Lemon crepe cake
Jul 29, 2012 2:00pm- 30 mins preparation
- 30 mins cooking
- Serves 8
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Ingredients
Lemon crepe cake
- 1 2/3 cup plain flour, sifted
- 1 tablespoon caster sugar
- 600 millilitre milk
- 3 eggs, lightly beaten
- 2 tablespoon oil
- 1 1/2 cup spreadable cream cheese
- 2/3 cup lemon curd spread
Raspberry sauce
- 300 gram packet frozen raspberries
- 2 tablespoon grand marnier
- 1 tablespoon caster sugar
Method
Lemon crepe cake
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1Grease and line a 20cm springform pan with plastic wrap, leaving plenty of overhang.
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2In a large bowl, combine flour and sugar. Whisk in combined milk, eggs and oil to form a smooth batter. Strain into a jug, then set aside at room temperature for 30 minutes.
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3Spray a 20cm crepe pan with oil and place on a medium heat.
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4Pour 1/4 cupfuls of batter into pan, swirling to coat base, pouring excess back into jug. Cook for 1 minute, each side, until light golden. Transfer to a plate and repeat with remaining mixture. Allow to cool.
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5Beat together cream cheese and lemon curd. Spread one crepe with 2 tablespoons lemon mixture. Place in springform pan. cheese-side up. Repeat layers, finishing with a plain crepe. Fold plastic wrap over to cover. Press down gently and chill for at least 2 hours, until firm.
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6For the raspberry sauce, process berries, Grand Marnier and sugar in a food processor, until smooth (strain, if liked). Transfer to a small saucepan and heat gently. Serve crepe cake in wedges, drizzled with sauce.
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