The pancake cake: the perfect cake for birthdays, whether the birthday person is 5 or 35. If you have a good pancake recipe lying around, you are more than welcome to use it, but this is my favourite. The cake is made up of pancakes, a light whipped cream with cream cheese and sour lemon curd. I decorated the top with burnt meringue and sorrel. My pan is really big (28 centimetres), so I got 15 large pancakes out of the portion – if you have a small pan, you can make the cake even higher.

Crepes

Ingredients

130 g of sugar
200 g wheat flour
6 eggs
130 g of butter
5 deciliters of milk

Prep:

• Mix sugar and flour together in a bowl.
• In another bowl, beat the eggs together lightly with a fork.
• Pour in the eggs a little at a time and beat until the dough is free of lumps.
• Melt the butter in a small pan and whisk it into the batter.
• Finally, whisk in the milk and fry the pancakes at high heat on a pan.
• Allow the pancakes to cool before assembling the cake.

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Lemon curd

Ingredients

juice from 4 organic lemons
grated zest from 2 of the lemons
3 eggs
200 grams of sugar
70 grams of butter

Lemon curd Prep:

• Put the lemon juice, eggs and sugar in a saucepan and whisk together over medium heat. Keep the temperature below the boiling point, but still reasonably warm. Continue to beat until the mass thickens a little. Then add butter and lemon zest and beat again.
• When the consistency has thickened further, pour the lemon curd through a sieve and into a bowl. Put it in the fridge while you make the cream cheese whipped cream.

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Cream cheese whipped cream

Ingredients

200 grams Philadelphia original
100 grams of icing sugar
3.5 dl whipping cream

Cream cheese whipped cream Prep:

• Beat cream cheese and sifted icing sugar together until the mass is uniform.-
• Whip the whipping cream until light foam in another bowl.
• Carefully fold the whipped cream into the cream cheese. a little at a time? until the foam is homogeneous.
• Now the cake must be assembled. Find the dish or plate you want to serve the cake on, and place the first pancake on it.
• Then spread a thin layer of whipped cream on the pancake and then a thin layer of lemon curd. Be careful not to over-pour the cream as the cake will not stick together and split. Repeat the process until all the pancakes are used.
• Put the cake in the fridge for 1-2 hours, so the layers have time to come together. the cake will be much easier to cut that way.

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Meringue

120 grams of egg whites
225 grams of sugar
6 tablespoons of water

Meringue Build Up:

• Beat the egg whites stiff in a bowl or in a mixer.
• Put sugar and water in a saucepan and let it boil until the temperature reaches 117 degrees.
• When the sugar mass is hot enough, pour it in a thin stream into the stiff egg whites while whipping.
• Continue to beat the meringue until completely cooled, stiff and glossy. It takes about 10 minutes.
• Spread the finished meringue on your pancake cake, and possibly burn it with a gas burner.
• Serve immediately.