Meyer Lemon Crepe Cake
From andiecooks 14 years ago
- 20 minutes to make
- Serves 12
This looks like it would be a little involved, but it's not too hard. Patience is a virtue! The photo and recipe are courtesy of Martha Stewart, I'm afraid my cake will not be as picture perfect....
Ingredients
- prep time includes all refrigeration shopping list
- 3/4 c. flour shopping list
- 1/2 c. sugar shopping list
- 1/4 tsp. salt shopping list
- 1 1/4 c. whole milk, room temp. shopping list
- 3 large eggs, room temp. shopping list
- 1/2 tblsp. vanilla shopping list
- 6 tblsp. unsalted butter, melted, plus more(for coating pan) shopping list
- Meyer lemon curd Mousse shopping list
- (may use regular lemons, if so, may need to add sugar to counter tartness) shopping list
- for mousse: shopping list
- 1 tsp. unflavored gelatin shopping list
- 1 tblsp. cold water shopping list
- 4 large eggs + 6 large yolks shopping list
- 1 c. sugar shopping list
- 1 tblsp + 2 tsps. finely grated lemon zest shopping list
- 3/4 c. lemon juice shopping list
- 6 tblsp. unsalted butter, shopping list
- 1 c. heavy cream, whipped shopping list
How to make it
- remember about patience, this cake is worth it...
- whisk together flour, sugar, salt, in a large bowl
- whisk together milk, eggs, and vanilla in a med. bowl
- gradually add milk mixture to the flour mixture,whisk whisk whisk until it's very smooth(no lumps)
- refrigerate at least 2 hours, or overnight
- lightly coat a 6" crepe pan, or nonstick skillet, with butter
- Heat over medium until just starting to smoke
- remove from heat, pour about 2 tblsp. batter into center;
- swirl to cover the bottom of pan
- reduce heat to med-low, return pan to heat.
- cook until edges are golden and the center is dry, about 30 sec. per side, slide crepe onto an overturned plate.
- repeat with remaining batter, coating pan with butter as needed, and stacking the crepes. let them cool.( calls for 15 crepes)
- for mousse:
- sprinkle gelatin over the water, let stand until softened, about 5 min.
- whisk together eggs, yolks in a small saucepan
- whisk in sugar, zest and juice
- cook, whisking constantly, over medium low heat, until mixture is thick enough to coat the back of a wooden spoon, about 8-10 min.
- remove from heat, add gelatin, stirring constantly until gelatin dissolves
- add butter one piece at a time, stirring after each addition until smooth
- strain through a fine sieve into a bowl, pressing with a rubber spatula to remove as much curd as possible, discard any undissolved gelatin or bits of egg.
- lay plastic wrap directly on the top of the curd(prevents a skin from forming), and refrigerate at least 2 hrs. or overnight
- stir the curd, gently fold in the whipped cream.
- refrigerate at least 1 hr.,stir before using
- take heart, you're almost done
- place 1 crepe on a flat serving dish,
- spread about 1/4 c. of the mousse on the crepe
- continue layering crepes and mousse
- end with a crepe for the top layer
- garnish with whipped cream
- really enjoy because this took a while.
The Rating
Reviewed by 10 people-
Wow that is incredible!! Must have taken a bit of patience just to type it out! You get an 'E' for effort!! High 5!!!
bostyn
in San Diego loved it
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Ohmigoodness.....this is sublime. Layered crepes as a cake, I know I've had one with a vanilla custard...making it with lemon would be so over the top. Imagine this on your Easter table. Wow!!!!!!
notyourmomma
in South St. Petersburg loved it
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Oh boy, this looks delicious. I just have to try this. 5 forks
brianna
in loved it
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