Lemon Pancake Cake with Glaze

Ingredients

For the pancakes:

Flour 2 cups

Sugar 4 tsp

Salt 1 tsp

Eggs 8

Butter 10 tbsp

Milk 3.5 cups

For the filling:

Gelatin 1 tsp

Water 1 tbsp

Eggs 4

Egg yolks 6

Sugar 1 cup

Lemon zest 2 tbsp

Lemon juice 3/4 cup

Butter 6 tbsp

Cream 35% 1 cup

For the glaze:

Dark chocolate 450 g

Cream 35% 1.5 cups

Sift the flour, sugar, and salt together. In a separate bowl, whisk the eggs, melted butter, and milk. Make a hole in the center of the dry mixture and pour in the whipped mixture. Mix thoroughly until a smooth, lump-free batter is formed. Pour the batter into an airtight container and refrigerate overnight. The next day, remove the batter and stir quickly.

Heat a frying pan over medium heat. Add 2 tablespoons of butter and let it melt. Fry the thin pancakes in the butter until golden brown on both sides.

Soak the gelatin in water for a couple of minutes until softened. Beat the eggs with the yolks in a small saucepan. Add the sugar, zest, and juice. Place over medium heat, stirring constantly until thickened (8-10 minutes). Remove from heat. Add the gelatin, stirring until completely dissolved. The mixture will cool slightly during this time. Add the butter and stir until smooth. Pour the mousse into a bowl and cover with plastic wrap, ensuring it touches the surface of the mousse directly (otherwise a skin will form). Refrigerate for 2 hours, or preferably overnight. Before using, stir the mousse and fold in the whipped cream. Refrigerate again for about another hour.

Finely chop the chocolate and place it in a large bowl. Bring the cream to a boil in a saucepan. Remove from heat and pour the hot cream over the chocolate. Leave everything in this state and then whisk until smooth and creamy. Place the bowl with the cream in a larger bowl filled with cold water. Continue stirring until the cream reaches the consistency of a soft glaze. If the glaze is too hard or thick, microwave it for a few seconds.

Smear each crepe with lemon curd (about 2 tablespoons per layer). Make 15 layers.

 

Spread the glaze over the entire surface of the cake. Refrigerate for a couple of hours before serving.





Bon appétit!