Pancake cake with jam and chocolate flakes

Name: Pancake cake with jam and chocolate flakes
Ingredients: 6 eggs 2.5 l mineral water 500 g flour 1 pinch of salt 400 g quince jam 400 g strawberry jam 400 g apricot jam powdered sugar 250 g chocolate chips

Dessert - Pancake cake with jam and chocolate flakes by Anghelina M. - Recipia

The pancake cake with jam and chocolate flakes is made from thin pancakes filled with various types of jam and arranged vertically in a tall baking dish. It’s a perfect dessert for the weekend or for a meal where you want to use multiple types of jam. The pancakes are quick to make, so they need to be monitored carefully in the pan. After assembly, the cake needs to chill in the refrigerator for 1-2 hours before serving. Quick Info Total time: preparation time not specified; add 1-2 hours for chilling in the refrigerator Preparation time: not specified in the original recipe Cooking time: not specified; pancakes are cooked one by one in the pan Servings: number not specified and depends on portion size Difficulty: easy to medium Recipe type: pancake dessert with jam and chocolate Ingredients 6 eggs 2.5 liters of sparkling water 500 g flour 1 pinch of salt 400 g quince jam 400 g strawberry jam 400 g apricot jam Powdered sugar, for decoration 250 g chocolate flakes, for decoration A little oil for the pan, 1-2 drops each time, as per the recipe Instructions 1. Crack the eggs into a large bowl and beat them until frothy. Add the salt, then pour in the sparkling water and incorporate the flour. 2. Blend the mixture with a mixer until the batter resembles thick sour cream. It’s important for this recipe that there are no lumps of flour remaining. 3. Heat the pan well and lightly grease it with a tiny amount of oil, about 1-2 drops. Pour a ladle of batter into the pan and spread it out. 4. Cook the pancake until it is lightly browned on the first side, then flip it and let it cook a little on the other side. Pancakes brown quickly, so it's best to keep a close eye on them and not leave the pan unattended. 5. Continue in the same manner until all the batter is used up. As they are ready, the pancakes can be stacked on top of each other. 6. Spread each pancake layer with jam or preserve. Use the quince jam, strawberry jam, and apricot jam in succession, so that the cake has multiple fillings. 7. After spreading the jam, roll or fold each pancake. From one large pancake, you can make about 3-4 mini pancakes, depending on how you portion it. 8. Prepare a taller baking dish and place the portioned pancakes upright. Place them next to each other so they are as close as possible and reach the same level. This arrangement creates the cake appearance. 9. Once all the pancakes are in the dish, sprinkle powdered sugar and chocolate flakes on top. 10. Leave the cake in the refrigerator for 1-2 hours to cool. After this time, it can be portioned and served. Why I make this recipe often It’s a practical recipe when you have several jars of opened jam and want to use them in a single dessert. The fillings can be layered successively, and each slice has soft pancakes, jam, and chocolate flakes. There’s no need for baking in the oven, and decorating is very simple after the pancakes have been arranged in the dish. Another advantage is that the dessert can be prepared ahead of time. The 1-2 hours in the refrigerator make it easier to serve, as the pancakes hold their shape better than when they are still freshly filled and warm. Tips and variations Tips Preheat the pan before pouring in the first ladle of batter. If the pan is not hot enough, the first pancake may cook unevenly. Use very little oil, as indicated in the recipe. Too much oil can make the pancakes heavy and prevent even browning. Pancakes should be monitored closely. They brown quickly, and the difference between lightly browned and burnt can happen in a short time. The jam spreads more easily when it’s not too thick. There’s no need for an excessively thick layer; it’s important that each layer is covered. When cutting the large pancake into 3-4 pieces, try to keep the pieces as uniform in size as possible. This way, the pancakes arranged vertically will form a more even layer in the dish. Substitutions Quince jam, strawberry jam, and apricot jam can be swapped around in order. The recipe uses these three varieties, but any can be placed on the pancakes according to preference. If you don’t want to use all three types of filling, you can distribute the available quantities among the pancakes. However, the final taste will be different if one variety is omitted. Variations You can alternate pancakes filled with quince jam with those filled with strawberry and apricot jam, so that the cake section has more colors and flavors. Another option is to arrange the pancakes in a regular order, so that the same filling is not concentrated on one side of the dish. The recipe allows for this organization without changing the basic steps. The decoration remains simple: powdered sugar and chocolate flakes. The amount of powdered sugar is not specified, so it can be added to taste and according to the desired appearance. Serving ideas The cake is served cold after being in the refrigerator for 1-2 hours. It can be portioned directly from the dish, and each piece will contain multiple pancakes filled with different types of jam. For a clearer appearance, cut the portions so that the layers and fillings inside are visible. The powdered sugar and chocolate flakes are added at the end, just before serving or immediately after assembly. Frequently asked questions How long should the pancake cake stay in the refrigerator? The recipe indicates a time of 1-2 hours. This time is sufficient for the dessert to cool before serving. Can I use just one type of jam? Yes, however, the original recipe uses quince jam, strawberry jam, and apricot jam. If you use only one variety, the cake will have a more uniform flavor. How many mini pancakes can be made from one large pancake? From one large pancake, you can make 3-4 mini pancakes. The exact number depends on the size of the pancake and how you portion it. Why do pancakes burn? Pancakes brown quickly, especially if the pan is well heated. Keep an eye on the heat and flip each pancake after it has lightly browned on the first side. Can I arrange the pancakes horizontally? In this recipe, the portioned pancakes are arranged vertically in a taller dish to give the cake its specific shape. Arranging them horizontally would change the appearance and method of portioning. Nutritional values The values are estimates and may not be exact, as the amount of powdered sugar is not specified, and the type of chocolate and nutritional values of the jams may vary. For the entire cake, without calculating the powdered sugar and oil used in the pan, a total of approximately 6,500-7,000 kcal can be estimated. The recipe may contain approximately: Protein: about 100-120 g Carbohydrates: about 1,200-1,350 g Fats: about 130-160 g The amount per serving depends on the number of slices the cake is divided into. For example, if the dessert is divided into 16 servings, the approximate calculation would be about 400-440 kcal per serving, excluding powdered sugar. These are approximate values, not an exact nutritional calculation. Storage and reheating Keep the pancake cake in the refrigerator, covered, to prevent it from absorbing odors. The recipe is intended to be served cold and does not require reheating. For the best taste and texture, it is preferable to consume it after cooling for 1-2 hours. If there are leftovers, they can be stored in the refrigerator, but the exact storage time is not specified in the original recipe.

Pancake cake with jam and chocolate flakes

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