Lemon crêpe cake
Lemon crêpe cake

Lemon crêpe cake

This 24-layered crêpe cake makes a lovely change for Pancake Day, and for other celebratory times, too.

YIELDS

12

PREPARATION

30 MINS

COOKING

30 MINS

INGREDIENTS

for the lemon curd

  • 75g unsalted butter
  • 150g Tate & Lyle Golden Granulated Sugar
  • 120ml lemon juice (about 2 large lemons)
  • 2 large eggs

for the crepes: makes 24

  • 225g plain flour
  • 25g Tate & Lyle Golden Caster Sugar
  • pinch salt
  • 2 large eggs
  • 2 large egg yolks
  • 570ml (1pt) milk
  • 2 tbsp vegetable oil (plus extra for frying)

for the filling & decoration

  • 570g mascarpone
  • 50g whole candied peel (cut into fine strips)

HOW TO MAKE THIS RECIPE

  1. You will need 20 x 15cm (6”) squares of parchment paper for stacking the crêpes.
  2. Make the lemon curd first by putting the butter, Tate and Lyle Golden Granulated Sugar and lemon juice in a microwaveable bowl. Microwave on high for 4 minutes, removing and whisking every minute until the butter has melted and the sugar has dissolved.
  3. Beat the eggs and then whisk them into the slightly cooled lemon mixture. Return to the microwave and cook for a further 1½-2 minutes, removing and whisking every 30 seconds otherwise you will end up with scrambled eggs. The curd should be smooth and the thickness of lightly whipped cream. Pass through a sieve set over a bowl and leave to cool.
  4. For the crêpes, mix the flour, Tate & Lyle Golden Caster Sugar and salt together in a mixing bowl. Make a well in the centre and mix in the eggs and egg yolks. Using a wooden spoon start adding the milk to the eggs and very gradually draw in the flour to get a smooth mixture the consistency of single cream. Stir in the oil. Otherwise, put all the ingredients into a food processor and whiz until smooth. Transfer to a jug.
  5. Put a 18cm (7”) crêpe or a heavy non-stick frying pan over a fairly high heat, add a trickle of oil and when it just starts to smoke pour in about 2 tablespoons of the batter, quickly swirling the pan to evenly coat the base. Cook for about 30 seconds until the edges are golden and the centre is dry. Using a palette knife, loosen around the edges, gently flip the crêpe over and cook on the other side for a few seconds, until lightly browned. Slide the crêpe onto a plate, cover with a square of paper. Repeat the process with the remaining batter, oiling the pan frequently and stacking the crêpes.  Leave to cool.
  6. In a bowl beat the mascarpone, then fold in the lemon curd. Set aside 3 heaped tablespoons of the mixture for decorating.
  7. To assemble the cake, place 1 crêpe on a flat serving dish, spread to the edges with a little of the lemon curd mascarpone and top with another crêpe. Continue layering crêpes and lemon mascarpone, finishing with a crêpe on top. Lightly cover with cling film and chill for 30 minutes to make cutting a little easier – don’t over chill. 
  8. To serve, top the cake with the reserved lemon mixture, scatter over the candied peel and serve cut into wedges.

Make-ahead

The lemon curd can be made up to 4 weeks ahead and stored in the fridge.

Make the pancakes the day before, cover and chill in the fridge.

CHEF'S TIP

The lemon curd can be made up to 4 weeks ahead and stored in the fridge. Make the pancakes the day before, cover and chill in the fridge.