Crepe cake with lemon cream
Description
Delicious baked treat for the whole family. This dessert is perfect for tea at any time of day, and you can also use it to dress up a festive table. It’s sure to please both adults and children. Perhaps the most unusual thing about this little cake is the lemon custard. Even the most ordinary pancakes paired with this cream will taste completely new. Give it a try! You can make the pancakes using my recipe or any other you prefer. Serve chilled or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Combine the eggs, sugar, salt, milk, flour, baking powder, and vegetable oil. Mix thoroughly until smooth. The pancake batter is ready.
- 3
Step 3
The first time, grease the frying pan with oil and fry the pancakes.
- 4
Step 4
Stack the cooked pancakes on top of one another and cover with a tea towel.
- 5
Step 5
For the cream, beat the eggs with sugar and vanillin.
- 6
Step 6
Add milk and flour.
- 7
Step 7
Mix everything until homogeneous.
- 8
Step 8
Put the small saucepan on the heat and, stirring constantly, bring to a simmer (do not boil). As soon as the first bubbles appear, remove from the heat at once. Let cool slightly and add lemon juice. If desired, you can add a little lemon zest.
- 9
Step 9
Assemble the cake as follows: crepe—cream—crepe—cream, and so on. I made a double batch of the cream, but if you prefer desserts that aren’t too sweet or too creamy, you can keep the cream amount as in the recipe. Wrap the finished cake in plastic wrap and chill in the refrigerator for several hours.
- 10
Step 10
You can decorate the finished crepe cake however you like. I spread the leftover cream over the whole cake, then sprinkled it with coconut flakes and glazed seeds.