white chocolate lemon curd crepe cake

Directions :

1. White Chocolate Creme Patissiere: Place the egg yolks and cornflour in a small mixing bowl and whisk to combine. Heat the milk in a saucepan on the hob to just below boiling point. Whisking constantly, add the hot milk into the egg yolk/cornflour mixture.
2. Whisk in the melted white chocolate. Return the pan to the heat and whisk constantly until thickened. Pour the custard into a bowl and press a circle of parchment paper over the surface to prevent a skin forming. Allow cooling. Refrigerate until needed.
3. Add the eggs, milk, butter, flour, and salt to a blender. Whiz until well-combined. Refrigerate for at least 30 minutes or overnight.
4. When ready to cook, heat a crepe pan or regular non-stick frying pan over medium-low heat. Depending on the size of your pan, you might have to use trial and error to figure out how much batter to use for each crepe.
5. Stack the crepes with parchment paper and allow to cool. Cut to the size of your platter or cake stand if needed, using a plate as a guide.
6. Whip 120ml (1/2 cup) cream until soft peaks form. Gently fold 1 cup of white chocolate creme patissiere into the cream. Whip the remaining 180ml (3/4 cup) of cream until soft peaks form. Fold in the lemon curd.
7. Place a cooled crepe onto your cake stand or platter. Spread a thin layer of white chocolate cream onto the crepe and top with another crepe.
8. Next spread a layer of the lemon curd cream onto the crepe. Repeat, alternating between the two creams until you run out of crepes.
9. Top the cake with a good dollop of the white chocolate creme patissiere. Add a dollop of lemon curd and swirl with the creme patissiere. Sprinkle with the toasted coconut flakes and the white chocolate curls.
10. Slice and serve. Best served the day it's made.