Strawberry Lemon Crepe Cake

 

Level: Intermediate

Total: 2 hr 30 min (includes resting and chilling times)

Active: 1 hr

Yield: 10 to 12 servings

 

Ingredients

 

Lemon Curd:

 

1 lemon, zested (about 2 teaspoons)

 

1/4 cup plus 2 tablespoons lemon juice (90 millilitres)

 

1/4 cup plus 2 tablespoons granulated sugar (75 grams)

 

1/4 teaspoon kosher salt

 

2 eggs

 

2 tablespoons unsalted butter, cut into pats (28 grams)

 

1/4 teaspoon almond extract

 

1/4 cup white chocolate, chopped (45 grams)

Crepes/Garnish:

 

1 1/2 cups buttermilk (375 millilitres)

 

1 1/2 cups water (375 millilitres)

 

4 eggs

 

2 lemons, zested

 

3 teaspoons vanilla extract, divided

 

1/2 teaspoon almond extract

 

2 tablespoons unsalted butter, melted, plus more for cooking, if needed (28 grams)

 

1/2 cup granulated sugar (100 grams)

 

1/4 teaspoon kosher salt

 

2 1/2 cups all-purpose flour (337 grams)

 

1/2 cup brick cream cheese, room temperature (125 grams)

 

1/4 cup powdered sugar (35 grams)

 

2 cups 35% cream (500 millilitres)

 

1 cup halved strawberries (150 grams)

 

1/4 cup sliced almonds, toasted (30 grams)

 

Directions

 

 

In a medium heatproof bowl, whisk together the eggs, granulated sugar, lemon zest, lemon juice, and salt to make the lemon curd.

 

Transfer the mixture to a pot of water that is cooking slowly. For approximately ten minutes, or until the curd coats the back of a spoon, whisk regularly.

 

One pat of butter at a time, whisk it in. Take off the fire and mix in the white chocolate and almond essence until it melts. Place plastic wrap over the curd's surface and place it in the refrigerator to chill fully.

 

For the crepes, in the interim:

In a blender, add the buttermilk, water, eggs, granulated sugar, almond extract, lemon zest, two teaspoons of vanilla, melted butter, and salt. Blitz to mix. Blend till smooth one more after adding the flour.

 

Place the crepe batter in the refrigerator to rest for a minimum of 30 minutes and a maximum of 24 hours.

After allowing the batter to settle, preheat a 9-inch non-stick skillet to medium-high heat.

 

After adding roughly 1/3 cup of batter to the pan, immediately swirl it around to coat the bottom. Bake the crepe for 30 to 1 minute on the first side, then turn it over and continue cooking for another 15 to 30 seconds, until it starts to become a light golden colour.

 

If the crepes are sticking, move it to a baking pan and repeat with the remaining batter, brushing the pan with a little butter in between each one. Let the crepes cool until they reach room temperature.

 

In the meantime, use a hand mixer to whip the cream cheese and powdered sugar in a large bowl. After adding the final teaspoon of vanilla essence, slowly whisk in the cream. Whip on high speed until rigid.

 

To assemble, place one of the crepes onto a serving plate, then generously top with 1/4 cup of the cream mixture and smooth it out.

 

Place a second crepe on top and cover with two to three tablespoons of lemon curd. Repeat layering with different fillings until all of the crepes have been used.

 

Cover the cake with plastic wrap and place it, along with any leftover cream and curd, in the refrigerator to set for at least one hour or up to two days.

 

When prepared for serving, peel when you're ready to serve, remove the plastic wrap, dollop, spread, or pipe the remaining curd and/or cream over top, and garnish with toasted almonds and halved strawberries.

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