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Lemon crêpe cake
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Total Time:
50 minutes
Indulgent crêpe cake with zesty candied lemon slices.
Ingredients:
  • 21 ready-made crêpes
  • 6 teaspoons gelatine powder
  • 4x320 g jars lemon curd
  • 1 lemon grated zest of
  • crème fraîche to serve
  • candied lemon slices
  • 190 g granulated slices
  • 1 lemon thinly sliced
  • 6 drops lemon essence
Instructions:
  • 1. Prepare the candied lemon by dissolving sugar in a pan with 200ml of cold water. Add lemon slices and essence. Simmer on low heat for 30 minutes until the lemon is nearly translucent. Cool and set aside the lemon slices on a wire rack over a tray. 2. In a large saucepan, whisk gelatine in 200ml of boiling water over low heat until dissolved. Stir in lemon curd and cool. 3. Line a 24cm spring-form cake tin with clingfilm. Layer crêpes and lemon curd mixture, ending with a crêpe. Cover with clingfilm and chill overnight until firm. 4. Unmold the cake and place on a serving plate. Top with candied lemon slices, syrup, lemon zest, and a dollop of crème fraîche.

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