In the event you’re on the lookout for an attractive cake for a celebration or any celebration, a crepe cake is a good possibility. The crepe cake, also called mille crêpes, is a French-inspired dessert made by stacking a number of layers of crepes with a creamy filling in between. In contrast to conventional desserts, there’s no baking concerned. It’s comparatively straightforward to make, may be ready forward of time, and holds very properly within the fridge.
Right this moment I wish to share this crepe cake full of a tangy candy lemon curd cream. This lemon curd recipe was shared by my pastry chef Emily. It’s her signature recipe that produces a lemon curd that’s additional zesty and citrusy. Its silky texture and tangy sweetness stability completely with the ethereal whipped cream, making a well-rounded taste profile that isn’t overly wealthy.
Learn how to make lemon crepe cake
Make the lemon curd
First, combine the lemon zest and the sugar collectively till it varieties a moist sand texture.
Subsequent, combine within the butter, and whisk in 4 eggs, separately.
Pour within the lemon juice till mixed. The feel of the liquid might look just a little separated but it surely’s OK.
Then cook dinner the lemon curd over the range, mixing it whereas heating it. Be aware, the lemon curd begins to thicken actually rapidly, so don’t depart your range throughout this step. As soon as it has thickened, run it by means of a fantastic mesh strainer to take away any clumps. Then cowl it tightly with plastic wrap earlier than refrigerating.
Make the crepes
Make the crepes whereas chilling the lemon curd. Mix all the pieces collectively in a blender till easy. Don’t over mix, in any other case your crepes would possibly come out robust.
The crepe batter will likely be very skinny and runny, barely coating the again of a spoon.
Prepare dinner every crepe by cooking 1/4 cup batter in a 9” pan. Swirl the pan and the batter ought to unfold simply, forming a skinny crepe. You possibly can add a number of drops of batter to patch up any open areas. And it’s completely OK in case your crepes don’t come out completely, since most of them will likely be lined inside the cake. In case your batter is just a little too thick, you may all the time add just a little little bit of water to skinny it out, so the crepes come out paper skinny. If the batter is just too runny, you may add just a little rice flour to thicken it.
Secret ingredient – rice flour
This recipe used half rice flour and half all-purpose flour within the crepe batter. It makes additional skinny crepes simply with a light-weight and crispy texture. We love this texture within the crepe cake. In the event you don’t have rice flour, merely exchange the rice flour with all-purpose flour, then you definately’ll get a extra conventional crepe cake.
Make the lemon curd cream
First make whipped cream with heavy cream, powdered sugar, vanilla extract and salt. You wish to whip till stiff peaks kind, so the cream is extra stabilized and may maintain up within the cake. Then fold within the lemon curd to make the lemon cream.
Since we’ve made a really zesty lemon curd, the lemon cream will in flip be very zesty with a shiny taste. The cream can also be not overly candy, working very well with the skinny crepes.
Assemble the crepe cake
Assembling the crepe cake is tremendous straightforward. All it’s good to do is to unfold the cream on every bit of the crepe and stack them. As soon as all the pieces is stacked, you may adorn the highest by dusting some powdered sugar (The best manner). Or you may fill the remainder of the lemon curd cream right into a piping bag and add some frosting on high, and garnish with berries.
Right here we made a 30-layer crepe cake with 15 layers of crepes and 15 layers of cream. I do know that 1/3 cup of lemon cream for every layer seems like numerous cream! However belief me, it makes a really beautiful trying crepe cake with a creamy texture that’s properly balanced.
Learn how to serve and retailer crepe cake
You must chill the crepe cake within the fridge for at the least 1 hour earlier than serving, so the cream will turn out to be extra stabilized. The cake will likely be a lot simpler to chop and the layers received’t collapse.
You possibly can retailer the crepe cake within the fridge in an hermetic container for as much as every week. The crepes will toughen up just a little and soak up moisture from the cream over time. So the cake will style just a little denser, with a extra distinguished crepe texture. However it is going to nonetheless style excellent.
Different baked items for celebrations
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Make this lemon creme crepe cake for a shocking presentation with skinny and ethereal crepes and a tangy zesty lemon curd filling. Whether or not you’re celebrating a special day or just craving one thing refreshing and stylish, this crepe cake is bound to impress.
Stop your display from going darkish
To make the lemon curd:
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Add the sugar into a big bowl. Zest lemons into sugar. Rub the lemon zest and sugar collectively along with your fingers till it reaches the feel of moist sand.
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Add in butter. Fold calmly with a rubber spatula till mixed. Add in 4 eggs, separately, whisking between additions, till absolutely included.
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Pour in lemon juice and whisk completely till mixed.
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Warmth the combination in a small saucepan over medium warmth, utilizing a rubber spatula to stir always, scraping backside. When the combination begins to thicken, 4 minutes or so, use whisk to combine out any clumps. Let bubble for 1 minute. Take away from warmth and switch right into a bowl. Run the lemon curd by means of a fantastic mesh strainer, urgent out any clumps. As soon as cooled barely, cowl with plastic wrap straight onto the floor of the curd, and refrigerate till chilly.
To make the crepes:
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Put all of the crepe substances in a blender and mix till easy (don’t over mix). Pour it by means of a fantastic mesh strainer to disperse any remaining lumps, and let batter relaxation for at the least 10 minutes earlier than persevering with.
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As soon as the batter has rested, warmth a 9” nonstick pan over medium warmth. Add a small quantity of butter to coat the pan, and pour in about 1/4 cup of batter. Rapidly swirl batter across the pan, including a bit extra batter if essential to cowl the pan’s floor. Prepare dinner with out transferring till many of the floor begins to look matte and fewer shiny, and small bubbles begin to seem at edges, about 2 minutes. Flip crepe in a single swift movement, cooking the opposite facet for about 30 seconds. The highest of the crepe ought to seem calmly golden. Take away crepe to a big flat plate or tray (crepes may be stacked straight on high of one another with out sticking). Repeat with remaining batter with out the necessity to add extra butter.
To make the lemon creme:
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Add the whipped cream substances in a mixer’s mixing bowl or in a big bowl if mixing by hand. Activate medium-high pace or whisk till stiff peaks seem. Switch into a big bowl.
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Fold chilled lemon curd into whipped cream till evenly included. Refrigerate till prepared to make use of.
To assemble the crepe cake:
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As soon as the crepes have cooled completely, put together a spherical and flat tray or a plate to construct the crepe cake on. Switch one crepe onto it. Unfold about 1/3 cup of lemon cream combination onto the crepe, spreading it to the perimeters utilizing a small offset metallic spatula. Repeat with remaining crepes, stacking and calmly urgent down every crepe as you layer. End with a layer of crepe, and garnish the highest of the crepe with powdered sugar, lemon curd cream frosting, and berries if desired. Chill within the fridge for at the least 1 hour earlier than serving. Retailer the cake in an hermetic container within the fridge for as much as every week.
Ingredient Substitution Information
- The rice flour makes it very straightforward to create a skinny ethereal crepe that’s barely crispy. In the event you don’t have rice flour, you should use all-purpose flour to make a conventional crepe with a barely chewy texture.
Serving: 1serving, Energy: 499kcal, Carbohydrates: 42.4g, Protein: 7.1g, Fats: 34.6g, Saturated Fats: 20.5g, Ldl cholesterol: 230mg, Sodium: 192mg, Potassium: 122mg, Fiber: 0.3g, Sugar: 31.4g, Calcium: 85mg, Iron: 1mg
