Lemon Crêpe Cake With Raspberry Sauce - cooking recipe

Ingredients

1-2 cups all-purpose flour, sifted
2 tbsp granulated sugar
2 cups milk
3 None eggs, lightly beaten
2 tbsp oil
1/4 lb cream cheese
2/3 cup lemon curd
2/3 lb frozen raspberries
2 tbsp orange liqueur

Preparation

Lightly grease and line an 8 inch springform pan with plastic wrap.
Combine flour and 1 tbsp sugar. Whisk in milk, eggs and oil to form a smooth batter. Strain then set aside for 30 mins.
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.
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.
Meanwhile, for the sauce, puree raspberries, orange liqueur and remaining sugar until smooth. Heat gently. Slice crepe cake into wedges and drizzle with sauce.