Lemon Crêpe Cake With Raspberry Sauce

• 1-2 cups all-purpose flour, sifted
• 2 tbsp granulated sugar
• 2 cups milk
• 3 None eggs, lightly beaten
• 2 tbsp oil
• 1/4 lb cream cheese
• 2/3 cup lemon curd
• 2/3 lb frozen raspberries
• 2 tbsp orange liqueur

1. Lightly grease and line an 8 inch springform pan with plastic wrap.
2. Combine flour and 1 tbsp sugar. Whisk in milk, eggs and oil to form a smooth batter. Strain then set aside for 30 mins.
3. Spray an 8 inch crepe pan with oil and place over medium heat. Add 1/4 cup batter and swirl to coat base. Cook for 1 min per side, until light golden brown. Transfer to a plate and repeat with remaining mixture. Allow crepes to cool.
4. To assemble cake, combine cream cheese and lemon curd. Spread 1 crepe with 2 tbsp lemon cream and place in prepared pan, lemon cream side up. Repeat with remaining crepes and lemon cream, finishing with a plain crepe. Cover with plastic wrap and press down gently. Chill for at least 2 hours, until firm.
5. Meanwhile, for the sauce, puree raspberries, orange liqueur and remaining sugar until smooth. Heat gently. Slice crepe cake into wedges and drizzle with sauce.

flour, sugar, milk, eggs, oil, cream cheese, lemon curd, frozen raspberries, orange liqueur

Taken from recipes-plus.com/api/v2.0/recipes/24175 (may not work)