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Cakes & cheesecakes

Orange-Mascarpone Crepe Cake
You will need 2 oranges for this recipe, 1 for the zest and 1 for the orange slices. For easier slicing, halve the orange and slice into thin half moons. You can place the parchment-lined stack of crepes in a re-sealable plastic bag and freeze them for up to 2 months; reheat in the microwave for about 30 seconds before using in this recipe.
1 cup sugar (Orange Sauce)
1 cup water (Orange Sauce)
1 orange, sliced into 1/8"-thick rounds (Orange Sauce)
1/4 cup orange liqueur, such as triple sec (Orange Sauce)
3 Tbsp. unsalted butter, room temperature (Orange Sauce)
2 1/2 cups whole milk (Crepes)
2 cups all-purpose flour (Crepes)
4 large eggs (Crepes)
5 Tbsp. unsalted butter, plus 3 Tbsp. for cooking, melted (Crepes)
5 Tbsp. sugar (Crepes)
1 tsp. vanilla extract (Crepes)
1/2 tsp. salt (Crepes)
1/2 tsp. finely grated orange zest (Crepes)
20 oz. mascarpone cheese (2 3/4 cups), room temperature (Filling)
1/2 cup sugar (Filling)
1 tsp. vanilla extract (Filling)
1 tsp. grated orange zest (Filling)
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Orange-Mascarpone Crepe Cake

Orange-Mascarpone Crepe Cake

Orange-Mascarpone Crepe Cake
  • Servings:Serves 10
  • Prep Time:1 minutes
  • Cook Time:16 minutes
1. For the orange sauce: Line a rimmed baking sheet with parchment paper. Bring sugar and water to a boil in a medium saucepan over medium-high heat to dissolve sugar and make a syrup. Add orange slices, stirring gently to separate, and return to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until oranges are softened and translucent, about 20 minutes. Remove from heat. Using a slotted spoon, transfer orange slices to prepared sheet; gently separate slices and set aside. Stir liqueur and butter into syrup and set aside.
2. For the crepes: Cut 16 (10") squares of parchment or waxed paper. Add milk, flour, eggs, 5 tablespoons melted butter, sugar, vanilla, salt, and orange zest to a blender and blend until fully combined and smooth, about 30 seconds. Heat a 10" nonstick skillet over medium-low heat. Lightly brush pan with a thin coat of melted butter and add 1/4 cup crepe batter. Tilt and swirl pan in a circular motion until batter evenly coats the bottom; cook until dry and lightly browned around edges, 30 to 50 seconds. Gently loosen edges of crepe with a rubber spatula and, using your fingertips, gently flip over and cook until bottom is light tan and begins to brown in spots, about 20 more seconds. Transfer crepe to prepared parchment square. Continue brushing pan with butter and cooking crepes, separating each with a square of parchment, until batter is finished. You should have 16 crepes. Let cool completely before assembling cake.
3. For the filling: In a medium bowl, whisk together all filling ingredients until thoroughly combined and refrigerate until ready to assemble.
4. To assemble: Place 1 crepe on a serving platter or cake stand. Using a spoon or offset spatula, spread 2 heaping tablespoons of filling evenly over crepe, leaving a 1/4" border all around. Place another crepe on top and continue, alternating filling and crepes, until all 16 crepes have been stacked. Spread last layer of filling over crepe and arrange candied orange slices on top. Refrigerate until cake is chilled and layers are firm, 2 to 3 hours. Before serving, drizzle 1/4 cup orange sauce evenly over cake and serve with remaining sauce.
Source: Hannaford Fresh Magazine, November - December 2016