Lemon Mousse Crepe Cake

It was by best friend's birthday (Isabell over at HalfPint-Kids) on Friday, and when there is a birthday, there is cake!  I immediately called her up and told her that I was planning on baking  a crepe cake for our dinner on Saturday.  I gave her some filling options and she chose...lemon mousse!

The great thing about this cake is that you can make the lemon curd and the crepe batter the day before.  This cake is also what I call the labor of love cake.   First you begin by making a batch of lemon curd.  I got this recipe from Irina over at Pastry Pal.  It is the only recipe I use!  When you taste it, you'll see why.



Day 1

Lemon Curd Ingredients & Directions

3 large eggs
3 large egg yolks
1/2 cup sugar
zest of 1 lemon
1/2 cup of lemon juice (about 3 - 4 large lemons or 5-6 small lemons)
pinch of salt
2 sticks of unsalted butter, cut into small pieces

Step 1: Fill a medium pot with a few inches of water and bring to a boil.  While you wait for the water to boil, gather up all of your ingredients (trust me, it will make your life easier.)

Step 2: Put your eggs, egg yolks, sugar, lemon zest, lemon juice, and salt into a large bowl.  Keep the butter in the fridge.

Step 3: Whisk your contents up.

Step 4:  Place your bowl over the pot of boiling water (it should not be touching the water.)  This is our makeshift double boiler.  (Keep a towel or oven mitt close by to help you hold the bowl as it gets hot.)

Step 5: Here is where those arm muscles kick in!

• Whisk, whisk, whisk!  Do not stop!  If you stop, you'll end up with scrambled eggs.  After a few minutes (4 - 5 minutes), the mixture will begin to get frothy.  Keep on whisking.  After about another 4 - 5 minutes it will start to get creamy.  Whisk it for another minute or so to thicken it up.

Step 6: Take the bowl off of the heat and get your butter from the fridge.  Begin by adding a handful of butter to the curd and whisk it in.  Continue to do this until you've used all of the butter.  The residual heat from the curd should melt the butter.

Step 7: Push the curd through a sieve to remove any clumps.

Step 8: Place a piece of plastic wrap over the curd, to prevent a skin from forming on top, and place it in the fridge.

That might have been labor intensive, but it was so worth it!  Now, onto the crepe batter.  Trust me, this one is much easier (your arm muscles will thank you for the break.)

Crepe Batter Ingredients & Directions
*makes approx. 25 crepes*

6 eggs
2 1/2 cups milk (I use whole)
4 tbsp. melted butter
2 cups flour
1 tsp. salt

Step 1: Gather all your ingredients

Step 2: Sift flour and salt into a bowl.  Add eggs and half of the milk to get the mix started (and to prevent the milk from splattering everywhere.)  Once you have that mixed, add the remaining milk and the melted butter and whisk until smooth.

Step 3: Cover and place in the fridge overnight.

Step 4: Day 1 is complete!  Relax, kick back, and enjoy.


Day 2

Lemon Mousse Ingredients & Directions

1/2 cup sugar
2 cups heavy cream
lemon curd

Step 1: Gather all your ingredients

Step 2: If you have a mixer, attach your wire whip attachment.  If you do not have one, get a whisk and get those arms ready for another workout.

Step 3: Pour half of the sugar and milk into the bowl and mix on medium to high speed until you create soft peaks.

Step 4: Put whip cream in another bowl.

Step 5: Pour the remainder of the sugar and heavy cream into the mixing bowl and mix on medium to high speed as before.

Step 6: Fold the lemon curd and all the whip cream together.

Step 7: Cover and place in the fridge


Crepes

Step 1: Lightly coat a skillet pan (8" is best) with an oiled paper towel (a little goes a long way) and place over medium heat.

Step 2: Pour a 1/4 cup of batter into the skillet and swirl the pan until it is covered.

Step 3: Cook for approximately 1 minute, or until the edges become golden brown, then flip.  Cook the other side for approximately 30 seconds.

Step 4: Let it cool on a cooling rack while you begin your next crepe.

Step 5: Repeat until all batter is finished


Lemon Mousse Crepe Cake Assembly

Step 1: Gather your lemon mousse and cooled crepes

Step 2: Spread 1 - 2 tbsp. of mousse onto your serving dish and place a crepe on top.

Step 3: Spread a scoop of mousse on the crepe and top with another crepe.  Continue until you are all out of crepes.

Step 4: Top the last crepe with a spread of lemon mousse.

Step 5: Refrigerate for at least 2 hours.

Step 6: Before serving, top with berries of your choice (optional)

Look at all that deliciousness going on in there!

Needless to say, the bestie had a great day!