Lemon Layered Crepe Cake

Step-by-step

01

Start by preparing the lemon curd the day before. In a bowl, mix the eggs, sugar, lemon juice and zest. Beat well.

02

Cook the mixture in a bain-marie over medium-low heat, stirring constantly until it thickens. It does not need to become too thick: it is ready when it coats the back of a spoon and you can draw a line through it.

03

Remove from the heat and add the very cold butter, cut into cubes. Mix until fully incorporated.

04

Strain the cream through a sieve to remove the lemon zest. Cover with cling film and leave to rest in the fridge overnight.

05

To prepare the crepes, mix all the batter ingredients and blend with a hand blender until there are no lumps. Leave the batter to rest for 20 minutes.

06

Preheat the 5-Ply Element stainless steel crepe pan. As with all stainless steel pieces, it is important to control the temperature well: start by preheating and then cook over low heat.

07

Make the crepes one by one, making sure they are thin and even. Set aside.

08

In a bowl, beat the mascarpone with the icing sugar and very cold whipping cream until you get a firm cream.

09

Assemble the cake by alternating layers: one crepe, mascarpone cream, lemon curd, and repeat until finished.

10

Leave the cake to rest in the fridge overnight or for at least 4 hours before serving.