Apple Tatin Crêpe Cake

Delicate layers of thin crêpes, silky vanilla mascarpone whipped cream, and a lightly tangy apple filling, topped with beautifully caramelized Tatin-style apples.

Yield: 8-10 servings
Prep time: 1 hour 30 minutes
Cook time: 1 hour

Equipment

kitchen scale
Blender or immersion blender
10-inch (25 cm) nonstick frying pan
Crêpe spatula
Saucepan
Whisk
9-inch (22 cm) cake ring
7-inch (18 cm) silicone mold for the apple insert
Electric hand mixer or stand mixer
Cake scraper
Large offset spatula
Piping bags
P125 petal piping tip or piping tip of your choice
Pastry brush

Ingredients

For the French Crêpes (16–18 crêpes)

560 g (2⅓ cups) whole milk
200 g (1⅔ cups) all-purpose flour
200 g (4 large) eggs
50 g (¼ cup) granulated sugar
20 g (1½ tbsp) neutral oil or melted unsalted butter
1 g (about ⅛ tsp) salt

For the Vanilla Mascarpone Whipped Cream

400 g (1⅔ cups) heavy whipping cream
200 g (about ¾ cup + 1 tbsp) mascarpone
40 g (⅓ cup) powdered sugar
1 tsp vanilla extract or 1–2 g vanilla powder

Prepare half of the whipped cream for assembling the crêpe layers, then make the remaining half for frosting and decorating the cake.

For the Apple Filling

572 g (about 2½ cups) homemade apple purée
52 g (¼ cup) granulated sugar
24 g (3 tbsp) cornstarch
24 g (about 1½ tbsp) fresh lemon juice

You'll need approximately 800–900 g (28–32 oz) of peeled and cored apples to prepare the purée.

For the Tatin Apple Insert

4 medium apples
25 g (about 1¾ tbsp) unsalted butter
25 g (about 1 tbsp + ½ tsp) honey
25 g (2 tbsp) granulated sugar, for the apples
100 g (½ cup) granulated sugar, for the caramel
45 g (3 tbsp) heavy whipping cream
4 g powdered gelatin
20 g (4 tsp) cold water, for blooming the gelatin

For the Neutral Glaze

100 g (about ⅓ cup + 1½ tbsp) water
100 g (½ cup) granulated sugar
4 g powdered gelatin
20 g (4 tsp) cold water, for blooming the gelatin

This recipe makes more glaze than you will need. Only a thin layer is required to give the caramelized apples a beautiful shine.

For Decoration

A few thin apple slices or small apple wedges
A little fresh lemon juice
Edible gold leaf (optional)

Instructions

1. Make the Crêpes

Place all the ingredients in a tall mixing bowl and blend with an immersion blender until completely smooth, then strain through a fine-mesh strainer. The batter should be thin, smooth, and lightly coating, much more fluid than pancake batter.

Cover and refrigerate for 30 minutes if possible. This helps the flour hydrate and gives the crêpes a softer, more even texture, but you can cook them right away if needed.

Heat a lightly buttered crêpe pan or nonstick skillet over medium heat. Pour in a small ladleful of batter and immediately tilt and rotate the pan so the batter spreads into a thin, even layer. Cook for about 45 seconds to 1 minute, until the surface is no longer wet and the edges begin to release slightly from the pan. Flip and cook for another 20 to 30 seconds. The crêpes should be lightly golden but still soft and flexible. Repeat with the remaining batter and stack the cooked crêpes on a plate.

Use a 9-inch (22 cm) cake ring to trim the crêpes into even circles for a clean finish.

2. Prepare the Apple Filling

Peel, core, and cut the apples into small cubes.

Place them in a saucepan, cover with a lid, and cook over low heat for 15–20 minutes, stirring occasionally, until completely tender. Add a small splash of water only if necessary to prevent sticking. Remove the lid and cook for another 2–3 minutes if the apples have released too much liquid.

Blend until perfectly smooth, then weigh out 572 g of apple purée.

Place the purée in a small saucepan and heat gently.

In a separate bowl, whisk the cornstarch with the sugar.

Pour the cornstarch mixture into the warm apple purée while whisking continuously. Bring to a full boil and cook for approximately 1 minute, stirring constantly, until thickened.

Remove from the heat, stir in the lemon juice, and blend briefly with an immersion blender until smooth.

Cover the surface directly with plastic wrap and refrigerate until completely cold. Before assembling the cake, briefly whisk the chilled apple filling to restore a smooth, spreadable consistency. It should be thick enough to hold its shape without running between the crêpe layers.

3. Prepare the Tatin Apple Insert

Cook the apples

Peel and core the apples, then cut them into even ½-inch (1 cm) cubes.

In a frying pan, melt the butter with the 25 g of sugar and the honey.

Add the diced apples and cook over medium heat for approximately 5 minutes, stirring gently. They should become slightly tender while still holding their shape.

Transfer the apples to a strainer to remove any excess liquid. Set aside.

Make the caramel

Bloom the gelatin in 20 g of cold water.

Heat the heavy cream in a small saucepan until hot, but not boiling.

In a separate saucepan, gradually melt the 100 g of sugar over medium heat to make a dry caramel. Continue cooking until it reaches a beautiful amber color.

Remove from the heat and carefully add the warm cream, stirring gently. The caramel will bubble vigorously.

Return to low heat and stir until any hardened caramel pieces have completely dissolved.

Remove from the heat, then stir in the bloomed gelatin until fully dissolved.

Add the cooked apples and gently fold until evenly coated.

Mold the apple insert

Transfer the caramelized apples into a 7-inch (18cm) silicone mold, spreading them evenly and pressing down gently to create a compact, even layer.

Freeze for at least 4 hours, preferably overnight, until firm enough to unmold.

4. Prepare the Vanilla Mascarpone Whipped Cream

Place the half of the heavy cream, mascarpone, powdered sugar, and vanilla in the bowl of a stand mixer.

Whip on medium speed until smooth, thick, and firm enough to hold its shape while remaining easy to spread. Avoid overwhipping, as mascarpone whipped cream can quickly become grainy.

Transfer to a piping bag.

Prepare the remaining half of the cream later, when you are ready to frost and decorate the cake.

5. Assemble the Crêpe Cake

Place the first crêpe onto a cake board or serving plate.

Pipe a thin, even layer of vanilla mascarpone whipped cream onto the crêpe, then spread it evenly using an offset spatula.

Place a second crêpe on top and spread another thin layer of whipped cream.

Add a third crêpe, then spread a layer of apple filling.

Continue assembling the cake, alternating two layers of mascarpone whipped cream followed by one layer of apple filling, until all the crêpes have been used. Finish with a plain crêpe on top.

Refrigerate for approximately an hour to allow the cake to firm up before frosting.

6. Frost the Cake

Prepare the remaining half of the vanilla mascarpone whipped cream following the same method.

Remove the chilled crêpe cake from the refrigerator.

Spread an even layer of whipped cream over the top and sides of the cake.

Smooth with an offset spatula, then use a stainless steel cake scraper to create clean, straight sides.

Return the cake to the refrigerator while preparing the final decoration.

7. Make the Neutral Glaze

Bloom the gelatin in 20 g of cold water.

In a saucepan, combine the 100 g of water and sugar. Bring to a boil, stirring until the sugar is completely dissolved.

Remove from the heat and add the bloomed gelatin and stir until completely dissolved. Allow the glaze to cool until slightly syrupy but still fluid enough to brush onto the apples. The glaze should be smooth and fluid, without being so hot.

8. Decorate the Cake

Carefully unmold the frozen Tatin apple insert. Gently place the apple insert in the center of the crêpe cake.

Using a pastry brush, apply a thin layer of neutral glaze over the Tatin apple insert for a beautiful glossy finish.

Pipe a decorative border of mascarpone whipped cream around the apple insert using a P125 petal piping tip or a piping tip of your choice.

Cut the apple into thin wedges and briefly dip them in fresh lemon juice to prevent browning.

Arrange the apple pieces over the whipped cream and finish with a few touches of edible gold leaf, if desired.

Refrigerate the finished cake for at least 3–4 hours, or until the frozen apple insert has completely thawed, before serving.

Mathilde's Tips

**Cool all components completely.** The crêpes and apple filling must be cold before assembly to prevent the whipped cream from melting.
**Avoid overwhipping the mascarpone cream.** Stop mixing as soon as it forms firm, smooth peaks. Overwhipped cream can become grainy.
**Choose apples that hold their shape.** Golden Delicious and Pink Lady apples work particularly well for the Tatin insert because they become tender without falling apart too quickly.
**Make ahead.** This crêpe cake is perfect for preparing over two days. **The day before:** Prepare the crêpes, apple filling, and caramelized Tatin apple insert. Store the crêpes and filling in the refrigerator and the apple insert in the freezer. You can also assemble the crêpe layers and refrigerate the cake overnight, well covered. **On the day of serving:** Prepare the remaining mascarpone whipped cream, frost the cake, glaze the Tatin apple insert, and add the final decorations. Allow enough time for the insert to thaw completely in the refrigerator before serving.

Storage

Store the finished cake in a covered cake container in the refrigerator. For the best texture and appearance, enjoy within 24–48 hours of assembly.