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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This looks like it would be a little involved, but it's not too hard. Patience is a virtue! The photo and recipe are courtesy of Martha Stewart, I'm afraid my cake will not be as picture perfect.... Ingredients:
prep time includes all refrigeration |
3/4 c. flour |
1/2 c. sugar |
1/4 tsp. salt |
1 1/4 c. whole milk, room temp. |
3 large eggs, room temp. |
1/2 tblsp. vanilla |
6 tblsp. unsalted butter, melted, plus more(for coating pan) |
meyer lemon curd mousse |
(may use regular lemons, if so, may need to add sugar to counter tartness) |
for mousse |
1 tsp. unflavored gelatin |
1 tblsp. cold water |
4 large eggs + 6 large yolks |
1 c. sugar |
1 tblsp + 2 tsps. finely grated lemon zest |
3/4 c. lemon juice |
6 tblsp. unsalted butter |
1 c. heavy cream, whipped |
Directions:
1. remember about patience, this cake is worth it...
2. whisk together flour, sugar, salt, in a large bowl
3. whisk together milk, eggs, and vanilla in a med. bowl
4. gradually add milk mixture to the flour mixture,whisk whisk whisk until it's very smooth(no lumps)
5. refrigerate at least 2 hours, or overnight
6. lightly coat a 6 crepe pan, or nonstick skillet, with butter
7. Heat over medium until just starting to smoke
8. remove from heat, pour about 2 tblsp. batter into center;
9. swirl to cover the bottom of pan
10. reduce heat to med-low, return pan to heat.
11. cook until edges are golden and the center is dry, about 30 sec. per side, slide crepe onto an overturned plate.
12. repeat with remaining batter, coating pan with butter as needed, and stacking the crepes. let them cool.( calls for 15 crepes)
13. for mousse:
14. sprinkle gelatin over the water, let stand until softened, about 5 min.
15. whisk together eggs, yolks in a small saucepan
16. whisk in sugar, zest and juice
17. cook, whisking constantly, over medium low heat, until mixture is thick enough to coat the back of a wooden spoon, about 8-10 min.
18. remove from heat, add gelatin, stirring constantly until gelatin dissolves
19. add butter one piece at a time, stirring after each addition until smooth
20. strain through a fine sieve into a bowl, pressing with a rubber spatula to remove as much curd as possible, discard any undissolved gelatin or bits of egg.
21. lay plastic wrap directly on the top of the curd(prevents a skin from forming), and refrigerate at least 2 hrs. or overnight
22. stir the curd, gently fold in the whipped cream.
23. refrigerate at least 1 hr.,stir before using
24. take heart, you're almost done
25. place 1 crepe on a flat serving dish,
26. spread about 1/4 c. of the mousse on the crepe
27. continue layering crepes and mousse
28. end with a crepe for the top layer
29. garnish with whipped cream
30. really enjoy because this took a while.
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