Indulge in the refreshing zest and delicate sweetness of our Lemon Crepe Cake, a culinary masterpiece that layers thin, buttery crepes with a silky lemon curd and a rich vanilla-flavored whipped cream. This cake is not only a treat for the palate but also a delight for the eyes, featuring meticulous layering that results in a visually stunning dessert. Each component is crafted with precision, ensuring a harmonious blend of flavors and textures that elevate this cake into a category of its own.
Why You’ll Love This:
- Intricate Layering: The careful stacking of crepes with lemon curd and cream offers a delightful texture that is smooth yet satisfyingly cohesive.
- Citrus Burst: The homemade lemon curd provides a bright, tangy contrast to the sweet and airy whipped cream, making each bite a refreshing experience.
- Elegant Presentation: The final assembly with its pristine layers and a dusting of lemon zest makes this cake a perfect centerpiece for any dining occasion.
Perfect Occasion: This Lemon Crepe Cake is ideal for sophisticated gatherings such as brunches, tea parties, or celebrations where you want to impress your guests. It’s also perfect for spring and summer events when the allure of citrus becomes especially appealing.
Decoration Tips:
- Lemon Slices: Garnish the top with thin slices of lemon arranged in a spiral pattern for a chic, organic look.
- Edible Flowers: Add edible flowers like violets or marigolds around the cake for a pop of color and an element of surprise.
- Mint Sprigs: A few sprigs of mint can add a fresh green contrast to the yellow hues of the lemon and provide a subtle aroma.
Ingredients for the Lemon Curd:
- 60g fresh lemon juice
- 50g sugar
- 1 whole egg
- 1 egg yolk
- 20g unsalted butter
- Zest from 2-3 lemons
Ingredients for the Crepes:
- 250g milk
- 80g heavy cream
- 20g unsalted butter, melted
- 25g sugar
- 50g cake flour
- 25g cornstarch
- 3 eggs
- 1 tbsp vanilla extract
Ingredients for the Cream:
- 500g heavy cream
- 50g sugar
- Prepared lemon curd
- 1 tbsp vanilla extract
Instructions:
- Lemon Curd: Combine lemon zest, juice, sugar, and eggs in a pot over medium heat. Stir until thickened. Add butter until smooth. Chill in the fridge within a wrapped 4-inch cake ring on a tray.
- Crepes: Mix milk, cream, melted butter, sugar, flour, cornstarch, eggs, and vanilla. Let the batter rest chilled. Cook in an 8-inch pan until edges bubble, then cool. Use a 6-inch ring to cut crepes.
- Cream: Whip cream, sugar, and vanilla to soft peaks. Add lemon curd; whip to stiff peaks. Chill in a piping bag.
- Assembly: Alternate layers of crepes and whipped cream in a cake form. Chill the stack. Top with the set lemon curd. Decorate with more whipped cream and lemon zest.
Enjoy this beautifully layered Lemon Crepe Cake, a fusion of citrusy tang and creamy sweetness, perfect for making any occasion a bit more special!
