February is just beginning and hop candlemas falls on it, like it, then, that you had not seen it coming, attention, you told me in the headset that mardi gras comes too soon (headset – mardi gras… you understand !). In short, as a pancake it doesn’t hurt people, I’m told that a layer cake of pancakes (yes it is a bit more than a crepe and then ?! When we love we doesn’t count !). And as the cake of pancakes you know it all the chocolate, I have created a version pie, citrus based curd with bergamot topped with small meringues and crisp. The pancakes are made from the milk of almonds and the whole is slightly sweet and of sour, which makes it a dessert or a taste perfect to serve with an earl grey tea of course!!

Hop, hop, hop, we warm the stove and we are preparing good pancakes for tea !

Layer cake pancakes how lemon pie {without milk}

For 4 people Save Print Ingredients

  • 150 g of flour T80
  • 2 eggs
  • 32 cl of almond milk
  • 7 g vegetable oil neutral
  • 1 tablespoon of sugar
  • 1 pinch of salt
  • 1 pinch of vanilla powder
  • FOR THE CURD
  • 65 g of sugar cane
  • 30 g of coconut oil deodorized
  • 20 g of margarine plant
  • 2 eggs
  • The juice and zest of one lemon
  • The juice and rind of a bergamot
  • 1 teaspoon corn starch
  • FOR THE MERINGUE
  • 2 egg whites
  • 60 g of caster sugar
  • 60 g of icing sugar

 

Preparation

  • Preheat the oven to 90°.
  • Beat the egg whites until firm then add the lemon and the caster sugar in rain while continuing to beat 30 seconds. Stop beat 10 seconds and then repeat 10 seconds. Add the sifted icing sugar with a spatula the egg whites. Put the meringue dan a piping bag. Pochez your meringues of various sizes on a baking sheet covered with baking paper. Let it dry in the oven for 1 hour 30.
  • During the baking of the meringues, prepare the curd, for this, beat the eggs in omelet in a cul de poule and then add the juice and zest of the bergamot and the lemon and the cornstarch. Put the bottom of the pool in the water bath on high heat and whisk until thickened (this takes about 15 minutes to the time that the preparation rises in temperature). Add off the heat the coconut oil and margarine, mix well.
  • Pour the preparation in a pot and then refrigerate 2 hours.
  • In a bowl, mix the flour, the sugar, the vanilla and the salt. Add the eggs to the center and then stir. Pour the oil and mix.
  • Mix gradually with the milk, previously warmed and mixed to get a smooth paste.
  • Let rest for 2 hours in a cool place. Mix the batter and make your pancakes in a frying blinis until exhaustion of the paste.
  • For the timeline, stack the pancakes one on top of the other by spreading 1 tablespoon of curd on each layer. Finish decorating with the rest of the curd and meringues.
  • Refrigerate 30 minutes and serve !

 

Written by Doc

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