Layer up some advantageous crepes with scrumptious Lemon Curd and a tender creamy filling; add a caramel topping for a shocking showstopper.
Lemon & Caramel Crepe Cake
Components
250g full-fat tender cheese, contemporary tender goat’s cheese or mascarpone cheese
300ml carton double cream
½ tsp vanilla essence
4 tbsp golden caster sugar
12 Massive French crêpes, see our Basic French Crêpes recipe
175g Bonne Maman Lemon Curd
Lemon shreds, to brighten
Methodology
- Put the cheese of your alternative in a medium bowl and step by step beat in sufficient double cream to provide a tender, easy, spreadable combine with the feel of calmly whipped cream. It’s possible you’ll not want all of the cream, relying in your cheese. Beat within the vanilla and 1 tablespoon of sugar.
- Put aside 1 crepe for the highest. Unfold the remaining crepes with the cheese combine and drizzle a bit of the Lemon Curd on prime. Now stack the crepes on prime of one another on a flat serving plate, urgent down calmly to kind a ‘cake’. Chill within the fridge for about quarter-hour earlier than serving.
- To make the caramelised prime, place the reserved crepe on oiled foil on a baking sheet. Sprinkle closely with the remaining sugar till fully lined.
- Now grill the crepe till the sugar melts and turns golden, or soften the sugar with a cook dinner’s blowtorch. Depart to chill.
- Press the caramel crepe on prime of the stack and add some skinny lemon shreds to brighten. Lower into wedges with a pointy knife.
Prepare dinner’s Ideas
The layered cake, minus the caramel prime, will freeze for as much as 1 month. That in a single day within the fridge.
