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Martha's lemon crepe cake
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Indulgent lemon crepe cake inspired by Martha Stewart.
Ingredients:
  • 187.50 ml plain flour
  • 107.50 gm caster sugar
  • 0.60 gm salt
  • 321.88 gm milk, at room temperature
  • 3 large eggs, at room temperature
  • 8.80 gm vanilla extract
  • 90g unsalted butter, melted
  • Extra 20g butter, melted for pan
  • 63.13 gm thickened cream, whipped
  • 3.00 gm gelatine powder
  • 4 large eggs, at room temperature
  • 6 large egg yolks, at room temperature
  • 430.00 gm caster sugar
  • 30.00 ml finely grated lemon rind
  • 196.88 gm lemon juice
  • 90g cold unsalted butter, cut into small pieces
  • 252.50 gm thickened cream, whipped
  • 2 lemons, cut into 5mm-thick slices
Instructions:
  • Combine flour, sugar, and salt in one bowl, and in another bowl, mix together milk, eggs, and vanilla until well combined. Slowly pour the milk mixture into the flour mixture, whisking until smooth. Stir in melted butter. Strain the mixture through a fine sieve into a jug to remove any lumps. Refrigerate the batter for at least 2 hours or overnight before using.
  • Prepare lemon curd mousse by first softening gelatine in 1 tablespoon of cold water for 5 minutes. In a saucepan, whisk together eggs, yolks, sugar, lemon rind, and lemon juice. Cook over medium heat for 8 to 10 minutes until thickened. Remove from heat and stir in softened gelatine until dissolved. Add butter gradually, strain mixture into a bowl, and refrigerate for at least 2 hours. Soften the curd, fold in whipped cream, and refrigerate for another hour before serving. Stir gently before using.
  • Prepare Candied Lemons: In a small saucepan, bring sugar and 1 cup of cold water to a boil, stirring until the sugar dissolves. Add lemon and cover the surface with baking paper. Reduce the heat to medium-low and simmer gently for 30 minutes until the rinds are translucent. Cool the lemon in the syrup, then transfer them to a wire rack set over a baking tray. Allow the excess syrup to drain from the lemons before serving.
  • 1. Gently brush a 17cm crepe pan with extra butter and heat over medium-high heat. 2. Pour 2 tablespoons of batter into the pan's center, swirling to coat the base. 3. Lower heat to medium-low, then cook for about 2 minutes until the edges are golden and the center is dry. 4. Flip and cook for an additional 30 seconds until golden.
  • Gently transfer the crepe onto a plate. Continue making crepes with the rest of the batter, adding butter to the pan as necessary, and stacking them. You should end up with 15 crepes. Let them cool completely.
  • Lay down a crepe on a flat serving dish, then generously spread each layer with 1/4 cup of luscious lemon curd mousse. Keep stacking the crepes and mousse until you reach the top, finishing with a final crepe. Chill in the refrigerator for approximately 1 hour until set.
  • Finish the crepe cake by generously topping it with fluffy whipped cream and beautifully arranged candied lemon slices.

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