Lemon Mascarpone Crêpe Cake

Lemon Mascarpone Crêpe Cake | photo by Zoë François

Crêpes are a beloved food group in my household. My boys have grown up eating them with everything from sweet to savory fillings, sometimes dozens at a time. When I couldn’t get them to eat as little kids I’d make a batch of crêpes and watch as they disappeared. Stacking them into a cake is an easy and elegant way to dress up what is really a humble street food in France. This version was made from a really sweet book called Simply Citrus by Marie Asselin. I “met” her on Instagram and she kindly sent me a copy of the book. I adore instagram for all the inspiration and for the space to create videos of the recipes I make. You can watch me make Marie’s cake in my instagram stories.

Marie’s lemon curd is unlike any I’ve made before. She cooks it like a pastry cream, which uses cornstarch and eggs to bind it and then finishes it with heavy cream. It is delightful. I suggest you double her recipe, so you can have some left over after the cake is filled. The combination of the tart lemon curd and rich mascarpone cream are a perfect marriage. Instead of topping with more cream, I went with the brûlée on top. I like the contrast of texture and you know how I feel about my blow torch, so any excuse to use it.  (more…)

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Citrus Angel Food Cake with Peaches

angel food zb 09

I have a child who doesn’t have a sweet tooth. He’s clearly missing one of my genes. He can walk past cookies, cakes, pastries, ice cream, even chocolate, especially chocolate. I don’t pretend to understand, but I try, and just hope he’ll grow out of it. The only type of desserts he will eat, without guilting him into it, are the fruity ones. He even baked a gorgeous rhubarb pie. So, when we celebrated his birthday, I made a traditional marble cake, with lots of sweet frosting for the rest of us, and this light angel food cake with fresh peaches for him. He had seconds, then thirds of the angel food and left the the sticky, gooey birthday cake untouched.  The rest of us took care of it for him.

Although we are finally experiencing spring, we are far from peach season in Minnesota. They must be growing well in CA, because my local co-op had a bin full of the most beautiful, fragrant and juicy peaches. I may just be desperate for a sign of summer, but I think this may be the best crop I’ve had in years. I cooked them with just a touch of honey and a vanilla bean. The angel food has a healthy dose of citrus zest, which is a great balance to the sweet peaches, especially for people without the sugar gene.

Angel Food and Peaches | ZoeBakes (more…)

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