Lemon Crêpe Cake With Raspberry Sauce

1. 1

   Lightly grease and line an 8 inch springform pan with plastic wrap.

2. 2

   Combine flour and 1 tbsp sugar. Whisk in milk, eggs and oil to form a smooth batter. Strain then set aside for 30 mins.

3. 3

   Spray an 8 inch crepe pan with oil and place over medium heat. Add 1/4 cup batter and swirl to coat base. Cook for 1 min per side, until light golden brown. Transfer to a plate and repeat with remaining mixture. Allow crepes to cool.

4. 4

   To assemble cake, combine cream cheese and lemon curd. Spread 1 crepe with 2 tbsp lemon cream and place in prepared pan, lemon cream side up. Repeat with remaining crepes and lemon cream, finishing with a plain crepe. Cover with plastic wrap and press down gently. Chill for at least 2 hours, until firm.

5. 5

   Meanwhile, for the sauce, puree raspberries, orange liqueur and remaining sugar until smooth. Heat gently. Slice crepe cake into wedges and drizzle with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.