LEMON MASCARPONE CREPE CAKE
Make and share this Lemon Mascarpone Crepe Cake recipe from Food.com.
Provided by heatherhopecs
Categories Dessert
Time 5h
Yield 1 10 inch cake, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- TO MAKE THE CREPES: Combine all crepe 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.
- When ready to cook the crepes, 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.
- TO MAKE THE 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.
- TO ASSEMBLE THE CAKE:.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 656.4, Fat 47, SaturatedFat 28.3, Cholesterol 261.6, Sodium 245.8, Carbohydrate 51.6, Fiber 0.9, Sugar 32.3, Protein 9.4
LEMON CREPES WITH ALMOND MASCARPONE
Provided by Giada De Laurentiis
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the lemon crepes: Whisk together the milk, eggs and vanilla in a medium bowl until smooth. Add the flour, sugar, salt and lemon zest and whisk until smooth. Set aside.
- For the almond mascarpone filling: Combine the heavy cream, mascarpone, sugar and vanilla extract in a separate medium bowl. Using a handheld mixer, beat on medium until stiff peaks form, about 3 minutes. Fold in the chopped almonds.
- Heat a medium saute pan over medium heat. Add a teaspoon of the butter and swirl the pan until the butter is melted and coats the pan (you can also use a pastry brush to brush softened butter into the pan). Add 1/4 cup of the batter and swirl the pan to coat the bottom with an even thin coating of batter. Cook for 2 minutes, gently flip the crepe and cook for another minute on the other side. Remove to a plate and continue with the remaining batter, adding more butter as needed.
- To serve, place 1 heaping tablespoon almond mascarpone filling on one quarter of a crepe. Gently fold the crepe in half and then in half again making sort of a triangle. Serve 2 per plate, sprinkle with blueberries and dust with more lemon zest and powdered sugar. Drizzle with chocolate, if desired.
LEMON-MASCARPONE CREPE CAKE
This Lemon-Mascarpone Crepe Cake is a dessert dream. 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.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 5h
Yield Makes one 10-inch cake
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Crepe ExpectationsAbout 20 crepes sandwiched with lemon curd cream and thickly topped with mascarpone cream take the concept of layer cake to the next level.
LEMON DRIZZLE MILLE CRêPE CAKE
This stunning stacked crêpe cake is perfect for a special occasion. We love the combination of sweet pancakes and a sharp, creamy lemony filling
Provided by Lulu Grimes
Categories Breakfast, Brunch, Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Put the flour, eggs, milk, 1 tbsp melted butter and a pinch of salt in a bowl or large jug, then whisk to a smooth batter.
- Set aside for 30 mins to rest if you have time, or start cooking straight away.
- Set a frying pan or crêpe pan that has a base measurement of 15-16cm over a medium heat and, using kitchen paper, carefully wipe it with a little melted butter. When hot, cook each pancake for 1 min on each side until golden, keeping them warm in a low oven as you go. You should end up with 12.
- For the filling, whisk together all the ingredients until semi whipped and still spreadable, the more you whisk it the harder it will be to spread on the pancakes. You can adjust the consistency by whisking more as you go along or loosening the mix by adding a little double cream.
- Layer the pancakes with 2-3 tbsp of the filling, spreading it evenly to the edges, alternating between filling and pancake, finishing with a layer of filling. Put in the fridge to set for 1 hr, or leave overnight.
- Meanwhile, make the drizzle to go on top. Boil together the sugar, lemon juice and 100ml water until the sugar has dissolved and you have a syrup, then set aside to cool.
- For a neater finish, trim the edges of the chilled crêpe cake with a sharp knife so you can see the layers, if you like. Drizzle over the lemon syrup and cut into slices to serve.
Nutrition Facts : Calories 319 calories, Fat 23 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 16 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
LEMON CREAM CAKE
Drizzling limoncello liqueur over the layers before frosting adds a puckery punch to this refreshing confection. -Amy Frederick, Island City, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, water, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cheese, cream and lemon curd until smooth. Place one cake layer on a serving plate. Drizzle with half the limoncello if desired; spread with half the cheese mixture. Repeat layers. Garnish with raspberries and lemon zest. Store in the refrigerator.
Nutrition Facts : Calories 446 calories, Fat 27g fat (12g saturated fat), Cholesterol 114mg cholesterol, Sodium 326mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON MASCARPONE CHEESECAKE
This is a light, airy cheesecake with a hint of lemon. The mascarpone cheese has a creamy, buttery flavor and a texture that blends well with the lemon. Serve with chocolate sauce or fresh strawberries and whipped cream.
Provided by Norma M.
Time 2h45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray the sides and bottom of a springform pan with cooking spray.
- Mix graham cracker crumbs, sugar, and melted margarine for crust together in a small bowl until well combined. Spread into the bottom and up the sides of the prepared pan, making sure there aren't any cracks.
- Beat mascarpone cheese and sugar for filling in a large bowl until creamy. Add eggs, one at a time, mixing thoroughly after each addition. Add sour cream and vanilla, stirring after each addition. Add lemon juice and zest. Pour into the crust.
- Bake in the preheated oven until slightly golden and semi-soft in the middle, testing with a toothpick, 55 to 60 minutes. Remove from the oven and let sit for 1 1/2 hours to cool. Cut into slices to serve.
Nutrition Facts : Calories 550.1 calories, Carbohydrate 43.2 g, Cholesterol 172.3 mg, Fat 39.8 g, Fiber 0.5 g, Protein 8.8 g, SaturatedFat 18.6 g, Sodium 220.8 mg, Sugar 35.9 g
More about "lemon mascarpone crepe cake recipes"
LEMON MASCARPONE CREPE CAKE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
Cuisine FrenchTotal Time 4 hrs 40 minsCategory Baking, Cake, DessertCalories 639 per serving
LEMON MASCARPONE CREPE CAKE - COMPLETELY DELICIOUS
From completelydelicious.com
Estimated Reading Time 6 minsCalories 6236 per serving
- Using a vegetable peeler, remove the peel from the lemon. If necessary, use a knife to remove any of the bitter white layer (pith) from the peel. Slice into 1/4-inch wide strips.
- Beat the mascarpone cheese, whipping cream, sugar, and vanilla on high speed until thickened to medium peaks.
LEMON MASCARPONE CREPE CAKE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
LEMON AND CARAMEL CRêPE CAKE RECIPE - LOVEFOOD.COM
From lovefood.com
LEMON MASCARPONE CREPE CAKE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CREPES WITH LEMON CURD AND MASCARPONE – ART OF NATURAL LIVING
From artofnaturalliving.com
LEMON MASCARPONE CREPE CAKE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
NO-BAKE LEMON MASCARPONE CHEESECAKE - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
LEMON AND MASCARPONE CREPE CAKE | INDEBTED TO HOT FUDGE
From indebtedtohotfudge.wordpress.com
BLACKBERRY AND MASCARPONE CRêPE CAKE RECIPE - FOOD AND WINE
From foodandwine.com
LEMON POPPYSEED CREPE CAKE WITH LEMON MASCARPONE CREAM
From torteandeat.com
10 BEST LEMON MASCARPONE CAKE RECIPES | YUMMLY
From yummly.com
LEMON CREAM CREPE CAKE - HOUSE OF YUMM
From houseofyumm.com
LEMON MASCARPONE CREPE CAKE RECIPE | COOKBOOK CREATE
From cookbookcreate.com
CREPE CAKE WITH SALTED CARAMEL + MASCARPONE
From thekitchykitchen.com
LEMON CREPE CAKE — AMANDA FREDERICKSON
From amandafrederickson.com
LEMON-MASCARPONE CREPE CAKE - MARTHA.COM
From martha.com
LEMON-MASCARPONE CREPE CAKE RECIPE
From pinterest.ca
LEMON CRêPE LAYER CAKE RECIPE - WE ARE TATE AND LYLE SUGARS
From wearetateandlylesugars.com
LEMON CREPES WITH LEMON MASCARPONE – ERICA'S RECIPES – DESSERT …
From ericasrecipes.com
MILLE-CREPE CAKE | RICARDO
From ricardocuisine.com
LEMON SUGAR CREPES RECIPE (PLUS TIPS FOR MAKING BETTER CREPES)
From theunlikelybaker.com
LEMON CREPES RECIPE- 365 DAYS OF BAKING AND MORE
From 365daysofbakingandmore.com
LEMON CREPE CAKE - BAKER STREET SOCIETY
From bakerstreetsociety.com
EASY LEMON MASCARPONE CAKE - SCRUMMY LANE
From scrummylane.com
LEMON CREPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
OUR FAVORITE LEMON CAKE RECIPES | MARTHA STEWART
From marthastewart.com
LEMON CURD & CARAMEL CRêPE CAKE RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
CRêPE CAKE WITH LEMON AND MASCARPONE - ZOëBAKES
From zoebakes.com
CRêPES WITH MASCARPONE FILLING - MY SWEET KETO
From mysweetketo.com
LEMON MASCARPONE CREPE CAKE
From pinterest.com
STRAWBERRY LEMON CREME CREPE CAKE RECIPE - TASTE AND SEE
From tasteandsee.com
LEMON CRêPES - MARTHA.COM
From martha.com
LEMON-MASCARPONE CREPE CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON CURD CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
LEMON MASCARPONE CREPE CAKE | RECIPE | CITRUS DESSERTS, CREPE …
From pinterest.ca
MASCARPONE CREPE FILLING RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
LEMON MASCARPONE LAYER CAKE | MUST TRY LEMON CAKE RECIPE!
From lifeloveandsugar.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love