Lemon Cream & Raspberry Crepe Cake

February 6, 2017
Danielle DeSiato
Lemon Cream & Raspberry Crepe Cake | WGBH | CRAVING BOSTON
8 ounces cream cheese, softened
1/2 cup heavy cream
1 cup sugar
1 tablespoon lemon zest
1 tablespoon lemon juice
3 pints fresh raspberries

Although it is small in diameter, this tall cake easily serves 4 to 6 people. 

  1. Beat together cream cheese, heavy cream, sugar, lemon zest and lemon juice until smooth.
  2. Place 1 crepe on a serving dish, spread with approximately 1 tablespoon of cream cheese filling and top with approximately 10 raspberries, arranging them in a circle near the edges of the crepe, and a couple in the center.
  3. Repeat with remaining crepes, ending with a plain crepe on top. Spread a small amount of filling in the center of the top crepe and arrange a pile of fresh raspberries.