Pancake cake with orange cream

Ingredients:

Filling

• 8 large egg yolks
• 2/3 cup granulated sugar
• 3 tablespoons cornstarch
• Finely grated zest of 2 oranges and juice of 4 oranges
• 2 tablespoons lemon juice
• A pinch of salt
• 4 tbsp (60 g) butter, cut into small pieces
• 1 cup cold heavy cream
• 3 tablespoons powdered sugar
• 1/2 tsp vanilla extract

Pancakes

• 1.5 cups of wheat flour
• 3 large eggs
• 2 cups of milk
• 4 tbsp melted butter, a little more oil for frying
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• Whipped cream and grated orange zest, for decorating the cake

Preparation:

1. Prepare the filling. To make the filling, whisk the egg yolks, granulated sugar, cornstarch, orange zest, orange juice, lemon juice, and salt in a medium saucepan. Cook over medium heat, stirring constantly with a spatula, until the mixture begins to simmer and becomes as thick as pudding. This will take about 10 to 12 minutes. Remove from the heat, add the butter, and let it melt. Pour the filling into a large bowl through a fine-mesh sieve, pushing it through the holes with a spatula. Cover the filling with plastic wrap and refrigerate for about 2 hours, until firm.
2. At this time prepare pancake batterUsing a blender, combine the flour, eggs, milk, melted butter, granulated sugar, vanilla, and salt. Cover the finished dough and let it rest for an hour. This will prevent the pancakes from becoming tough.
3. Finish the filling. Beat the heavy cream in a large bowl with a mixer on medium-high speed for about 1 minute, or until stiff peaks form. Add the powdered sugar and beat until stiff peaks form (this will take about 1 minute). Add the vanilla and mix well. Fold a quarter of the whipped cream into the orange custard, cover, and refrigerate for 1 hour.
4. Make pancakes. Line a baking sheet with parchment paper. Heat a nonstick skillet over medium heat. Grease it with butter, then pour a quarter cup of the pancake batter into the center of the skillet. Swirl the skillet to distribute the batter evenly. Cook for about a minute, until the pancake is golden brown. Use a spatula to loosen the edges of the pancake and flip it. Cook for another 30 seconds, until the other side is golden brown. Transfer the pancake to the prepared baking sheet. Make the remaining pancakes in the same way. Add a little more oil to the skillet if needed. You should get about 16 pancakes in total.
5. Place the first crepe on a serving plate. Spread 1/4 cup of filling evenly over the entire surface. Repeat with the remaining crepes and filling. Refrigerate the finished cake overnight. This will make it easier to cut. Before serving, garnish the crepe cake with whipped cream and orange zest.