Pancake cake with smoked salmon and creamy spread

Ingredients:

Pancakes

• 3 large eggs
• 1 cup premium flour
• 1.25 cups whole milk
• 2 tablespoons melted butter, plus extra for greasing
• Special equipment: a non-stick frying pan (25 cm) and a 20 cm round cake pan.

Cream cheese spread

• 225 g cream cheese, room temperature
• 2 tablespoons chopped capers
• 2 tbsp chopped gherkins
• 2 tbsp chopped dill
• 1 tbsp lemon juice
• 2 tsp lemon zest
• 1/4 cup heavy cream 33%

Top layer

• 1/2 cup cold heavy cream 33%
• 2 tbsp chopped dill
• 1 tbsp chopped capers
• 1 tbsp chopped gherkins
• 2 tsp lemon zest

Filling

• 225g thinly sliced ​​lightly salted salmon, Scottish smoked salmon or gravlax salmon, carefully torn into 2.5-5cm pieces.
• 2 tablespoons lemon juice
• 1/2 cup chopped red onion
• 3 large hard-boiled eggs, peeled and finely grated (about 1 1/2 cups grated eggs)

Preparation:

1. For pancakesIn a medium bowl, whisk the eggs and flour until smooth. Slowly whisk in the milk, 2 tablespoons warm water, 1/4 teaspoon salt, and a pinch of pepper. Cover the dough and refrigerate for at least 1 hour or overnight.
2. Heat a 25 cm (9 in) nonstick frying pan over medium heat and grease it with butter. Stir 2 tablespoons of melted butter into the pancake batter (the batter will look a little grainy, but that's normal). Pour 1/4 cup of batter into the pan and swirl it to coat the bottom. Cook the pancake over medium heat for about 30 seconds, until the surface looks dry and the edges begin to curl.
   
   Flip the pancake with your fingers or a spatula and cook until browned, about 15 seconds. Transfer to a cooling rack. Repeat with the remaining batter to make 12 pancakes (they can be stacked on top of each other on the cooling rack). The pancakes can be refrigerated overnight, wrapped in plastic wrap.
3. For the cream cheese spreadIn a medium bowl, combine the cream cheese, capers, gherkins, dill, lemon zest and juice, 1/4 teaspoon salt, and a pinch of pepper with a spatula. Add the cream and mix until smooth. Let stand at room temperature.
4. Assemble the cakeLine a round cake pan (20 cm) with cling film, leaving a 10 cm border on both sides. Place 1 crepe (this will be the top of the cake, so choose the one that looks best) on the work surface and spread it evenly with 2 tablespoons of butter spread. Transfer the crepe, buttered side up, into the pan. Evenly distribute the salmon pieces over the pasta layer, drizzle with about 1 teaspoon of lemon juice, sprinkle with 1 tablespoon of onion, then add 1 heaping tablespoon of grated eggs. Repeat 6 times.
   
   Spread 2 tablespoons of the cream spread on the eighth pancake and place it cheese-side down on top of the remaining layers—this will be the bottom of the cake. Pull strips of plastic wrap over the lacy edges of the pancakes to completely cover the cake.
   
   Use a small cast-iron skillet or a large glass measuring cup to press the cake down onto the top, creating an even shape. Refrigerate for at least an hour or up to overnight.
5. Add toppingRemove the cake weight and unwrap the plastic wrap. Grasp the long edges of the plastic wrap and separate the cake from the pan. Invert the pan and place the crepe cake on top. Place a serving plate on top and invert the cake onto it. Remove the plastic wrap.
   
   In a medium bowl, beat the heavy cream with a hand mixer on medium speed until stiff peaks form. Using an offset spatula, carefully spread the whipped cream over the top of the cake. In a small bowl, combine the dill, capers, gherkins, and lemon zest. Sprinkle the whipped cream layer with this mixture, then season with salt and a couple of pinches of pepper.