Lemon-Mascarpone Crepe Cake
- 1 3/4 cups whole milk
- 4 large eggs
- 1/2 stick unsalted butter, melted and cooled, plus about 3 tablespoons for cooking crepes
- 1 cup all-purpose flour
- 6 tablespoons finely ground cornmeal
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 3/4 cup sugar
- 1 large egg, plus 3 large egg yolks
- 3/4 cup fresh lemon juice (from about 5 lemons)
- 2 1/2 cups heavy cream, divided
- 6 tablespoons sugar, divided
- 5 ounces mascarpone cheese
- 1 teaspoon pure vanilla extract
- Crushed amaretti cookies, for garnish (optional)
- This recipe is vegetarian
- Cooking & Baking
- All-purpose flour (1 cup)
- Cornmeal, finely ground (6 tablespoons)
- Salt (1/2 teaspoon)
- Sugar (55 teaspoon)
- Vanilla extract, pure (1 teaspoon)
- Snacks
- Amaretti cookies (1)
- Drinks
- Lemon juice, fresh (3/4 cup)
- Dairy
- Butter, unsalted (1/2 stick)
- Butter, unsalted (6 tablespoons)
- Heavy cream (2 1/2 cups)
- Mascarpone cheese (5 ounces)
- Whole milk (1 3/4 cups)
- Refrigerated
- Egg, large (5)
Preparation
Read recipe preparation on marthastewart.com
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Published December 8, 2012 (2 months ago).
214 people saved this recipe.
