Lemon Mascarpone Crepe Cake #BrunchWeek

Layers of light, fluffy, lemony mascarpone cream and soft homemade crepes create the ultimate spring-time dessert. Lemon Mascarpone Crepe Cake is like a bite of pure citrus heaven, airy and smooth. The most perfect way to end any occasion. 

Happy Friday!  It’s here again, thank the heavens.  This was seriously the longest week ever but at least it was filled with tasty morsels every single day for Brunch Week!  It’s been raining nonstop for as long as I can remember.  Not down pouring but cold, damp, drizzly with the occasional thunderstorm and some soaking rain thrown in for good measure. (This is the reason my cinnamon rolls look so hideous.) I’m really done with the rain.  I have flowers and herbs to plant in my yard….solar lanterns to hang, throw pillows to toss around and picnics to photograph.  It’s time for the sun to emerge from those thick, stupid clouds. Yes….the clouds…they are stupid.  So, in the meantime, I made my own version of sunshine with a brightly flavored Lemon Mascarpone Crepe Cake. It’s spectacular and tastes like a dozen rays of sunlight. Very much needed sunlight.

This Lemon Mascarpone Crepe Cake is made in the same way as this Strawberry Cream Crepe Cake.  It’s simple and stunning and completely amazing in every way. Light and airy, the pastry cream filling is not exactly pastry cream. It’s less heavy and filling making this a cake so light you’ll think you could polish off the whole thing yourself.

To create the pastry cream that’s not really pastry cream…I whipped together a bit of heavy cream, mascarpone cheese and lemon curd which made the most amazingly creamy lemon concoction ever.  I then layered it in between each and every lemony crepe.  I used my Basic Crepe Recipe and added just a splash of Nielsen-Massey Lemon Extract….it’s simply perfect. You would think that this crepe cake would be overpowered with lemon flavor but it most certainly is not.  It’s the most subtly explosive lemon flavor you’ll ever taste….if that makes any sense at all.

If you haven’t noticed already, I’m totally in love with this new lemon curd recipe and have found about 2 dozen ways to use it other than this Lemon Mascarpone Crepe Cake.  Like stuffed into these lovely little cupcakes and these stunning cheesecake parfaits. And with Mother’s Day right around the corner…I mean, like just two days away (Don’t forget about MOM!), any of these desserts would be such a wonderful surprise…especially if you do all the dishes, too.  And if lemon is not really your thing, I’m sure you can find SOMETHING spectacular from one of my blogger friends below.  AND last chance to enter the raffle…..get in there!

Lemon Mascarpone Crepe Cake #BrunchWeek

Course: Baking, Cake, Dessert

Cuisine: French

Keyword: crepe cake

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 4 hours 40 minutes

Servings: 8 servings

Calories: 639 kcal

Author: Kellie

Layers of light crepes are turned into a wonderfully delicate Lemon Mascarpone Crepe Cake.

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Ingredients

• For the crepes:
• 4 eggs
• 2 cup half and half
• 1/2 cup water
• 2 cup all purpose flour
• 6 tablespoons unsalted butter melted
• 1/4 teaspoon kosher salt
• 3 tablespoons Dixie Crystals Granulated Sugar
• 1 teaspoon Nielsen-Massey Lemon Extract
• For the Lemon Mascarpone Cream Filling:
• 1 cup lemon curd
• 8 ounces mascarpone cheese
• 3/4 cup heavy cream
• 3 tablespoons Dixie Crystals Powdered Sugar
• 2 tablespoons granulated sugar

Instructions

1. For the crepes:
2. Place all ingredients in a blender and combine until smooth.
3. Allow the batter to rest for 1 hour.
4. Heat a small non-stick skillet over medium heat.
5. Melt 1 teaspoon butter in the pan.
6. Pour 1 ounce of the batter into the center of the pan and swirl with a spatula to spread evenly. Cook for 30 seconds and flip. Cook for an additional 15 seconds and transfer to a baking sheet. Be sure the crepe is flat so it can cool.
7. Repeat with remaining batter. After the crepes have cooled completely, stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a cooling rack before carefully peeling apart.
8. In a large bowl, beat the lemon curd, mascarpone cheese, heavy cream and sugar until light and fluffy. Set aside.
9. Assemble the cake by placing one crepe on a flat surface such as a platter or cake stand.
10. Spread 1 heaping tablespoon of cream in a thin layer over the crepe. Top the cream with another crepe being sure there are no wrinkles and the crepe lays flat. Repeat with the remaining cream and crepes.
11. Lightly cover with plastic wrap and transfer to the refrigerator for 4 hours or overnight.
12. Remove the plastic wrap and sprinkle the top of the cake with the turbinado sugar. Using a kitchen torch, melt the sugar to create the crispy top. Decorate with the remaining lemon Mascarpone cheese.

Nutrition Facts

Lemon Mascarpone Crepe Cake #BrunchWeek

Amount Per Serving (1 g)

Calories 639 Calories from Fat 369

% Daily Value*

Fat 41g63%

Saturated Fat 25g156%

Cholesterol 185mg62%

Sodium 240mg10%

Potassium 159mg5%

Carbohydrates 55g18%

Fiber 0g0%

Sugar 27g30%

Protein 11g22%

Vitamin A 1320IU26%

Vitamin C 0.7mg1%

Calcium 137mg14%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

BrunchWeek Beverages:

• Breakfast Margarita by Forking Up
• Blueberry Lemon Smoothie by Casa de Crews
• Brunch Sangria Mimosas by The Crumby Cupcake

BrunchWeek Breads, Grains and Pastries:

• Apple Onion Fritters by Cindy’s Recipes and Writings
• Breakfast Pizza by Big Bear’s Wife
• Caramelized Apple & Onion Kolaches by The Spiffy Cookie
• Cheddar Cheese Scones by My Catholic Kitchen
• Cheddar French Toast with Crab Hollandaise by A Kitchen Hoor’s Adventures
• Cinnamon Pancetta Waffles by The Texan New Yorker
• Citrus Rolls by Feeding Big and More
• Orange Poppy Seed Pancakes by From Gate to Plate
• Raspberry Lemon Sticky Buns with Lemon Glaze by Sweet Beginnings
• Sharp White Cheddar Biscuits by Family Around the Table

BrunchWeek Fruits, Vegetables and Sides:

• Caramelized Onion and Apple Frittata by A Day in the Life on the Farm
• Cheesy Potato Hash by Gluten Free Crumbley
• Kale and Apple Slaw by Palatable Pastime
• Key Lime Parfait by The Redhead Baker
• Lemon Blueberry Parfait by Tara’s Multicultural Table

BrunchWeek Egg Dishes:

• Baked Egg and Cheese Boats by Pink Cake Plate
• Breakfast Enchilada Bake by Making Miracles
• Cheddar & Sausage Frittata by The Chef Next Door
• Mini Toad in a Hole Breakfast Sandwiches by Sarcastic Cooking
• Southern Eggs Benedict by The Barbee Housewife
• Tomato Basil Cheddar Eggs by {i love} my disorganized life

BrunchWeek Main Dishes:

• Cheddar Cheese Board with Onion Jam by Love & Confections

BrunchWeek Desserts:

• {Gluten-Free} Lavender & Lemon-Glazed Madeleines by Culinary Adventures with Camilla
• Apple Fritter Rings by The Healthy Fit Foodie
• Individual Fresh Strawberries and Cream Pie by Rants From My Crazy Kitchen
• Lemon Meringue Crepe Cake by The Suburban Soapbox
• Sugar Cookie Strawberry Shortcake by Jane’s Adventures in Dinner