Lemon & caramel crêpe cake
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SERVES 8
250g (9oz) full-fat soft cheese,
fresh soft goat’s cheese or mascarpone cheese
300ml (10½ fl oz) double cream
½tsp vanilla essence
4tbsp golden caster sugar
12 large french crêpes
175g (6oz) Bonne Maman Lemon
Curd
Lemon shreds, to decorate
1 Put the cheese of your choice in a medium bowl and gradually beat in enough double cream to produce a soft, smooth, spreadable mix with the texture of lightly whipped cream. You may not need all the cream, depending on your cheese. Beat in the vanilla and 1tbsp sugar.
Set aside one crêpe for the top. Spread the remaining crêpes with the cheese mix and drizzle a little of the lemon curd on top. Stack the crêpes on top of each other on a flat serving plate, pressing down lightly to form a ‘cake’, then hill in the fridge for about 15 minutes before serving.