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1
TO MAKE THE CREPES: Combine all crepe ingredients in a blender. Puree until smooth and thoroughly combined, about 1 minute. Transfer to a bowl, cover, and refrigerate until cold, at least 2 hours and up to overnight.
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2
When ready to cook the crepes, vigorously stir batter until smooth again.
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3
Melt 1/2 teaspoon butter in a 10-inch nonstick skillet over medium heat.
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4
Tilt skillet at a 45-degree angle, pour 1 ounce batter (slightly more than 2 tablespoons) into skillet, and immediately swirl and shake skillet in a circular motion to evenly distribute batter in a thin film across bottom. Cook until edges of crepe turn golden, about 45 seconds.
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5
Carefully flip crepe, and cook just until set, about 30 seconds. Transfer to a paper-towel-lined plate.
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6
Melt another 1/2 teaspoon butter, and continue cooking crepes in the same manner, mixing batter with a spoon or ladle between crepes and stacking cooked crepes on top of one another (you should have 20 to 22 crepes).
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7
Let crepes cool completely, about 30 minutes.
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8
TO MAKE THE LEMON CURD:
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9
Beat together butter and sugar with a mixer on medium-high speed until light and fluffy. Reduce speed to low, and add whole egg.
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10
When thoroughly combined, gradually add egg yolks, then lemon juice (the mixture will appear curdled).
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11
Transfer mixture to a small saucepan, and cook, stirring constantly, over medium heat until thick enough to coat the back of a wooden spoon, 5 to 7 minutes.
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12
Transfer to a bowl, cover surface of curd with plastic wrap, and let cool completely in the refrigerator, about 2 hours.
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13
TO ASSEMBLE THE CAKE:
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14
Whisk together 1 1/4 cups cream and 3 tablespoons sugar until soft peaks form.
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15
Fold a third of the whipped cream into lemon curd with a rubber spatula until thoroughly combined.
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16
Gently fold cream-curd mixture into remaining whipped cream until thoroughly combined.
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17
For a neat presentation, make a frame on a 12-inch cake plate with 2-inch-wide strips of parchment.
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18
Place 1 crepe in center of plate (the outer edge of plate should be covered with parchment), and spread 3 tablespoons curd mixture evenly over crepe. Repeat layering with remaining crepes and curd mixture, ending with the last crepe.
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19
Whisk together remaining 1 1/4 cups cream, the mascarpone, the remaining 3 tablespoons sugar, and the vanilla until soft peaks form.
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20
Spoon mascarpone cream on top of cake, and carefully spread across top and sides.
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21
Refrigerate until set, about 2 hours.
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22
Let stand at room temperature 30 minutes. Just before serving, remove parchment frame, and garnish with amaretti cookies.
