Months ago my friend Ildi got the idea of a cake made with crepes in my head, which is really unfair to do by the way, if you don't have a fresh cheese and lemon crepe cake with you because all you will be able to think about for the rest of the day, how delicious it can be. Since my dear Ildi is the owner of the idea, this cake will be named after her, especially because it was made for her wedding reception for the first time. I really hope she will like it, and even if we are about to meet, I want to wish her all the happiness in the world in here too! :)
Ingredients for a cake of 12 slices:
- 10-12 pieces of crepe
- 25 dkgs of ricotta
- 25 dkgs of fresh cheese
- 1 dl of cream
- 4 gelatine leaves
- zest and juice of one lemon, plus juice of another half of a lemon
- sugar or sweetener according to taste
- 1,5 dls of cream
- 5 dkgs of butter
- 20 dkgs dark chocolate
Stir the fresh cheese with the ricotta, the sweetener or sugar, the lemon zest and the lemon juice, until you get a smooth mixture. It needs to be tasted by all means, because it has to be lemony and sweet enough. Put the cream on the heat and keep it there only until it comes to a boil. Meanwhile soak the gelatine leaves in cold water, and when it's soaked and soft, take it out, squeeze the water out of it and add the leaves to the cream. Give it a good stir, and you can add this to the cream as well. To speed up the process you can put it into the fridge for a while so that the gelatine can start to set. Now is the time to set together your cake ring and cover the bottom part with kitchen film.When that's done, you can lay down the first crepe.
If you are lucky, your pancake pan will be the same size as your cake ring. Approximately two tablespoons of cream goes in between two layers of pancake. You just have to keep building the layers. For the chocolate frosting, the cream needs to be brought to a boil together with the butter and then mixed with the chocolate. It will melt nicely, but it needs to be smooth so stirring thoroughly is very important. You can let it set for a while before you start using it. When half of the pancakes are already in the cake, you can spread some chocolate frosting in between two pancakes in the middle of the cake. Then continue with the layers and spread the frosting on the top of the last pancake. Let it cool down for a couple of hours in the fridge. Then take the cake out, take off the side of the cake ring, and cover the sides with the frosting as well. Keep it in the fridge until serving.
