This easy pancakes with poppy seed cake filled with lemon homemade curd and mascarpone, it is one of the favorite cakes for my son. Well my son really like pancakes, so no more, they are passionate. But when you do them one on top of another, then not touching my palms.
The only thing that must be taken with this recipe is patience, because you have to make many crepes to form this cake so high. The crepes should be finite, and all equal, so I use a fixed measure: 1/4 cup that has 60 ml capacity. If you don't have measuring cups, you can use a ladle of sauce, or in a glass where you marcaréis with a Sharpie or a piece of tape, the appropriate level.
My pan is 22 cm and in it I make pancakes so that they are of this size. You can make them larger or smaller, but then the amount of mass necesariapara each crepe will be different.
This easy pancakes with poppy seed cake filled with lemon homemade curd and mascarpone is entertaining, no te voy a fool, but it is not difficult. It's trick is to distribute the work.
The dough of crepes can be made the day before in the morning. It does not take anything but if it rests the crepes come out much better (I let it rest all night in the fridge, but with a couple of hours it is also worth it). Poppy seeds give a very original crunchy touch to crepes. This recipe is from a beautiful book that my son has given me for Mother's Day and that is called Love, Manuela. I have always made them with my mother's recipe but for this cake I tried this recipe and I liked it very much.
The day before riding easy pancakes with poppy seed cake filled with lemon curd home and mascarpone, also can make the cream of lemon or lemon curd, which also needs to be completely cool to build the cake. You can do it in the Thermomix if you have (18 minutes at 80 degrees speed 2). Can use it this cream other desserts (one of my favorites in summer: lemon cream in a glass and over Greek yogurt.) A success),
So we left for the next day the mascarpone cream that is made in 2 minutes, and the mounting of the cake. With these quantities, you'll have to about 40 pancakes. The cake takes about 30, but in my house, it is impossible to make the amount I need because they come into the kitchen and catch one here, another there and at the end I'm short, so I do the entire amount and if there are too many good amount other smaller cake. I freeze them wrapped in baking paper and ready to warm up the weekend for breakfast. Now go for our easy cake pancakes with poppy seed lemon homemade curd and mascarpone-filled.
For lemon - lemon curd cream
- 3 eggs
- 3 egg yolks
- 220 g sugar
- 100 g butter
- zest of two lemons
- the juice of 3 lemons
- 3 leaves of gelatine (approx 5 g)
For the mascarpone cream
- 250 g of mascarpone cheese
- 150 ml of liquid cream
- 3 tablespoons sugar
The crepes (leave about 40 pancakes so if you prefer you can do half of quantity)
- 600 g flour
- 110 g of icing sugar
- 6 large eggs
- 1 teaspoon salt
- 1 liter and a half of milk
- 100 g melted butter
- 2 tablespoons sunflower oil
- 2 tablespoons pure vanilla paste or vanilla extract
- 2 tablespoons poppy seeds
- melted butter for frying crepes
1. for the lemon cream, in a bowl we put to hydrate the gelatin and set aside.
In a large bowl, add all the ingredients except the butter. Put the bowl over a saucepan with boiling water and place on it the bowl, so that the water does not spray our mix. Mix with rods until the mixture has thickened enough. At that time we began to add the butter in pieces, taking care that a piece is well incorporated before adding another.
When the cream is ready, drain well the gelatin leaves and add them to the mixture. We move well so it dissolves completely. When the cream has lost heat, cover it with plastic wrap and reserve it in the fridge
2 plow the mass of crepes, in a large bowl (very large because but, does not fit all), place the eggs, egg yolks, sugar and vanilla and beat well.
Add flour and beat with an electric rod or a few manuals. Now add the butter melted with sunflower oil and mix well. We end up adding now began to gradually add milk until everything is integrated. Add the poppy seeds and mix. Cover the bowl and leave it to stand for a minimum of two hours (I'll leave overnight in the fridge)
3. for the cream of mascarpone with a few rods we mix with sugar mascarpone cheese. When the mixture is creamy, add the cream and beat until a well whipped cream.
4. to make the crepes, painted with a brush of cuisine, the surface of the Pan (mine 22 cm), with a little butter. We put a measure of 1/4 cup (60 ml). Cook for 1 minute over medium heat. When the edges are browned, turn the pancake carefully and leave to cook on the other side another minute. Place on a plate. Repeat this step for all the mass of pancakes.
To assemble the cake, place a crepe, we cover with a layer of lemon curd or lemon cream very thin and over other cream cheese mascarpone. We put over another crepe. We repeat this process with all the crepes until the creams are gone. I put about 25 layers. Wrap cake well in paper film and leave in the refrigerator at least 4 hours (I let it all night)
- Prepare in advance the lemon curd or lemon cream and the mass of pancakes. You can even make crepes them the day before. The pie endures well up to 2 days in the fridge before taking it
- Preparation time: 2 hours longer for cooling
- Difficulty: easy
- Servings: 14