Vegan Courchevel (French Raspberry Crêpe Cake)
This crêpe cake is filled with vanilla pastry cream, sponge cake, and raspberries! It's moist, creamy, and so fresh!
Pastry Cream Filling
- 1 and 1/2 cup vegan pastry cream
- 1/4 cup vegan butter, left at room temperature for 30 minutes (preferably one that is hard when chilled, not the spreadable kind)
- 3/4 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tbsp coconut sugar
- 1/2 cup unsweetened almond milk
- 1/2 cup water
- 2 tbsp melted vegan butter
- 1/4 tsp vanilla extract
- a pinch of salt
- 1/2 cup all-purpose flour
- 5 tbsp sugar
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup vegan yogurt
- 1/4 cup unsweetened almond milk
- 2 tbsp melted vegan butter
- 1/2 tsp vanilla extract
- 1/2 cup raspberries
- 1/4 cup water
- 1/4 cup sugar
- 2 tbsp rum
Add the cold pastry cream and vegan butter to a stand mixer. Whisk for 30-40 seconds, or until fully combined and airy. Transfer to a bowl and cover with plastic film to touch. Refrigerate for at least 6 hours, or until the cream has hardened a bit, it should have the consistency of frosting.
In a large mixing bowl, whisk together the flour, cornstarch, and coconut sugar. Slowly pour in the milk and water and whisk until smooth. Stir in the melted vegan butter and vanilla extract and whisk again. The batter should be very liquid and thin. If it's too thick like a pancake batter, add a bit more milk/water.
Heat a large non-stick skillet over medium heat. Once hot, use a kitchen paper towel to very lightly grease the skillet with oil. Pour about 1/2 cup of the batter and tilt the skillet with a circular motion to spread it into a thin even layer. Cook the crêpe for about 2 minutes, carefully flip it and cook for one more minute, or until lightly golden brown.
Transfer the crêpe to a large plate and repeat with the remaining batter. You should make about 4 crêpes (we will only use 3 so feel free to eat one!).
You can prepare the crêpe one day ahead. Keep at room temperature, covered with plastic film or aluminum paper.
Preheat oven to 350°F (175°C) and line a 10x6-inch baking dish with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and baking soda. Pour in the vegan yogurt, almond milk, vegan butter, and vanilla extract. Whisk until smooth.
Transfer the batter to the prepared baking dish and spread it into an even layer.
Bake for about 15 minutes, or until the top is golden brown. Remove from the oven and let cool completely. The sponge cake can also be prepared one day ahead and kept at room temperature.
Place one crêpe on a large plate or working surface. Cut your sponge cake into 6 squares of about 3-inch. Spread about one tablespoon of the cream on the middle of your crêpe. Quickly dip a square of sponge cake into the rum syrup and place it in the center of the crêpe.
Top with about 2 tbsp of cream. Place 9-10 raspberries on top of the cream and slightly press them into the cream. Top with a bit more cream to cover.
Dip another square of sponge cake into the rum syrup and place it on top of the cream filling. Using a spoon or small knife, spread more cream all over the sponge cakes, just like a cake frosting.
Fold the crêpe over the shortcake tightly (and carefully) to enclose it. Flip your cake so the folds are not visible and appear at the bottom of the cake. Repeat with the remaining crêpes, sponge cake and filling. You should be able to make about 3 cakes.
Cover the cakes with plastic film and refrigerate for at least 3 hours to let the flavors merge.
Before serving, you can decorate with whipped coconut cream, shaved chocolate, and some extra raspberries. Courchevel cakes will keep for up to 3 days in the refrigerator.
Sponge cake recipe adapted from Nmmeiyee.