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Lemon & Caramel Crêpe Cake

Lemon & Caramel Crêpe Cake

Ingredients

Ingredients

Ingredients

  • 250g full-fat soft cheese, fresh soft goat's cheese or mascarpone cheese
  • 300ml carton double cream
  • 1/2 tsp vanilla essence
  • 4 tbsp golden caster sugar
  • 12 large french crepes
  • 175g Bonne Maman Lemon Curd
  • lemon shreds, to decorate

Method

Method

  1. Put the cheese of your choice in a medium bowl and gradually beat in enough double cream to produce a soft, smooth, spreadable mix with the texture of lightly whipped cream. You may not need all the cream, depending on your cheese. Beat in the vanilla and 1 tablespoon of sugar.

  2. Set aside 1 crêpe for the top. Spread the remaining crêpes with the cheese mix and drizzle a little of the Lemon Curd on top. Now stack the crêpes on top of each other on a flat serving plate, pressing down lightly to form a ‘cake’. Chill in the fridge for about 15 minutes before serving.

  3. To make the caramelised top, place the reserved crêpe on oiled foil on a baking sheet. Sprinkle heavily with the remaining sugar until completely covered.

  4. Now grill the crêpe until the sugar melts and turns golden, or melt the sugar with a cook’s blowtorch. Leave to cool.

  5. Press the caramel crêpe on top of the stack and add some thin lemon shreds to decorate. Cut into wedges with a sharp knife.

Cooks tips

Cooks tips

  1. The layered cake, minus the caramel top, will freeze for up to 1 month. That overnight in the fridge.

Good to know

    Recipe by

    Bonne Maman

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