Citrus Crepe Cake With Berry Salad - cooking recipe

Ingredients

1 1/2 cups heavy cream
1 tsp vanilla extract
10 oz cream cheese, at room temperature
1/2 cup powdered sugar, plus more for dusting
1 tsp finely grated lemon zest
1 tsp finely grated orange zest
2 tbsp freshly squeezed orange juice
8 None prepared crepes, thawed if frozen
None None Berry Salad
12 oz frozen mixed berries
2 tbsp powdered sugar
1 tbsp lemon juice
4 tbsp small mint leaves, torn
4 tbsp toasted slivered almonds, to serve

Preparation

For the filling, beat cream and vanilla in a small bowl until soft peaks form. Beat cream cheese, sugar and zests in a separate bowl until smooth. Beat in juice, then fold into whipped cream.
To assemble the cake, place 1 crepe on a serving plate and spread with 3-4 tbsp filling. Top with another crepe. Repeat layers, using remaining crepes and filling and finishing with a crepe. Cover and chill for at least 1 hour.
Meanwhile, for the berry salad, combine berries, sugar and juice in a bowl. Let stand at room temperature for 30 mins or until berries have thawed. Sprinkle with mint.
To finish, sprinkle crepe cake with slivered almonds and lightly dust with powdered sugar. Serve with the berry salad.