can find rose water in glass bottle in most grocery stores. I use this one. Since it is not commonly used, I added a quick article about it.
Crepes: I almost forgot about the main ingredient! For this particular type of cake, I do not use homemade crepes but store bought ones as they are extremely light. I found them in my grocery store in the produce section (usually by the strawberries) as well as online. I like the Melissa brand as well as Michel de France (they give the same result). You will need two of them (20 crepes total).
Tips for a perfect cake.
Use a cake turntable when assembling the cake, it will make your life easier.
I use an offset spatula to spread the cream evenly. One important tip, my first mille crepes cake did not look good because I added too much cream in the middle and did not spread it evenly with the border. It ended up looking like some sort or mount rather than a nice flat cake. Make sure you don’t leave extra cream in the middle.
Be creative when it comes to decor. For this particular cake, I whipped some cream and used a star tip to pip around the cake and finished with fresh raspberries.
You can store in the fridge for 3 to 4 days. Be aware that the texture will change with time as the crepes will absorb the moisture from the cream and almost blend with it.
Ready to make this delicious Mille Crepes Cake Recipe?
This post contains affiliate links from which I might get commissions.
Raspberry & Rose Cream Mille Crepes Cake Recipe
Ingredients
Raspberry & Rose puree
- 200 g frozen raspberries
- 4 tbsp rose water
- 1 packet gelatin
- ¼ cup water
Raspberry & Rose Chantilly
- 190 g mascarpone
- 350 g heavy whipping cream
- 50 g powdered sugar
Assembly
- 2 packs of crepes 40 crepes total
- Fresh raspberries
Instructions
Raspberry & Rose puree
- Mix the powdered gelatin and water.
- Blend the raspberries with the rose water.
- Place the puree in a saucepan an bring to a boil on medium heat. Add the gelatin. Stir well for a minute or two. Reserve in a bowl and let completely cool down.
Raspberry Rose Chantilly
- Place the mascarpone and whipping cream in a bowl. Beat on high until it thickens. Add the powdered sugar and continue to beat until you have a stiff peak.
- In another bowl, beat the raspberry and rose puree to soften it. Add a third of the Chantilly and stir well until combined.
- Add the rest of the Chantilly in two times, gently folding it in with a silicon spatula.
Assembly
- Use a cake board or a flat plate to do the assembly. Place one crepe, add a spoon of cream and spread it with a spatula. Repeat until you finish the first pack of crepes (10 crepes).
- Cover the cake with raspberries sliced in half. Add a bit of cream to fill in the gap. Cover with a crepe. Add a spoon of filling and spread with the spatula. Repeat until you have finished all the crepes (20 total). If you have filling left, use it to decorate the cake. If not, whip 100g heavy whipping cream with 15g powdered sugar. Stir in the remaining raspberry and rose Chantilly. Use a pipping bag to decorate the cake. Add raspberries in the center. Enjoy!
