Lemon curd and poppy seed crêpe cake | Women's Weekly Food
Poppy seeds add a delicious pop to this creamy, elegant lemon curd crepe cake topped with vanilla blueberries. Serve this for your loved ones on a special occas
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- Lemon curd
- 1 titanium-strength gelatine leaf (5g)
- 3 eggs
- 4 egg yolks
- 2 teaspoons finely grated lemon rind
- 1/2 (125ml) lemon juice
- 1 cup (220g) caster (superfine) sugar
- 250 grams butter, chopped
- Vanilla blueberries
- 1 vanilla bean
- 1/2 cup (110g) caster sugar
- 1/4 cup (60ml) water
- 5 centimetre strip lemon rind
- 250 grams blueberries
- Poppy seed crepes
- 1 cup (150g) plain (all-purpose) flour
- 4 eggs
- 1 tablespoon vegetable oil
- 2 cups (500ml) milk
- 1 tablespoon poppy seeds
- 500 grams mascarpone cheese
- 50 grams tore-bought meringues, crushed coarsely
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