Make one 8-inch cake
Gluten Free Pumpkin Crêpe Mascarpone Cake
IngredientsFor the Pumpkin Crêpes
- 3 large eggs
- 1½ cup (366 g) whole milk
- ½ cup (225 g) pumpkin puree
- 1 ½ cups (180 g) jovial No. 3 gluten free pastry flour (now called jovial Multi-Purpose Gluten Free Pastry Flour)
- 5 tablespoons (70 g) unsalted butter, melted, plus more for greasing the pan
- 3 tablespoons sugar
- ¼ teaspoon fine sea salt
- ½ teaspoon cinnamon
- pinch of nutmeg
- pinch of ground cloves
- 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
InstructionsMake the Crêpes:
- 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.
- Pour the batter through a fine mesh strainer into a medium bowl or pitcher. Cover and refrigerate for 30 minutes.
- 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.
- 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.
- Cook the other side for 1 minute more.
- Stack the crêpes on a plate and continue with the rest of the batter.
- 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.
- 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.
- 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
- Add the mascarpone and beat on medium for 1 minute until smooth.
- Fold in whipped egg whites by hand. (You will not be using the two remaining whites).
- Cover with plastic wrap and refrigerate for up to 24 hours until you are ready to assemble the cake.
- 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.
- Release the sides of the pan and set the cake on a serving plate.
- Mix the powder sugar and cinnamon together in a small bowl. Just before serving, dust the top of the cake with the cinnamon sugar.
- Garnish the top with a few bay leaves and cinnamon sticks, if you wish.