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  • ร—
    Eat Love Eat ยป Recipes ยป Cakes

    White Chocolate Lemon Curd Crepe Cake

    Published: Feb 24, 2017, Last Modified: May 23, 2022, By Sasha Hooper ยท This post may contain affiliate links.

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    A crepe cake on a cake stand with a jar of lemon curd in the background.

    We're less than a week away from Pancake Day/Fat Tuesday! So, why not celebrate in the most epic, over-the-top fashion possible? Oh yes. If we're gonna do this, let's do it properly. If one pancake is good, then more must be better, right? Right! I mean, why have just one crepe when you can have 25 crepes (yes, 25!), proudly stacked to make the most awesome cake ever? And you don't even need to turn your oven on.

    Meet the White Chocolate Lemon Curd Crepe Cake. If you've never experienced a crepe cake before, or mille crepe cake as they're often called, now is the time. Whoever came up with this idea originally must have been a genius!

    A close up of a crepe cake showing the layers with cream on top.

    I'm not gonna lie to you, this does take a little more forethought than your regular Shrove Tuesday pancakes, topped with lemon juice and sugar and golden syrup and all of those wonderful things, but it's certainly not difficult! In fact, I found this incredibly therapeutic to make. All you need is a little time and maybe a little more patience, but I hope you'll agree, the end result is pretty spectacular.

    And who's to say that this White Chocolate Lemon Curd Crepe Cake must be exclusively consigned to Pancake Day? Yes, it fits the bill for that nicely, but you could make this for any special occasion - crepe cakes are even quite popular as wedding cakes these days! Or why not have a crepe cake party?! One thing's for sure, I would definitely suggest making it for an occasion where there will be a number of you there to eat it, since it really is best eaten on the day it's made!

    cooked crepes with lemon curd, toasted coconut and lemons.

    This White Chocolate Lemon Curd Crepe Cake is filled with some of the best flavours and I don't know about you, but to me it just screams spring! I know we're not there yet (although lately it's felt pretty spring-like out there!) and I'm definitely not wishing time away. But I won't lie, I really am excited for spring. For vibrant colours and fresh flavours and most importantly - more hours of daylight. The short days genuinely don't normally bother me, but this year, I am so ready for a change. The days are already getting longer, but it's the bright mornings I crave.

    So, like I said before, there are 25 crepes. You could probably get more out of the batter, but I'm allowing for some duds here. And it depends on the size of the pan you cook them in, too. I had to cut my crepes down to fit my cake stand, but I absolutely love the rustic look of leaving them whole, too. It's up to you! And if you end up with more than 25 crepes you have two options - a) eat them then and there or b) just build that cake up a little higher! It's a win-win situation!

    A cake sitting on top of a cake stand with flowers and lemon curd.

    Each delicate little crepe is then sandwiched with not one but TWO beautiful creams. First we have my personal favourite, white chocolate crรจme lรฉgรจre, which sounds complicated, but it's not. It's just crรจme patissiรจre (thick custard, basically) mixed with whipped cream. I know, that doesn't make it seem much less complicated but trust me! It's super easy to make. And so, SO delicious. Second, whipped cream is mixed with bright and zingy lemon curd. I mean, come on. So good. You can absolutely use store-bought lemon curd here, but you know me, of course I made my own and it was amazing. I could eat it with a spoon! The cake is then topped off with more white chocolate crรจme lรฉgรจre, a big dollop of lemon curd and some toasted coconut for texture and to make it look pretty. And some more white chocolate because this cake wasn't already excessive enough. Ah, life is good.

    I hope you'll give this White Chocolate Lemon Curd Crepe Cake a try! It may look complicated, but it's far easier than it looks, I promise. Just make sure you read the recipe through in full before you begin. And be confident (and patient!) when you're cooking the crepes. It'll be so worth it!

    A lemon curd crepe cake with a wedge cut out of it. A layered wedge of crepe cake on a plate with a fork.A wedge cut out of a crepe cake on a cake stand.A close up showing the inside of the cut out section of crepe cake.

    ๐Ÿ“– Recipe

    A crepe cake on a cake stand with a jar of lemon curd in the background.

    White Chocolate Lemon Curd Crepe Cake

    A multi layered crepe cake flavoured with white chocolate and lemon curd a lovely alternative to sponge cake
    5 from 2 votes
    Print Recipe Pin Recipe โญ๏ธ Rate Recipe
    Prep Time: 1 hour hour
    Cook Time: 1 hour hour
    Total Time: 2 hours hours
    Servings: 10
    Author: Sasha Hooper

    Equipment

    • Frying pan
    • Mixing bowls

    Ingredients 

    • 8 eggs, large
    • 1.25 l milk, (5 cups)
    • 120 g butter, (8 tablespoons) melted
    • 500 g plain flour, (4 cups)
    • ยฝ teaspoon salt
    • 300 ml double cream, (1 ยผ cups) divided
    • 1 cup white chocolate crรจme patissiรจre, (see below)
    • ยพ cup lemon curd, plus extra to decorate
    • ยฝ cup toasted coconut flakes
    • white chocolate curls, to decorate

    White Chocolate Crรจme Patissiรจre

    • 3 egg yolks, large
    • 20 g cornflour, (2 tablespoons)
    • 300 ml whole milk, (1 ยผ cups)
    • 150 g white chocolate, melted

    Instructions

    • Add the eggs, milk, butter, flour and salt to a blender. Whiz until well-combined. Refrigerate for at least 30 minutes or overnight. 
      8 eggs, 1.25 l milk, 120 g butter, 500 g plain flour, ยฝ teaspoon salt
    • When ready to cook, heat a crepe pan or regular non-stick frying pan over medium-low heat. My pan is 25cm/10" and I found that a โ…“ cup of batter was the perfect amount to make a thin crepe. Depending on the size of your pan, you might have to use trial and error to figure out how much batter to use for each crepe. Stack the crepes with parchment paper and allow to cool. Cut to the size of your platter or cake stand if needed, using a plate as a guide.  
    • Whip 120ml (ยฝ cup) cream until soft peaks form. Gently fold 1 cup of white chocolate crรจme patissiรจre into the cream.
      300 ml double cream, 1 cup white chocolate crรจme patissiรจre
    • Whip the remaining 180ml (ยพ cup) of cream until soft peaks form. Fold in the lemon curd. 
      300 ml double cream, ยพ cup lemon curd
    • Place a cooled crepe onto your cake stand or platter. Spread a thin layer of white chocolate cream onto the crepe and top with another crepe. Next spread a layer of the lemon curd cream onto the crepe. Repeat, alternating between the two creams, until you run out of crepes.ย 
    • Top the cake with a good dollop of the white chocolate crรจme patissiรจre. Add a dollop of lemon curd and swirl with the crรจme patissiรจre. Sprinkle with the toasted coconut flakes and the white chocolate curls.
      ยฝ cup toasted coconut flakes, white chocolate curls
    • Slice and serve. Best served the day it's made. 

    White Chocolate Crรจme Patissiรจre

    • Place the egg yolks and cornflour in a small mixing bowl and whisk to combine.
      3 egg yolks, 20 g cornflour
    • Heat the milk in a saucepan on the hob to just below boiling point. Whisking constantly, add the hot milk into the egg yolk/cornflour mixture. Whisk in the melted white chocolate.
      300 ml whole milk, 150 g white chocolate
    • Return the pan to the heat and whisk constantly until thickened. Pour the custard into a bowl and press a circle of parchment paper over the surface to prevent a skin forming. Allow to cool. Refrigerate until needed.ย 
    Prevent your screen from going dark

    Notes

    Inspired by and adapted from this matcha mille crepe cake from Olive Magazine.ย 

    Nutrition

    Calories: 656kcal | Carbohydrates: 67.4g | Protein: 18.7g | Fat: 34.7g | Saturated Fat: 20.2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8.5g | Cholesterol: 314.7mg | Sodium: 148.1mg | Potassium: 400.7mg | Fiber: 1.8g | Sugar: 27.4g | Vitamin A: 276IU | Vitamin C: 4.5mg | Calcium: 254.1mg | Iron: 3.3mg
    Course Dessert
    Cuisine British
    Did you make this recipe?Leave a comment below with how you got on and don't forget to give the recipe a rating โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ. You can also tag @eatloveeats on Instagram - we love to see your creations!

    A cake with a wedge cut open with toasted coconut around.

     

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    Comments

    1. Veronika Sykorova says

      March 08, 2017 at 11:09 am

      omg wow this looks absolutely incredible!! I've always wanted to try a crepe cake!

      Reply
      • Sasha says

        March 08, 2017 at 11:11 am

        Thank you Veronika! It was fun to make!

        Reply
    2. Amanda Mason says

      March 08, 2017 at 3:09 am

      Beautiful! Just stunning pictures! Love that backdrop of blue! I would love to make this cake! I've never attempted to make a crepe cake but this one makes me want to venture out and try making it!

      Reply
      • Sasha says

        March 08, 2017 at 11:08 am

        Thank you Amanda, I'm so happy you like the photos! The cake is surprisingly easy to make - all you need is a little patience! ๐Ÿ™‚

        Reply
    3. Monica says

      March 04, 2017 at 1:55 pm

      This looks fantastic and is straight to my heart. I absolutely love both white chocolate and lemon. Fortunately/unfortunately, neither are big favorites of my husband, so the big danger is that I would eat this all myself! First world problems, though... thanks for sharing this beautiful recipe!

      Reply
      • Sasha says

        March 05, 2017 at 8:19 pm

        I would be seriously impressed if you could manage all of this by yourself haha! Thanks for the lovely comment, Monica! ๐Ÿ™‚

        Reply
    4. Hana | Nirvana Cakery says

      February 26, 2017 at 9:15 pm

      Wow, this is some seriously indulgent recipe Sasha!!! Quite a showstopper! xx

      Reply
      • Sasha says

        February 26, 2017 at 9:37 pm

        I know, it's seriously indulgent isn't it?! Well worth the indulgence though! xx

        Reply
    5. Katie Crenshaw says

      February 25, 2017 at 5:12 am

      5 stars
      This looks so beautiful and delicious! It is perfect for entertaining. I will make this for my next dinner party. I hope mine will be as pretty.

      Reply
      • Sasha says

        February 25, 2017 at 10:10 pm

        Aww thanks Katie! I hope you love it ๐Ÿ™‚

        Reply
    6. Michelle @ The Last Food Blog says

      February 24, 2017 at 9:37 pm

      Sasha, this is so lovely! I love all the flavours and I think I may have to throw a pancake party just to make this xxx

      Reply
      • Sasha says

        February 24, 2017 at 10:05 pm

        Aww thanks Michelle! Haha, a pancake party would be so awesome! xxx

        Reply
    5 from 2 votes (1 rating without comment)

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