Cherry Bakewell Crêpe Cake Recipe

Cherry Bakewell Crêpe Cake Recipe

How To Make Cherry Bakewell Crêpe Cake

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Preparation: 30 minutes
Cooking: 30 minutes
Total: 1 hour



  • 6 medium-sized crepes
  • 1 cup almond flour
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 cup milk
  • 1 tsp almond extract
  • 1 cup cherry pie filling
  • 1/4 cup slivered almonds, for garnish
  • Powdered sugar, for dusting


  1. In a mixing bowl, combine almond flour, sugar, melted butter, milk, and almond extract. Whisk until smooth.

  2. Place one crepe on a serving plate and spread a thin layer of almond filling on top.

  3. Repeat layering crepes and almond filling until all crepes are used, finishing with a layer of almond filling on top.

  4. Spoon cherry pie filling over the top layer of almond filling.

  5. Sprinkle slivered almonds over the cake.

  6. Refrigerate for at least 30 minutes before serving.

  7. Dust with powdered sugar before serving.


  • Calories : 320kcal
  • Total Fat : 19g
  • Saturated Fat : 7g
  • Cholesterol : 86mg
  • Sodium : 56mg
  • Total Carbohydrates : 32g
  • Dietary Fiber : 4g
  • Sugar : 19g
  • Protein : 8g
Want to share your experience making this Cherry Bakewell Crêpe Cake or have any tips to perfect it? Join the discussion in the Baking and Desserts forum!

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