Lemon Crepe Cake with Lemon Curd Top
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Category
Dessert/Cake
Cuisine
American
Servings
10-12
Prep Time
30 minutes
Cook Time
35 minutes
Calories
420
🎥 Dive into this delightful dessert adventure where we create a stunning Lemon Crepe Cake layered with luxurious lemon curd.
Perfect for any occasion, this cake combines tangy lemon flavors with creamy textures, making each bite a dream!
What You'll Learn:
- 🍋 How to make smooth and tangy lemon curd from scratch.
- 🥞 Step-by-step instructions on creating thin, perfect crepes.
- 🍰 Layering techniques to assemble a visually appealing and delicious crepe cake.
Ingredients
- Lemon juice: 60g (from 2-3 lemons)
- Sugar: 50g
- Egg: 1 whole
- Egg yolk: 1
- Butter: 20g
- Milk: 250g
- Heavy cream: 80g
- Butter: 20g
- Sugar: 25g
- Cake flour: 50g
- Cornstarch: 25g
- Eggs: 3
- Vanilla extract: 3g
- Heavy cream: 500g
- Sugar: 50g
- Prepared lemon curd
- Vanilla extract: 5g
- Mixing bowls: To mix ingredients for both the lemon curd and crepes.
- Whisk: Essential for combining ingredients smoothly.
- Saucepan: For cooking lemon curd.
- Fine mesh strainer: To ensure the crepe batter is lump-free.
- Non-stick pan: For cooking crepes.
- Spatula: To flip and move crepes.
- Cooling rack: To cool crepes.
- Stand mixer: For whipping the cream filling.
- Measuring spoons and cups: For accurate ingredient measurement.
- Microwave or double boiler: Optional for melting butter for crepes.
- Parchment-lined trays or molds: For setting the lemon curd.
- Rubber spatula: For folding and spreading fillings.
For the Lemon Curd:
For the Crepes:
For the Cream Filling:
Kitchen Tools Needed
Directions
Lemon Curd:
Combine Ingredients: In a saucepan, mix one whole egg, one egg yolk, 50g sugar, 20g butter, and 60g lemon juice.
Cook: Whisk constantly over medium heat until the mixture thickens to a mayonnaise-like texture.
Chill: Pour the curd into a mold, reserving some for the cream. Let it chill in the fridge until it sets to a jelly texture.
Crepes:
Prepare Wet Ingredients: In a bowl, mix 250g milk, 25g sugar, and 20g butter. Melt the butter using a pot of simmering water or a microwave.
Combine Dry Ingredients: Whisk in 50g cake flour, 25g cornstarch, 3 eggs, and 3g vanilla extract until smooth.
Strain: Pass the batter through a fine mesh strainer twice to remove any lumps.
Cook Crepes: Heat a non-stick pan, pour a scoop of batter, swirling to cover the surface. Cook until the edges bubble, then gently transfer to a cooling rack. Repeat until all batter is used.
Cream Filling:
Whip Cream: In a stand mixer, combine 500g heavy cream, 50g sugar, reserved lemon curd, and 5g vanilla extract. Beat until it forms soft peaks.
Assembly:
Layer: Alternate layers of crepes and whipped cream in a serving dish, starting and ending with a crepe.
Chill: Refrigerate the assembled cake for at least an hour to set before serving.
Recipe Video
Recipe Note
This methodical approach will help you achieve a beautifully layered Lemon Crepe Cake that’s as delightful to look at as it is to eat!
