Did you know that lemons are always in season? This means two things: 1) This is technically a light “spring” crepe cake, but 2) you can make it any time you are feeling like a perfectly light, undeniably easy and downright show-stopping little number of a cake.
It is my joy to provide you with light, easy, show-stopping little numbers. Especially when you may be planning on hosting a brunch. Stay tuned for my handy guide to brunching, coming up later this week. (It likely won’t be helpful; don’t hold ya breath, Doris.)
And it is my particular joy that I didn’t make the crepes from scratch, meaning this cake was actually enjoyable for me to eat.
Well, who am I kidding? Most cake is enjoyable for me to eat, but I mean, after slaving away for hours, sometimes I feel the emotion of tired a little more than if I buy a slice of cake. Thus, this cake is two things: 1) the semi-homemade but 2) a treat for whoever makes it.
This is the second-best shot I took of the entire brunch. I love it.
It’s essential (read: freaking sweet) that you make this cake ahead of time. The paper-thin layers of crepe need time to meld with the creamy lemon mousse in the fridge. What goes into the fridge a delicate pile of smooshed crepes, comes out a sliceable masterpiece.
If I were to do this cake again, I would maybe double the mousse recipe and put more than a heaping 1/4 cup in between the layers. It would make the cake taller, and then I could eat more mousse.
And SIDENOTE OF IMPORTANCE:
Throwing a brunch might not be a complete cinch, but this lemon curd recipe that I used in the lemon mousse sure is. You make it in the microwave. It takes five minutes. Could life get better?
(Once I posted a recipe for lemon curd. It is a great recipe. No microwave, but no sieving, either, so you can make your choice, I guess.)
Like I said, a sliceable masterpiece. Who knew show-stopping could be so easy. Stop the show. Start the applause. I’ll be making one of these babies again soon.
Lemon Mousse Crepe Cake
Inspired by Martha Stewart
30 8-inch crepes (I used storebought ones for convenience, but they didn’t taste great)
2 cups prepared lemon curd (I doubled this recipe.)
2 cups heavy whipping cream, cold
3 tablespoons powdered sugar.
2 teaspoons powdered gelatin
2 tablespoons cold water
powdered sugar and blackberries, for garnish
Whip the cream in the stainless steel bowl of an electric mixer until soft peaks form. Add the powdered sugar, one tablespoon at a time, until stiff peaks form.
Put the two tablespoons of cold water into a small bowl and sprinkle the gelatin over top. Let this stand for a couple minutes until the water is absorbed. Place the bowl in the microwave and heat on high power for 30 seconds, until the gelatin has liquefied. Beat this into the whipped cream until just combined.
Fold the whipped cream into the lemon curd until just combined, and refrigerate until ready to use.
To assemble to cake, place a crepe on a serving platter. Top with a heaping spoonful (maybe 1/4 cup) of the lemon mousse and spread in a thin layer to about 1/2 inch away from the edge of the crepe. Top with a crepe and repeat until all the crepes have been used. Once the final crepe is placed on the top of the cake, refrigerate until firm, about an hour.
Just before serving, garnish the cake with a sprinkle of powdered sugar, fresh berries, or any reserved whipped cream or lemon curd. Or top with all of the above.