Crepe Cake with Lemon Curd and Blueberries
Baking and Desserts | Russian cuisine
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
8
Description
If you don't have blueberry jam, you can heat frozen blueberries with water and sugar, blend them, and let cool.
Ingredients
- Chocolate eggs - 6 pieces
- Milk - 20 fl oz
- Water - 10 fl oz
- Wheat Flour - 10.6 oz
- Sugar - 5.3 oz
- Vegetable Oil - 2 tablespoons
- Salt - a pinch
- Butter - 1.8 oz
- Lemon - 2 pieces
- Black Currant Jam - 5.3 oz
Step by Step guide
Step 1
Milk and eggs (4 eggs) should be at room temperature. Separate the egg whites from the yolks.
Step 2
Whip the egg whites with a pinch of salt until soft peaks form and refrigerate.
Step 3
Sift the flour.
Step 4
Whisk the yolks with 50 grams of sugar and half of the milk. This will create a very fluffy mixture.
Step 5
Gradually add the egg-milk mixture to the flour and stir. Add the remaining milk and water. Mix well.
Step 6
Add the vegetable oil. Stir again.
Step 7
Carefully fold in the egg whites in small portions into the mixture. The batter will be quite liquid and frothy.
Step 8
Refrigerate the crepe batter for 2–3 hours. During this time, the flour will swell, and the batter will become thicker (like liquid sour cream).
Step 9
Cook the crepes on both sides in a well-heated and greased pan. The crepes for the cake can be either thin or thick.
Step 10
For the curd, prepare a water bath.
Step 11
Grate the zest of the lemons (only the yellow part).
Step 12
Squeeze the juice from the lemons. Strain the juice through a sieve and mix it with the zest.
Step 13
Melt the butter in the water bath.
Step 14
Mix 2 eggs with 100 grams of sugar.
Step 15
Pour the egg mixture into the melted butter. Whisk until the mixture begins to thicken.
Step 16
When the mixture thickens, add the lemon juice with the zest. Continue whisking until thickened. The consistency should resemble custard.
Step 17
Remove from the water bath. Transfer to another container. Let cool to room temperature, then refrigerate for 1–2 hours.
Step 18
Spread lemon curd on the first 3–5 crepes (depending on their thickness), then spread blueberry jam on the next 3–5 crepes. Alternate layers. Spread lemon curd on the last crepe, and the sides with a mixture of curd and jam. Refrigerate to set. Serve cold with tea.
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