White Chocolate Lemon Curd Crepe Cake PT120M https://img3.cooker-king.com/201907/2019/1023/6d/e/323217/300x200x90.jpg 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 about spring. For vibrant colours and fresh flavours and most importantly – more hours of daylight. 10 servings Ingredients: 150 g white chocolate melted 1 1/4 cups whole milk 2 tbsp. cornflour 3 egg yolks large white chocolate curls to decorate 1/2 cup toasted coconut flakes 3/4 cup lemon curd 1 cup white chocolate creme patissiere 1 1/4 cups double cream 1/2 tsp. salt 4 cups plain flour 8 tbsp. butter 5 cups milk 8 eggs large

    White Chocolate Lemon Curd Crepe Cake

    4.3

    ( By Tracy )

    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 about spring. For vibrant colours and fresh flavours and most importantly – more hours of daylight.
    01 Information
    • Grade medium
    • Serving 10 servings
    • Calorie 688 Kcal
    • Prep Time 60 Mins
    • Cook Time 60 Mins
    • Total Time 120 Mins
    02 Ingredients
    • White Chocolate Creme Patissiere
      • 150 g white chocolate melted
      • 1 1/4 cups whole milk
      • 2 tbsp. cornflour
      • 3 egg yolks large
      • white chocolate curls to decorate
      • 1/2 cup toasted coconut flakes
      • 3/4 cup lemon curd
      • 1 cup white chocolate creme patissiere
      • 1 1/4 cups double cream
      • 1/2 tsp. salt
      • 4 cups plain flour
      • 8 tbsp. butter
      • 5 cups milk
      • 8 eggs large
    03 Method
    • Step 1
      White Chocolate Creme Patissiere: Place the egg yolks and cornflour in a small mixing bowl and whisk to combine. 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.
    • Step 2
      Whisk in the melted 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 cooling. Refrigerate until needed.
    • Step 3
      Add the eggs, milk, butter, flour, and salt to a blender. Whiz until well-combined. Refrigerate for at least 30 minutes or overnight.
    • Step 4
      When ready to cook, heat a crepe pan or regular non-stick frying pan over medium-low heat. 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.
    • Step 5
      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.
    • Step 6
      Whip 120ml (1/2 cup) cream until soft peaks form. Gently fold 1 cup of white chocolate creme patissiere into the cream. Whip the remaining 180ml (3/4 cup) of cream until soft peaks form. Fold in the lemon curd.
    • Step 7
      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.
    • Step 8
      Next spread a layer of the lemon curd cream onto the crepe. Repeat, alternating between the two creams until you run out of crepes.
    • Step 9
      Top the cake with a good dollop of the white chocolate creme patissiere. Add a dollop of lemon curd and swirl with the creme patissiere. Sprinkle with the toasted coconut flakes and the white chocolate curls.
    • Step 10
      Slice and serve. Best served the day it's made.
    04 Author
    Tracy Tracy
    106 Recipes

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