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Tropical Crepe Cake

featured in Recipes For When You Want To Eat In Color

Layers of passion fruit, lime, and strawberry-flavored whipped cream are stacked between vibrant layers of red-, orange-, and green-colored crepes for a dessert that’s almost too pretty to eat.

Tikeyah Whittle, Breana Jackson & Alix Traeger
Tasty Team
August 10, 2020
93% would make again
Total Time

1 hr 40 min

1 hr 40 min

Prep Time

15 minutes

15 min

Cook Time

45 minutes

45 min

Tropical Crepe Cake
Total Time

1 hr 40 min

1 hr 40 min

Prep Time

15 minutes

15 min

Cook Time

45 minutes

45 min

Ingredients

for 8 servings

Crepes

  • 2 ¼ cups all purpose flour (280 g)
  • 7 tablespoons sugar
  • 6 large eggs
  • 3 cups whole milk (720 g), warm
  • ¾ stick unsalted butter, melted
  • ¼ teaspoon red food coloring
  • ¼ teaspoon orange food coloring
  • ¼ teaspoon green food coloring

Whipped Cream Filling

  • 7 cups whipped cream (1.6 L), divided
  • ¼ cup strawberry puree (60 mL)
  • 2 tablespoons freeze-dried strawberry, crushed, divided, plus 1 teaspoon
  • 4 tablespoons passion fruit juice, strained, divided
  • 2 tablespoons lime juice
  • 3 tablespoons lime zest, divided
  • 3 strawberries, halved lengthwise

Nutrition Info

  • Calories 388
  • Fat 16g
  • Carbs 46g
  • Fiber 1g
  • Sugar 17g
  • Protein 14g

Estimated values based on one serving size.

Preparation

  1. Make the crepes: In a large bowl, whisk together the flour and sugar. Add the eggs and whisk to incorporate. Gradually whisk in the warm milk and melted butter, alternating between additions.
  2. Divide the batter evenly between 3 medium bowls. Add the red food coloring to a bowl and whisk until fully incorporated and the batter is evenly colored. Repeat with the orange and green food coloring and remaining bowls of batter.
  3. Heat a medium nonstick skillet over medium heat. Pour in ¼ cup (40 G) of the green crepe batter and tilt the pan to cover evenly. Cook until the surface begins to gently bubble, 2–3 minutes, then flip and continue cooking for another minute, until cooked through. Repeat with the remaining batter, stacking each color crepe separately on a wire rack. Let the crepes cool for 15–20 minutes.
  4. Make the whipped cream fillings: Add 2 cups (480 ml) of whipped cream to each of 3 medium bowls. Add the strawberry purée and 2 tablespoons crushed freeze-dried strawberries to a bowl of whipped cream and mix until well combined. Add the passion fruit juice to another bowl and mix until well combined. Add the lime juice and 2 tablespoons lime zest to the last bowl and mix until well combined.
  5. To assemble, place a green crepe on a serving platter. Spread with 2 tablespoons of the lime filling. Continue stacking the green crepes and lime filling, then repeat with the orange crepes and passion fruit filling, then the red crepes and strawberry filling. Spread the remaining cup of whipped cream evenly over the top and sides of the cake.
  6. Top the cake with the halved strawberries, then sprinkle with the remaining tablespoon of lime zest and remaining teaspoon of crushed freeze-dried strawberries. Drizzle with the remaining tablespoon of passion fruit juice.
  7. Slice and serve.
  8. Enjoy!
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