White chocolate lemon crepe cake with lemon truffles
- The Bake Away
- Feb 11, 2016
- 2 min read
Last Tuesday we celebrated Pancake Day with this delicious white chocolate lemon crepe cake. It is very easy to make, and if you have a good pan, the pancake making won't even take that long! The filling is lemon curd, I used a store bought lemon curd to make it easier. Covered with white chocolate ganache and delicious zesty chocolate truffles, complemeting the lemon curd so beautifully.
Ingredients
for the pancakes:
540g plain flour
2 medium eggs
1130g milk
for the ganache:
226g white chocolate
177ml double cream
for the truffles:
170g white chocolate
56g unsalted butter
2 tablespoons double cream
zest of half lemon
icing sugar for dusting
around 2 jars of lemon curd for the filling
small pan for frying ( I recommend using a small, around 20cm ceramic pan, I used this one)
Instructions
for the pancakes:
- mix together all of the ingredients in a large bowl
- with an electric mixer or a balloon whisk, beat until the mixture is no longer lumpy
- drop around 2 tablespoons of the pancake batter onto a hot pan and titlt until it has spread over the pan
- bake for less than one minute on each side
for the ganache:
- chop the chocolate into very small pieces
- in a small pan, bring the double cream to boil
- quickly pour over the chocolate and which until the chocolate has dissolved
- leave in a fridge until set and no longer runny
for the truffles:
- in a small pan, combine the chocolate, butter and cream
- melt over a very low heat while stirring frequently
- once the ingredients have melted, transfer the pan to the fridge to let it set
- form small balls from the chocolate mixture and roll in icing sugar
- stack the pancakes on top of each other, spreading the lemon curd between them
- when you've run out of pancakes, cover the 'cake' with the white chocolate ganache using a round bladed knife
- dust with some icing sugar and arrange the truffles on top
Delicious :)
