Creppe Cake with Lemon Filling and Whipped Cream

To make the lemon filling: in a saucepan, mix together the sugar, cornstarch, flour, and a pinch of salt

Add the water and mix well

Bring to a boil over high heat, then reduce the heat and simmer for 2 minutes

Bat the egg yolks with the egg

Add 1 cup of the hot mixture, mixing very well

Return the saucepan to the heat, bring to a boil, and cook for 2 minutes, stirring constantly

Remove from the heat

Add the butter and lemon peel, gradually

Add the lemon juice, gradually, stirring always

Remove from the heat and let cool in a bowl

Cover with plastic wrap, pressing the wrap onto the surface of the filling

Let it cool to room temperature and refrigerate

To assemble: grease a baking dish with butter or non-stick cooking spray

Place 1 crepe on the bottom of the dish

Cover with 1/4 cup of the lemon filling

Repeat this process, layering the crepes and filling four times, finishing with a crepe

Make another cake in the same way or in a different baking dish

Whipped cream topping: beat the egg whites with the vanilla extract and baking powder or tartar emulsifier until stiff peaks form

Add 1/4 cup of sugar, beating until stiff peaks form

Spread this whipped cream mixture over each cake or use a piping bag to decorate the cakes

Bake in a preheated oven for 1-2 minutes, or until golden brown

Serve immediately or refrigerate

Serves 8.