For a fancy yet easy-to-make pancake cake, look no further! Made with homemade lemon curd and a passionfruit garnish, this is the tastiest breakfast pancake cake or enjoy for dessert. And it's both gluten and added sugar-free!
Make up the whole shaker following the directions - you should have approx. 5 pancakes.
Let them cool and prepare the lemon curd.
Lemon Curd
Place the whole eggs, egg yolks, Lakanto Baking Blend, lemon rind and lemon juice in a bowl and whisk to combine. Pour the mixture into a large saucepan over medium heat and cook, stirring for 2 minutes making sure the baking blend has dissolved.
Reduce the heat to low and gradually add the butter, 3 pieces at a time, stirring continuously until melted. Continue to cook, stirring continuously, for 4–6 minutes or until the mixture is thickened and coats the back of a spoon.
Strain immediately into a medium bowl, cover with plastic wrap and refrigerate for 1 hour or until cold.
Whip the cream until airy, keep chilled until ready to assemble.
Place one pancake on the bottom of your favourite platter, place spoonful's of the lemon curd and cream on the pancake, pushing it over the edge of the pancake slightly. Continue until you’ve reached the top pancake.
Drizzle some fresh passionfruit on top and down the side, place the lemon slices on top. Cut into slices like a cake and enjoy!
Tips & Hints:
There may be leftover lemon curd, store in the fridge and spread on toast, or dollop on yoghurt.
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