Crepe cake with apricot jam and creamy filling: a delicious treat for every day
Why wait for a special occasion when you can indulge in a delicious crepe cake today? This exquisite dessert is layered with aromatic, creamy filling and sweet apricot jam, making it the star of any meal. Combining the tenderness of freshly made crepes with the richness of mascarpone and cream cheese, and the sweetness of apricot, this cake offers a harmonious blend of flavors that is both refreshing and satisfying.
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Why you'll love this: This crepe cake is a creative take on traditional desserts, with layers of fluffy crepes filled with a luscious combination of mascarpone, cream cheese and apricot jam. The lemon zest adds a subtle freshness that cuts through the sweetness, enhancing the overall flavour profile. It’s a versatile cake that can be enjoyed as a dessert, a brunch dish or as a luxurious treat alongside your afternoon tea.
Perfect opportunity: This crepe cake is perfect any time you feel like treating yourself or your loved ones. It’s great for brunches, family gatherings, or even as a weekend baking project with the kids. It can also serve as a delicious dessert for casual entertaining, offering a unique alternative to traditional cakes and pies.
Decorating tips: For an elegant presentation, dust the top of the cake with icing sugar just before serving. You can also decorate with additional apricot slices or a drizzle of apricot syrup for added flair. A few sprigs of mint or a squeeze of lemon zest can add a pop of color and enhance the cake's visual appeal.
Ingredients:
- For the pancakes:
- 3 eggs
- 800 ml of whole milk
- 350 g flour
- 45g melted butter
- A pinch of salt
- Essence (optional)
- For filling:
- 200 g mascarpone
- 200 g of fresh cheese
- 1 teaspoon grated lemon zest
- 1 tablespoon of powdered sugar
- Apricot jam (to taste)
Method of preparation:
- Prepare the pancake batter:
- Whisk together eggs, lukewarm milk, melted (cooled) butter, essence and gradually stir in flour to form a smooth, runny batter. Adjust consistency with additional milk or flour if necessary.
- Let the dough rest for 10 to 15 minutes (optional).
- Cook the pancakes:
- Heat a non-stick frying pan lightly greased with butter or oil. Pour a ladleful of batter, stirring to evenly coat the surface. Cook until golden brown, flip and cook the other side, then transfer to a plate. Repeat with the remaining batter.
- Prepare the filling:
- Mix together the mascarpone, cream cheese, lemon zest and icing sugar until smooth.
- Assemble the cake:
- Trim the edges of all but four crepes to fit a round pan. Arrange these whole crepes on the base, adding a spoonful of cheese mixture and a layer of apricot jam between each crepe.
- Continue layering and finish with the trimmed crepes, folding them decoratively over the top. Use the leftover trimmings for decoration and dust with icing sugar.
Appreciate! This crepe cake with apricot jam and creamy filling is a real treat, offering a perfect balance between sweetness and creaminess that will satisfy all dessert lovers. Follow Cosanzenele Gatesc for more delicious treats.