Lemon Ricotta Cake (Crepe Cake Recipe)
Lemon Ricotta Cake (Crepe Cake Recipe) – Elegant, yet easy to make. This sweet treat is just the thing to serve for any special occasion!
One Special Occasion
There are so many celebrations that are wonderful excuses to make decadent desserts. For instance, this brilliant lemon ricotta cake recipe is perfect for Easter, upscale birthday parties, and Mother’s Day!
It’s been a long time since I’ve been able to cook for my mom on Mother’s Day. Seventeen years to be exact.
Since we moved a tedious fifteen-hour drive away from my parents, I now have to rely on my brothers and sisters to spoil my mom in person on Mother’s Day.
Yet every year, as I start planning Mother’s Day recipes to share with you, I think of what mom would like to eat… If we still lived in the same town.
After all, she has been (and still is) the inspiration for so many of my recipe ideas.
My mom is the quintessential “Chameleon Cook.”
She starts out with a recipe in mind, yet when she’s halfway through the cooking process and discovers she doesn’t have all the necessary ingredients, she makes bold impromptu adaptations, instead of stressing out or running to the store.
Over the years, some of these spontaneous modifications have resulted in less-than-perfect meals and funny stories. However, more times than not, her inhibition in the kitchen has led to create meals the whole family loves.
She has taught me to embrace the unknown, and to look at all failures as an opportunity to grow. She has taught me that just because something isn’t common or expected, doesn’t mean it isn’t a beautiful gift.
Making Cake with a Vitamix Blender
Of all the kitchen play I’ve watched my mom undertake over the years, there’s nothing she likes to experiment with more than her Vitamix blender.
In fact, her answer to most cooking dilemmas is, “Just throw it in the Vitamix!”
So today’s Lemon Ricotta Crepe Cake with Strawberry Sauce recipe is inspired by my mom, in more ways than one. All three components are made in the Vitamix for speed, ease, and that distinct luxuriously texture only Vitamix can provide.
How to Make Crepe Cake with Strawberry Sauce
Ingredients
For the Ricotta Cream Filling:
- Heavy Cream
- Granulated Sugar
- Vanilla Extract
- Ricotta Cheese
For the Strawberry Sauce:
- Fresh Strawberries –hulled and divided
- Strawberry Jam
- Pinch of Salt
- Chopped Pistachios – optional as a garnish
For the Crepe Batter:
- All-Purpose Flour
- Granulated Sugar
- Salt
- Large Eggs
- Whole Milk
- Water
- Melted Butter
- Zest of 1 Lemon + 1 tablespoon juice
Instructions
- Whip heavy cream and sugar into rich silky whipped cream by blending it in the Vitamix for 10 seconds. Then fold the sweet whipped cream into ricotta cheese.
- Next puree fresh strawberries in the Vitamix with strawberry jam to make a dazzling strawberry sauce in less than a minute!
- Then make your crepe batter by adding all the ingredients to the Vitamix. Whir away and the batter is ready to go.
- Pour a small amount of crepe batter on a hot crêpe pan and swirl the batter into a thin circle. Flip after 30 seconds, for a total cook time of 60 seconds per crepe. Continue making crepes until the batter is gone.
- To assemble: Spread a very thin layer of sweet ricotta cream over the cooled crepes. Then stack them up until all the crepes and filling are gone.
- Top the cake with fresh strawberries and pour the berry sauce over the top.
- Cut/Slice with a cake spatula and serve for you and all your friends.
Get the Complete Printable Lemon Ricotta Cake (Crepe Cake Recipe) Below. Enjoy!
Favorite Edible Gift
See? Mom will absolutely love this, and you can absolutely do it!
If you’re still looking for the perfect gift for mom this year, go with a Vitamix. If your mom is anything like my mom, she won’t be able to keep her hands off it.
You will most certainly be the favorite child this year. *wink*
Frequently Asked Questions
Do I need a special pan for making crepes?
No, you can make crepes with a regular nonstick skillet!
How do I fix lumpy crepe batter?
The easiest way to address this is to use your blender to blend out all the lumps. Yet if you don’t have one, then you can also whisk the batter vigorously until the lumps come out.
Can I make the batter the night before?
Yes, you can store the batter in the fridge until you are ready to make the crepes. Just make sure to whisk/puree the batter well after removing it from the fridge because the flour can settle at the bottom of the bowl.
Other Cake Recipes
- Homemade Strawberry Cake from Scratch Recipe
- Strawberry Colada Jello Poke Cake Recipe
- Fresh Strawberry Bundt Cake Recipe
- Angel Food Cake with Balsamic Strawberries Recipe
- Best Lemon Buttermilk Cake Recipe
- Blueberry Lemon Pound Cake Recipe
- Perfect Southern Caramel Cake Recipe (with Salted Caramel Frosting)
- Flourless Chocolate Cake (Gluten Free Brownie Cake)
- Magic Chocolate Éclair Cake with chocolate ganache (No-Bake!)
Check out the printable recipe card below for nutritional information including calories, carbohydrates, protein, saturated fat, cholesterol, sodium, fiber, and vitamin percentages.
Disclosure: This post is sponsored by Vitamix and TheFeedFeed. All opinions are our own.
Lemon Ricotta Cake (Crepe Cake Recipe)
Ingredients
For the Ricotta Cream Filling:
- 1 1/4 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 32 ounces ricotta cheese
For the Strawberry Sauce:
- 3 cups fresh strawberries, hulled and divided
- 1/3 cup strawberry jam
- Pinch salt
- Chopped pistachios, optional garnish
For the Crepe Batter:
- 2 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 5 large eggs
- 1 2/3 cups whole milk
- 1 1/4 cups water
- 3 tablespoons melted butter
- Zest of 1 lemon + 1 tablespoon juice
Instructions
For the Ricotta Cream Filling:
- Place the ricotta cheese in a mixing bowl. Pour the heavy cream, sugar, and vanilla extract into a Vitamix Blender jar. Cover and press “Start” at level 1. Turn the machine up to increase the speed to level 10. Blend for 10-15 seconds for soft peaks. Do not over mix, or you will churn butter!
- Scoop the whipped cream out of the blender jar and gently fold it into the ricotta cheese with a spatula. (Do not put the ricotta in the blender, or it will collapse.) Refrigerate until ready to use.
For the Strawberry Sauce:
- Rinse out the blender jar. Add 2 cups trimmed strawberries, strawberry jam, and a pinch of salt to the jar. Cover and blend. Start at level 1, and increase the speed until the strawberries are liquified. Pour the strawberry sauce into a small container and refrigerate until ready to serve.
For the Crepe Batter:
- Rinse out the blender jar. Add the flour, sugar, salt, eggs, milk, water, melted butter, the zest of 1 lemon, and 1 tablespoon lemon juice. Cover and blend on level 1, for 5 seconds. Then increase the speed up to level 10 until the mixture is frothy. Scrape the edges of the jar if flour clumps are visible. Then cover and blend again for 5-10 seconds.
- Heat a 9- to 10-inch flat nonstick crepe pan over medium heat. Once the pan is hot, use a 1/4-cup scoop to pour batter in the center of the crepe pan. Quickly lift and swirl the pan to create a thin 9-inch circle of batter. Set the pan back on the stovetop. If you have trouble making even circles, you can use a spatula to quickly move the batter to sparse areas of the pan.
- Cook each crepe for 30-40 seconds per side, flipping with a wide flat spatula. The first side should be a light golden color, while the second side should be lighter, with golden speckles. If your crepes are taking longer than 90 seconds total per crepe, turn the heat up to medium-high.
- Move the crepe to a parchment paper lined baking sheet (or plate) and repeat, repeat, repeat. The crepes will be brittle at first, but will soften within minutes. You should end up with 20-24 crepes. It’s ok to stack them on the sheet. If they are fully cooked, they will not stick together.
- Cool the crepes completely before moving on. You can move the baking sheet to the refrigerator to speed up the cooling time.
To Assemble:
- Once the crepes are completely cool, start stacking the cake. Place one crepe on a cake stand. Spread about 1/4 cup ricotta filling over the crepe in a very thin circle, leaving a 1/2-inch rim around the edges without cream. Top with another crepe and repeat. Continue spreading ricotta cream, and stacking crepes, until all the ricotta filling and/or crepes are use. Use a flat plate or baking sheet to press down on the top of the cake to even out all the layers. Cover loosely with plastic and refrigerate until ready to serve.
To Serve:
- Slice the remaining 1 cup of fresh strawberries and arrange the strawberry slices on top of the cake. Pour some of the strawberry sauce over the strawberries, letting it run down the sides a little. Reserve the remaining sauce for drizzling over individual slices of cake. Sprinkle the top of the cake with chopped pistachios if desired.
- When ready to cut the cake, use a serrated knife and cut in a gentle sawing motion for smooth even slices. Serve with extra strawberry sauce.
Turned out SO GOOD! The whole fam was obsessed!
such a wonderful cake,
and no bake too even better, ricotta is always nice and a nice pairing with strawberry and lemon puts it over the top for me, thank you
Delicious – love the way this recipe turned out! Can’t wait to make it again!