Crepe Cake With Lemon Mascarpone Cream
Lemon crepe cake with mascarpone cream. Elegant, citrusy layered dessert.
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Cooking tools:
- Blender
- Stand mixer
- Kitchen torch
- Cake plate
- Cake board
- Nonstick skillet
- Parchment paper
- Paper towel
- Mixing bowl
- Pot
- Whisk
- Stove
- Refrigerator
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3 tablespoons sugar
- 3 large eggs
- 2-1/4 cups Real California milk
- ½ teaspoon vanilla extract
- 2 tablespoons Real California butter, melted
- 2 large eggs
- 3 large egg yolks
- ½ cup lemon juice
- 1 tablespoon grated lemon zest
- ½ cup sugar
- ¼ cup Real California butter
- 1/8 teaspoon salt
- 1 cup Real California Mascarpone cheese
- 2 cups Real California whipping cream
- ½ cup confectioner’s sugar
- 1 cup lemon curd, reserve about ¼ cup
- 1-2 tablespoons sugar, for burnt top
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