Lemon Mascarpone Crepe Cake

Categories: Cake, Desserts Tags: Lemon, Lemon Curd

I have grown up eating pancakes, crepes with everything from sweet to savory fillings, sometimes dozens at a time.

I just love to make a batch of them and watch as they disappeared.

Ingredients

• Egg: 

  3

• Milk: 

  2 1/4 cups = 540 ml

• Flour: 

  1½ cup = 192 grams

• Granulated White Sugar: 

  30 gram

• Salt: 

  a pinch

• Butter: 

  3 tablespoons = 45 grams

• Vanilla Extract: 

  1 1/2 teaspoons

• Cornstarch for Lemon Curd: 

  1 tablespoon

• Water for Lemon Curd: 

  1 tablespoon

• Lemon juice for Lemon Curd: 

  125 ml

• Sugar for Lemon Curd: 

  1/2 cup = 100 grams

• Egg for Lemon Curd: 

  2

• H. Whipping C. for Lemon Curd: 

  1/3 cups = 80 ml

• Mascarpone: 

  226 grams

• H. Whipping C. for M. Cream: 

  1 cup = 250 ml

• Sugar for Mascarpone Cream: 

  1/4 cup = 50 grams

Directions

Very easy to make the Crepes :

1. Blend all the ingredients together in a blender until smooth. Pour into a container, cover and put it in the fridge for several hours before making them.

While the batter is in the fridge, let’s make the Lemon Curd :

1. Combine cornstarch and water until smooth.
2. Add lemon juice and sugar to a small saucepan and heat over medium heat until sugar is dissolved.
3. In a large bowl, whisk the eggs together.
4. Add the lemon juice mixture to the eggs in a small steady stream while whisking constantly.
5. Whisk in the cornstarch mixture.
6. Return mixture to the saucepan and cook over medium-high heat until thickened, about 5 minutes. The mixture should coat the back of a spoon.
7. Remove from heat and stir in the heavy cream. (optional). First time I made it without heavy cream, the second time with it, so it’s up to your taste!
8. If desired, pass through a mesh strainer to remove any egg clumps. Chill in the fridge completely.

Time to bake the crepes :

1. Heat a skillet over medium-low heat and lightly grease with butter.
2. Add 1/4 cup crepe batter and use your wrist to swirl the batter around until it completely covers the bottom of the pan.
3. Use a rubber spatula to loosen the edges of the crepe.
4. Then flip the crepe and let it cook for 1 more minute.
5. Slide on a platter.
6. Next one!

Last step: Mascarpone Cream :

1. First, beat the whipping cream in a separate bowl. When it is completely thick set aside.
2. Beat the mascarpone cheese with sugar.
3. Combine the whipping cream with the mascarpone cream.
4. Use immediately.
5. Easy enough? Yasss!

Here comes the fun part of all:  

Assemble the crepe cake:

1. Place 1 crepe on a plate. Cover with a thin layer of lemon curd.
2. Place another crepe on top. Cover with a thin layer of mascarpone cream.
3. Repeat with remaining crepes.
4. Pile the rest of the mascarpone cream on top of the crepe cake and top with whatever you want: fruits, dried fruits, almond flakes, hazelnuts.
5. Chill at least 30 minutes before serving!

It’s beautiful! Isn’t it? Go and cut some slices!