Strawberry and rasperry crepes Torte (Torta de panqueques con frutillas y frambuesas)

Last week was my husband's birthday, I thought wanted to make him something different and delicious.
I looked at many recipes, many books until I came to a book that I have in my Kindle library "The European Cake Cookbook", it is a beautiful book with the cakes I like. And finally I decided make this crepes cake with strawberries and raspberries.

Everyone loved this cake.

I love crepes, their texture and delicate taste. I filled with strawberries and some raspberries but for garnish almost I had some raspberries. Was delicious and perfect.
Only advise make this tarta early in the morning or at night and put in the fridge is more easy to serve.

Source "The european Cake Cookbook"

Ingredients

For crepes

8 large eggs
4 cups milk (946 ml)
1/2 cup butter (113 g), melted
1/4 cup sugar (50 g)
2 teaspoon vanilla extract
2 1/2 cups all purpose flour (313 g)

For filling

1 cup unsalted butter softened
cream cheese softened (225 grams)
1 cup sweetened condensed milk
1 teaspoon vanilla extract
pinch of salt
2 cups heavy cream ice cold

5 cups fresh strawberries thiny slices and
1 cup fresh or frozen raspberries

Method

Prepare the crepes first. Place the eggs, milk, butter, sugar and vanilla into a blender. Blend the ingredients together until smooth. Add the flour last, blending again until the batter is smooth and culump-free. Allow the batter to rest for 10 minutes before using it.

Preheat a 23 cm crepe pan or nonstick skillet and use 1/4 cup (60 ml) of batter for each crepe.

Pour the batter into the center of the pan and spread the batter evenly to the edges. Cook on the first side until the edges are golden then flip and cook on the second side for 30 seconds. Turn the crepes out onto a wire rack to cool. Recipe yields about 18 crepes.

Once the crepes have cooled prepare the filling.
In a large mixing bowl mix together the butter and cream cheese for 2 minutes until is creamy and and smooth.
Pour in the sweetened condensed milk, vanilla and salt. Mix again until creamy scraping down the sides of the mixing bowl often.

In a separate bowl whisk the chilled heavy cream on high speed for 3 to 4 minutes until stiff peaks form. Add the butterand condensed milk mixture to the cream and whisk for 1 minute. Take care not overmix, as this will cause it to separate.
Assemble the cake.
Layer the crepes one at a timesp4readinng 1/3 cup of the prepared filling between each crepe. Place a layer of thinly sliced strawberries or some raspberries on every third layer.

Cover the cake withplastic wrap and place into the refrigerator 45 horas or overnight.
Garnish the cake with some cream and add some strawberries and mint leaves or some raspberries.

Print recipe here