Cake of the Day: Lemon Crêpe Cake

Every day, Yahoo Food features delectable cakes. They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Patricia Green and Carolyn Hemming share a recipe from their book Sweet Goodness, unbelievable delicious gluten-free baking recipes.

Lemon Crêpe Cake
Serves 16

Layer upon layer of tangy lemon sandwiched between tender crêpes will have you sneaking back to the refrigerator for more. Make the crêpes the day before you plan to serve this, then easily assemble the dish with layers of lemon filling and a topping of whipped cream and blackberries. Delicious on the day it is made, it is even better the day after!

Crêpes
½ cup light buckwheat flour
½ cup sorghum flour
¼ cup white rice flour
3 tablespoons cornstarch
6 large eggs
2 cups 1 percent milk
1/3 cup liquid honey
1 ½ teaspoon pure vanilla extract

Lemon Filling
1 cup liquid honey
1 cup fresh lemon juice (4 to 5 lemons)
¼ cup cornstarch
pinch salt
3 large eggs, lightly beaten
4 tsp lemon zest
2 tablespoons unsalted butter

Topping
1 cup chilled whipping cream
1–2 tablespoons organic cane sugar
½ teaspoon pure vanilla extract
1 cup fresh blackberries (or blueberries)

For the crêpes, place the buckwheat, sorghum and rice flours in a small bowl with the cornstarch. Mix to combine and set aside. In a separate large bowl, whisk together the eggs, milk, honey and vanilla. Slowly add the flour mixture to the egg mixture and stir until well mixed.

Lightly spray with cooking oil or grease and preheat an 8-inch crêpe pan on medium-high heat. Pour 3 tablespoons of batter into the center of the pan (using a ¼ cup measuring cup to help you measure); quickly tilt the pan in a circular motion to evenly spread the batter over the bottom, forming a circle the same size as the bottom of the pan. Flip the crêpe when the edges begin to curl, about 30 seconds. Cook the other side for 30 seconds, then remove from the pan. Place the hot crêpe on a plate and cover with aluminum foil. Repeat with the remaining batter, piling the crêpes one on top of the other. This batter will make 18 to 20 crêpes. Set the cooked crêpes aside.

For the filling, place the honey, lemon juice, cornstarch and salt in a medium saucepan with 1 cup of water. Whisk in the eggs. Bring to a full simmer over medium-low heat. Simmer for 1 minute, or until thickened enough to coat the back of a spoon. Remove from the heat. Stir in the lemon zest and butter. Allow to cool to room temperature.

Spread about 2 tablespoons of lemon filling evenly over each crêpe. Repeat with the remaining crêpes, leaving a bare one on top. Cover with plastic wrap and refrigerate for at least 2 hours.

For the topping, whip the cream, sugar and vanilla together until soft peaks form. Prior to serving, spread the top of the cake with the cream and top with berries. To serve, simply slice as you would slice a cake.

Reprinted with permission from Sweet Goodness by Patricia Green and Carolyn Hemming (Pintail/Penguin Group).

More crêpe cakes:

A Nutella Crêpe Tower Cake

Green Tea Crêpe Cake

Biscoff and Raspberry Crêpe Cake