Imagine a dessert that combines the delicate elegance of French crepes with the zesty brightness of lemon and the exotic warmth of cardamom. This Lemon Meringue Cardamom Crepe Cake is not just a dessert - it's a culinary masterpiece that will transport your taste buds to a world of pure indulgence. With layers upon layers of gossamer-thin crepes, tangy lemon curd, and a cloud-like meringue topping, this show-stopping cake is guaranteed to make you the star of any gathering. Whether you're looking to impress dinner guests or treat yourself to a luxurious dessert experience, this recipe promises to deliver a slice of pure magic.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: French
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups milk
- 1/4 cup sugar
- 1/2 teaspoon cardamom
- 1/4 cup butter, melted
- 1 cup lemon curd
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar for meringue
Instructions
- In a large mixing bowl, whisk together flour, sugar, and ground cardamom until well combined.
- Create a well in the center of the dry ingredients and add eggs. Gradually pour in milk while whisking to create a smooth, lump-free batter.
- Stir in melted butter and mix until the batter has a silky consistency. Let the batter rest for 30 minutes at room temperature to allow gluten to relax.
- Heat a non-stick crepe pan or 8-inch skillet over medium heat. Lightly grease with butter or cooking spray.
- Pour approximately 1/4 cup of batter into the pan, quickly tilting and rotating to spread the batter evenly in a thin layer.
- Cook each crepe for about 1-2 minutes until the edges are golden and the bottom is lightly browned. Flip and cook the other side for 30 seconds.
- Transfer cooked crepes to a cooling rack, stacking them with parchment paper between each layer to prevent sticking.
- Prepare lemon curd by whisking together lemon juice, sugar, eggs, and butter in a double boiler until thickened. Cool completely.
- To assemble, spread a thin layer of lemon curd between each crepe, carefully stacking them to create a multilayered cake.
- For the meringue, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff, glossy peaks develop.
- Cover the entire crepe cake with meringue, using a piping bag or spatula to create decorative peaks and swirls.
- Use a kitchen torch to lightly brown the meringue, or place under a broiler for 2-3 minutes, watching carefully to prevent burning.
- Chill the cake for at least 1 hour before serving to allow layers to set and flavors to meld.
- Garnish with a light dusting of ground cardamom and lemon zest before serving. Slice carefully with a sharp, clean knife.
Tips
- Batter Resting is Key: Always let your crepe batter rest for at least 30 minutes. This allows the gluten to relax, resulting in more tender, flexible crepes.
- Consistent Crepe Technique: Use a ladle or measuring cup to ensure each crepe is the same size. A non-stick pan and light butter or oil will help prevent sticking.
- Cooling is Crucial: Stack crepes with parchment paper between layers to prevent them from sticking together and to help them cool evenly.
- Lemon Curd Perfection: Make the lemon curd ahead of time and refrigerate to allow it to set completely before assembling the cake.
- Meringue Matters: Ensure your egg whites are at room temperature and use a clean, grease-free bowl when whipping for the best volume.
- Torch Technique: If using a kitchen torch to brown the meringue, keep it moving constantly to avoid burning. Alternatively, use the broiler, but watch carefully.
- Chilling Time: Allow the assembled cake to chill for at least an hour to help the layers set and the flavors meld together.
- Serving Tip: Use a sharp, clean knife dipped in hot water and wiped dry for clean, precise slices.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 8g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 110mg
