It’s made with layers of homemade crepes and fluffy lemon cream.
It’s made with layers of a fluffy lemon and lavender cream andhomemade crepes.
Once it’s chilled, top the cake with a pile of fresh berries.
Credit:Rachel Marek. Prop Styling: Gabe Greco
Here’s our Test Kitchen’s best crepe cake recipe.
What Is a Crepe Cake?
Mille means “a thousand” in French and refers to the many, many layers of the cake.
you might customize a crepe cake with any number of flavors, fresh fruit, chocolate, and more.
)containermascarpone
1/4cuppowdered sugar
1(11-oz.
Cover and blend until smooth.
Spoon 1/4 cup batter into skillet.
Lift and tilt skillet to spread batter evenly.
Cook about 1 minute or until brown on one side only.
Invert over paper towels; remove crepe.
Repeat with remaining batter, greasing skillet occasionally.
If crepes are browning too quickly, reduce heat to medium.
You should have 18 crepes.
In a saucepan, heat cream lavender just to a simmer.
Strain and discard lavender.
Cover and chill at least 2 hours.
In a medium bowl, beat mascarpone and powdered sugar with an electric mixer until light and fluffy.
Add chilled lavender cream and beat until stiff peaks form.
In a bowl, whisk lemon curd to loosen.
Fold in about one-third of the lavender cream to lighten.
Fold in remaining cream.
Line the bottom of an 8- to 9-inch springform pan with parchment paper.
Excess paper should hang out of the bottom once sides are locked into place.
If needed, trim crepes to fit in the pan.
Center one crepe in the bottom of the pan.
Spread 4 to 5 tablespoons lemon lavender cream evenly over the crepe with a small offset spatula.
Repeat layering crepes and lemon lavender cream until all the cream is used, leaving the last crepe plain.
Cover and chill 1 hour to overnight.
Remove sides of springform pan.
Use parchment to slide cake onto a serving plate.
Top with mixed berries.
2,000 calories a day is used for general nutrition advice.
