Lemon Mascarpone Crepe Cake Recipes

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MEYER LEMON CREPE CAKE



Meyer Lemon Crepe Cake image

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

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 1/4 cups whole milk, room temperature
3 large eggs, room temperature
1/2 tablespoon pure vanilla extract
6 tablespoons cold unsalted butter, melted, plus more, melted, for pan
Meyer Lemon Curd Mousse
1/4 cup heavy cream, whipped
Candied Meyer Lemons, optional

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



Lemon Mascarpone Crepe Cake image

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

1 3/4 cups whole milk
4 large eggs
1/4 cup 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
6 tablespoons unsalted butter, softened
3/4 cup sugar
1 large egg, plus 3 large egg yolks
3/4 cup lemon juice (from about 5 lemons)
2 1/2 cups heavy cream, divided
6 tablespoons sugar, divided
5 ounces mascarpone cheese
1 teaspoon pure vanilla extract
crushed amaretti cookie, for garnish (optional)

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



Lemon-Mascarpone Crepe Cake image

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

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
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)
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)

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



Lemon Crepes with Almond Mascarpone image

Provided by Giada De Laurentiis

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 cup whole milk
3 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon kosher salt
2 teaspoons lemon zest (about 2 lemons)
1 tablespoon unsalted butter, at room temperature
1/2 cup heavy cream
1/4 cup mascarpone cheese
1 tablespoon sugar
1/4 teaspoon vanilla extract
1/4 cup chopped Marcona almonds
Blueberries
Lemon zest
Powdered sugar
Melted dark chocolate, optional

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



Lemon Mascarpone Cheesecake image

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

cooking spray
1 ¼ cups graham cracker crumbs
¼ cup white sugar
¼ cup margarine, melted
2 (8 ounce) packages mascarpone cheese, softened
1 cup white sugar
4 large eggs
⅔ cup sour cream
1 teaspoon vanilla extract
¼ cup lemon juice
1 tablespoon grated lemon zest

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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