Lemon pie-style pancake layer cake {without milk}

Layer cake de crêpes façon tarte au citron {sans lait}

Février commence à peine et hop la chandeleur nous tombe dessus, like that, alors qu’on ne l’avais pas vu venir, attention on m’annonce dans l’oreillette que mardi gras arrive aussi bientôt (oreillette – mardi gras… vous comprenez !). Brief, comme une crêpe ça ne fait de mal à personnes, je me suis dit qu’un layer cake de crêpes non plus (oui ça fait un peu plus qu’une crêpe et alors ?! Quand on aime on ne compte pas !). Et comme le gâteau de crêpes on le connais tous au chocolat, je vous ai concocté une version façon tarte au citron à base de curd à la bergamote surmonté de petites meringues croquantes. The pancakes are made with almond milk and the whole thing is not very sweet and very tangy., making it a perfect dessert or snack to serve with Earl Gray of Course tea !

Hop, hop, hop, we heat the pan and prepare some delicious pancakes for a snack !

Layer cake de crêpes façon tarte au citron {sans lait}

Layer cake de crêpes façon tarte au citron {sans lait}

 

Lemon pie-style pancake layer cake {without milk}
Pour 4 people
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Ingredients
  1. 150 g T80 flour
  2. 2 eggs
  3. 32 cl of almond milk
  4. 7 g of neutral vegetable oil
  5. 1 tablespoon of sugar
  6. 1 pinch of salt
  7. 1 pinch of vanilla powder
  8. FOR THE CURD
  9. 65 g cane sugar
  10. 30 g deodorized coconut oil
  11. 20 g vegetable margarine
  12. 2 eggs
  13. The juice and zest of a lemon
  14. The juice and zest of a bergamot
  15. 1 teaspoon of cornstarch
  16. FOR THE MERINGUE
  17. 2 egg whites
  18. 60 g caster sugar
  19. 60 g icing sugar
Preparation
  1. Preheat the oven to 90°.
  2. Beat the egg whites until stiff, then add the lemon and caster sugar while continuing to beat. 30 seconds. stop beating 10 seconds then repeat 10 seconds. Add the sifted icing sugar with a spatula to the egg whites. Put the meringue in a piping bag. Pipe your meringues of different sizes on a baking tray covered with baking paper. Leave to dry in the oven for 1 hour 30.
  3. While the meringues are cooking, prepare the curd, To do this, beat the eggs into an omelette in a mixing bowl then add the juice and zest of the bergamot and lemon and the cornstarch. Place the mixture in the bain-marie over high heat and whisk until the mixture thickens. (it takes about 15 minutes for the preparation to rise in temperature). Add the coconut oil and margarine off the heat., whisk well.
  4. Pour the preparation into a jar then reserve in the fridge 2 hours.
  5. In a salad bowl, mix the flour, sugar, vanilla and salt. Add the eggs in the center and stir. Pour in the oil and mix.
  6. Slowly stir in the previously warmed milk to obtain a smooth paste..
  7. let stand 2 cool hours. Mix the batter and make your pancakes in a blini pan until the batter runs out.
  8. For mounting, stack the pancakes on top of each other, spreading 1 spoon of curd in each layer. Finish by decorating with the rest of the curd and meringues.
  9. Book cool 30 minutes and serve !
aime & mange https://aime-mange.com/
 Layer cake de crêpes façon tarte au citron {sans lait}

Layer cake de crêpes façon tarte au citron {sans lait}

Layer cake de crêpes façon tarte au citron {sans lait}

 

 

Emilie

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21 Comments
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Lemon pie-style pancake layer cake {without milk}

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Lemon pie-style pancake layer cake {without milk}

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21 Comments
  • Make me bite !
    2.2.16

    It's very cute and definitely freshly tangy !

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  • Nina
    2.2.16

    You wouldn't want to come and have a snack at my place by chance, I provide the tea and you bring the pancakes OK? 😉 Or else I come with my box of tea to Grenoble, no worries either hehe! No because there, you still managed to combine two of my favorite desserts from around the world into one, so I might as well tell you that I really, really want to try this!

    Respond
  • Ophelia
    2.2.16

    Very nice recipe Emilie, She makes me drool a little !!! happy candle holder.

    Respond
  • Cecilecooks
    2.2.16

    Very pretty decoration ! Bergamot curd : it’s very original and I think very subtle in the mouth. Brief, a wonderful proposal !

    Respond
  • Christine
    2.2.16

    I think it must be very very good ! I happily rate the recipe. Good evening

    Respond
  • Audrey
    3.2.16

    A sweet lemony poem!

    Respond
  • Coco
    3.2.16

    It's a very good idea, it’s a change from classic crepes and it looks delicious!

    Respond
  • Chachou
    4.2.16

    Hmmm, your lemon meringue pancake cake is so appealing. I also made one but in a chocolate version. Only aesthetically, it doesn't match yours !

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  • in his voice
    5.2.16

    Adorablement beau ! I think I'm going to break down.

    Respond
  • Leah
    10.2.16

    This dessert looks great ! I don't know why but I'm really into pancakes this year. ! And your curd, yum !! 🙂 Kisses

    Respond