After the success of my first crepe cake a few months ago, I thought it was about high time I made another. My birthday was last week, and with a joint birthday party on the cards I thought the time for another cake had come. So I dusted off my crepe pan and set to work.


This time I mixed things up and filled the cake with alternate layers of lemon curd and custard, then coated the whole thing in a white chocolate ganache. Finally I decorated it with white chocolate cream and fresh strawberries. Unsurprisingly the cake went down a storm, but white chocolate, custard, and lemon curd will tend to do that for you of course.


Lemon Curd
3 lemons (zest and juice)
100g of white sugar
4 egg yolks
2 tablespoons of corn flour
85g of butter
100ml orange juice
100ml of water

4 egg yolks
65g of white sugar
15g flour
15g of corn flour
350ml of milk
1 tablespoon of vanilla extract

Crepe batter 
500g of all-purpose flour
135g  of white sugar
1 teaspoon salt
1 litre of whole milk
12 eggs, room temperature
2 tablespoons of vanilla extract

White chocolate ganache
200g of white chocolate
200ml of cream
40g of butter

Whipped cream,


1. First you need to make the crepe batter. Measure out all of the dry ingredients then whisk in the eggs and milk a little at a time until you have a smooth batter.

2. Heat a little bit of oil in your crepe pan and add a few spoonfuls of the batter, enough to cover the surface of the pan. Then pour any excess batter back into the jug. Cook the crepe for about 1 minute until it is lightly golden brown, then carefully flip it over and cook it on the other side. When it it is done, carefully remove it from the pan and put it onto a square of grease-proof paper(baking paper). Then repeat until all the pancakes are done, making sure you have a piece of grease-proof paper in between each one. This will take a good hour or two so I recommend putting on a box set of your favourite show to stop you going crazy.

3. To make the lemon curd, put the corn flour, sugar, lemon zest, and juice into a saucepan and stir. Add the orange juice and water then cook on a medium heat. Continue stirring, until it starts to bubble. Turn off the heat and add the butter. Continue to stir until the butter has melted, then whisk in the egg yolks one at a time. When the mixture has completely combined, turn the heat back on to low and stir continuously until the mixture begins to thicken and bubble. Pour it into a container and allow to cool.

4.To make the custard whisk your egg yolks with the sugar until it has become a very pale yellow. Whisk in the flour and corn flour until it has combined then set aside.

5. Heat the milk and vanilla on a low heat until it has just started to boil then take it off the heat and whisk for 30 seconds. Slowly mix the hot milk into the yolk and flour mixture until it has combined then pour it into a saucepan. Then put the custard on a very low heat and whisk it continuously until it begins to thicken. This will happen all at once so make sure you keep an eye on it or it will curdle. Once it’s thickened into custard you can remove from the heat and sprinkle icing sugar on the top to stop a skin forming as you wait for it to cool completely before you begin to assemble the cake.

6. To assemble the cake put a crepe on your cake base and spread about 2 tablespoons of lemon curd all over it then top with another crepe. This time spread two tablespoons of custard upon it. Alternate layers of lemon curd and custard until all the crepes have been used. Then pop the whole thing in the fridge for about an hour to firm up a bit before adding the ganache.

7. To make the ganache bring the cream to boil. Once you see little bubbles appearing, turn off the heat and add the white chocolate and stir until it begins to melt. Once the chocolate has melted add the butter to give the ganache a nice glossy shine. Allow to cool for 10 to 20 minutes so it thickens a little, then pour on about a quarter, using a pastry brush to make sure it gets around the the sides. Let this layer set in the fridge then keep adding another until you can no longer see the crepes. Usually about two or three layers should suffice.

8. If you have any ganache left over add some cream and whip until thick, then pipe over the cake to decorate it. You can also add some strawberries in the middle to add a little colour. Although this cake is time consuming to make, it’s so worth it in the end once you get to taste how fantastic it is.




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