Crepe Cake with Lemon Curd and Blueberries

Baking and Desserts • Russian

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 oz
Sugar 5 oz
Vegetable Oil 2 tablespoons
Salt a pinch
Butter 0 oz
Lemon 2 pieces
Black Currant Jam 5 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.