Mille crepe lemon cake

Pour hot heavy cream over white chocolate, add the mascarpone, then the remaining heavy cream, chilled, and mix well.

Chill the creme montee completely before whipping.

Trim the crepe edges for a better look; save the scraps and let them dry for a crunchy praline.

Whip the creme montee mascarpone to soft peaks and add lemon zest.

Stack the crepes with a thin layer of mascarpone filling between each, adding poached lemons in some of the layers.

Make a dry caramel, toss in toasted sprouted buckwheat, let cool and crush.

Decorate the cake with poached lemons and the caramelized buckwheat.