Crepes Cake

INGREDIENTS

25 crepes

600ml (2 ½ cups) of sweetened full-fat cream

360g (1 ½ cups) of cream cheese

60g (¼ cup) of condensed milk

Fresh strawberries and blueberries

METHOD

1. Layer crepes to cover bottom and sides of a 20 cm cake ring.

2. Cut out leftover crepes to fit the ring.

3. Whip full fat cream with cream cheese and condensed milk.

4. Start layering crepes with cream into the cake ring to fill it up. Make sure to alternate layers with cream with layers with cream and strawberries. Wrap the final layer with crepes that are hanging from the sides. Cover with a plate and let sit in the fridge for 4 hours.

5. Decorate the cake with extra whipped cream and berries.