Thursday, April 1, 2010

Lemon Crepe Cake

I was inspired by the Crepe Cake I found in the Martha Stewart Magazine the other day, and had to make it up for Easter.  I used my own crepe recipe, and followed the directions for her Lemon Curd.  It turned out delicious, although a little difficult to keep the crepes from sliding out of a nice neat order as I made it.  My side view pictures of the finished cake didn't come out on this one… sorry...  it was eaten before I got the chance to retake….so perhaps I will make this again and get a few more pics to capture the lovely tower of stacked crepes.

 Layer crepes with Lemon Curd filling as follows: a small scoop on each layer, spread evenly, add another crepe and repeat.












You can make the crepes one  or two days ahead and store in the refrigerator.  I have the link,  for my own crepes, which I think are far easier than Martha's, and the the Lemon Curd Mousse recipe is from this link: (Martha Stewart's Meyer Lemon Crepe Cake)

 Here is my basic crepe recipe…. an easier version than hers.

Lemon Curd Mousse
Ingredients:
1 teaspoon unflavored gelatin (from one 1/4-ounce envelope)
1 tablespoon cold water
4 large eggs plus 6 large yolks
1 cup sugar
1 tablespoon plus 2 teaspoons finely grated Meyer lemon zest (from 2 lemons), plus 3/4 cup fresh Meyer lemon juice (from 5 to 6 lemons)
6 tablespoons cold unsalted butter, cut into small pieces
1 cup heavy cream, whipped
Preparation:
1. Sprinkle gelatin over water; let stand until softened, about 5 minutes.
2. Whisk together eggs and yolks in a heavy small saucepan.  Whisk in sugar, lemon zest, and lemon juice.  Cook, whisking constantly, over medium-low heat, until mixture is thick enough to coat the back of a wooden spoon, 8 to 10 minutes.
3. Remove pan from heat; add gelatin, stirring constantly, until gelatin dissolves and mixture is slightly cool.  Add butter, a few pieces at a time, stirring after each addition, until smooth.
4. Strain through a fine sieve into a bowl, pressing with a rubber spatula to remove as much curd as possible; discard any undissolved bits of gelatin and egg. Press a piece of plastic wrap directly onto surface of curd to prevent skin from forming, and refrigerate until set, at least 2 hours or overnight.  Stir curd, and gently fold in whipped cream.  Refrigerate for 1 hour. Stir before using.


To build the Cake, start by placing a crepe on a plate or cake stand.  Add a heaping tablespoon of Lemon Curd mixture. Spread evenly over the crepe, then repeat until all the crepes are used up. Top with whipped cream and sliced lemons or candied lemons (recipe below). I didn't make the candied lemons, but I think if you have the time they will make a pretty addition.


Candied Meyer Lemons
This recipe makes more than enough for the crepe cake, and can be made ahead if lemons are refrigerated in syrup, covered, for up to 3 weeks. You can spoon the leftover candied citrus over yogurt or ice cream.
Makes 2 cups
Ingredients:
1 cup sugar
1 cup water
2 Meyer lemons (do not peel) preferably organic, washed well and sliced 1/4 inch thick
Preparation:
1. Bring sugar and water to a boil in a large saucepan, and heat until sugar dissolves.  Add lemons, and cover surface with parchment. Reduce heat to medium-low, and shimmer gently until rinds are translucent, about 30 minutes.  Let lemons cool in syrup.
2. Using a slotted spoon, transfer lemons to a wire rack and set over a rimmed baking sheet.  Let stand to allow excess syrup to drip off.

As a final note; This turned out delicious;  The kids loved it, and have asked for it to be made again.  I did later make a chocolate Nutella Crepe Cake, which was really good as well... although honestly, I liked the lemon one the best, and it seemed to hold together a little better than the Nutella Crepe cake.  Anyhow... give it a try you'll love it. One of the difficulties with the cake is that the crepes slide quite a bit when you layer the crepes with the filling, making a challenge to have your cake come out as pretty as Martha's does; I suggest a skewer to hold the crepes and keep them from sliding as you go along.



Enjoy



2 comments:

Elizabeth said...

O my goodness this crepe cake sounds so yummy! What a great idea!

Thanks for your sweet comment mom. I hope you all are doing well. Marie and I are feeling a lot better, but now little Winston has an ear infection we think. Patty told us about some ear garlic oil. It has worked wonders so far!

Love you so much :)

Marie said...

I have so much delight reading your plans for Easter even after Easter has passed. I loved Easter mornings growing up. You always made everything so special and cozy. I was always surprised when waking up and finding our Easter baskets and eating our Easter breakfast.

Missing you so much.
Happy late Easter Mom!
LOVE ~ Marie