Layered Lemon Crepe Cake
- cal. (kcal) 372
- Makes: 16 servings
- Prep: 30 mins
- Refrigerate: 4 hrs
heavy cream, chilled
jars (11 oz each) lemon curd
packaged 10-inch crepes
lemon, thinly sliced
- In a large bowl, beat 2 cups cream to stiff peaks. Fold in lemon curd.
- 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.
- 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 CakeServings 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.