MEYER LEMON CREPE CAKE
The cake is actually formed with crepes with the lemon cream as a filler. All is topped with whipped cream. The filling is recipe #415942. Times do not reflect refrigerating time.
Provided by threeovens
Categories Dessert
Time 45m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together flour, sugar, and salt.
- Whisk together eggs, milk, and vanilla.
- Gradually pour milk mixture into flour mixture, and whisk until smooth.
- Whisk in butter; pour mixture through a sieve to remove lumps.
- Refrigerate at least 2 hours up to overnight, in an airtight container.
- Lightly butter a crepe pan or skillet and heat over medium until it just smokes.
- Remove from heat and add 2 tablespoons batter, swirl to cover bottom of pan.
- Reduce heat to medium low, return pan to heat and cook until edges are golden and center is dry, about 30 seconds per side.
- Slide crepe onto an overturned plate; repeat with remaining batter so that you wind up with about 15 crepes; let cool (crepes can be prepared 1 day before assembling cake).
- To assemble: place 1 crepe on the serving plate, spread with 1/4 cup of the Meyer lemon curd mousse; continue layering finishing with a crepe.
- Refrigerate about an hour.
- Top with whipped cream and garnish with 3 to 4 candied lemon slices, if desired.
Nutrition Facts : Calories 174.6, Fat 10.3, SaturatedFat 6.5, Cholesterol 30.7, Sodium 76.5, Carbohydrate 18.8, Fiber 0.2, Sugar 10.1, Protein 2.2
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