Meyer Lemon Crêpe Cake

Makes 6-inch cake

Ingredients

• For the Crêpes

  • 250 gr ap flour

  • 500 ml milk

  • 2 large eggs

  • Pinch of salt

  • 60 ml vegetable or canola oil

  • 150 ml water

• For Swiss Meringue Buttercream

  • 80 gr egg whites

  • 150 gr sugar

  • 200 gr unsalted butter, room temp

  • 1 tsp vanilla extract or paster

  • Pinch of salt

• Lemon Curd with Meyer Lemons

• Equipment

  • 15 cm/6 inch cake ring

Instructions

1. For the crêpes; mix all ingredients in a food processor until combined. Heat a crêpe or a non-stick pan with medium heat, pour about 1/4 cup of batter, and tilt the pan to let the batter cover the bottom of the pan. Cook each side for 1,5 minutes or until browned. Continue with the rest of the batter. Set them aside.

2. For the buttercream, in a stand mixer bowl, whisk egg whites and sugar over a bain-marie. Remove the bowl from heat once when it reaches 71°C/160°F. Whisk at high speed for 10 minutes. Add 1 tbsp of butter at a time and mix. Leave it to cool in the fridge for 15-20 minutes.

3. To assemble the cake, cut each crêpe with the cake ring. Place 1 crêpe on a serving dish, top with thin layer of buttercream. Apply thin layer of lemon curd in the middle, leaving 2cm/1inch from edges. Continue with the rest of the crépes, until to the last layer. Place the last crêpe, and apply a thin layer of buttercream. Cover the sides of the cake with thin layer of buttercream. Leave the cake to cool in the fridge for an hour.

4. To finish the cake, decorate the top with remaining lemon curd. Enjoy!