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Key Lime Mascarpone Crêpe Cake

This rich dessert is an elegant yet simple cake that requires no baking at all.  Simply layer crêpes with a creamy, lime scented mascarpone cream.  
Course Dessert
Keyword crêpe cake, how to make crepes, lime mascarpone cream, layered crêpe cake, dessert

Ingredients

For the crêpes:

  • 4 eggs
  • 2 tablespoons melted butter
  • pinch of salt
  • 2 tablespoons sugar
  • 1 1/2 cups white flour
  • 2 cups milk and water, half of each
  • melted butter for cooking the crêpes

For the key lime mascarpone cream:

  • 600 grams mascarpone
  • 5 eggs, separated
  • 10 tablespoons sugar
  • 1/4 cup plus 1 tablespoon key lime or lime juice
  • 1 teaspoon grated lime rind plus more for top
  • 3/4 cup of 35% whipping cream plus 1/2 cup for top layer

Instructions

  • To prepare the crêpes:
    In a large bowl beat the eggs, add the melted butter, salt, sugar and flour. Add the milk/water combination and blend until smooth either by hand or with an immersion blender making sure there are no lumps remaining. Set the batter aside to rest for at least 1/2 hour. The batter must be thinner than a typical pancake batter.  If necessary add some milk or water to thin it out. During this time you can prepare the cream, if you wish.
  • Heat a crêpe pan and brush with a little melted butter. Pour in a ladle full of batter, swirl the batter around by tilting the pan making sure that the batter completely covers it and flip the pan over the bowl with the batter in order for the excess batter to pour out. Cook for a minute until golden, flip the crêpe over and cook on the other side a few seconds until lightly browned.  
    Key Lime Mascarpone Crêpe Cake
  • Stack the crêpes on a plate and cover with a cloth until ready to fill. Or at this point you may cover the crêpes with plastic wrap and place in the refrigerator. The crêpes will not stick together. Continue to cook the crêpes adding some melted butter to the pan as needed.
    Key Lime Mascarpone Crêpe Cake
  • To prepare the cream:
    Bring about 1 inch of water to a boil in a small sauce pan. In a bowl small enough to fit over the saucepan, add the egg yolks and the sugar.  Place the bowl over the saucepan, making sure the bottom of the bowl does not touch the water, and whisk the egg yolks and sugar until the mixture is smooth and forms ribbons when you lift the whisk. Allow to cool. 
  • Meanwhile, beat the egg whites until peaks form. In a large bowl, combine the egg yolk mixture and the mascarpone. Gently fold in the egg whites until incorporated. Stir in the key lime or lime juice and grated lime rind.
  • Whip 3/4 cup of the whipping cream until soft peaks form and stir into the mascarpone mixture.
  • To assemble the cake:
    Place a crêpe on a plate and top with approximately 1/4 cup of key lime mascarpone cream. Spread evenly with an offset spatula. Continue to layer crêpes and cream and top the final layer with the remaining whipped cream. Grate some lime rind over the whipped cream. Refrigerate for several hours before serving.
    Key Lime Mascarpone Crêpe Cake