Einkorn Crepe Cake with Fall Stone Fruit

I place each hot crepe on a cooling rack.

Crepes can be layered with waxed paper or plastic wrap and kept in the freezer for 2-3 weeks.  I generally make my crepes a week in advance.  It makes the cake quicker to assemble.  Just thaw the crepes at room temperature before stacking.

Let’s assemble this gorgeous cake.

Once crepes have cooled completely or completely thaw, if pre-made and frozen, we can begin stacking and filling the crepe cake.

For the Mascarpone filling you will need:

1 lb Mascarpone cheese
1/3 cup light flavored honey
3 cups heavy cream
zest of 1 lemon
2 teaspoons vanilla

Place 1 lb mascarpone in a large mixing bowl with a paddle attachment.

Add 1/3 cup honey

Cream together.  Take care not to over beat the mascarpone.  It doesn’t like a good beating.

Whip 3 cups of heavy cream until stiff peaks form.

Add whipped to cream to the mascarpone mixture.

I changed to a whisk attachment to whip the mixtures together.

Add the zest from one lemon.

Add 2 teaspoons vanilla.

Let the layering process begin.

I like to use a small ice cream scoop.  This scoop holds about 2 tablespoons.  I like to have each layer with equal amount of filling.  Using a scoop helps make the measurement quick and quite precise.

Spread an even layer over each crepe.  Notice that the filling is a very thin layer.

Continue stacking a spreading until the mascarpone filling has all been used.

Helpful tip:

I like the cake to have a ruffled edge look.  I achieve this by alternating the crepes “top side” up and “bottom side” up.  If I layered them with all of the topsides up, the cake would droop downward and would not have a ruffled effect.  Does this make sense?

I believe I have approximately 28-30 crepes stacked.  This makes an impressive size cake that won’t droop or lean.

To top our masterpiece you will need:

1 cup heavy cream
2 tablespoons honey
1 teaspoon vanilla

Add the honey and vanilla to the cream.

Whip until soft peaks form.

Spread over the top cream to make a perfect blanket for the fruit.

Give it a dusting of confectioners sugar, if desired.  I desire.

The golden crepes from the Einkorn flour look so beautiful with the stone fruit.

Lovely.

Happy Birthday to my dear neighbor, Nancy.  You are worth this and more.

Einkorn Crepe Cake with Fall Stone Fruit

Crepes:

1 lb Mascarpone cheese
1/3 cup light flavored honey
3 cups heavy cream
zest of 1 lemon
2 teaspoons vanilla

Cream topping:
1 cup heavy cream
2 tablespoons honey
1 teaspoon vanilla

Variety of plums, nectarines, and peaches