Crepe Cake With Citrus Cream

• 300 ml thickened cream
• 1 teaspoon vanilla essence
• 250 g cheese
• 1/3 cup icing sugar
• 1 teaspoon lemon zest (finely grated)
• 1 teaspoon orange zest (finely grated)
• 2 tablespoons orange juice (freshly squeezed)
• 8 crepes (chilled or frozen, thawed)
• 1/4 cup sliced almonds (toasted)
• icing sugar (to serve)

1. Using an electric mixer, beat cream and essence in a small bowl until soft peaks form.
2. Using an electric mixer, beat cream cheese, sugar and zests in a medium bowl until smooth and beat in juice and then fold in the whipped cream.
3. Place 1 crepe on a serving plate; spread with 1/3 cup of cream mixture and top with another crepe and repeat layers using remaining crepes and cream mixture finishing with a crepe and then cover and chill for at least 1 hour.
4. Sprinkle crepe cake with the almonds and lightly dust with icing sugar.

cream, vanilla essence, g cheese, icing sugar, lemon zest, orange zest, orange juice, almonds, icing sugar

Taken from www.food.com/recipe/crepe-cake-with-citrus-cream-456313 (may not work)