Wednesday, March 20, 2024

Lemon Cream and Candied Ginger Crepes Cake #SpringSweetsWeek

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the weeks recipes. All opinions are mine alone. 

Tender crepes layered with homemade lemon curd cream and flavored with candied ginger pieces. This is a decadent, delicious spring dessert that would be perfect for Easter or Mother's Day gatherings.

Lemon Cream and Candied Ginger Crepes Cake

Welcome to Day 2 of #SpringSweetsWeek 2024 hosted by Heather from Hezzi-D's Books and Cooks

Spring is finally here and the sun is shining and we are celebrating the beginning of spring with plenty of spring sweets and a fun giveaway! This year 17 food bloggers from around the country are sharing over 50 sweet recipes that are perfect for spring. So get ready to enjoy amazing spring treats like cupcakes, ice cream, pies, cakes, and more! 

Thank you to our #SpringSweetsWeek sponsors who are helping us give away some great prizes.  We have an incredible giveaway with three amazing prizes and we would love it if you would take a moment to read about it and the prizes that you can win!

Prize #1: A Tropical and Exotic Fruit Gift Basket from Melissa's Produce.

A basket of fruit

One winner will enjoy an abundance of fruit with Melissa’s! This stunning assortment is arranged in a woven basket with cellophane wrapping and colorful ribbon. Fruit may include (depending on seasonal availability): Asian Pear, Baby Pineapple, Blood Orange, Cherimoya, Feijoas, Kiwis, Kumquats, Lychees, Mango, Papaya, Passion Fruit, Persimmons, Pomegranate, Rambutans, Specialty Bananas, Starfruit and Tamarillos.

Prize #2: A collection of Selefina Spices.

Crystalized Ginger:  minced, in a jar, slices

One winner will enjoy a collection of spices from Selefina Spices including: Cinnasational Spice Blend, crystalized ginger, lemon peel, Matcha food grade powder, Purple sweet potato powder, and Ground Cardamom Seeds. Selefina Spices sells an assortment of spices gathered using dedication and care with which we’ve curated their online tea collection. With our decades of experience sourcing products and establishing global connections their mission is to be able to bring you fresher, higher-quality spices and seasonings at lower prices.

Prize #3: A selection of 3 extract pastes from Taylor and Colledge.

Five tubes of extract pastes

One winner will receive a selection of extract pastes to include almond, organic vanilla bean, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla.

Thank you to Melissa's ProduceTaylor and Colledge, and Selefina Spices for your generosity and support.  Make sure you scroll down past my recipe to the raffle so that you can enter to win one of these great packages!!

lemons and ginger

I made a delicious curd using these Meyer Lemons that I had gotten from Melissa's Produce.  Citrus and Ginger are such a great flavor combination that I knew I was going to add some of this amazing Candied Ginger provided by Selefina Spices.


Normally when making a crepe cake I spend time making the crepes beforehand so they are available when it is time for assembling.  This time I was happy to skip that step and use these perfectly made French-style crepes from Melissa's.  

Lemon curd and vanilla

I decided to add a little extra flavor to the lemon curd with the addition of this organic Vanilla Bean paste from Taylor & Colledge.  I was lucky enough to be involved in an event sponsored by T&C many years ago and have not used any vanilla other than theirs since trying back then.

Crepes Cake pin

This cake is best made the day before you want to serve it.  I love desserts that I can make ahead of time, knowing that I don't have to fuss with it when trying to get a holiday meal on the table.

Let's take a look at some of the other Spring Sweets being shared today........

  • Air Fryer Blueberry Crisp from Shockingly Delicious
  • Cardamom Lemon Mousse from Cindy's Recipes and Writings
  • Chocolate Easter Eggs with Matcha, Beet or Lemon Filling from Our Good Life
  • Dragon Fruit and Citrus Overnight Oats from Cheesecurd In Paradise
  • Drangonfruit Kheer from Magical Ingredients
  • Fig Preserve Shortbread Bars from A Kitchen Hoor's Adventures
  • Green Tea Matcha Cookies from The Spiffy Cookie
  • Homemade Fig Bars from Blogghetti
  • Instant Pot Vanilla Cardamom Cheesecake with Dragon fruit Jam from Hezzi-D's Recipe Box
  • Lavender Cardamom Biscotti from Jolene's Recipe Journal
  • Lemon Cream and Candied Ginger Crepes Cake from A Day in the Life on the Farm
  • Lemon Ginger Ice Cream from Karen's Kitchen Stories
  • Lemon Pound Cake with Lavender Glaze from That Recipe
  • Lemonade Cookies from In Our Spare Time
  • Raspberry Coffee Dessert Crepes from For the Love of Food
  • Waffle Bar from Art of Natural Living
  • We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

    We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

    Desserts, Cakes, Crepes, Lemon, Ginger
    Yield: 12 servings
    Author: Wendy Klik
    Lemon Cream and Candied Ginger Crepes Cake

    Lemon Cream and Candied Ginger Crepes Cake

    Tender crepes layered with homemade lemon curd cream and flavored with candied ginger pieces. This is a decadent, delicious spring dessert that would be perfect for Easter or Mother's Day gatherings.
    Prep time: 20 MinCook time: 15 MinInactive time: 24 HourTotal time: 24 H & 35 M


    • zest and juice of 3 Meyer Lemons
    • 1 c. sugar
    • 6 egg yolks
    • 1 stick cold butter, cut into 8 T. pieces
    • 16 oz. Mascarpone cheese
    • 1 c. heavy cream
    • 2 T. powdered sugar
    • 1/2 t. vanilla paste
    • 2 oz. candied ginger
    • 10 crepes


    1. Place the sugar in a pot with the lemon zest and, using clean fingers, rub the zest into the sugar to release the oils.
    2. Add the egg yolks to the pot and whisk with the sugar until it lightens in color. Gradually whisk in the lemon juice.
    3. Place the pot over low heat and whisk constantly until the mixture comes to a gentle boil and thickens enough to coat the back of a wooden spoon.
    4. Remove the pan from the heat and stir in the butter, a couple of pieces at a time, until melted.
    5. Pour through a fine mesh strainer into a bowl or measuring cup. You should have about 1 1/2 c. lemon curd. Lay a sheet of plastic wrap directly onto the top of the curd and refrigerate until cool and up to a couple of days.
    6. In the bowl of a stand mixer, fitted with the whisk attachment, cream the mascarpone cheese with the powdered sugar and vanilla until smooth.
    7. Scrape down the bowl, add the cream, and turn the mixer on low speed until incorporated. Increase speed and whisk until light and fluffy.
    8. Remove the bowl from the mixer and fold the curd gently into the cream mixture in two increments just until blended. Some streaks are okay. Stir in the candied ginger reserving some for garnishing the top of the cake.
    9. Place a crepe onto a platter and cover with a dollop or two of the cream, leaving about a 1/2" border at the edges. Cover with another crepe and continue in this manner until you have placed the last crepe on the cake. Cover with any remaining lemon cream and garnish with reserved candied ginger.
    10. Cover and refrigerate for at least 8 hrs and up to 24 hrs before serving.

    Nutrition Facts



    Fat (grams)

    35.08 g

    Sat. Fat (grams)

    21.25 g

    Carbs (grams)

    30.95 g

    Fiber (grams)

    0.01 g

    Net carbs

    30.95 g

    Sugar (grams)

    25.59 g

    Protein (grams)

    5.55 g

    Sodium (milligrams)

    157.74 mg

    Cholesterol (grams)

    182.63 mg

    Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, X or any other social channel mentioned in the #SpringSweetsWeek posts or entry.


    1. I'd be eating that lemon filling by the spoonful! Love that you paired it with ginger.

    2. I'm with Jolene! Pass that spoon! This cake sounds divine!

    3. I like the idea for using crepes to make a cake dessert. I gut to try this recipe!

    4. My crepes are still in my freezer waiting for inspiration. You've inspired me! Love the lemon and ginger combination!

      1. It is a winner as you learned with that creamy ice cream you made!!

    5. What a fun idea to make a crepe cake! The lemon and ginger sounds perfect together!

    6. Jolene has the best idea ever! My spoon is poised for the filling!

    7. The lemon and ginger combination is really delicious. And that crepe cake looks so pretty.

    8. Crepe cake just moved way higher on my must make list!

    9. The flavors of this cake sound divine! Especially that crystallized ginger!


    I enjoy getting comments and feedback from my audience. Please let me know what you think, keeping in mind that we are all entitled to our own beliefs and opinions. I am happy to hear yours as long as they are stated nicely.