Gluten Free Pumpkin Crêpe Mascarpone Cake

Make one 8-inch cake


For the Pumpkin Crêpes For the Mascarpone
  • 1 pound mascarpone, at room temperature
  • 4 large eggs, separated
  • ½ cup (100 g) sugar
  • 1/4 cup powdered sugar, for dusting
  • 1 teaspoon cinnamon, for dusting


Make the Crêpes:
  1. Add the eggs, milk, pumpkin, flour, butter, sugar, salt, and spices to a blender or food processor. Process for 45 seconds until the mixture is smooth and foamy.
  2. Pour the batter through a fine mesh strainer into a medium bowl or pitcher. Cover and refrigerate for 30 minutes.
  3. Lightly coat a 10-inch nonstick skillet or crêpe pan with butter and set over medium heat until the pan is hot. Add a scant ¼ cup of the batter and use a crêpe spreader, or tilt the pan in a circular motion, to completely cover the bottom of the skillet until you have a roughly 8-inch round. The batter should be thin so that it covers the pan quickly, so depending on the thickness of your pumpkin puree, you may need to add a bit more milk.
  4. Cook for 30 to 45 seconds until the underside of the crêpe is golden brown, then lift the crêpe with a rubber spatula, grasp with your fingers, and flip.
  5. Cook the other side for 1 minute more.
  6. Stack the crêpes on a plate and continue with the rest of the batter.
  7. You can freeze the crêpes by placing a piece of parchment in between each one and freezing in a sealed bag. Defrost at room temperature.
Make the Mascarpone:
  1. In the bowl of a standing mixer fitted with a wire whip, beat 2 of the separated egg whites on medium until stiff. Transfer to a large bowl.
  2. Add the 4 separated egg yolks to the bowl of the mixer and beat on medium for 30 seconds. Add the sugar and beat on high for 4 minutes until the mixture forms ribbons
  3. Add the mascarpone and beat on medium for 1 minute until smooth.
  4. Fold in whipped egg whites by hand. (You will not be using the two remaining whites).
  5. Cover with plastic wrap and refrigerate for up to 24 hours until you are ready to assemble the cake.
Assemble the Cake:
  1. Press the first crêpe in the bottom of an 8-inch springform pan. Spread mascarpone on top.  Continue layering with all of the crêpes and mascarpone. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight.
  2. Release the sides of the pan and set the cake on a serving plate.
  3. Mix the powder sugar and cinnamon together in a small bowl. Just before serving, dust the top of the cake with the cinnamon sugar.
  4. Garnish the top with a few bay leaves and cinnamon sticks, if you wish.