We enjoy this pancake cake recipe which has a good lemon taste thanks to the lemon curd. Easy and delicious!
For the lemon curd
- 2 yellow lemons
- 100 g of sugar
- 2 tbsp. to c. of fluid flour L'Originale Francine
- 3 eggs
- 100 g of sweet butter
- 2 glasses of fluid flour L'Originale Francine
- 4 glasses of milk
- 3 eggs
- 1 pinch of salt
- 100 g flaked almonds
- 2 tbsp. to s. icing sugar
Squeeze the juice of the lemons and pour it into a saucepan with the sugar. Heat over low heat until the sugar is melted, then add the butter and flour stirring briskly with a wooden spoon.
Break up and beat the eggs in a bowl.
Add them to the hot lemon juice and whisk together over low heat until you have a thick cream.
Cool and refrigerate for 1 hour.
Mix 4 glasses of milk, 3 eggs, 2 glasses of flour and 1 pinch of salt.
Cook the pancakes in a hot oiled skillet.
Make the puff pastry by stacking 12 pancakes.
Using a piping bag, divide the lemon curd in a circle from the middle of the pancake.
Cover with the rest of the pancakes. Sprinkle with icing sugar. Sprinkle flaked almonds 1 minute in a dry skillet.