The thought of summer always brings a smile to my face, with memories of long hot summer days spent lounging, a cold and fruity drink in my hand. With summer comes along the 4th of July, pool parties, park parties and barbecues filled with some of my favorite things - warmth, cold fruity drinks, delicious food, cool and tasty treats. This year we are spending 4th of July in Austin, my favorite city in Texas! Austin boasts of some of the most amazing restaurants. 9 years ago, my husband and I went to this wonderful little restaurant that had no fixed menu. It made a menu on the spot according to your likes and dislikes! I loved it! We could not remember the name and this trip we are on a mission to find that delightful restaurant if it still exists. Throughout the summer I will be sharing some delicious recipes with you inspired by the 4th of July. Today I will share my recipe for my Red, White and Blue Crepe Cake, a special July 4th creation. Join me in June, July and August for a summelicious culinary journey around the World!!!
Preparation time: 30 minutes
Refrigeration time: 4 hours
Total time: 4 hours 30 minutes
Ingredients (serves 12)
24 sweet crepes
8 ounces mascarpone cheese
1 1/2 cups fresh strawberries, divided
3/4 cup heavy cream
2 tablespoons confectioners' sugar
1/2 cup blueberries
2 cups strawberries, sliced lengthwise
Blend the mascarpone cheese and 1 ½ cups of strawberries together in a blender or food processor until smooth, set aside.
In a bowl, whip the heavy cream and confectioners’ sugar with a mixer until fluffy
Add the strawberries and mascarpone cheese mixture and mix for one minute
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
Remove the plastic wrap and decorate the cake with the strawberries and blueberries. The blueberries are lined up in the upper left hand corner of the cake to make stars and the strawberries make the stripes