Lemon Curd Crêpe Cake - cooking recipe

Ingredients

3/4 cup all-purpose flour
9 None large eggs
1 tbsp vegetable oil
1 1/4 cups milk
2 tsp finely grated lemon zest
3/4 cup lemon juice
1 2/3 cups granulated sugar
1/2 cup butter, chopped
2 tsp powdered gelatin, bloomed in 2 tbsp cold water for 5 mins
None None candied lemon zest, to decorate

Preparation

Line base and sides of deep 8 inch cake pan with plastic wrap.
Place flour in a medium bowl. Make a well in the center. Combine 3 eggs, oil and milk then gradually whisk into flour. Strain batter into a large measuring cup. Cover and let stand for 30 mins.
Grease a crepe pan or small, heavy-bottomed nonstick frying pan and place over high heat. Add 2 tbsp batter to pan, tilting pan to coat base evenly. Cook over low heat, loosening edge with spatula, until crepe is browned lightly. Flip over and brown other side. Remove from pan. Repeat with remaining batter to make 12 crepes.
Combine lemon zest, lemon juice, sugar, butter and remaining eggs in a large, heatproof bowl. Place bowl over a large saucepan of simmering water. Cook, stirring, for 15 mins, or until lemon curd coats the back of a spoon. Add bloomed gelatin and gently heat until dissolved. Strain into a clean bowl.
Place a crepe in prepared pan then spread 1/4 cup lemon curd over top. Repeat layering with remaining crepes and curd, finishing with a crepe layer. Cover and refrigerate overnight, or until firm. Decorate with candied lemon zest.