This cake doesn’t look too special from the outside but when you cut a slice the layers will amaze.
For the pancakes (makes approx 28 in a 32 cm pan):
- 400 g plain flour
- 2 ½ tbsp icing sugar
- ¼ tbsp salt
- 8 eggs
- 1200 ml milk
- butter for frying
For the lemon curd:
- 8 egg yolks
- 320 g caster sugar
- juice of 4 medium lemons
- rind of 3 lemons
- 140 g butter
- lemon curd
- 1200 ml double cream
- rind of 2 lemons and 2 oranges
- 60 g sugar
- 30 ml water
For the pancakes, use a very large bowl and add the flour, salt and sugar. Beat in the eggs (it’s a lot of eggs I know but we need a lot of pancakes!). Slowly add the milk and whisk together. If you think you have lumps of flour, use an electric whisk to beat the mixture or pass the batter through a sieve.
Warm a 32 inch frying pan on the stove on a medium heat. Add a little butter. Use a ladle to pour some of the batter into the pan and quickly swirl around. Try to make your pancake as thin as you can. Cook the pancake for a minute or two on each side. Repeat until you have around 28 pancakes. Use a little butter in between if necessary.
For the lemon curd, mix the egg yolks, sugar, lemon juice and zest in a pot. Cook on a low heat, continually stirring. Cook for around 10 minutes until the mixture has thickened. Take off the heat and stir in the butter. Pass the mixture through a sieve to ensure it is smooth.
For the lemon and orange rind decoration (optional), use a rind peeler to create long strands from the 2 oranges and 2 lemons. Add to a small pan with the sugar and water. Boil on the stove for 10- 15 minutes until a syrup is formed. Remove and drain the syrup. Dry out the rind strands on paper towel.
To assemble, beat the double cream until it forms soft peaks. Spread a little bit of the cream on the base of a cake turntable. Place a pancake and spread a small amount of cream. Add another layer and spread some of the lemon curd. Continue alternating the layers until you have used up all the pancakes. Place in the fridge to firm up for 10 minutes. To neaten the edges, use a knife or scissors to trim the edges. Cover with the remaining cream and garnish with the sugared orange and lemon rind. Chill before serving (you can see in my picture below that I was a bit impatient! It looked much better after a spell in the fridge).