Lemon Curd and Pancake Layered Cake

Hubby saw this being made on Great Food Live on Foxtel and “requested” that I make it for him. It’s layers of thin pancakes, lemon curd and vanilla cream. We found the recipe here

It was quite simple to make but a little time consuming as you have to make the pancakes one by one. I urge you to make this cake because it’s delcious. The lemon curd matches really well with the vanilla cream and the texture of the pancakes.

First I made the pancakes. This was easy enough but as I mentioned earlier it did take some time. The lenon curd is probably the trickiest part. When stiring this over the stove remember to keep the flame on low so as not to curdle the eggs. The recipe is a bit confusing in this step because it doesn’t use the 300ml of double cream but instead uses the cream which it meant for the vanilla cream layer. I adlibbed and used the 300ml of cream here instead. You’ll understand what I mean when you read the recipe.

To get this looking like a cake, I used my spring form tin and placed the pancakes in it after cutting them down to size. I then layered the lemon curd, cream and pancakes finishing off with the vanilla cream on top. I refrigerated this for about a few hours but should have left it longer (or should I say, Hubby should have left it longer… but couldn’t wait) as the cream and lemon curd were not quite set yet.

It turned out really well, if I say so myself :) And I’m VERY glad that Hubby agrees too!


Bon appetite
Cherrie

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