Lemon curd and pancake layered cake

Method

1. For the pancakes: mix the flour and sugar together in a bowl. Make a well in the centre and add the eggs. Whisk together gently.

2. When the mixture becomes thicker, slowly add the milk a little at a time, mixing the flour into the mixture until smooth. When you've used all the milk, add the butter. If there are any lumps, strain through a sieve. Leave the mixture to rest for about 30 minutes.

3. Dip a cloth in clarified butter and spread a light film over the base of a non-stick frying pan or brush with clarified butter. Heat until smoking hot then add a ladleful of batter to coat the base of the pan. Cook until set, then turn over and cook the other side. Repeat with the remaining batter to make thin pancakes.

4. For the lemon curd: soak the gelatine sheets in a little cold water for about 5 minutes. Meanwhile put the egg yolks, lemon juice and zest together in a pan. Add the caster sugar, mix together and gently cook over a low heat for 3-4 minutes until the mixture starts to thicken. Take care that the mixture doesn't boil or the egg yolks will scramble. Remove from the heat and whisk in the butter until melted. Squeeze out the excess water from the gelatine and whisk the gelatine into the mixture. Set aside to cool.

5. For the cream: add the icing sugar to the double cream and whisk until thick but not quite stiff. Fold the cream into the lemon curd and set aside.

6. To assemble the cake: put 1 pancake into a medium sized cake or flan ring. Spread a layer of lemon curd, about 5mm thick, add a pancake, spread a layer of cream about 5mm thick and repeat, building the cake to reach the top of the cake ring. Put in the fridge and leave to set.

7. To serve: dust the cake with icing sugar, remove the cake ring and cut into portions. Place on serving plates and serve with fresh fruit.

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Ingredients

For the pancakes

250g Flour
100g caster sugar
4 Eggs
75g Butter, melted
600ml Milk
clarified butter, for cooking

For the lemon curd

4 Lemons, juice and finely grated zest
12 egg yolks
180g caster sugar
200g Butter
300ml double cream
4 sheets leaf gelatine

For the cream

400ml double cream
200g icing sugar
1 vanilla pod, seeds only

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