Lemon Pancake Cake with Strawberries

Ingredients:

Lemon Curd

• Zest of 1 lemon (2 tsp)
• 1/4 cup + 2 tbsp lemon juice (90 ml)
• 1/4 tbsp. + 2 tbsp. l. granulated sugar (75 gr.)
• 1/4 teaspoon coarse salt
• 2 eggs
• 2 tbsp unsalted butter, sliced ​​(28 g)
• 1/4 tsp almond extract
• 1/4 cup chopped white chocolate (45 g)

Pancakes

• 1.5 cups of sour milk or kefir (375 ml)
• 1.5 cups water (375 ml)
• 4 eggs
• Zest of 2 lemons
• 3 tsp vanilla extract, divided
• 0.5 tsp almond extract
• 2 tbsp unsalted butter, melted, plus more as needed (28 g)
• 0.5 tbsp. granulated sugar (100 gr.)
• 1/4 teaspoon coarse salt
• 2.5 cups premium flour (337 g)
• 0.5 cups of cream cheese at room temperature (125 g)
• 1/4 cup powdered sugar (35 g)
• 2 tbsp. cream 35% (500 ml)
• 1 cup halved strawberries (150 g)
• 1/4 cup toasted sliced ​​almonds (30 g)

Preparation:

1. Lemon Curd:
   
   In a medium heatproof bowl, combine the lemon zest, lemon juice, granulated sugar, salt, and eggs. Place the bowl over a saucepan of simmering water. Beat the eggs until the curd coats the back of a spoon, about 10 minutes. Stir in the butter a few pieces at a time. Remove from heat, add the almond extract and white chocolate, and stir until melted. Cover the curd with plastic wrap, placing it directly on the surface of the custard, and refrigerate until completely cool.
2. Meanwhile, prepare the pancakes.:
   
   Combine the sour milk, water, eggs, lemon zest, 2 teaspoons of vanilla extract, almond extract, melted butter, granulated sugar, and salt in a blender and blend until smooth. Add the flour and knead until smooth. Refrigerate the dough for at least 30 minutes or up to 24 hours.
3. Once the batter has cooled, heat a 9-inch (22 cm) nonstick skillet over medium heat. Pour about 1/3 cup of batter into the skillet and quickly swirl the pan to coat the bottom. Cook the pancake for 30 seconds to 1 minute on each side, flip, and cook for another 15 to 30 seconds, or until lightly golden. Transfer the pancake to a baking sheet and continue cooking the remaining pancakes, adding a little butter if they stick. Let the pancakes cool to room temperature.
4. Meanwhile, beat the cream cheese and powdered sugar with a mixer. Add the remaining 1/4 teaspoon vanilla extract and gradually fold in the cream. Beat on high speed until thickened.
5. To assemble the cake, place one crepe on a serving plate, add 1/4 cup of frosting, and spread evenly. Top with another crepe and spread with 2-3 tablespoons of lemon curd. Continue layering, alternating fillings, until all the crepes are used. Wrap the cake in plastic wrap and refrigerate the cake, along with the remaining frosting and lemon curd, for at least 1 hour or up to 2 days to allow the frosting to set.
6. When ready to serve, remove the film and top with the remaining cream and lemon curd, garnish with halved strawberries and toasted almonds.