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Lemon Crepe Cake

Cooking Method
Cuisine
Courses ,
Difficulty Beginner
Servings 6
Best Season Suitable throughout the year
Description
Lemon Crepe Cake is an exquisite and delicious dessert consisting of numerous paper-thin crepes layered on top of each other, each layer generously spread with a light lemon cream. The bright citrus aroma of the cream comes from fresh lemon juice and zest, providing a perfect balance of tart and sweet flavors to complement the mild sweetness of the crepes. The cake presents an appealing golden appearance, often dusted with a layer of powdered sugar and sometimes garnished with thin lemon slices or mint leaves for a touch of refreshing color. Lemon Crepe Cake is not only memorable in taste but also visually striking, making it a perfect dessert choice for gatherings or special occasions.
Ingredients
    Lemon Curd
  • 60 g fresh lemon juice (1/4 cup, 2-3 lemons)
  • 50 g sugar (1/4 cup)
  • 1 egg
  • 1 egg yolk
  • 20 g unsalted butter (4 tsps)
  • Lemon zest (2-3 lemons)
  • Crepes
  • 250 g milk (1 cup)
  • 80 g heavy cream (1/3 cup)
  • 20 g unsalted butter (4 tsps, melted)
  • 25 g sugar (2 tbsps)
  • 50 g cake flour (1/3 cup)
  • 25 g cornstarch (3 tbsps)
  • 3 eggs
  • 1 tbsp vanilla extract
  • Cream
  • 500 g heavy cream (2 cups)
  • 50 g sugar (1/4 cup)
  • Lemon curd
  • 1 tbsp vanilla extract
Instructions
    Lemon Curd
  1. Zest 2-3 washed and dried lemons. Transfer to a pot; add in 60g fresh lemon juice. Add in 50g sugar, 1 egg and 1 egg yolk and mix well over medium heat until thickened. Add in 20g unsalted butter and mix until well combined.

  2. Grab a 4-inch round cake ring. Wrap the bottom tightly with plastic wrap. Put it in a baking tray; pour in the lemon curd sauce. Enough to form a thin layer and save rest of the lemon sauce in the fridge.
  3. Cover the cake ring with plastic wrap and keep it in the fridge to chill until set.
  4. Crepes
  5. In a clean bowl, mix well milk, heavy cream, sugar, cake flour, cornstarch, 3 eggs, melted butter, vanilla extract and mix well. Sift once or twice. Cover it with plastic wrap and keep it cool in the fridge for an hour.

  6. Heat an 8-inch non-stick pan, when the pan is hot, pour in a scoop of batter, let the batter run through the pan and form a thin layer. When it starts to bubble (including the corners), gently peel the layer off and let it cool on a cooling rack.
  7. Let the crepes cool down on the cooling rack. Use a 6-inch round cake ring to shape out the crepes. Trim the sides.
  8. Cream
  9. Bring together heavy cream, sugar and vanilla extract. Beat in medium-high speed until thickened. Add in rest of the lemon sauce and keep beating until stiff peaks form. Transfer into a piping bag and keep it cool in the fridge.

  10. Assemble
  11. One layer of crepe and one layer of whipped cream. Keep repeating this process until you run out of crepes and cream. Let the cake set in the fridge for 30 minutes. Top the cake with the frozen lemon curd layer, decorate the sides with whipped cream. Dust with some lemon zest. Slice and serve.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: lemon crepe cake, lemon cake, crepe cake