For my Imbolc #PaganPractice blog, I created a cake out of crepes to represent the hope and anticipation present in this season. Even though it is barren and frigid outside, I hold on to the expectation that warmth and life will return to the barren and frigid earth, as well as a sense of confidence that our inner landscape can become equally fertile as we are poised to enter a time ripe with activity and action.
I used three recipes to make this cake:
A few tips for each recipe:
- Crepes: I added about 1 TBS of sugar per batch of crepes, and made four times the amount of the original recipe. I also added 1 TBS of vanilla for each batch. I stored the crepes by putting a piece of waxed paper between each cooled crepe; this made it very fast to assemble the cake as they came apart easily.
- Lemon Curd: This was the least successful of my recipes because I didn’t cook it long enough. I would err on the side of slightly overcooking if you make it, because the lemon curd does not play well with the whipped cream if it is too runny. For the cake, I doubled the recipe.
- Stabilized Whipped Cream: Making this recipe feels like a trust fall to me. There is a point each time I make it where I am about to throw in the towel and declare it a failure because it seems it will never change from its liquid state. Then, suddenly, it becomes the most beautiful whipped topping I’ve ever seen. It is perfect for the crepe cake because it holds up well between the layers. I made four times what the original recipe called for in order to create my cake.
To assemble the cake, I first divided the stabilized whipped cream into two parts, and folded the lemon curd in to one of them. I then began the layers by putting down two crepes with no filling. I alternated layers of the whipped cream and the lemon curd whipped cream between crepes. I also added fresh blueberries in with some of the layers of lemon curd whipped cream—make sure any fruit you add is dried fully.
The crepes and lemon curd can be made ahead of time, but I would suggest making the stabilized whipped cream and assembling the cake the day of serving it. As you can see, I had some troubles with the lemon curd whipped cream running out, but I believe this was due to the lemon curd not being fully set when I mixed it in. Any of the components of the cake could be store-bought if you are short on time. You could also fill the crepes individually and serve that way. The taste was rich with a hint of sweetness. It brought home for me the feeling of the sluggishness of winter starting to lift just a little, with notes of light and fresh flavors peeking through. Happy Imbolc!