Layer up some fine crepes with delicious Lemon Curd and a soft creamy filling; add a caramel topping for a stunning showstopper.
Lemon & Caramel Crepe Cake
Ingredients
250g full-fat soft cheese, fresh soft goat’s cheese or mascarpone cheese
300ml carton double cream
½ tsp vanilla essence
4 tbsp golden caster sugar
12 Large French crêpes, see our Classic French Crêpes recipe
175g Bonne Maman Lemon Curd
Lemon shreds, to decorate
Method
- Put the cheese of your choice in a medium bowl and gradually beat in enough double cream to produce a soft, smooth, spreadable mix with the texture of lightly whipped cream. You may not need all the cream, depending on your cheese. Beat in the vanilla and 1 tablespoon of sugar.
- Set aside 1 crepe for the top. Spread the remaining crepes with the cheese mix and drizzle a little of the Lemon Curd on top. Now stack the crepes on top of each other on a flat serving plate, pressing down lightly to form a ‘cake’. Chill in the fridge for about 15 minutes before serving.
- To make the caramelised top, place the reserved crepe on oiled foil on a baking sheet. Sprinkle heavily with the remaining sugar until completely covered.
- Now grill the crepe until the sugar melts and turns golden, or melt the sugar with a cook’s blowtorch. Leave to cool.
- Press the caramel crepe on top of the stack and add some thin lemon shreds to decorate. Cut into wedges with a sharp knife.
Cook’s Tips
The layered cake, minus the caramel top, will freeze for up to 1 month. That overnight in the fridge.
Tagged in Valentine's Day Recipes