Lemon Pancake Cake with Strawberries

Votes: 1

How to Make Lemon Strawberry Pancake Cake

Time: 2 hours 30 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 475, total fat 28 G., saturated fats 16 G., proteins 10 G., carbohydrates 48 G., fiber 2 G., cholesterol 150 mg, sodium 207 mg, sugar 25 G.

This delicate and easy-to-make cake is made from thin crepes layered with airy cream cheese and lemon curd. The top is garnished with sliced fresh strawberries and almonds. A perfect treat for summer family gatherings!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Lemon Curd

Zest of 1 lemon (2 tsp)
1/4 cup + 2 tbsp lemon juice (90 ml)
1/4 tbsp. + 2 tbsp. l. granulated sugar (75 gr.)
1/4 teaspoon coarse salt
2 eggs
2 tbsp unsalted butter, sliced (28 g)
1/4 tsp almond extract
1/4 cup chopped white chocolate (45 g)

Pancakes

1.5 cups of sour milk or kefir (375 ml)
1.5 cups water (375 ml)
4 eggs
Zest of 2 lemons
3 tsp vanilla extract, divided
0.5 tsp almond extract
2 tbsp unsalted butter, melted, plus more as needed (28 g)
0.5 tbsp. granulated sugar (100 gr.)
1/4 teaspoon coarse salt
2.5 cups premium flour (337 g)
0.5 cups of cream cheese at room temperature (125 g)
1/4 cup powdered sugar (35 g)
2 tbsp. cream 35% (500 ml)
1 cup halved strawberries (150 g)
1/4 cup toasted sliced almonds (30 g)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, cream cheese, strawberry, almond extract, eggs, sour milk, kefir, lemon juice

Cooking the dish according to the recipe:

Lemon Curd:

In a medium heatproof bowl, combine the lemon zest, lemon juice, granulated sugar, salt, and eggs. Place the bowl over a saucepan of simmering water. Beat the eggs until the curd coats the back of a spoon, about 10 minutes. Stir in the butter a few pieces at a time. Remove from heat, add the almond extract and white chocolate, and stir until melted. Cover the curd with plastic wrap, placing it directly on the surface of the custard, and refrigerate until completely cool.
Meanwhile, prepare the pancakes.:

Combine the sour milk, water, eggs, lemon zest, 2 teaspoons of vanilla extract, almond extract, melted butter, granulated sugar, and salt in a blender and blend until smooth. Add the flour and knead until smooth. Refrigerate the dough for at least 30 minutes or up to 24 hours.

Once the batter has cooled, heat a 9-inch (22 cm) nonstick skillet over medium heat. Pour about 1/3 cup of batter into the skillet and quickly swirl the pan to coat the bottom. Cook the pancake for 30 seconds to 1 minute on each side, flip, and cook for another 15 to 30 seconds, or until lightly golden. Transfer the pancake to a baking sheet and continue cooking the remaining pancakes, adding a little butter if they stick. Let the pancakes cool to room temperature.
Meanwhile, beat the cream cheese and powdered sugar with a mixer. Add the remaining 1/4 teaspoon vanilla extract and gradually fold in the cream. Beat on high speed until thickened.
To assemble the cake, place one crepe on a serving plate, add 1/4 cup of frosting, and spread evenly. Top with another crepe and spread with 2-3 tablespoons of lemon curd. Continue layering, alternating fillings, until all the crepes are used. Wrap the cake in plastic wrap and refrigerate the cake, along with the remaining frosting and lemon curd, for at least 1 hour or up to 2 days to allow the frosting to set.
When ready to serve, remove the film and top with the remaining cream and lemon curd, garnish with halved strawberries and toasted almonds.