For the crepe recipe, look up at Apple Aumoniere Crepes Recipe. For the poached lemons, check out Poached Lemons*. Poached lemons can be subbed for poached oranges instead. This cake calls for 20/24 crepes.
Heat up the first 300g heavy cream. Add chocolate, and mix using an immersion blender. Add mascarpone, and the remaining heavy cream and lemon zests. Mix well; refrigerate for 4 hours at least prior whipping.
It can be subbed for chopped walnuts. Toast buckwheat first. Make a caramel a sec, fold in toasted buckwheat and cool. Chop into small pieces. Caramelized sprouted buckwheat can be stored in sealed container in your pantry for up to 3 months.
Thinly chop poached lemons; set aside. Trim crepe edges for a cleaner look, if desired. Save scraps – let dry out and use for your next crunchy praliné. Whip chilled creme montée mascarpone to soft peaks (Do not over whip). Stack crepes on top of each other, with a thin layer of creme montée mascarpone between each crepe. Add some chopped poached lemons over the third, and 10th tier. Smooth out cake edges with an offset spatula. Garnish center of the cake with a round of poached lemons. Decorate border with chopped caramelized buckwheat. In order for the buckwheat to stick on crepe, brush it out with some syrup from your poached lemons, or oranges, or use preserves, or mascarpone filling. Store cake in the refrigerator for up to 3 days. Avoid freezer. Enjoy!