A delightful twist on a classic dessert, this crêpe cake layers thin crêpes with luscious lemon cream and is topped with a golden meringue and crunchy almonds. Perfect for a special occasion!
📝 Ingredients (Serves 4)
- 🥞 8 wheat crêpes
- 🍋 1 untreated lemon (zest and juice)
- 🥚 1 whole egg
- 🥚 2 egg whites
- 🍬 175 g granulated sugar
- 🌽 20 g cornstarch
- 🧈 20 g butter
- 🌰 25 g slivered almonds
- 🍬 Powdered sugar
- 🧂 Pinch of salt
📋 Instructions
1️⃣ Prepare the Lemon Cream:
- 🍋 In a saucepan, whisk together the whole egg, 125 g of sugar, cornstarch, lemon zest, and lemon juice. Gradually add 100 ml of water while mixing.
- 🌡️ Heat the mixture over low heat, stirring constantly, until it reaches a boil and thickens.
- 🧈 Remove from heat and stir in the butter.
2️⃣ Assemble the Crêpe Cake:
4. 🥞 Spread a thin layer of lemon cream over one crêpe. Top with another crêpe. Repeat the process until all the crêpes and cream are used.
3️⃣ Prepare the Meringue:
5. 🍳 In a mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add 50 g of sugar and continue beating until stiff peaks form.
4️⃣ Top and Bake:
6. 🍰 Cover the crêpe cake with the meringue, spreading it evenly. Sprinkle with slivered almonds and dust with powdered sugar.
7. 🔥 Place the cake in the oven under the broiler (475°F/240°C) for about 5 minutes, or until the meringue is golden.
5️⃣ Serve:
8. 🍴 Serve the crêpe cake immediately while the meringue is still warm and golden.
📊 Nutritional Information
- ⏰ Prep Time: 20 minutes
- 🔥 Baking Time: 5 minutes
- ⏳ Total Time: 25 minutes
- 🍽️ Servings: 4
- 🔥 Calories: High
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