Crepe Cake With Citrus Cream - cooking recipe

Ingredients

300 ml thickened cream
1 teaspoon vanilla essence
250 g cheese
1/3 cup icing sugar
1 teaspoon lemon zest (finely grated)
1 teaspoon orange zest (finely grated)
2 tablespoons orange juice (freshly squeezed)
8 crepes (chilled or frozen, thawed)
1/4 cup sliced almonds (toasted)
icing sugar (to serve)

Preparation

Using an electric mixer, beat cream and essence in a small bowl until soft peaks form.
Using an electric mixer, beat cream cheese, sugar and zests in a medium bowl until smooth and beat in juice and then fold in the whipped cream.
Place 1 crepe on a serving plate; spread with 1/3 cup of cream mixture and top with another crepe and repeat layers using remaining crepes and cream mixture finishing with a crepe and then cover and chill for at least 1 hour.
Sprinkle crepe cake with the almonds and lightly dust with icing sugar.