Chantilly Crepe Cake

Name: Chantilly Crepe Cake
Total time: 195 min
Ingredients: 4 Tablespoons (56g) unsalted butter, plus 1 teaspoon for greasing pan; ¼ cup (56g) granulated sugar; 4 large eggs (at room temperature); 2 ½ cups (600ml) whole milk (at room temperature); 1 Tablespoon vanilla extract; 2 cups (250g) all-purpose flour; ½ teaspoon salt; 2 ½ cups (600ml) heavy cream; 1 ½ cups (180g) powdered sugar; 8 oz (226g) cream cheese; 8 oz (226g) mascarpone cheese; 1 teaspoon almond extract; assortment of fresh berries (I use strawberries, raspberries, blackberries, and blueberries); powdered sugar for dusting (optional)

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This chantilly crepe cake is made up of 20 thin and delicate crepes each layered with fluffy chantilly icing and piled high with fresh berries. Light, luscious, and sure to impress!

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Ingredients

4 Tablespoons (56g) unsalted butter, plus 1 teaspoon for greasing pan
¼ cup (56g) granulated sugar
4 large eggs (at room temperature)
2 ½ cups (600ml) whole milk (at room temperature)
1 Tablespoon vanilla extract
2 cups (250g) all-purpose flour
½ teaspoon salt
2 ½ cups (600ml) heavy cream
1 ½ cups (180g) powdered sugar
8 oz (226g) cream cheese
8 oz (226g) mascarpone cheese
1 teaspoon almond extract
assortment of fresh berries (I use strawberries, raspberries, blackberries, and blueberries)
powdered sugar for dusting (optional)