MEYER LEMON CREPE CAKE
Used in the curd and the candied topping, Meyer lemons subtly elevate this luscious dessert. The candied lemons, crepes, and filling are all make-ahead ingredients that can assembled just before serving.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Number Of Ingredients 10
Steps:
- Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or overnight.
- Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour about 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 30 seconds per side.
- Slide crepe onto an overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.
- Place 1 crepe on a flat serving dish. Spread about 1/4 cup lemon curd mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse. (Use 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour.
- Top crepe cake with whipped cream and 3 or 4 candied lemon slices.
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-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 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 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
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CRêPE CAKE WITH LEMON AND MASCARPONE - ZOëBAKES
From zoebakes.com
5/5 (1)Estimated Reading Time 3 mins
- Blend all the ingredients together in a Blender until smooth. Pour into a container, cover and refrigerate for several hours before making the crepes.
- Gently stir the crepe batter before using. Heat a Crepe Pan over medium low heat. Lightly butter the pan and pour in about a scant 1/4 cup batter (more or less depending on the size of the pan. I use a ladle so each crepe is the same size. The first crepe is usually a mess, so don’t despair if it isn’t perfect. Cook the crepe until the edges turn golden brown.
- Using a metal spatula (think cake decorating) lift the edges of the crepe all the way around the pan, then lift the crepe and flip. Cook on the second side for just a few seconds to set the batter. Do not add any more butter before cooking the remaining crepes. Continue until you have all the crepes you need.
- Find the full recipe for the crepe cake, including lemon and mascarpone fillings over at completelydelicious.com.
BLACKBERRY AND MASCARPONE CRêPE CAKE RECIPE - GAIL …
From foodandwine.com
4.5/5 (2)Category DessertsServings 8-10Total Time 6 hrs 30 mins
- Whisk together flour, sugar, lemon zest, and salt in a large bowl. Process eggs, milk, and heavy cream in a blender until well combined, about 30 seconds. Add flour mixture to egg mixture; process until smooth and frothy, about 1 minute, stopping to scrape down sides of blender as needed. Transfer batter to a container with a tight-fitting lid; seal and chill at least 4 hours or up to overnight.
- Combine mascarpone, 1/4 cup heavy cream, 1/4 cup powdered sugar, and lemon zest in bowl of a stand mixer; gently whisk by hand until incorporated. Add remaining 1 pint heavy cream; fit mixer with whisk attachment. Beat mixture on medium-high speed, gradually adding remaining 1/4 cup powdered sugar, until stiff peaks form, 1 to 2 minutes.
- Remove crêpes from refrigerator. Place 1 crêpe on a cake platter or flat serving dish. Using a small offset spatula, gently spread a thin layer (about 3 tablespoons) of the plain mascarpone whipped cream over crêpe, leaving a 1/4-inch border. Top with 1 crêpe, and gently spread with a layer (about 3 tablespoons) of the blackberry mascarpone whipped cream. Repeat process with remaining 18 crêpes, alternating with layers of plain mascarpone whipped cream and blackberry mascarpone whipped cream, until you have used the final crêpe (Do not spread anything on top layer). Chill remaining plain mascarpone whipped cream until ready to use. Using kitchen shears, trim any excess crispy crêpe edges that may hang over. Cover cake with plastic wrap; chill at least 1 hour and up to 8 hours.
LEMON CREAM CREPE CAKE - HOUSE OF YUMM
From houseofyumm.com
5/5 (1)Total Time 1 hr 50 minsCategory Brunch, DessertCalories 743 per serving
- Pour the heavy cream into a large mixing bowl. Mix with a mixer over medium speed until thickened.
- Pour the heavy cream into a medium size mixing bowl. Mix with a mixer over medium speed until thickened.
- On dish or cake stand layer a crepe then spread about 2 tablespoons of the lemon cream filling. Top with a crepe and continue until all crepes are used.
STRAWBERRY LEMON CREME CREPE CAKE RECIPE - TASTE …
From tasteandsee.com
4.8/5 (5)Total Time 45 minsCuisine AmericanCalories 699 per serving
- Mix all the crepe ingredients together except the eggs and beat until very smooth (no lumps). Beat the eggs in a separate bowl, then whisk into the crepe batter until completely incorporated.
- Over a medium high heat burner, add 1 teaspoon vegetable oil to a hot 10-inch non-stick pan. Use a paper towel to quickly spread it around, and remove any visible pooling oil.
- Fill a ½ cup measuring cup almost full of crepe batter. Hold the hot pan by the handle, and tilt it slightly then pour the batter into one side of the pan. Quickly but gently swirl the mixture in one direction around the pan so that it evenly coats the bottom of the pan, until it won’t swirl anymore. If the pan is the proper heat, this will take just 2-3 seconds.
- Put the pan on the heated burner and allow to cook until the crepe looks dry – about 20 seconds. The edges of the crepe should pull away from the pan.
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 SUGAR CREPES RECIPE (PLUS TIPS FOR MAKING …
From theunlikelybaker.com
Ratings 5Calories 83 per servingCategory Breakfast, Brunch
- When you're ready to make crepes, heat your crepe or non-stick pan (see notes) and pour about 1/4 cup batter into it. Gently swirl the batter around the pan to make sure it's even.
- Once the edges turn a light golden brown (takes about 2 minutes for me) and the middle starts to lose its shine, flip and cook the other side (see post for tips on how to cook crepes).
- To serve, squeeze some fresh lemon juice on each crepe and sprinkle with sugar. Best served warm (see post on how to freeze leftover crepes).
LUSCIOUS LEMON MASCARPONE CREAM | FOODTASIA
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LEMON MASCARPONE LAYER CAKE | MUST TRY LEMON CAKE RECIPE!
From lifeloveandsugar.com
Reviews 33Calories 618 per servingCategory Dessert
- Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.
- 2. Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the the top of the curd to avoid a film developing, and refrigerate until cold. TO MAKE THE CAKE LAYERS:
- Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
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