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Layered Lemon Crepe Cake

Layered Lemon Crepe Cake

Nutrition Facts
  • cal. (kcal) 372
  • Makes: 16 servings
  • Prep: 30 mins
  • Refrigerate: 4 hrs
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Ingredients

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  • 2 1/2 cups heavy cream, chilled
  • 2 jars (11 oz each) lemon curd
  • 24 packaged 10-inch crepes
  • 1/2 lemon, thinly sliced

Directions

  1. In a large bowl, beat 2 cups cream to stiff peaks. Fold in lemon curd.
  2. Place 1 crepe on a cake stand. Spread 1/4 cup lemon cream on crepe, leaving a 1/2-inch border. Top with another crepe and repeat layering; do not spread cream on top layer. Refrigerate 4 hours.
  3. Beat 1/2 cup cream until stiff peaks form and mound on top of cake in center. Garnish with lemon slices.

Nutrition Information for Layered Lemon Crepe Cake

Servings Per Recipe: 16
PER SERVING: 372 cal., 20 g total fat (12 g sat. fat), 408 mg sodium, 43 g carb. (29 g sugars), 7 g pro.