Pancake cake with mascarpone, caramel and apple sauce

Ingredients:

Crepes

• 3 cups premium flour
• 3 tablespoons of sugar
• 2 tbsp fine granulated sugar
• 3/4 tsp salt
• 4.5 cups whole milk
• 12 large eggs
• 10 tbsp melted butter

Applesauce

• 900 gr. baked apples
• 3 tablespoons lemon juice
• 1/4 cup sugar
• 1/8 tsp ground cinnamon

Caramel

• 1 cup of sugar
• 4 tbsp (60 g) butter
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 tsp salt

Pancake cake

• 1.5 tbsp. mascarpone cheese
• 1.5 cups caramel sauce
• 1.5 cups applesauce
• Sea salt for sprinkling

Preparation:

1. For applesauceIn a food processor, puree the baked apples with their juice.
   
   In a medium saucepan, combine the puree with lemon juice, sugar, and cinnamon and place over medium-high heat. Bring to a boil.
   
   Reduce heat and simmer for about 30 minutes, until the mixture thickens and reduces slightly. Cool to room temperature and store in a sterilized jar for up to a month.
2. For caramelHeat the sugar in a saucepan over medium heat until golden brown. Stir until all the sugar has melted and begins to turn an amber color.
   
   Reduce heat to low, add butter, and stir. Be careful—the mixture will foam. Then add the cream, vanilla extract, and salt, stirring constantly. Cook for 5 to 10 minutes, until the sauce is smooth. You'll need to stir it frequently! Let the caramel cool to room temperature, then pour into a glass jar and store in the refrigerator for up to 2 weeks.
3. For pancakesIn a large bowl, add flour, both types of sugar, salt, milk, eggs and melted butter, mix thoroughly.
   
   Heat a large frying pan over medium heat. Lightly oil the pan and ladle the batter into the center. Tilt the pan, rotating it in a circle, to form a pancake. It should be very thin, about 22 cm in diameter. Cook until golden brown, about 1 minute per side. Transfer to a plate. Fry the remaining batter to make about 20 pancakes.
4. Assemble the cakePlace a crepe on a cake stand and spread with 3-4 tbsp mascarpone. Place another crepe on top, spread with 3-4 tbsp. caramel saucePlace another pancake on top and spread it with 3-4 tablespoons of applesauce. Repeat the process until you have 20 pancakes.
   
   Place the pancake cake in the refrigerator to set for at least 3 hours (preferably overnight). Before serving, remove from the refrigerator and let it sit for about 20 minutes to warm up. Sprinkle with sea salt for a richer texture.