Crêpe Cake-Lemon Mascarpone Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: CANDIED LEMON PEEL:
4 lemons, 1 cup water
1½ cup granulated sugar, divided
¼ cup honey, 1 tsp vanilla extract
LEMON CURD:
1 Tbsp cornstarch, 1 Tbsp water
½ cup freshly squeezed lemon juice
½ cup granulated sugar
2 large eggs, ⅓ cup heavy whipping cream
CREPES:
2 cups all-purpose flour, ¼ cup sugar
6 large eggs, 2 cups whole milk
1 tsp vanilla extract
MASCARPONE CREAM:
8 oz mascarpone cheese
1 cup heavy whipping cream
¼ cup sugar, 1 tsp vanilla extract
|
|
Directions: |
Directions:CANDIED LEMON PEEL:
Using vegetable peeler, remove peel from lemon. If necessary, use knife to remove any bitter white layer from peel. Slice into strips.
Juice lemons; measure out ½ cup. Set aside.
Place peels in small saucepan; cover with cold water. Bring to boil; simmer 5 min. Rinse under cold water; drain.
Return peels to pan; cover with cold water again. Bring to boil; simmer another 5 min. Rinse under cold water; drain.
Add lemon juice, 1 cup water, 1 cup sugar, honey & vanilla to pan.
Bring to boil, stirring to dissolve sugar. Add lemon peels; cook for 20 min until syrup has thickened and lemon peels appear slightly translucent.
Let peels & syrup cool to room temp, chill in fridge until ready to use.
When ready to assemble crepe cake, drain peels; toss in remaining ½ cup sugar.
LEMON CURD:
Combine cornstarch & water until smooth; set aside.
Add lemon juice & sugar to small saucepan; heat over med until sugar is dissolved.
In large bowl, whisk eggs together.
Add lemon juice mix to eggs in small steady stream while whisking constantly.
Whisk in cornstarch mix.
Return mix to saucepan; cook until thickened, 5 min. Mix should coat back of spoon.
Remove from heat; stir in heavy cream.
If desired, pass through mesh strainer to remove egg clumps. Chill completely.
CREPES:
In blender, combine flour, sugar, eggs, milk & vanilla until smooth.
Chill at least 30 min up to overnight.
Heat small skillet. Add just enough butter or oil to cover bottom.
Add ¼ cup of crepe batter to pan; lift & swirl pan with your wrist to coat bottom of pan completely with batter.
Cook 1-2 min until golden brown on bottom. Then use spatula to loosen & flip to other side.
Cook 1 min until browned on that side.
Transfer crepe to plate; repeat with remaining batter. You should get 20 crepes total.
Let crepes cool to room temp before assembling cake, or wrap in plastic and store in fridge up to several days if making in advance.
MASCAPRONE CREAM:
Beat mascarpone cheese, whipping cream, sugar & vanilla on high until thickened to medium peaks. Use immediately.
ASSEMBLE CREPE CAKE:
Place 1 crepe on plate or cake stand. Cover with thin layer of lemon curd.
Place another crepe on top. Cover with thin layer of mascarpone cream.
Repeat with remaining crepes.
Pile rest of mascarpone cream on top of crepe cake; top with candied lemon peel.
Chill at least 30 min before serving. Store leftovers in fridge up to several days. |
|
Personal
Notes: |
Personal
Notes: The candied lemon peel topping is optional but worth the effort!
If you can't find mascarpone cheese, you can use cream cheese.
Most of the components to this cake store very well in fridge, so this is a great cake to prep in advance and assemble the day of. I spread out my prep over 3 days, just a small bit of time each day, and assembly was very quick and simple.
|
|
This recipe for Crêpe Cake-Lemon Mascarpone is from