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.
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.
Happy Birthday to my dear neighbor, Nancy. You are worth this and more.
Einkorn Crepe Cake with Fall Stone Fruit
Einkorn is a wonderful grain to work with, and stacking up crepes creates such a fun cake. Perfect for your next birthday or other gathering.
- 9 eggs
- 2 cups milk
- 2 cups water
- 3 1/2 cups Einkorn all-purpose flour
- 3/4 teaspoon salt
- 9 tablespoons butter
- 1 lb Mascarpone cheese
- 1/3 cup light flavored honey
- 3 cups heavy cream
- zest of 1 lemon
- 2 teaspoons vanilla
- 1 cup heavy cream
- 2 tablespoons honey
- 1 teaspoon vanilla
Variety of plums, nectarines, and peaches
- Add the crepe ingredients into a blender and blend until smooth. Batter can be mixed in a bowl with a whisk as well.
- Heat a crepe pan or a 8 or 9-inch skillet. Brush with butter and pour about 3 tablespoons of the batter into the center of the pan. Tilt the pan in all directions to cover the bottom of the pan. Cook until the batter appears dry on top. Carefully turn the crepe over and cook briefly. Repeat process until all the batter has been used. Makes about 28-30 crepes.
- In a large bowl beat mascarpone cheese and honey. Set aside. In another bowl, whip 3 cups cream until stiff peaks form. Add whipped cream to mascarpone mixture. Stir until smooth. Mix in lemon zest and vanilla.
- Layer crepes alternately with mascarpone filling. Using about 2 tablespoons of filling on top of each crepe. Repeat until filling has been used. Refrigerate cake until firm. about an hour. Before serving whip heavy cream, honey and vanilla in a small bowl until soft peaks form. Gently spread on top of crepe cake. Top with sliced stone fruit variety. Refrigerate until ready to serve.