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5 from 8 votes
Buttercream Crepe Cake with Lemon Curd Topping
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Buttercream Crepe Cake with Lemon Curd Topping
Course: Dessert
Servings: 8 -10 servings
Author: Lauren Kelly Nutrition
Ingredients
  • 24 gluten-free crepes double batch
  • Buttercream Frosting:
  • 2 tablespoons butter softened (not melted)
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon vanilla
  • 1/4 teaspoon lemon juice
  • 1 1/2 cups unrefined powdered sugar
  • lemon curd and fresh berries for topping
Instructions
  1. Prepare crepes according to instructions. Place in an airtight container until ready to prepare the cake.
  2. Prepare lemon curd according to instructions. Place in an airtight jar in the refrigerator until ready to use.
  3. Prepare frosting by adding all ingredients except powdered sugar in a medium bowl.
  4. Mix well.
  5. Slowly add sugar and mix with an electric mixer until smooth.
  6. Place in the refrigerator for 20 minutes to thicken.
  7. Place a crepe on a cake stand or a plate.
  8. Layer about 1-2 tablespoons of buttercream frosting over the crepe.
  9. Layer with another crepe and continue to spread frosting on top and layer until all frosting is finished.
  10. Allow to sit in the refrigerator for at least 30 minutes for cake to set.
  11. Spread prepared lemon curd on top of last crepe.
  12. Top with fresh berries.