Cakery Friday: Lemon Crepe Cake

Although this cake might seem slightly overwhelming, if you break it apart and make it in stages, it’s really not too hard to do. The end result is most definitely worth the effort! I came across this recipe in Martha Stewart Living a few months back and have been trying to find a reason to make it happen. Since my mother is a lemon lover, I thought it would make the perfect Mother’s Day treat. It is sure to be a crowd pleaser {and all the layers of crepe look so impressive!}


Gather all of the ingredients.


To make the Crepe batter:

Whisk together 3/4 cup flour, 1/2 cup sugar and 1/4 teaspoon of salt in a medium bowl. Set aside.

Whisk together 1 1/4 cups whole milk, 3 large eggs, and 1/2 teaspoon vanilla extract.

Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in 6 tablespoons melted unsalted butter. Pour through a fine sieve into an airtight container; discard the lumps. Refrigerate at least 2 hours or overnight.


To make the lemon curd mousse:

Sprinkle 1 teaspoon of unflavored gelatin over 1 tablespoon cold water; let stand until softened, about 5 minutes.


Whisk together 4 large eggs plus 6 large egg yolks with 1 cup sugar, 1 tablespoon plus 2 teaspoons finely grated lemon zest and 3/4 cup fresh lemon juice in a medium saucepan. Cook, whisking constantly, over medium-low heat, until mixture is thick enough to coat the back of a wooden spoon, approximately 8 to 10 minutes.


Remove pan from heat; add gelatin, stirring constantly, until gelatin dissolves and mixture is slightly cool. Add 6 tablespoons of cold butter that has been cut into small pieces, slowly, stirring after each addition, until smooth.


Strain through a fine sieve into a bowl, pressing with a rubber spatula to remove as much curd as possible; discard any undissolved bits of gelatin. Press a piece of plastic wrap directly onto surface of curd to prevent a skin from forming, and refrigerate until set, at least 2 hours or overnight.


Remove from refrigerator, stir curd gently and fold in 1 cup of heavy cream that has been whipped to stiff peaks. Refrigerator for 1 hour before using.


To make the crepes:

Lightly coat a 6-inch crepe pan or nonstick skilled with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour about 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry; about 30 seconds per side. {The tricky part is flipping the crepe, its easiest to use a spatula to lift up the sides and quickly use your fingers to flip it, if you do it quick enough you will hardly feel the heat!}


Slide crepe onto a plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes on top of each other. Allow to cool.


Place one crepe on flat serving dish.


Spread about 1/4 cup of lemon curd mousse on top of the crepe and smooth flat.


Top with another crepe. Continue layering crepes and mousse {use 15 crepes, ending with a crepe on top}. Refrigerate until firm, about 1 hour. Top with whipped cream {and in my case a few pieces of lemon zest}!


{Crepes and Lemon Mousse can be made 1 day in advance and assembled the next day}

For a printer-friendly version of this recipe click here: Lemon Crepe Cake

Happy Mothers Day!

Happy Baking!



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