advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Lemon-Mascarpone Crepe Cake

  • Prep:
  • Total Time:
  • Servings: 10
  • Yield: Makes one 10-inch cake
Lemon-Mascarpone Crepe Cake

Photography: Jonathan Lovekin

Source: Martha Stewart Living, December 2012

Ingredients

Crepes

  • 1 3/4 cups whole milk
  • 4 large eggs
  • 1/2 stick unsalted butter, melted and cooled, plus about 3 tablespoons for cooking crepes
  • 1 cup all-purpose flour
  • 6 tablespoons finely ground cornmeal
  • 1 teaspoon sugar
  • 1/2 teaspoon salt

Lemon Curd

  • 6 tablespoons unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg, plus 3 large egg yolks
  • 3/4 cup fresh lemon juice (from about 5 lemons)

Assembly

  • 2 1/2 cups heavy cream, divided
  • 6 tablespoons sugar, divided
  • 5 ounces mascarpone cheese
  • 1 teaspoon pure vanilla extract
  • Crushed amaretti cookies, for garnish (optional)

Directions

  1. Crepes: Combine all ingredients in a blender. Puree until smooth and thoroughly combined, about 1 minute. Transfer to a bowl, cover, and refrigerate until cold, at least 2 hours and up to overnight.

  2. Vigorously stir batter until smooth again. Melt 1/2 teaspoon butter in a 10-inch nonstick skillet over medium heat. Tilt skillet at a 45-degree angle, pour 1 ounce batter (slightly more than 2 tablespoons) into skillet, and immediately swirl and shake skillet in a circular motion to evenly distribute batter in a thin film across bottom. Cook until edges of crepe turn golden, about 45 seconds. Carefully flip crepe, and cook just until set, about 30 seconds. Transfer to a paper-towel-lined plate. Melt another 1/2 teaspoon butter, and continue cooking crepes in the same manner, mixing batter with a spoon or ladle between crepes and stacking cooked crepes on top of one another (you should have 20 to 22 crepes). Let crepes cool completely, about 30 minutes.

  3. Lemon curd: Beat together butter and sugar with a mixer on medium-high speed until light and fluffy. Reduce speed to low, and add whole egg. When thoroughly combined, gradually add egg yolks, then lemon juice (the mixture will appear curdled). Transfer mixture to a small saucepan, and cook, stirring constantly, over medium heat until thick enough to coat the back of a wooden spoon, 5 to 7 minutes. Transfer to a bowl, cover surface of curd with plastic wrap, and let cool completely in the refrigerator, about 2 hours.

  4. Assembly: Whisk together 1 1/4 cups cream and 3 tablespoons sugar until soft peaks form. Fold a third of the whipped cream into lemon curd with a rubber spatula until thoroughly combined. Gently fold cream-curd mixture into remaining whipped cream until thoroughly combined.

  5. For a neat presentation, make a frame on a 12-inch cake plate with 2-inch-wide strips of parchment. Place 1 crepe in center of plate (the outer edge of plate should be covered with parchment), and spread 3 tablespoons curd mixture evenly over crepe. Repeat layering with remaining crepes and curd mixture, ending with the last crepe.

  6. Whisk together remaining 1 1/4 cups cream, the mascarpone, the remaining 3 tablespoons sugar, and the vanilla until soft peaks form. Spoon mascarpone cream on top of cake, and carefully spread across top and sides. Refrigerate until set, about 2 hours. Let stand at room temperature 30 minutes. Just before serving, remove parchment frame, and garnish with amaretti cookies.

  7. Crepe Expectations About 20 crepes sandwiched with lemon curd cream and thickly topped with mascarpone cream take the concept of layer cake to the next level.

Cook's Note

The crepes can be refrigerated, wrapped in plastic wrap, up to two days; or frozen, wrapped in paper towels (to absorb moisture when thawing) and plastic wrap and placed in a freezer bag, up to one month. Thaw completely at room temperature before assembling the cake. The curd can be refrigerated, covered with plastic resting on its surface, up to one week. Although the cake is best when assembled on the day it's being served, it can be refrigerated, assembled and uncovered, up to one day.

Reviews (4)

  • colina999 19 Oct, 2014

    I made this cake for my mothers birthday. I doubled the crepe recipe and ended up with a beautifully tall cake. I found that there was enough filling without having to double that. However, on first attempt I made the mistake of using a heavy cast iron pan (as I don't have a crepe pan), hurts the back! A lighter pan helps with both backpain and with a more even crepe. Slightly time consuming but a very special treat!

  • neveh 15 Apr, 2013

    This is a wonderful recipe...i made the changes just as the other reviewers have suggested; use juice of 2 1/2 lemons instead of 5 for the curd and 5 tbsp icing sugar for the mascarpone-cream topping. It was a hit among my friends...

  • BambooStar 14 Jan, 2013

    It came out so pretty, especially when i cut a slice BUT its so time consuming! Crepes alone took me 2.5 hrs to make. I normally eat lightly sweetened dessert, so i cut the sugar of whip cream in half, and the lemon curd down to 1/2 cup. The lemon was very overpowering though, so i might cut that in half next time. Looked great, and tasted pretty good. Will definitely make again.

  • Lauren McCoy 2 Jan, 2013

    Made this for a NYE party and while it was a huge hit, I was disappointed that it wasn't CLOSE to as tall as the picture shows.

    Used store-bought crepes (19 in all) and made the rest of the recipe exactly. Had a great lemon-tang to it and the marscapone cheese topping was smooth and creamy and just a tad sweet.

    Would make again, but it's pretty time-consuming!

Related Topics