Exquisite lemon crepe cake with silky lemon curd and creamy vanilla layers

Indulge in the refreshing zest and delicate sweetness of our Lemon Pancake Cake, a culinary masterpiece featuring thin, buttery pancakes, silky lemon curd and rich whipped cream. vanilla. This cake is not only a treat for the palate but also a delight for the eyes, with meticulous layers resulting in a visually stunning dessert. Each component is crafted with precision, ensuring a harmonious blend of flavors and textures that elevate this cake into a category of its own.

Why you'll love it:

• Complex overlay: Neatly stacking crepes with lemon curd and cream provides a delicious, smooth yet satisfyingly cohesive texture.
• Citrus explosion: The homemade lemon curd provides a bright and tangy contrast to the soft and airy whipped cream, making each bite a refreshing experience.
• Elegant presentation: The final assembly with its immaculate layers and a sprinkling of lemon zest make this cake a perfect centerpiece for any culinary occasion.

Perfect occasion: This lemon crepe cake is ideal for sophisticated gatherings such as brunches, tea parties or celebrations where you want to impress your guests. It's also perfect for spring and summer events, when the appeal of citrus becomes especially appealing.

Decorating Tips:

• Lemon slices: Garnish the top with thin lemon slices arranged in a spiral for a chic, organic look.
• Edible flowers: Add edible flowers like violets or marigolds around the cake for a pop of color and an element of surprise.
• Mint sprigs: A few sprigs of mint can add a fresh green contrast to the yellow hues of lemon and provide a subtle aroma.

Ingredients for Lemon Curd:

• 60 g of fresh lemon juice
• 50g of sugar
• 1 whole egg
• 1 egg yolk
• 20g unsalted butter
• Zest of 2-3 lemons

Ingredients for the pancakes:

• 250g of milk
• 80g heavy cream
• 20 g unsalted butter, melted
• 25g of sugar
• 50g cake flour
• 25g cornstarch
• 3 eggs
• 1 tablespoon of vanilla extract

Ingredients for the cream:

• 500 g of heavy cream
• 50g of sugar
• Prepared lemon cream
• 1 tablespoon of vanilla extract

Instructions:

1. Lemon cream: Combine lemon zest, juice, sugar and eggs in a saucepan over medium heat. Stir until thickened. Add butter until smooth. Chill in the refrigerator in a 4-inch wrapped cake ring on a tray.
2. Crepes: Mix together the milk, cream, melted butter, sugar, flour, cornstarch, eggs and vanilla. Let the dough rest in the fridge. Cook in an 8-inch skillet until the edges are bubbling, then let cool. Use a 6-inch ring to cut the pancakes.
3. Cream: Whip the cream, sugar and vanilla until soft peaks. Add the lemon curd; whisk until stiff peaks form. Cool in a piping bag.
4. Assembly: Alternate layers of pancakes and whipped cream to form a cake. Cool the battery. Garnish with the set lemon cream. Decorate with more whipped cream and lemon zest.

Enjoy this beautifully layered Lemon Pancake Cake, a fusion of citrus flavor and creamy sweetness, perfect for making any occasion a little more special!