Spring is here! It's so wonderful when the weather starts to get warmer, the grass starts getting lush and green. and the sky takes on that wonderful blue color that instantly puts a smile on your face. This year we started spring visiting Fredericksburg a beautiful German town in the Texas Hill Country with German style houses, great restaurants, rich and diverse history, delicious wine but what I love most about Fredericksburg is the lush and beautiful green countryside bursting with wildflower in vivid reds, oranges, yellows, pinks, purples and of course blue (bluebonnets the official flower of Texas are blue!). To celebrate spring I will be doing a ‘Spring Freshness Series’. Today I am sharing my recipe for Caramelized Pineapple Cream Crepe Cake. Join me this spring for a fresh and delicious culinary journey around the World!
Preparation time: 30 minutes
Refrigeration time: 4 hours
Total time: 4 hours 30 minutes
Ingredients (serves 12)
1 cup fresh pineapple, diced
1 tablespoon brown sugar 1/4 teaspoon nutmeg 1/8 teaspoon cinnamon 2 cups heavy cream
8oz mascarpone cheese
1 ½ cup diced dried pineapple, divided 12 crepes
6 dried pineapple rings
Method
Preheat oven on roasting setting to 325 deg F
Mix the pineapple, brown sugar, nutmeg and cinnamon in a bowl then place in an oven pan
Roast in the oven for 20 minutes
In a bowl, whip the heavy cream with a mixer until fluffy
Blend the mascarpone cheese and 1 cup of diced dried pineapple together in a blender or food processor until smooth, set aside.
Add the dried pineapple and mascarpone cheese mixture to the whipped cream and mix for one minute
Remove the caramelized pineapple from the oven and allow to cool, then add to the cream mixture
Set aside ½ cup of the cream mixture
Assemble the cake by placing one crepe on a flat surface such as a platter or cake stand. Spread 1 heaping tablespoon of cream in a thin layer over the crepe. Top the cream with another crepe being sure there are no wrinkles and the crepe lays flat. Repeat with the remaining cream and crepes.
Spread the mixture that was set aside over the cake and around the sides of the cake using an icing spatula until smooth
Lightly cover with plastic wrap and transfer to the refrigerator for 4 hours or overnight
Garnish with the remaining ½ cup of diced dried pineapple and dried pineapple rings