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Perfect Six-Layer Rainbow Vanilla Bean Crepe Cake Recipe with Mascarpone Cream

six-layer rainbow vanilla bean crepe cake - featured image
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A stunning six-layer rainbow crepe cake made with delicate vanilla bean crepes and luscious mascarpone cream, perfect for celebrations or indulgent treats.

Ingredients

Scale
  • 1 cup all-purpose flour (120g)
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups whole milk (300ml), room temperature
  • 3 large eggs, room temperature
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 vanilla bean pod, seeds scraped (or 2 teaspoons vanilla bean paste)
  • Food coloring gels: red, orange, yellow, green, blue, purple
  • 1 cup mascarpone cheese (240g), chilled
  • 1 cup heavy cream (240ml), cold
  • 1/2 cup powdered sugar (60g), sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Make the Crepe Batter: In a large bowl, sift together 1 cup (120g) all-purpose flour, 2 tablespoons sugar, and 1/4 teaspoon salt. In a separate bowl, whisk 3 large eggs with 1 1/4 cups (300ml) whole milk and the scraped seeds from 1 vanilla bean pod. Gradually add the wet ingredients into the dry while whisking constantly. Stir in 2 tablespoons melted butter. The batter should be thin and smooth. Let it rest for 30 minutes at room temperature.
  2. Divide and Color the Batter: Divide the batter evenly into six small bowls. Add a tiny drop of food coloring gel to each bowl to create red, orange, yellow, green, blue, and purple. Stir gently to combine without overmixing.
  3. Cook the Crepes: Heat your nonstick 8-inch skillet over medium heat. Lightly butter the pan. Pour about 1/4 cup (60ml) of the batter for each crepe, tilting the pan immediately to spread the batter evenly into a thin circle. Cook for about 1-2 minutes until edges lift and bottom is lightly golden, then flip carefully and cook the other side for 30 seconds. Transfer to a plate and cover with a clean towel to keep warm. Repeat for each color in rainbow order. Allow crepes to cool completely.
  4. Prepare the Mascarpone Cream: In a chilled mixing bowl, beat 1 cup (240g) mascarpone cheese with 1/2 cup (60g) sifted powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt until smooth. In a separate bowl, whip 1 cup (240ml) cold heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy.
  5. Assemble the Cake: On your serving plate, place the red crepe first. Spread a thin, even layer (about 2 tablespoons) of mascarpone cream on top using an offset spatula. Add the orange crepe and repeat the cream layer. Continue layering all six crepes with the mascarpone cream between each. Finish with a thin spread on the top layer.
  6. Chill and Serve: Cover the assembled cake with plastic wrap and chill in the refrigerator for at least 2 hours or overnight. Slice gently with a sharp serrated knife for clean cuts before serving.

Notes

Rest the batter for 30 minutes to reduce bubbles and improve texture. Use gel food coloring for bright but natural colors. Chill the mascarpone cream bowl and beaters before whipping. Lightly butter the pan between crepes to prevent sticking. Chill the assembled cake for at least 2 hours for best slicing results.

Nutrition

Keywords: crepe cake, rainbow crepe cake, vanilla bean crepes, mascarpone cream, layered dessert, colorful dessert, easy crepe cake

Find it online: https://sparklespoon.com/perfect-six-layer-rainbow-vanilla-bean-crepe-cake-recipe-with-mascarpone-cream-easy-step-by-step-guide/