Tangerine Crepe Cake
This delicious Crepe Cake brings a burst of freshness and creaminess in every bite! Its velvety texture and elegant look will make it a showstopper on every dinner party!
Servings: 10
Calories: 347kcal
Ingredients
- 15-20 crepes, approximately 8 inch/ 20 cm in diameter (see notes)
For the Tangerine Curd:
- 2 medium tangerines, juice only + 2-3 for decoration
- zest of 1 orange , or orange extract (see notes)
- 2 large eggs
- ½ cup/ 100 g granulated sugar
- ¼ teaspoon salt
- ¼ cup/ 60 g butter
For the Sour Cream Filling:
- 14 oz/ 400 g sour cream
- 5.6 oz/ 160 g white chocolate
Instructions
Tangerine Curd:
- Lightly whisk the eggs in a heatproof bowl or small saucepan. Add the tangerine juice, orange zest or extract, sugar, and salt.
- Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Stir constantly with a rubber spatula for about 10-15 minutes, until the curd thickens and becomes smooth. The water should simmer the entire time to properly cook the eggs and achieve the desired consistency. However, keep stirring to prevent the eggs from curdling.
- Once the curd has thickened, remove it from the heat and strain through a fine mesh sieve. Add the butter and stir until smooth. Allow the curd to cool to room temperature, then refrigerate for about an hour to firm up before assembling the cake.
- Prepare the crepe batter and let it rest in the fridge for about 30 minutes.
Sour Cream Filling:
- Whisk the sour cream in a bowl.
- Melt the white chocolate in a double boiler (use hot but not boiling water, as with the citrus curd) and let it cool slightly.
- Add a small amount of sour cream to the melted chocolate and mix vigorously with a rubber spatula. Gradually add more sour cream and then combine the two mixtures completely. Mix gently until smooth.
- Refrigerate the filling for 30-60 minutes to allow it to firm up slightly.
- Bake the crepes according to recipe instructions. Let them cool until room temperature.
To assemble:
- Place one crepe on a serving plate. Spread 2 tablespoons of the sour cream filling over it.
- Add a second crepe and spread 1 tablespoon of the tangerine curd on top.
- Continue layering the crepes, alternating between the two fillings, until all the crepes are used. There should be some of both fillings remaining.
- Spread the remaining sour cream filling over the top and drizzle the remaining tangerine curd so that it drips down the sides. Chill the cake for at least 1 hour in the refrigerator.
- Before serving, garnish with fresh tangerines.
Notes
- Store the cake in the refrigerator for up to 3 days. You can also freeze it for up to 2 months, portioned into airtight containers.
- One batch of my crepe recipe yields at least 15 8 inch/ 20 cm crepes. If you don’t have a pan of this size, check the post for instructions on making smaller crepes in a larger pan. Don’t worry if they aren’t perfectly even!
- Tangerine peels are often treated with chemicals, so I don’t recommend using them. Instead, opt for zest from organic oranges or buy packaged orange zest. If available, use orange extract or, as a last resort, lemon extract. Tangerine juice alone won’t sufficiently flavor the curd.
- It’s a good idea to prepare the citrus curd 1-2 days in advance to save up on cooling time.
- The recipe is inspired by @saharisha
Nutrition
Calories: 347kcal | Carbohydrates: 38g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 256mg | Potassium: 141mg | Fiber: 0.5g | Sugar: 29g | Vitamin A: 576IU | Vitamin C: 7mg | Calcium: 102mg | Iron: 1mg
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