Page 40 - Valetine Cake - Cookie - Candy Cookbook: Best Valentines Day Cookbook

Pour eggs, flour, sugar, salt, oil, milk, and vanilla extract into a
blender. Blend, starting on low speed and finishing on high, until

combined. Refrigerate batter for at least 30 minutes.

Step 2

Scoop strawberry jam into a saucepan. Rinse out jar with water and
pour into the saucepan. Bring to a simmer over medium heat and
stir. Simmer for 1 minute, remove from heat, and stir. Let cool to
room temperature.

Step 3

Brush some butter over a nonstick skillet over medium heat. Pour in
1/4 cup batter; tilt pan to coat evenly. Cook until crepes bubble and
brown, about 1 1/2 minutes per side. Transfer to a baking sheet.

Repeat with remaining batter, buttering the pan between crepes. Let
cool completely before stacking, at least 15 minutes.

Step 4

Combine mascarpone cheese, cream, sugar, and vanilla extract in a
bowl. Whisk together until stiff peaks form.

Step 5

Lay a crepe onto a large plate. Spoon on 2 or 3 tablespoons of the
cream mixture, spreading it almost to the edge. Swirl in some

strawberry jam. Transfer finished crepe onto a flat serving plate.
Repeat with remaining crepes, cream, and jam. Center each crepe
over the previous one in a stack. Gently press on a final plain crepe

to finish.

Step 6

Refrigerate until completely chilled before cutting and serving.

Notes:

I was going for a very light dessert here, in both taste and texture,
but this technique really shines if you use a more traditional cake
filling like buttercream. Since that gets nice and firm when chilled,

you'll get even more gorgeously defined layers.