Lemon Crepe Cake Recipe

Delight in the airy and creamy layers of this lemon crepe cake. With a burst of citrusy freshness in every bite, this dessert is a perfect blend of sweet and tart, combining the soft texture of crepes with the zing of lemon custard sauce. It's the perfect treat for anyone who loves the bright flavor of lemon!

Ingredients:

For the Crepes:

• Eggs: 3
• Sugar: 35g
• Cake flour: 150g
• Milk: 370g
• Unsalted butter (melted): 50g

For the Lemon Custard Sauce:

• Egg yolks: 2
• Sugar: 45g
• Corn starch: 15g
• Lemon juice: 30g
• Milk: 150g
• Lemon zest: from 1/2 a lemon

For the Cream:

• Whipping cream: 250g
• Sugar: 20g

Instructions:

Crepes:

1. In a bowl, whisk the eggs with sugar until pale and slightly frothy.
2. Gradually add cake flour, milk, and melted butter to the egg mixture. Mix until smooth.
3. Strain the batter to ensure a lump-free consistency.
4. Heat a non-stick square pan over low heat. Pour a ladleful of batter and swirl to spread it evenly.
5. Cook until bubbles form on the surface and the edges lift easily, then flip and cook briefly on the other side.
6. Transfer to a plate to cool and repeat with the remaining batter.

Lemon Custard Sauce:

1. In a mixing bowl, whisk together egg yolks, sugar, corn starch, and lemon juice until smooth.
2. In a saucepan, combine milk and lemon zest. Heat on low until it reaches a gentle boil.
3. Slowly pour the hot milk mixture into the egg mixture while continuously whisking.
4. Strain the combined mixture back into the saucepan to remove any lumps.
5. Heat over low, stirring constantly, until it thickens to a custard consistency.
6. Transfer to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface to prevent skin formation), and let it cool.

Cream:

1. Whip the cream with sugar until stiff peaks form.
2. Fold in a few spoonfuls of the cooled lemon custard sauce until well combined.
3. Transfer the mixture to a piping bag.

Assembly:

1. Cut the crepes in half to form rectangles.
2. Begin layering by placing a crepe on your serving dish, then pipe a thin layer of the cream mixture over it.
3. Repeat the process, stacking crepe upon crepe and spreading cream between each layer.
4. After all the layers are assembled, smooth out the top with a spatula.
5. Place in the freezer for about 15 minutes to help set the cream.
6. Trim the edges for a neat finish and garnish the top with thinly sliced lemon rounds.

Enjoy this elegant and refreshing dessert, perfect for a summery afternoon or any special occasion!