Lemon Crepe Layer Cake Recipe | Tate and Lyle Sugars
www.wearetateandlylesugars.com
This incredible 24-layered lemon crêpe cake recipe makes a lovely change for Pancake Day, not to mention birthdays, parties, gatherings and pretty much any celebratory occasion!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wearetateandlylesugars.com.
Ingredients
- 75 g Unsalted butter
- 150 g Tate & Lyle Granulated Sugar
- 120 ml Lemon juice
- 2 Large eggs
- 225 g Plain flour
- 25 g Fairtrade Tate & Lyle Golden Caster Sugar
- 1 Pinch of salt
- 2 Large egg yolk
- 570 ml (1 pint) Milk
- 2 tbsp Vegetable oil
- 570 g Mascarpone
- 50 g Whole candied peel
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