Pancake cake
Whether for breakfast, brunch, a birthday or just for snacking – this pancake cake with fine mascarpone fruit cream and fresh berries is easy to prepare and light and airy.
INGREDIENTS
FOR THE DOUGH
260 g flour (type 405)
2 pinches of salt
30 g sugar
300 ml milk
6 eggs (size M)
a little oil for frying
FOR FILLING & TOPPING
400 g cream
1 pack of vanilla sugar
150 g various berries (e.g. strawberries, raspberries, blueberries)
50 g sugar
30 ml water
250 g mascarpone
½
lemon (juice)
50 g sugar
150 g berries for topping
a little powdered sugar for sprinkling
PREPARATION
Step 1
Sift the flour into a bowl, mix with salt and sugar. Mix with the milk and stir with a whisk to form a smooth dough. Add the eggs one by one and stir everything well. Let the dough swell for 30 minutes. Rub a coated pan with a little oil and use the batter to make about 8 pancakes. Allow the pancakes to cool.
Step 2
Whip the cream until stiff, flavor with vanilla sugar and refrigerate until ready to use. In the meantime, mix the berries with sugar and water in a small saucepan, bring to the boil briefly and puree with a hand blender. Allow the berry sauce to cool. Stir the mascarpone with lemon juice and sugar until smooth, mix in the berry sauce and fold in the cream.
Step 3
Place a pancake on a cake plate and spread 2 tablespoons of berry cream evenly over it. Repeat this process until all the pancakes have been used up. Finally, spread the remaining cream over the pancake and decorate with fresh berries. Sprinkle a little powdered sugar on top before serving if desired. The cake makes about 12 pieces.
