Meyer Lemon Crepe Cake Recipe 455

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MEYER LEMON CREPE CAKE RECIPE - (4.5/5)



Meyer Lemon Crepe Cake Recipe - (4.5/5) image

Provided by coffeycake

Number Of Ingredients 19

1 1/2 cups Pamela's Artisan Flour Blend
1 cup sugar
1/2 teaspoon salt
2 1/2 cups milk, room temperature
6 large eggs, room temperature
1 tablespoon vanilla
12 tablespoons melted butter, 1 1/2 sticks, plus more for the pan
1/4 cup heavy cream, whipped
1 teaspoon unflavored gelatin
1 tablespoon cold water
4 large eggs plus 6 large yolks
1 cup sugar
1 tablespoon plus 2 tsp Meyer lemon zest, about 2 lemons
3/4 cup Meyer lemon juice, about 5 to 6 lemons
6 tablespoons butter-cold, cut in small pieces
1 cup heavy cream, whipped
1 cup sugar
1 cup water
2 Meyer lemons-sliced 1/4" thick, seeds removed

Steps:

  • CREPES In the bowl of stand mixer, add eggs, milk and vanilla. Whisk until well combined. In a small bowl, mix Artisan flour, sugar, and salt. Add to bowl of mixer and whisk again. Add butter and whisk. Let stand or refrigerate for at least 30 minutes. Using an 8" non-stick crepe or fry pan, spread some melted butter in the medium hot pan and add 1/4 cup batter to the middle of the pan. Pick the pan up and swirl the batter around to fill the bottom of the pan. Cook on medium heat until light brown spots appear on the bottom, slip large spatula under the crepe and flip it over and cook for just a minute until cooked through, but not browning the second side. Stack on parchment paper, using parchment between crepes, and continue to cook crepes until all the batter is used, adding more butter as needed. Note: If you have a 6" crepe pan you can cut in half the recipe above for the crepe batter. MEYER LEMON CURD MOUSSE Sprinkle gelatin over water and let dissolve, about five minutes. In a heavy saucepan, whisk together the eggs and yolks, add sugar, lemon juice and zest and whisk again to mix completely. Cook over medium heat, stirring constantly, until curd is thick, and coats a spoon, about 6 to 8 minutes. Off the stove, stirring constantly, add gelatin and mix in well. Stir until cooled slightly and then add butter a little at a time, until all butter is added and mixture is smooth. Strain into a bowl, cover surface of curd with plastic wrap, and chill at least 2 hours. Stir curd, and add whipped cream, mixing the two together about an hour before serving. Chill for an hour before assembling the Crepe Cake. CANDIED MEYER LEMONS Heat water and sugar together in a medium saucepan to boil, add lemons. Cover surface with parchment circle cut to fit into the saucepan. Gently simmer for about 30 minutes until lemons become translucent. Cool in syrup and then drain before using. ASSEMBLY Stack crepe on serving plate, spread with 1/4 cup mousse and continue until all crepes have been used, ending with a crepe on top. Spread the final whipped cream on top, garnish with candied lemons and serve. If you have less guests, you could use half the amount of crepes and mousse, making a shorter cake. Chef's Note: Don't be discouraged if your first crepe is not perfect, as with most pancakes, for some reason the first couple aren't as beautiful as they should be.

MEYER LEMON CREPE CAKE



Meyer Lemon Crepe Cake image

Used in the curd and the candied topping, Meyer lemons subtly elevate this luscious dessert. The candied lemons, crepes, and filling are all make-ahead ingredients that can assembled just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Number Of Ingredients 10

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 1/4 cups whole milk, room temperature
3 large eggs, room temperature
1/2 tablespoon pure vanilla extract
6 tablespoons cold unsalted butter, melted, plus more, melted, for pan
Meyer Lemon Curd Mousse
1/4 cup heavy cream, whipped
Candied Meyer Lemons, optional

Steps:

  • Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or overnight.
  • Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour about 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 30 seconds per side.
  • Slide crepe onto an overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.
  • Place 1 crepe on a flat serving dish. Spread about 1/4 cup lemon curd mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse. (Use 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour.
  • Top crepe cake with whipped cream and 3 or 4 candied lemon slices.

MEYER LEMON CAKE



Meyer Lemon Cake image

Provided by Food Network

Number Of Ingredients 21

2 ounces unsalted butter, softened
1 cup sugar
2 teaspoons finely chopped or grated Meyer Lemon zest
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1 tablespoon Meyer lemon juice
2 large eggs
2 buttered 9-inch cake pans
7 large egg yolks
3/4 cup sugar
1/2 cup Meyer Lemon juice
2 tablespoons unsalted butter
1 teaspoon finely chopped or grated Meyer lemon zest
3 1/2 cups confectioners' sugar, sifted
Pinch salt
5 tablespoons milk
2 teaspoons vanilla extract
6 ounces unsalted butter, softened

Steps:

  • For the Cake: Preheat oven to 350 degrees. Cream together the butter, sugar, and lemon zest until smooth and creamy. Sift together the flour, baking powder and salt. Set aside. Combine the milk, vanilla extract and lemon juice. Alternately combine the dry ingredients and the milk mixture with the butter mixture. Beat well until smooth. Add the eggs 1 at a time and mix well. Divide the batter between the 2 cake pans. Bake the cake for about 20 minutes until a skewer inserted in the middle comes out clean. Cool before unmolding.
  • For the Lemon Curd: Whisk together the egg yolks and the sugar. Add the lemon juice. Place the mixture in a heavy bottomed sauce pot. Cook over medium low heat, stirring constantly until thickened. Remove the pot from the heat and stir in the butter. Strain the curd. Stir in the lemon zest. Place the curd in a bowl and cover the surface of the curd with plastic wrap. Refrigerate until cold.
  • For the Easy Buttercream Frosting: Combine powdered sugar with the other ingredients and beat until smooth.
  • Assembly: Cut each cake in half, giving you 4 layers. Layer 1 cake piece with 1/3 of the lemon curd. Gently spread about 1/3 cup of the frosting over the curd. Repeat with 2 more layers of cake, curd and frosting. Place the forth cake piece on top and frost the sides and top with the remaining frosting.

MEYER LEMON CREPE CAKE



Meyer Lemon Crepe Cake image

The cake is actually formed with crepes with the lemon cream as a filler. All is topped with whipped cream. The filling is recipe #415942. Times do not reflect refrigerating time.

Provided by threeovens

Categories     Dessert

Time 45m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 9

3/4 cup flour
1/2 cup sugar
1/4 teaspoon salt
1 1/4 cups milk, room temperature
1/2 teaspoon vanilla extract
6 tablespoons unsalted butter, melted
meyer lemon, curd mousse (Meyer Lemon Curd Mousse)
1/4 cup heavy cream, whipped
candied meyer lemon slice (optional)

Steps:

  • Whisk together flour, sugar, and salt.
  • Whisk together eggs, milk, and vanilla.
  • Gradually pour milk mixture into flour mixture, and whisk until smooth.
  • Whisk in butter; pour mixture through a sieve to remove lumps.
  • Refrigerate at least 2 hours up to overnight, in an airtight container.
  • Lightly butter a crepe pan or skillet and heat over medium until it just smokes.
  • Remove from heat and add 2 tablespoons batter, swirl to cover bottom of pan.
  • Reduce heat to medium low, return pan to heat and cook until edges are golden and center is dry, about 30 seconds per side.
  • Slide crepe onto an overturned plate; repeat with remaining batter so that you wind up with about 15 crepes; let cool (crepes can be prepared 1 day before assembling cake).
  • To assemble: place 1 crepe on the serving plate, spread with 1/4 cup of the Meyer lemon curd mousse; continue layering finishing with a crepe.
  • Refrigerate about an hour.
  • Top with whipped cream and garnish with 3 to 4 candied lemon slices, if desired.

Nutrition Facts : Calories 174.6, Fat 10.3, SaturatedFat 6.5, Cholesterol 30.7, Sodium 76.5, Carbohydrate 18.8, Fiber 0.2, Sugar 10.1, Protein 2.2

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