Total: 3 hr 50 min(includes chilling and resting times)
Active: 50 min
Yield:8 to 12 servings (one 10-inch cake with 15 crepes)
1 of 10 servings
This cake is a real summer showstopper. The light, delicate layers of crepes interspersed with cream, lemon curd and blackberry preserves makes for a dessert that's a million miles away from a traditional cake, and perfect for a special occasion.
For the crepes: To a blender, add the milk, flour, granulated sugar, salt and eggs. Blend, cover and refrigerate to sit for at least 2 hours and up to overnight.
Heat a 10-inch nonstick skillet over medium-low heat and add 1 teaspoon of melted butter. Add just enough batter to cover the bottom of the skillet. Let sit, undisturbed, for 60 to 90 seconds. Lift the edge of the crepe to check that it is set and slightly golden, then carefully flip and cook for another 15 to 20 seconds. Remove to a plate and repeat with the remaining butter and batter.
For the whipped cream: Whip the cream, powdered sugar and vanilla bean paste together in a large bowl until light and airy. Set aside.
For the assembly: Lay a crepe on a cake stand or large plate. Add 3 tablespoons of whipped cream, then spread over, leaving a small gap around the edge. Next, add about a tablespoon of the lemon curd and disperse as best you can over the cream. Top with another crepe and 3 tablespoons of the whipped cream and spread. For the next layer, add about a tablespoon of the blackberry jam. Repeat the steps by adding a crepe, whipped cream and alternating between the curd and jam, until there is only 1 crepe left. Add that crepe to the top. Then mound the remaining whipped cream in the center.
Transfer to the refrigerator and chill for at least 1 hour. Garnish the top with the fresh blackberries and lemon wheels before slicing and serving.
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