Lemon-coconut crepe cake

Lemon-coconut crepe cake


Lemon-coconut crepe cake

The ingredient of Lemon-coconut crepe cake

  1. 1 cup undeniable flour
  2. 1/2 cup milk
  3. 375ml coconut-flavoured evaporated milk
  4. 2 eggs, gently beaten
  5. 25g butter, melted
  6. Icing sugar mixture, to enhance
  7. 3 eggs
  8. three egg yolks
  9. 1 cup caster sugar
  10. three teaspoons finely grated lemon rind
  11. 3/four cup lemon juice

The instruction how to make Lemon-coconut crepe cake

  1. Place flour in a bowl. Make a properly in the centre. Add milk, evaporated milk and eggs. Whisk to mix. Heat a 20cm (base) non-stick frying pan over medium heat. Brush with a bit butter. Spoon 1/four cup batter into pan. Swirl to coat base of pan. Cook for two mins or till just set. Turn. Cook for 2 mins or till golden. Transfer to a plate. Repeat with ultimate butter and batter to make 12 cru00eapes. Cool.
  2. Make lemon curd: Whisk eggs, egg yolks, sugar, lemon rind and lemon juice together in a medium saucepan over medium-low warmth. Cook, stirring constantly, for eight to ten minutes or until aggregate thickens slightly and coats the lower back of a timber spoon (do now not boil). Remove from warmth. Transfer to a bowl. Cover surface with plastic wrap. Cool for 10 minutes.
  3. Line base and facet of a 6cm-deep, 20cm spherical springform pan with plastic wrap. Place 1 cru00eape in base of organized pan. Spread 1 heaped tablespoon lemon curd over cru00eape. Repeat with closing cru00eapes and lemon curd, finishing with 1 cru00eape. Refrigerate, covered, for four hours. Transfer to a plate. Dust with icing sugar. Serve.

Nutritions of Lemon-coconut crepe cake

fatContent: 206.496 calories
saturatedFatContent: 5 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 31 grams carbohydrates
fibreContent: 23 grams sugar
cholesterolContent: 8 grams protein
sodiumContent: 127 milligrams cholesterol


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