croissant cake
croissant cake
croissant cake


- 8 croissants, cut in half (length ways)
- 2 eggs
- 1/2 cup caster sugar
- 1/3 cup double thick cream
- 250g fresh (or frozen) raspberries
- 200g  white chocolate (roughly chopped)
- 2 tablespoons flaked almonds

croissant cake
croissant cake
croissant cake
croissant cake
croissant cake

1. Line your baking pan with baking parchment 
2. Preheat oven to 180C
3. Arrange half the croissants, cut side up, in the pan covering the base of the pan completely.
4. Combine the eggs, sugar and cream in a bowl.  Whisk until the mixture is homogeneous. 
5. Pour half of the mixture over the croissants and press down to allow for the croissants to absorb the mixture properly. Leave to rest for 10 minutes.
6. Sprinkle over half of the raspberries and three quarters of the white chocolate.
7. Top with the remaining croissants and press down to firmly compact the ingredients into the pan.
8. Pour over the remaining mixture and let stand for another 10 minutes.
9. Top with remaining raspberries and white chocolate and sprinkle with flaked almonds.
10. Place in the over and bake for 25-30 minutes or until the top is golden and crispy.
11. Stand the cake for 10 minutes in the pan and then take the cake out of the mould. 
To Serve: Dust with icing sugar and serve warm with cream or ice cream, or simply eat as such.

croissant cake
croissant cake

I found this recipe on Melissa's blog and as soon as I saw it I knew I had to try it. This cake is also great with brown chocolate and blueberries (instead of white chocolate and raspberries). You could also add marshmallows with brown chocolate and raspberries for a sweeter twist. 

This is a really easy cake to make and the ingredients are straight forward. Perfect for afternoon tea if you ask me.

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* All pictures were taken with the Olympus Pen E-PL7