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Creamy Lemon Crepe Layer Cake
Katy Hackforth
10 - 12 servings
25 minutes
496
british
Dessert
This lemon crepe layer cake pairs delicate, golden crepes with a smooth mascarpone and cream filling blended with tangy lemon curd. Light, zesty and elegantly layered, it’s a refreshing citrus dessert that’s perfect for afternoon tea or special occasions. This zingy Lemon Crepe Layer Cake is taken from the Dairy Diary 2023.
For more recipes like this, check out the Dairy Diary recipe collection.
Ingredients
- Plain flour 125g (4½oz), sieved
- Caster sugar 1 tbsp
- Milk 350ml (12fl oz)
- Eggs 2 large
- Melted butter 1 tbsp, plus extra for frying
- Mascarpone 250g (9oz)
- Icing sugar 2 tbsp
- Double cream 450ml (16fl oz)
- Lemon 1, zest only
- Lemon curd 225g (8oz)
Directions
- Stir together flour, sugar and a pinch of salt in a bowl
- Whisk together milk, eggs and 1 tbsp melted butter in another bowl then gradually pour into the dry ingredients, whisking to a smooth batter
- Heat a knob of butter in an 18cm (7in) frying pan and pour in a little batter, swirling the pan to cover base in an even layer
- Cook for 1 minute each side until golden
- Transfer to a plate and repeat until you have about 10 pancakes
- Leave to cool, interleaved with baking paper
- Whisk together mascarpone, icing sugar, double cream and most of lemon zest to a soft cream
- Swirl through 200g (7oz) lemon curd
- Place one pancake in the base of an 18cm (7in) loose-bottomed cake tin and spread evenly with 3 tbsp of the creamy mixture
- Top with another pancake and repeat the stacking
- Swirl remaining cream on top, then transfer to the fridge for at least 1 hour
- Drizzle over remaining lemon curd and scatter with remaining lemon zest just before serving.