The Baking Adventures of a Girl and Her Dog

Chambord and Amaretto Crepe Cake

Chambord and Amaretto Crepe Cake
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DISCLAIMER: This recipe is for humans not dogs!

My friend hit me up this weekend to do some baking, and we wanted to make something light and summery. We decided to go with a crepe cake (aka mille crepe if you’re feeling fancy) because crepes aren’t as heavy as regular cake. I had some leftover Chambord and Amaretto from previous projects I decided to throw in as well. (If you’ve never had Chambord before it’s super sweet liqueur, seriously don’t drink it plain, that’s raspberry and vanilla flavored and comes in a super fancy potion bottle). We threw together some whipped cream, put an almond twist on the crepes, and managed to put together something that tasted pretty good in a couple of hours.

top of cake

We did need to do some tweaking though. The original crepe recipe I used didn’t have sugar (ew) and the crepes tasted mostly like flour. Add to that, the first batch of Chambord whipped cream we put together got overwhipped. Overwhipped cream gets all grainy and curdled. Luckily, you just have to add some more unwhipped cream to the batch to fix it, but we were out of heavy whipping cream. So, I had to make an emergency run to the store to buy more. But, we managed to solve our stumbles and found a better way to make the whipped cream so that we wouldn’t have issues the next time.

cross section

Personally, I was a much bigger fan of the Chambord whipped cream than the Amaretto. Both tasted good, but fruity whipped cream is one of my favorites. I was also a fan of decorating the top with raspberries and sliced almonds. It only took a couple minutes but looked really cute. Since we were going for a very light crepe cake, I made the layers of whipped cream pretty thick. However, if you want a more “cake-y” textured cake, I would suggest multiplying the crepe recipe by 1.5 and using double the number of crepes with thinner layers of cream. (Our crepe recipe left us with a few extra crepes – a strategic move on our part since I was worried about ripping crepes).

regal beagle with cake

A couple notes:

  1. The recipe will make more crepes than you need so don’t worry about ripping a few
  2. I used the ring from a 6-inch springform pan to make sure all my crepes were the same size. This also takes the edges off so that they’re mostly the same thickness throughout and you don’t get a dome-shaped cake.
  3. Overwhipped cream can be fixed by adding some unwhipped cream

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Chambord and Amaretto Crepe Cake

A light fruity crepe cake with a slight kick

Ingredients
Crepes
  • 2 eggs
  • 3/4 cup whole milk
  • 1/2 cup water
  • 1 cup all-purpose flour
  • 3 tbsp melted butter
  • 2 tbsp granulated sugar
  • 1 tsp almond extract
Chambord Whipped Cream
  • 2 cups heavy whipping cream
  • 2 tbsp Chambord
  • 2 tsp vanilla extract
  • 1/2 cup powdered sugar
  • 2 tsp unflavored gelatin
  • 8 tsp cold water
  • 2 tbsp raspberry preserves
Amaretto Whipped Cream
  • 2 cups heavy whipping cream
  • 2 tbsp Amaretto
  • 1 tsp almond extract
  • 1/2 cup powdered sugar
  • 2 tsp unflavored gelatin
  • 8 tsp cold water
Instructions
Make Chambord Whipped Cream
  1. Bloom gelatin (sprinkle gelatin over cold water) and set aside for 5min

  2. Add together heavy whipping cream, Chambord, powdered sugar, and vanilla extract in a mixing bowl

  3. Whip until soft peaks form

  4. Microwave gelatin for 10sec until dissolved

  5. Pour gelatin into whipped cream in a slow stream while whisking

  6. Whip until stiff peaks form

  7. Fold in raspberry preserves

  8. Keep refrigerated until ready to use

Make Amaretto whipped cream
  1. Bloom gelatin (sprinkle gelatin over cold water) and set aside for 5min

  2. Add together heavy whipping cream, Amaretto, powdered sugar, and almond extract in a mixing bowl

  3. Whip until soft peaks form

  4. Microwave gelatin for 10sec until dissolved

  5. Pour gelatin into whipped cream in a slow stream while whisking

  6. Whip until stiff peaks form

  7. Keep refrigerated until ready to use

Make crepes
  1. Mix together all ingredients until incorporated

  2. Place a nonstick pan (or pan sprayed with butter) on high heat

  3. Pour 1/4 cup of batter into center of pan and spread the batter in a circle by tilting the pan

  4. Let cook until the edges get crispy. NOTE: I did not worry about flipping the crepes for this recipe, just make sure they're cooked through

  5. Let crepes cool before assembling the cake

Assemble the cake
  1. Using a 6-inch round cookie cutter or the outer ring of a 6-inch springform pan, cut crepes so that they are 6-inch rounds in shape

  2. Inside the spring form pan, place a crepe and then spread whipped cream on top

  3. Alternate between different types of whipped cream until you reach the top of the springform

  4. Add one more layer of whipped cream, and smooth

  5. Slowly lift springform ring

  6. Decorate with raspberries and sliced almonds

 

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