Let’s take a bunch of crepes (aka French pancakes) and layer them with homemade raspberry jam, lemon curd and mascarpone filling. You’ll get the perfect cake for a late spring birthday party!

Last weekend was Mother’s day in Hungary, but I know in the US it’s on this Sunday. I attempted to make some eclairs for the first time ever. Not a very good idea to test it on Mother’s day… Basically everything that could go wrong went wrong! EVERYTHING…even the pastry cream… It was a huge fail. But at least the homemade pizza turned out perfect. If you guys are interested I might post about the disaster and how I fixed it.

Long story short, If you don’t want to have a risky mother’s day, bake this cake because it’s a million times easier than eclairs! Believe me!

Sorry I don’t want to sound too negative about eclairs but last weekend was a real trauma for me. :D

Now let’s talk about this cake. We made it with Chili to Pepperoni’s birthday. It takes a few hours to put together but if you have nice company time passes away in a blink.

I made the jam and the lemon curd the day before so they could cool down completely. The mascarpone cream took probably 2 minutes to make. So the only part that takes some time is baking the crepes.

I would recomend letting it rest in the fridge for over night so the flavors can come together. And you can get a beautiful marble top if your turn it upside down for cooling and turn it back before serving. (To be honest it was completely a coincidence)

I love to decorate with fresh flowers so basically I went for a nice walk, got some flowers and used them as decoration.

I hope you give this cake a try. Happy Mother’s Day to all the mothers around the world.

Lemon Raspberry Cream Crepe Cake

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Prep Time: 20 min. Baking Time: 1+ hour Total Time: 3 hours Portions: 8-10 slices

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Ingredients:

For the crepes:

• 600g all-purpose flour

• 1 teaspoon salt

• 6 eggs

• 1,5 litre milk

• ¼ cup sparkling water

• 3 tablespoons oil

• extra oil for baking

For the lemon curd:

• the zest and juice of 6 large lemons

• 200g granulated sugar

• 1 egg and 4 egg yolks

• 125g butter

• 2 tablespoons corn startch

For the raspberry jam:

• 400g fresh or frozen raspberries

• 4 tablespoons honey

• 1 tablespoon gelatin powder

• 1 tablespoon water

For the mascarpone:

• 500g mascarpone (or cream cheese)

• ¼ cup sour cream

• ¼ cup powdered sugar

Directions:

Crepes:

1. In a large bowl mix the flour, salt and eggs together with a wooden spoon.

2. Start to add your milk in tiny batches so your batter won’t be clumpy. Change to a hand whisk when your batter is runnier.

3. When you added all the milk add the sparkling water and oil.

4. Heat up some oil in nonstick crepe pans. ( I recommend using 2 at a time.) When the pans are hot spread a thin layer of the batter and bake both sides until they are golden brown, flipping it halfway. Make as thin crepes as you can. Don’t worry if the first few don’t turn out perfect. Add oil to the pans after every 6-10 crepes so they won’t stick down.

5. Let the crepes cool down completely.

Lemon curd:

1. Save around 2 tablespoons of the lemon juice in a small bowl and mix it with the corn starch.

2. Put the rest of the lemon juice, zest, sugar in a metal or glass bowl. Start cooking it on a bain-marine. ( Fill a pot with water and start boiling it. Then put the metal or glass bowl on top of the pot. Be careful and make sure that the bottom of the bowl isn’t in the water and the bowl is big enough. When you stir the curd use a kitchen cloth to hold the bowl because it can be hot.)

3. Stir until all the sugar is dissolved. Add the corn starch mixture. Mix in the cold butter.

4. When all the butter is melted take it off from the stove and add the egg and the yolks while you stir it with a whisk or a spoon. (Make sure you stir so the yolks don't cook. Nobody wants crumbled eggs in their curd ;)

5. Put it back to the stove and stir continuously until it’s cooked and thickened.

6. If you curd has some cooked egg pieces pass it through a sive with a spatula.

7. Let it cool down a little bit. Cover it with some plastic wrap and put it in the frifge until completly cold.

Raspberry jam:

1. Add the water to your gelatin powder and let it set.

2. In a small sauce pan warm up the raspberries and honey together until they are soft. Mush them with a wooden spoon.

3. Add your soaked gelatin powder to the hot raspberry puree. Let it cool down completely.

Mascarpone Cream:

1. In a large bowl whip up the mascarpone.

2. Add the sour cream and powdered sugar. Mix for a few more seconds.

Assembling the cake:

1. Spread a teaspoon of lemon curd on a serving plate. Set a crepe on top of it.

2. Use a spatula to spread the fillings on top of the crepes.

3. Filling order:

• a layer of lemon curd

• a layer of mascarpone

• a layer of lemon curd

• a layer of raspberry jam

Repeat this process, if you want to have a marbled top make sure the last layer is raspberry jam and turn your cake upside down on a parcment paper lined plate to rest over night.

The trick is to spread only a really thin layer of the fillings so your cake doesn’t slip appart.

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