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Lemon crepes

Lemon Crêpe Layer Cake Recipe

Prep

<30 MIN

Bake

<30 mins

Serves

24

Difficulty

Hard
Lemon crepes

About

This incredible 24-layered lemon crêpe cake recipe makes a lovely change for Pancake Day, not to mention birthdays, parties, gatherings and pretty much any celebratory occasion!

made using

Golden Granulated

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Instructions
Ingredients
Reviews

Follow this 8-step lemon crêpe layer cake recipe for the ultimate tasty treat.

Step 1

You will need 20 x 15cm (6”) squares of parchment paper for stacking the crêpes.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

In a bowl beat the mascarpone, then fold in the lemon curd. Set aside 3 heaped tablespoons of the mixture for decorating.

Step 7

To assemble the crêpe layer 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.

Step 8

To serve, top the crêpe layer cake with the reserved lemon mixture, scatter over the candied peel and serve cut into wedges.

Ingredients – 4 items

Serving

1

For the Lemon Curd

Butter

Unsalted butter

75 g
Granulated Sugar

Tate & Lyle Granulated Sugar

150 g
Lemon-juice

Lemon juice

120 ml
Eggs

Large eggs

2

For the Crepes (x24)

Flour

Plain flour

225 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

25 g
Salt-table

Pinch of salt

1
Eggs

Large eggs

2
Eggs

Large egg yolk

2
Milk

Milk

570 ml (1 pint)
Rapeseed-oil

Vegetable oil

2 tbsp

For the Filling & Decoration

Mascarpone

570 g

Whole candied peel

50 g

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250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)

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100 ml Pimms

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