Nicole’s Lemon Crepe Cake (without Italian Meringue)

Author: Camille on https://bakerstreetsociety.com/lemon-crepe-cake/

Ingredients

For the Crepes

• 790 ml (3 1/3 c) whole milk
• 155 ml (2/3 c) water
• 6 large eggs
• 75 g granulated sugar
• 390 g all purpose flour
• 1 Tbs vanilla
• 1 tsp kosher salt
• 85 g (6 Tbs) unsalted butter, melted

For the Lemon Curd Cream

• 140 g granulated sugar
• 4 large egg yolks
• 2 large whole eggs
• 120 ml lemon juice (fresh)
• 56 g unsalted butter (4 Tbs)
• 593 g (2 1/2 c) heavy whipping cream

Instructions

To Make the Crepes

1. Place all ingredients except melted butter in a blender and blend for 30 seconds.
2. Scrape down the sides if needed.
3. With the blender on, drizzle in the melted butter.
4. Refrigerate batter for at least 30 minutes.

To Make the Lemon Curd Cream

1. Combine egg yolks, whole eggs, lemon juice, and sugar in a bowl.
2. Place bowl over simmering water.
3. Whisk constantly until pale and thickened (about 10 minutes).
4. Remove from heat and whisk in butter one piece at a time.
5. Cover with plastic wrap touching the curd.
6. Refrigerate at least 3 hours.

Cook the Crepes

1. Heat crepe pan over medium low heat.
2. Lightly butter the pan.
3. Pour 1/4 to 1/3 cup batter into pan.
4. Spread evenly.
5. Cook all batter until you have at least 20 crepes.
6. Let crepes cool completely.

Assemble the Cake

1. Whip cream to medium/stiff peaks.
2. Reserve 1/3 cup lemon curd.
3. Fold remaining curd into whipped cream.
4. Place a small amount of cream on cake stand.
5. Add first crepe.
6. Spread 1/4 cup lemon cream.
7. Repeat until all layers are used.
8. Spread reserved lemon curd on top layer.
9. Top with whipped cream or Italian meringue.

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