Shavuot calls for a special dessert, and this Blintz Layer Cake definitely delivers! Forget the usual pastries – this recipe takes classic blintzes and transforms them into a stunning cake.
Delicate crepes, each one light and flavorful, become the foundation for a delightful creation. Layered with a luscious vanilla cream and a burst of sweet and tart raspberry crunch, this cake is an explosion of textures and tastes.
The beauty of this recipe lies in its simplicity. Easy-to-make crepes and a quick vanilla cream filling, enhanced with instant pudding for convenience, come together to create a masterpiece. Plus, the crushed freeze-dried berries add a festive touch, perfect for your Shavuot celebration.
So ditch the complicated desserts and embrace this unique and eye-catching Blintz Layer Cake. It's guaranteed to be the star of your Shavuot table!
Ingredients
Crêpes
- 3 eggs
- 1 ¼ cups all-purpose flour
- 3 cups milk
- 3 tablespoons oil
- 4 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Cream
- 2 cups heavy cream 500 ml
- 4 tablespoons sugar divided
- 1 teaspoon vanilla paste
- 1 3.4 ounce pack of instant vanilla pudding
- 1 cup 5% sour cream
- 2-3 tablespoons sugar to taste
- ~25 grams freeze-dried strawberries or raspberries crushed
- 1 tablespoon powdered sugar to garnish
Nutritional Facts
Instructions
- Prepare the crepes or blintz batter. In a large bowl mix eggs with flour, milk, oil, sugar, vanilla and salt. Mix by hand or using a hand mixer until no lumps can be seen.
- Lightly oil a large (12-inch) non-stick pan, heat it until hot, lower the flame, pour the batter into the pan, evenly spread it on the bottom of the pan. When edges begin to turn golden brown, flip for about 10 seconds. Remove from the pan, repeat until you have 3 large crêpes.
- Change to a small pan (8-inch), repeat to get 8 - 9 small crêpes. Cool completely.
- Prepare filling. Whip the cream, 2 tablespoons sugar, vanilla paste and instant vanilla pudding to a firm cream.
- Add in sour cream and remaining sugar to taste. Mix gently.
- Assemble the cake. Coat the sides an 8-inch springform pan with the 3 large crêpes, keep one third of the crêpes out of the pan sides - see video.
- Place small crêpes at the bottom of the pan, spread cream and the raspberry crunch on top. Repeat with the rest of the crêpes, cream and raspberries. .
- When reaching the last layer, fold over the external crêpes (see video). Cover with plastic wrap. Chill in the fridge for about 4-5 hours.
- Release the cake from the springform pan, sprinkle it with powdered sugar and serve.
Delicious! Thank you for posting this recipe!