Mille-Crepe Cake
Mille-Crepe Cake
Ingredients
- 6 oz (170 g) white chocolate, chopped
- 2 cups (500 ml) 35% cream
- 1/2 lemon, zest finely grated
- 1 cup (250 g) mascarpone
- 1 1/2 cups (210 g) unbleached all-purpose flour
- 3 tbsp (40 g) sugar
- 1/4 tsp salt
- 3 eggs
- 2 1/4 cups (560 ml) milk
- 1/2 tsp (2.5 ml) vanilla extract
- Icing sugar, to taste
Instructions
- In a bowl placed over a pot of simmering water or in a microwave oven, melt the white chocolate with 1/2 cup (125 ml) of the cream. Remove from the heat. Add the remaining 1 1/2 cups (375 ml) of cream and the lemon zest. Stir well.
- Cover and refrigerate for 3 hours or until the cream is cold.
Mille-Crepe Cake