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Lemon-Mascarpone Crepe Cake

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Recipe photo courtesy of Jonathan Lovekin

The lemon curd can be made the week before; if you don't have time, use store-bought, and lighten it with whipped cream -- the cake will still be delicious.

Source: Martha Stewart Living, December 2012
Total Time Prep Servings

Ingredients

Crepes

Lemon Curd

Assembly

Directions

Cook's Notes

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.

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Reviews

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How would you rate this recipe?
88
  • arg13810
    7 APR, 2015
    The lemon curd/mascarpone cream were wonderful. However, may I suggest an edit to the crepe recipe? It calls for 1/2 stick of butter, which is not a standard measurement in recipes, as butter is sold by various weights, sizes, etc. It would probably be helpful to instead say 4 tablespoons or 1/4 cup. I actually misread it as 1/2 cup of butter & wound up having to throw out my first batch of batter/crepes; obviously this was my error but measuring by weight or cup/tablespoons seems preferable.
    Reply
  • MS10437597
    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!
    Reply
  • 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...
    Reply
  • 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.
    Reply
  • 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!
    Reply

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