All right. Last time we were having this salad. Even though you may have the excessive sorbet-dressing which you could use as a dessert later on, I still have another dessert to share.
Anyways, I hope you didn’t get a hangover. But if that happened, this delicious Mascarpone Apricot Lavender Crepe Cake would help to get over it. Because, as you may know, lavender is marvelous herb:)
So a few weeks back we were celebrating one lovely anniversary. 3 years of being married. 3 years may not sound that impressive, but believe me I’m a horrible guy so it’s hard to put up with me. Well, at least I’m an honest and humble person.
Some normal people celebrate their anniversaries outside their homes. Indeed, we did that too, a few days later. And I still had a chance to create something beautiful for that day. I’ve already introduced the salad. Sure, some excessive rum was used in daiquiri (Blackberry Peach, Strawberry Mint, and Peach Honey. I bet we had a few drinks more, but after the second one I might have experienced a blackout).
First, I was thinking about a layer cake. But I rejected this idea due to the temperature conditions, and because I often screw layer cakes. Since I hadn’t made crepe cakes for a long while, I decided on this idea. Indeed, crepe cakes are easy to make, they’re delicious, and they could be quite pretty.
Sure, I needed a sophisticated version. Sophisticated? M…such a challenge. Wait. What about lavender? Awesome idea, Ben! It’s been said you need to compliment yourself because the other people could be insensitive to do that. But I believe you’re not like that, right?
The second pick was the mascarpone cheese for being super delicate and elegant. Then I chose the honey as a sweetener because it works great with both mascarpone and lavender.
I still needed something related to summer, though! Thus, I found out my last ingredient. Sure not to mention crepes because they played the important role as well. I decided to make some kind of Apricot lavender Preserves and Mascarpone Honey Cream to have the different layers.
Remember my story with the disappeared mozzarella? I had the same issue with the apricots. On the day I was making the jam (I did it the day before), I found out that the 4 out 8 apricots had disappeared from the fridge! They were placed on the fridge shelf which is used for the ingredients I’m using in cooking. The culprit was caught and punished.
Probably, that was even better because the smaller amount of the preserves didn’t have the predominant flavor and worked nicely with the delicate cream.
But it wasn’t only one issue with the apricots. I was supposed to be cooking the preserves just for about 5-7 minutes, but I totally forgot about them. As a result, they were cooking for about 20 minutes. I was just on time when all the liquid had evaporated, but the jam didn’t start to burn out yet. Good time managing.
This Mascarpone Apricot Lavender Crepe Cake turned out great! Elegant and rich cream paired with the apricot preserves and the crepes made a scrumptious combo! I think, this pick didn’t let me down.
But I still have to practice these layer cakes.
Because next year we’re celebrating another significant anniversary, 10 years together, and I should make it.
I’m thinking about mmmm…a lavender (surprise!) layer cake:) Do you support my idea?
Do you love crepes cakes? Have you ever got the ingredients you were planning to use eaten by your family? Should we introduce a strict punishment for doing that?
Beautiful flavors are combined in this delicate and luscious Mascarpone Apricot Lavender Crepe Cake.
- 4 large apricots, sliced
- 1/3 cup water
- 1/3 cup sugar
- 1 tbsp dry lavender
- 1 teaspoon vanilla extract
- 1 (450 gr) pound mascarpone
- 100 gr cream cheese (I used Philadelphia)
- 1/3 cup honey (or less/more, to taste)
- 1,5 cups sifted all-purpose flour
- 1 cup milk
- 1 cup lukewarm water
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon sugar
- butter for pan, melted
- To make the preserves, place all the ingredients, except the extract, in a small saucepan and bring water to a boil allowing the sugar to dissolve. Reduce heat and simmer, occasionally stirring, for about 7 minutes or until the liquid has mostly evaporated (some syrup is fine). Off heat. Stir in the vanilla extract.
- To make the crepes, in a bowl whisk together the flour, water, milk, eggs, salt, and sugar. Slightly beat until smooth and lovely - you should get the consistency of olive oil. If necessary, adjust the batter by adding some flour or water. Let it stand for at least 30 minutes.
- Heat a pan or a skillet greasing it just slightly with the melted butter. Once the pan is well heated, pour in enough batter, approximately 3-4 tablespoons, depending on the size of your pan. Don't pour too much batter since we would love our crepes thin! Tip the pan from side to side to spread the batter evenly.
- Leave for 1-2 minutes. As soon as the edges are golden and a bit crispy, flip the crepes over and cook for an additional minute. Repeat with the remaining batter.
- To make the cream, combine the mascarpone and cream cheese. Beat with a mixer, gradually incorporating the honey. Beat for about 2-3 minutes or until nice and smooth.
- To assemble the cake, place a crepe on a large flat plate and spread a few tablespoons of the cream. Cover with another crepe and repeat with the cream or the preserves. With this amount, you would have about 7-9 cream layers and 4-5 preserves layers.
- Finish with the cream. Sprinkle with lavender if desired.
- Let the cake stand in the fridge for at leat few hours.
- Serve and enjoy!