This is the cake that my sister whipped up for my garden baby shower a few months ago and it was such a hit! Use your favorite recipe for crepes or this one.
If you want some great height I'd recommend using at least 35-40 crepes.
Lemon Curd
(You'll need to double this recipe for the cake- one recipe for the Lemon Mousse, one recipe to layer)
6 large egg yolks
3/4 c. granulated sugar
4 Tbs. unsalted butter
1/2 c. fresh lemon juice (about 2 lg. lemons)
2 Tbs. finely grated lemon zest
Generous pinch of salt
In a saucepan over medium heat whisk together yolks, sugar, lemon juice, and butter. Whisk constantly until butter melts. Turn heat to med-low and stir constantly until the mixture coats the back of a wooden spoon, about 5 minutes.
Remove from heat, and press through a fine mesh strainer to get rid of any lumps. Stir in lemon zest and salt. Cover with plastic wrap, pressing against curd, and refrigerate until completely cooled. Curd with thicken as it cools.
Lemon Mousse
1 recipe Lemon Curd
8 oz. mascarpone or cream cheese, room temperature
1 1/2 c. heavy whipping cream
35-40 homemade crepes
1/2 c. heavy whipping cream, whipped to firm peaks and sweetened (for cake topping)
Mash a little of the chilled curd into the cheese until completely incorporated. Add a little more at a time, making sure to mix it in well and get rid of any lumps, until it is all incorporated.
In a seperate bowl or standing mixer, whip cream to firm peaks. Fold whipped cream, a little at a time into curd-cheese mixture until completely incorporated. Refrigerate until ready to use.
To Make the Cake-
Place a crepe on cake stand or serving dish. Spread a thin layer of lemon curd over the top. Place another crepe on top; spread thin layer of lemon mousse, then another crepe. Remember to keep the layers thin here because there's going to be a lot of them. Continue, alternating lemon curd and mousse between the layers until desired height is achieved.
Refrigerate at least an hour. Top with sweetened whipped cream and candied lemons or other garnish, slice into wedges and serve.
*Sky's the limit with this concept! Try chocolate mousse (ooh, or how about chocolate crepes?), plum or peach preserves, caramel sauce- you name it, it's going to taste Fab!
(You'll need to double this recipe for the cake- one recipe for the Lemon Mousse, one recipe to layer)
6 large egg yolks
3/4 c. granulated sugar
4 Tbs. unsalted butter
1/2 c. fresh lemon juice (about 2 lg. lemons)
2 Tbs. finely grated lemon zest
Generous pinch of salt
In a saucepan over medium heat whisk together yolks, sugar, lemon juice, and butter. Whisk constantly until butter melts. Turn heat to med-low and stir constantly until the mixture coats the back of a wooden spoon, about 5 minutes.
Remove from heat, and press through a fine mesh strainer to get rid of any lumps. Stir in lemon zest and salt. Cover with plastic wrap, pressing against curd, and refrigerate until completely cooled. Curd with thicken as it cools.
Lemon Mousse
1 recipe Lemon Curd
8 oz. mascarpone or cream cheese, room temperature
1 1/2 c. heavy whipping cream
35-40 homemade crepes
1/2 c. heavy whipping cream, whipped to firm peaks and sweetened (for cake topping)
Mash a little of the chilled curd into the cheese until completely incorporated. Add a little more at a time, making sure to mix it in well and get rid of any lumps, until it is all incorporated.
In a seperate bowl or standing mixer, whip cream to firm peaks. Fold whipped cream, a little at a time into curd-cheese mixture until completely incorporated. Refrigerate until ready to use.
To Make the Cake-
Place a crepe on cake stand or serving dish. Spread a thin layer of lemon curd over the top. Place another crepe on top; spread thin layer of lemon mousse, then another crepe. Remember to keep the layers thin here because there's going to be a lot of them. Continue, alternating lemon curd and mousse between the layers until desired height is achieved.
Refrigerate at least an hour. Top with sweetened whipped cream and candied lemons or other garnish, slice into wedges and serve.
*Sky's the limit with this concept! Try chocolate mousse (ooh, or how about chocolate crepes?), plum or peach preserves, caramel sauce- you name it, it's going to taste Fab!
