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.
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?
I’m thinking about mmmm…a lavender (surprise!) layer cake:) Do you support my idea?
Mascarpone Apricot Lavender Crepe Cake
Notes
havocinthekitchen.com
Ingredients
Apricot Lavender Preserves
- 4 large apricots, sliced
- 1/3 cup water
- 1/3 cup sugar
- 1 tbsp dry lavender
- 1 teaspoon vanilla extract
Mascarpone Honey Cream
- 1 (450 gr) pound mascarpone
- 100 gr cream cheese (I used Philadelphia)
- 1/3 cup honey (or less/more, to taste)
Crepes
- 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
Instructions
- 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!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
This cake is absolutely awe-inspiring and SUPER delicious! Beautiful pictures and presentation Ben. P.S. Happy anniversary! Wishing you another wonderful year.
Lauren Gaskill | Making Life Sweet recently posted…Focaccia Pizza With Pear, Manchego + Caramelized Onions
Thanks a lot, Lauren!
These crepes are so pretty! Almost too pretty to eat … almost. :)
Kristen @ The Endless Meal recently posted…July Blog Income Report
Haha, thanks Kristen!
Happy 3rd Anniversary, Ben! This crepe cake looks amazing! You are an awesome person, so stop saying that you are horrible! :) This crepe cake looks so amazing. Loved everything I see here. Beautifully created, sophisticatedly presented delicious cake! Apricot+lavender sounds incredible! Loved it! :)
Anu-My Ginger Garlic Kitchen recently posted…Creamy Chocolate Vermicelli Pudding
Thanks, Anu!
Yay for love – Congrats on 3 years Ben and Mr. Ben!
Holy smokes, this has to be my favorite post of yours. Simply a work of art. Beau-ti-ful!
Wow, it’s almost too beautiful to eat… but I would in a heartbeat. The flavors are amazing. So good Ben! Pinned.
KevinIsCooking recently posted…Broccoli Tarragon Salad with Golden Raisins, Marinated Red Onion and Pepitas
Only this one? I though you love all my posts, Kevin, haha:) Thanks a lot!
This cake is amazing! It looks absolutely delicious and so sophisticated, you did an impressive job with the styling of it and I wish I could just grab a slice through my computer screen!
Happy Anniversary! :)
Sam @ SugarSpunRun recently posted…Raspberry White Chocolate Dessert Pizza & Good News
Thanks, Sam!
Ben Maclain|Havocinthekitchen recently posted…Peach Honey Thyme Sorbet
First of all, HAPPY ANNIVERSARY!!! What day is yours?? Boy and I just had our 9th anniversary on the 10th! How cool would that be if we shared days?!
Second, I think you are eating too much of your boozy salad dressing creations or your boozy desserts… the excessive devouring could be causing you to black out and eat cheese and apricots while you are off your rocker. That would explain all these missing ingredients!
Third, I LOVE this crepe layer cake! Crepes are SO light and delicious! And tres sophisticated! (wink wink). Using them to layer a cake packed with mascarpone, apricot and lavender? OMG! YUMMMMM! This cake is super pretty and sounds absolutely scrumptious! Perfect to celebrate an anniversary… or just perfect because you want to eat something divine. lol. Cheers, buddy! P.S. I LOVE that we both just used mascarpone in our posts- great minds my friend!
Cheyanne @ No Spoon Necessary recently posted…Bourbon Poached Peach Sorbet {with Whipped Mascarpone & Crushed Pistachios}
Thank you, Chey!
I love crepe cakes. This is beautiful and sounds just as good!! There are times when half of the things in my fridge have a “do not eat” sign on them because they are reserved for blogging recipes or are waiting or a photoshoot. My poor family is used to it by now. Happy Anniversary, Ben!
Thao @ In Good Flavor recently posted…Chopped Clams and Linguine in Wine Sauce
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Happy Anniversary, Ben! But I have to take issue with the fact that you are a horrible guy. Anyone who uses edible flowers and lavender in their recipes can’t be horrible. That’s just a fact of life. I mean, look at this cake! Well done, my Canadian friend, well done!
David @ Spiced recently posted…Raspberry Crumble Bread
Thanks David for you flattery – we all know you don’t love lavender:)
Happy Anniversary man! This crepe cake looks like the perfect way to celebrate, so much better than going out – probably because you won’t be able to find a cake this delish.
Oh, btw, the pictures are amazing. Great job my friend!
Mike@TheIronYou recently posted…(Paleo) Very Berry Ice Cream
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Ben Maclain|Havocinthekitchen recently posted…Peach Honey Thyme Sorbet
Oh Ben – Happy Anniversary! I bet you are not as horrible as you think you are – in fact, I am betting you are a lot nicer than you make yourself out to be! By the way – this crepe cake is a wonderful way to celebrate – way better than going out if you ask me – because I am not sure where you would find a cake as ezquisite and delicious as this! Lavender is a marvelous and mysterious herb – pairing it with apricot is brilliant!
shashi at runninsrilankan recently posted…Watermelon Chia Parfait
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Ben Maclain|Havocinthekitchen recently posted…Peach Honey Thyme Sorbet