The best cake for a fancy breakfast, brunch or celebrations like birthdays and Mother's Day.
Crazy easy & fun to make and even more fun to eat!
Low Carb l No Added Sugar | Naturally Sweet | Diabetic Friendly | No Artificial Sweeteners | Gluten Free
| Prep Time: |
15 minutes
|
| Cook Time: |
15 minutes + 1hr refrigeration
|
| Makes: |
1kg |
| Serves |
12
|
| Difficulty Level |
easy |
INGREDIENTS
Pancakes
Lemon Curd
- 3 eggs
- 2 egg yolks
- 1 cup (220g) Lakanto Baking Blend
- 1 tbsp finely grated lemon rind
- ½ cup (125ml) lemon juice
- 150g cold unsalted butter, chopped
- ¾ cup cream, whipped
- thin lemon slices (garnish)
- passionfruit (garnish)
- 50g Lakanto Icing Powder (optional)
METHOD
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.
PANCAKES
- For the pancakes, make up the whole shaker following the directions - you should have approx. 5 pancakes. Let them cool and prepare the lemon curd.
ASSEMBLY
- Whip the cream until airy, keep chilled until ready to assemble.
- Assembly: 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. Dust with Lakanto Icing Powder. Cut into slices like a cake and enjoy!
Tip
- There may be leftover lemon curd, store in the fridge and spread on toast, or dollop on yoghurt.
Approx. Nutritional Information Per Serve 80g - Energy 690 kJ (165Cal) - Protein 8.3g - Total Fat 12.5g Saturated Fat 7.3g - Carbohydrate 3.9g - Fibre 3.1g - Sugar 1.2g Sodium 207 mg
RSLA0353*