Rowena’s and my winning recipe!

I first discovered Rowena’s almond pound cake many years ago when I had a little sample at some show I can’t even remember.  I was in love and totally hooked!  At the time, it was just my two children and I so i would buy the little loaves and we would freeze them so we could have them all the time.  It never occurred to me that we could actually go to Norfolk and buy more.  We became Rowena Almond Pound Cake Horders.  They should have made a show about us.

You can imagine my delight when I saw there was a contest Rowena’s was hosting on National Pound Cake Day.  I really didn’t have anything that I made with pound cake so I was a little nervous about attempting this, but what did I have to lose?  I loved their pound cake so I did something that was so unlike me…..  I actually entered the contest.

And guess what?  I WON!!!    Wow…never did I expect to win in a million years!  This was one of my most exciting moments EVER! (i think i actually cried a little I was so happy)


I was equally surprised when I received the package from them.  Not only did I have the winning options of almond pound cake and lemon curd (which also happens to be the best lemon curd), but I also had several other items that I’m excited to try in future recipes.  Raspberry curd, Lavender sauce and Jalapeno Ketchup, to name a few (the ketchup might actually help me to win in next year’s Don’t Let Your Meatloaf Party!)  I was also fortunate to receive Patrick Evans-Hylton’s new products that he is starting…the Historic Hot Chocolate and Chesapeake Bay Seasoning.  Can’t wait to try them all!


You really need to buy an almond pound cake from Rowena’s for yourself.  If you love almond you will love this cake.  Just opening the package is an aromatic experience.  The almond scent is better than…..dare I say it?…..yes, for foodies, better than sex.  The cake is so moist and so flavorful that it takes all the self-control I have to not eat the entire thing myself.

This recipe is so easy to make.  It is great for a dinner party or if you’re all by yourself.  The only stipulation I have is to make sure you have a Rowena’s almond pound cake if you’re going to make it.  Any other would be a total disservice to this dessert.

Bon Appetite!

Crepe Cake with Caramel and Mascarpone Whipped Cream

There are two critically important things I learned this weekend in making caramel.  The first is that the process can go very fast so if you aren’t paying attention, you can ruin it in a nano-second.  Burnt sugar does not make for a good tasting caramel.  The second thing I learned (and this could be the most  important) is that the sugar is incredibly hot and because of that you should never (and I mean never!) work in your bare feet, drop a bit of the hot caramelized sugar and then step directly on it.  Lesson learned..(OUCH!!)..and next time I make it I will be wearing steel toed boots….. because that’s how I roll.

However, given that fact, the dream of french crepes, caramel and a wickedly delicious mascarpone whipped cream dancing in my head was to the point I had the need to spend my weekend in the kitchen making this cake.  My inspiration came from looking at other blogs, and I saw this posting from Poires au Chocolat.  Her pictures looked amazing and I wanted to try the recipe out but all the ingredients were listed in kilograms and milliliters. Really? I barely passed math so the thought of converting everything over to cups and teaspoons was a complete nightmare to me.  But I thought,  how difficult can this be?  I know how to make whipped cream, I’m passably good with crepes and other than crippling myself for life (and a hint of burnt sugar flavor) I was able to conquer the caramel.  It was well worth the effort and time to make. This is a cake I will keep in my recipe files.  I hope that when you make this and you take your first bite, you will do exactly what I did….close your eyes, take a deep breath and utter “YUM!”.

Below is my adaption of’s crepe cake.  Bon Appetit!

Crepe Cake with Caramel and Mascarpone Whipped Cream

Course Dessert
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Recipe Notes

• 1 cup all-purpose flour
• 1 teaspoon white sugar
• 1/4 teaspoon salt

• 3 eggs
• 2 cups milk
• 2 tablespoons butter, melted

• (thank you to the Brown Eyed Baker)
• 2 cups granulated sugar
• 12 tablespoons unsalted butter, room temperature and cut into pieces
• 1 cup heavy cream at room temperature
• 1 tablespoon fleur de sel

• Ingredients:
• 4 ounces Mascarpone at room temperature
• 1 1/2 pint heavy cream
• 1 teaspoon vanilla
• 3/4 powdered sugar, sifted
• Whip mascarpone cheese and heavy cream together until soft peaks form. Add vanilla and powdered sugar and whip until both are incorporated.
1. Sift together flour, sugar and salt and set aside. In a large bowl beat eggs and milk together with an electric mixer. Beat in the flour mixture until smooth. Stir in melted butter. Let rest for 15-30 minutes.
2. Heat a crepe pan or a small griddle pan over medium high heat. You will know it’s hot enough when a drop of water bounces on the pan. Take a buttered paper towel and wipe across the pan. Pour approximately 2 to 3 tablespoons of batter onto the pan, tipping and rotating pan to cover as thinly as possible. When the crepe becomes lightly browned turn over and brown other side. Place on cooling rack before stacking.
3. Add the sugar in an even layer in the bottom of a heavy saucepan, with the capacity of at least 2 quarts. Heat over medium high heat, whisking it as it begins to melt. The sugar will begin to clump, but that’s okay. As it continues to cook, it will melt back down. Stop whisking once the sugar has melted and swirl the pan occasionally while the sugar cooks.
4. Continue cooking until the sugar has reached a deep amber color. This is the point where it can go from perfect to burnt in a matter of seconds so keep a close eye on it. If you are using an instant read thermometer, cook the sugar until it has reached 350 degrees F.
5. Once it has reached 350 degrees F, add the butter all at once. Be careful because it will bubble up! Whisk until all the butter has melted into the caramel.
6. Remove the pan from the heat and slowly pour the heavy cream into the caramel. Again be careful because it will bubble up again. Whisk until all the cream is incorporated and you have a smooth sauce. Add the fleur de sel and whisk until combined.
7. Set the sauce aside for 10-15 minutes and then pour into your favorite glass jar. You can refrigerate for up to 2 weeks. Warm before using.
8. Whip mascarpone cheese and heavy cream together until soft peaks form. Add vanilla and powdered sugar and whip until both are incorporated.
9. To assemble cake:
10. Place one crepe on a plate and spread a thin layer (or more if you like) of caramel and then spread a layer of the whipped cream. Repeat until you have used all the ingredients, or until you have about 12 layers, leaving the best crepe for the top. Spread the top crepe again with the caramel.
11. Cover and refrigerate for one hour. Right before serving, place raspberries on the top and dust with powdered sugar

Pin It on Pinterest