Mille Crepe Lemon Cake

This exquisite dessert combines delicate layers of crepes with a zesty chantilly and poached lemon filling that will leave your taste buds begging for more. The perfect balance of citrusy tang and creamy sweetness makes this dessert a true showstopper. The Mille Crepe Lemon Cake is a classic French dessert with a modern twist, showcasing my creativity in the kitchen.

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Mille pleasure

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For the crepe recipe, look for the Apple Aumonière Crepes Recipe. For the poached lemons, check out Poached Lemons. Make 24 crepes.

Mascarpone Crème Montée

Heat up the first 300g heavy cream. Add chocolate, and mix using an immersion blender. Add mascarpone, and the remaining heavy cream and lemon zests. Mix well; refrigerate for 4 hours at least prior whipping.

Caramelized Buckwheat

It can be subbed for chopped walnuts. Toast buckwheat first. Make a caramel a sec, fold in toasted buckwheat and cool. Chop into small pieces. Caramelized sprouted buckwheat can be stored in sealed container in your pantry for up to 3 months.

Montage

Thinly chop poached lemons; set aside. Trim crepe edges for a cleaner look, if desired. Save scraps – let dry out and use for your next crunchy praliné. Whip chilled creme montée mascarpone to soft peaks (Do not over whip). Stack crepes on top of each other, with a thin layer of creme montée mascarpone between each crepe. Add some chopped poached lemons over the third, and 10th tier. Smooth out cake edges with an offset spatula. Garnish center of the cake with a round of poached lemons. Decorate border with chopped caramelized buckwheat. In order for the buckwheat to stick on crepe, brush it out with some syrup from your poached lemons, or oranges, or use preserves, or mascarpone filling. Store cake in the refrigerator for up to 3 days. Avoid freezer. Enjoy!

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