May 28, 2010

15 Layer Lemon Crepe Cake

About fifteen years ago I gained an interest in layered cakes. Just just cakes with 3 or 4 layers, but cakes made with 15 to 20 thin layers. My initial interest stemmed from a friendship at the time with a woman who lived in Georgia who remembered a cake her Grandmother made that was layers of spice cake filled with apple butter or apple filling. After discussing this old fashioned cake, my interest was piqued and I've always been enthralled with them since.

I saw this lemon version on a Martha Stewart website. I haven't made it yet but it seems the perfect 'summer' dessert, don't you think? I have 2 containers of Harry & David Lemon Curd in my cupboard and I am planning on adapting this recipe to use those instead of the lemon curd mousse it calls for. You know me... I never actually follow a recipe, but use them as a guide. I like to play with my food!

15 Layer Lemon Crepe Cake

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 1/4 cups whole milk, room temperature
3 large eggs, room temperature
1/2 tablespoon pure vanilla extract
6 tablespoons cold unsalted butter, melted, plus more, melted, for pan
Meyer Lemon Curd Mousse (recipe not included with this posting)
1/4 cup heavy cream, whipped
Candied Meyer Lemons, optional

Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or overnight.

Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour about 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 30 seconds per side.

Slide crepe onto an overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.

Place 1 crepe on a flat serving dish. Spread about 1/4 cup lemon curd mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse. (Use 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour.

Top crepe cake with whipped cream and 3 or 4 candied lemon slices for garnish.Print Friendly and PDF