Lemons and Limes
Last week at our Bacchus Marsh produce swap I was gifted with some lovely lemons. I have a lemon tree at home but our lemons aint quite ready yet so I happily grabbed some of these babies because lemons are SO GOD DAMN EXPENSIVE AT THE MOMENT.
Anyway, the lovely Miin at my work brought this lemoncurd crepe cake in one day and everyone went truly mad for it. It really is a wonder to behold. So with the weekend here, but not wanting to put the oven on due to Melbourne’s Horrible Heatwave (MHHW) I thought i’d give it a crack at making it myself.
But back to lemons. If you don’t have a lemon tree I highly recommend getting one. And my experience tells me if you move house and throw a housewarming party, you will get given several of them as presents! But if you live in an apartment or only have a small growing space, you can grow miniature citrus trees in pots or half wine barrels, or if you know you just aint going to grow one then I suggest wandering the streets of your town to find some sneaky free ones hanging over fences!
LEMON MASCARPONE CREPE CAKE
1 3/4 cups of Buttermilk
4 large eggs
1/2 stick unsalted butter, melted and cooked, plus extra butter for cooking
1 cup all purpose flour
1 tsp sugar
6 tablespoons of fine oatmeal
6 tbls unsalted butter, softened
3/4 cup sugar
1 large egg, plus 3 egg yolks
3/4 cup fresh lemon/lime juice. Or why not try mixing lemon juice with passionfruit?
2 1/2 cups heavy cream
6 tbls sugar
150g mascarpone cheese
1 tsp pure vanilla paste or extract
Make crepes and curd first as they both need to be in the fridge for at least 2 hours before assembling cake.
Crepes – Combine all ingredients in a bowl and whisk until smooth and combined. Cover and refrigerate until cold, at least 2 hours although overnight is best.
Curd – Beat butter and sugar with a mixer til smooth and fluffy. Reduce speed to low and add whole egg. Continue adding egg yolks one at a time and when mixed add your lemon/lime/passionfruit (whatever you’ve gone with) juice. Mix for another 30 seconds and the mixture should appear curdled. Transfer mixture to a small saucepan and stir on medium heat until mixture thickens and can coat the back of a wooden spoon. This will take between 5-7mins. Transfer to a bowl and cover with cling film and put in fridge for at least 2 hours.
Afer 2 hours take your crepe mixture out and stir. til smooth again. Heat a small skillet or crepe pan to medium heat and place 1/2 tsp of butter in til bubbling. Add 1 ladle full of crepe mixture and swirl in a circular motion to evenly distribute batter. Cook until edges turn golden and then carefully flip. Cook until set. Remove crepe and place on paper towel led plate. Wipe out pan and repeat. Let crepes cool down for at least 30 minutes before assembling cake.
MASCARPONE – Whisk together 1 1/4 cup of cream and 3 tbls sugar til soft peaks form. Fold a third of cream into lemon curd with a rubber spatula til combined. Then fold cream/curd mixture into remaining cream/suar mixture.
To assemble cake, place one crepe on plate and spread 3 tbls curd mixture evenly over cake. Repeat til all crepes are used.
Finally – whisk together remaining 1/14 cups of cream with marscapone, remaining sugar and vanilla til soft peaks form. Spoon mixture over cakes top and sides. refrigerate for one hour before serving. Garnish with finely grated lemon/lime zest.
When life gives YOU lemons, what do you like to make with them?
Have you got some ripe on your tree or do you get given them by a lovely friend or neighbour?
Tell me your lemony tales in the comments below!