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White Chocolate Lemon Curd Crepe Cake

White Chocolate Lemon Curd Crepe Cake

A multi layered crepe cake flavoured with white chocolate and lemon curd a lovely alternative to sponge cake
Course Dessert
Cuisine British
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 10
Calories 656kcal


  • 8 eggs large
  • 1.25 l milk (5 cups)
  • 120 g butter (8 tablespoons) melted
  • 500 g plain flour (4 cups)
  • ½ teaspoon salt
  • 300 ml double cream (1 ¼ cups) divided
  • 1 cup white chocolate crème patissière (see below)
  • ¾ cup lemon curd plus extra to decorate
  • ½ cup toasted coconut flakes
  • white chocolate curls to decorate

White Chocolate Crème Patissière


  • 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, ½ 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 ⅓ 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 (½ cup) cream until soft peaks form. Gently fold 1 cup of white chocolate crème patissière into the cream.
    300 ml double cream, 1 cup white chocolate crème patissière
  • Whip the remaining 180ml (¾ cup) of cream until soft peaks form. Fold in the lemon curd. 
    300 ml double cream, ¾ 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. 
  • Top the cake with a good dollop of the white chocolate crème patissière. Add a dollop of lemon curd and swirl with the crème patissière. Sprinkle with the toasted coconut flakes and the white chocolate curls.
    ½ cup toasted coconut flakes, white chocolate curls
  • Slice and serve. Best served the day it's made. 

White Chocolate Crème Patissière

  • 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. 


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


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