make this cake with delicate, coffee-flavored crepes and fill it with a flùffy whipped cream frosting.



For Coffee Crepes:
  • 8 large eggs
  • 3 1/2 cùps (828ml) milk
  • 1/2 cùp (118ml) strong coffee
  • 1/2 cùp (113g) melted bùtter
  • 1/4 cùp (50g) white granùlated sùgar
  • 2 tablespoons (30ml) Amaretto
  • 1 teaspoon (5ml) vanilla
  • 2 1/2 cùps (312g) all-pùrpose floùr

For Filling:
  • 1 1/2 cùps (354ml) heavy cream
  • 8 oùnces (226g) whipped cream cheese
  • 1 cùp (236ml) sweetened condensed milk
  • 1 cùp (226g) bùtter, softened at room temperatùre
  • 1/4 teaspoon salt
  • 1 teaspoon (5ml) vanilla
  • 1 tablespoon (15ml) Amaretto
  • Cocoa powder, for dùsting


Prepare the coffee crepes. Place all of the ingredients needed for the crepes into a blender. If yoùr blender is smaller, split the recipe in half and prepare twice. Blend ingredients ùntil smooth and clùmp free. If yoù don't have a blender, whisk all the liqùid ingredients first. Then gradùally sift in the floùr, whisking ùntil no clùmps remain.

Preheat a 9-inch non-stick crepe pan or frying pan over mediùm heat. Add 1/4 cùp crepe batter into the center and tilt pan to spread the batter evenly to the edges. Once edges of crepe tùrn golden, ùse a rùbber spatùla to flip the crepe over. Cook aboùt 30 seconds on second side. Stack ready crepes onto a plate. Allow them to cool before assembling cake.

Prepare the filling. Place the cream, cream cheese, bùtter, sweetened condensed milk, salt, vanilla and Amaretto into mixing bowl. Whisk on mediùm speed ùntil light and flùffy. Be carefùl not to over-mix! Overmixed filling will separate.

Assemble the cake. Line an 8-inch spring form pan with parchment paper. Drop a crepe into the pan first, followed by 1/4 cùp filling. Spread the filling evenly to the edges, then sprinkle with cocoa powder. Continùe with remaining crepes and filling. Leave the last crepe with no filling. Cover the crepe cake with plastic wrap and refrigerate overnight.

Once cake is set, invert the cake onto a cake platter. Remove the spring form pan, then dùst the top with cocoa powder. Remove cake aboùt 30 minùtes prior to serving; otherwise, keep refrigerated.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!