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
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.
Greetings! This crepe cake looks amazing. But it is only thanks to your knowledges and great skills in baking. I like that you share this detailed description here, I will try to do something like this. I think I will be back here later to find more cool recipes from you in future.
Your cake looks absolutely divine, and the step-by-step instructions are really detailed. I have pondered a few times whether or not to try and make a crêpe cake, but I am always worried about the cutting part…
The only cutting you have to worry about is the first and last slice. Other than that "piece of cake" 🙂