This Lemon Curd and Vanilla Cream Crepe Cake is a delightful and elegant dessert that combines the tangy zest of lemon with the creamy sweetness of vanilla. It features layers of thin, soft crepes alternating with a luscious filling made from whipped cream, enhanced with homemade lemon curd and vanilla extract. The lemon curd adds a bright citrus note, perfectly balancing the richness of the cream. This recipe is perfect for those who love a light yet indulgent treat, ideal for special occasions or as a sophisticated dessert for any gathering.
Ingredients:
Lemon Curd:
- 60g lemon juice (from 2-3 lemons)
- 50g sugar
- 1 whole egg
- 1 egg yolk
- 20g butter
Crepes:
- 250g milk
- 80g heavy cream
- 20g butter
- 25g sugar
- 50g cake flour
- 25g cornstarch
- 3 eggs
- 3g vanilla extract
Whipped Cream:
- 500g heavy cream
- 50g sugar
- Reserved lemon curd
- 5g vanilla extract
Instructions:
- Make Lemon Curd: Combine egg, egg yolk, sugar, butter, and lemon juice in a pot. Whisk until thickened like mayonnaise. Chill until it sets into a jelly-like texture.
- Prepare Crepe Batter: Mix milk, sugar, and butter; melt butter either over simmering water or in a microwave. Whisk in flour, cornstarch, eggs, and vanilla until smooth. Strain twice for a fine texture.
- Cook Crepes: In a hot non-stick pan, pour a scoop of batter, swirling to form a thin layer. Cook until bubbly, then cool on a rack.
- Make Cream Filling: Beat heavy cream, sugar, some lemon curd, and vanilla extract until soft peaks form.
- Assemble Cake: Alternate layers of crepe and whipped cream. Repeat until all crepes and cream are used.
This Lemon Curd and Vanilla Cream Crepe Cake is a must-try for those who appreciate the combination of zesty lemon and sweet vanilla, wrapped in delicate crepe layers. It’s a deliciously sophisticated dessert that’s sure to impress. 🍋🍰🥞
