Strawberry-Lemon Crepe Cake

Name: Strawberry-Lemon Crepe Cake
Prep time: 60 min
Cook time: 35 min
Total time: 1 h 35 min
Yield: 10 servings plus 5 leftover crepes.
Ingredients: 1 teaspoon unflavored gelatin; 2 tablespoons cold water; 4 large eggs; 1 cup sugar; 3/4 cup lemon juice; 6 large egg yolks; 2 tablespoons grated lemon zest; 6 tablespoons butter, cubed; CREPES:; 1-1/4 cups 2% milk; 3 large eggs, room temperature; 1/3 cup melted butter; 1 teaspoon vanilla extract; 3/4 cup all-purpose flour; 1/2 cup sugar; 1/4 teaspoon salt; FILLING/TOPPING:; 1-1/2 cups heavy whipping cream; 1/4 cup confectioners' sugar; 1 package (16 ounces) fresh strawberries, hulled and thinly sliced

Each year for my husband's birthday I make him a different lemon cake (a tradition started by his mother). A couple years ago I made a Lemon Crepe Cake and it was really good. This spring I added fresh strawberries and the cake was fabulous! I like to make the crepe batter and lemon curd the night before and assemble the next morning. —Lora Roth, Seneca, South Carolina

Ingredients

1 teaspoon unflavored gelatin
2 tablespoons cold water
4 large eggs
1 cup sugar
3/4 cup lemon juice
6 large egg yolks
2 tablespoons grated lemon zest
6 tablespoons butter, cubed
CREPES:
1-1/4 cups 2% milk
3 large eggs, room temperature
1/3 cup melted butter
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
FILLING/TOPPING:
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
1 package (16 ounces) fresh strawberries, hulled and thinly sliced

Directions

Sprinkle gelatin over cold water; let stand for 5 minutes.
In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice, egg yolks and lemon zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Remove from the heat; stir in softened gelatin until completely dissolved. Transfer to a large bowl; cool. Press waxed paper onto surface of lemon curd; refrigerate overnight or until chilled.
Meanwhile, for crepes, in a small bowl, whisk the milk, eggs, melted butter and vanilla. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours or overnight.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Set aside 1 cup for topping; cover and refrigerate. In a large bowl, gradually whisk whipped cream into lemon curd.
To assemble, place one crepe on a cake plate. Spread with 3 tablespoons filling and layer with 2 tablespoons strawberries. Repeat layers until 15 crepes are used (save remaining crepes for another use). Cover cake and remaining lemon curd mousse; refrigerate until serving.
Just before serving, top cake with whipped cream. Garnish with remaining strawberries. Serve with additional lemon curd mousse.

Nutrition Facts

1 slice with a scant 1/4 cup lemon curd mousse: 461 calories, 30g fat (17g saturated fat), 328mg cholesterol, 186mg sodium, 42g carbohydrate (33g sugars, 1g fiber), 8g protein.

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Brandi_scott1988

May 9, 2015

Easy to put together ahead of time and soooo tasty! I made the cake for Mother's Day but we also whipped some up as individual crepes. Delicious!