Pancake cake with vanilla cream and strawberry jam

Name: Pancake cake with vanilla cream and strawberry jam - Delia D.
Ingredients: Vanilla cream: one egg; 100 g sugar; 250 ml milk; vanilla essence; 15 g starch; 50 g butter. Pancakes: two eggs; a pinch of salt; 4 tablespoons sugar (80 g); vanilla essence; 200 ml milk; two tablespoons oil; 4 heaping tablespoons of flour (140 g). Decoration: 200 ml liquid cream (kept in the fridge); chocolate chips; one strawberry; a bunch of red currants. Additionally: 8 tablespoons of strawberry jam.

Dessert - Pancake cake with vanilla cream and strawberry jam by Delia D. - Recipia

Pancake Cake with Vanilla Cream and Strawberry Jam Preparation time: 30 minutes Baking time: 10 minutes Total time: 40 minutes Number of servings: 9 Who doesn’t love pancakes? This simple and versatile dessert reminds us of beautiful family moments when each pancake was made with love and dedication. Today, I propose we transform pancakes into a delicious cake, filled with a smooth vanilla cream and enriched with strawberry jam. It’s a dessert that will surely impress, perfect for any occasion! Ingredients *For the vanilla cream:* - 1 egg - 100 g sugar - 250 ml milk - 1 teaspoon vanilla extract - 15 g cornstarch - 50 g butter *For the pancakes:* - 2 eggs - a pinch of salt - 4 tablespoons (80 g) sugar - 1 teaspoon vanilla extract - 200 ml milk - 2 tablespoons oil - 4 tablespoons (140 g) all-purpose flour *For decoration:* - 200 ml heavy cream (kept in the fridge) - chocolate chips - 1 strawberry - a bunch of red currants *Additionally:* - 8 tablespoons of strawberry jam Preparing the vanilla cream 1. Prepare the ingredients: Make sure all ingredients are at room temperature, as this helps achieve a smooth cream. Use a heavy-bottomed pot to prevent burning. 2. Mix the ingredients: In the pot, add the egg, sugar, milk, vanilla extract, and cornstarch. Use a whisk or mixer to blend the mixture until smooth. 3. Heat the cream: Add the butter to the mixture and place the pot over low heat. Stir continuously with a silicone spatula, so the cream doesn’t stick to the bottom of the pot. You will notice that in a few minutes, the cream starts to thicken. 4. Cool the cream: Once the cream has reached the desired consistency, turn off the heat and let it cool. It’s important to cover it with plastic wrap to prevent a crust from forming. Preparing the pancakes 5. Mix the ingredients: In a bowl, beat the eggs with a pinch of salt, sugar, and vanilla extract until the mixture is frothy and light yellow. Add the milk and oil, continuing to mix. 6. Add the flour: Gradually incorporate the flour, stirring constantly to avoid lumps. The batter should be smooth and fluid. 7. Cook the pancakes: Heat a non-stick skillet over medium heat. Grease it with a little oil, then wipe off the excess with a paper towel. Pour a ladle of batter into the skillet, tilting it to evenly distribute the batter. 8. Brown the pancakes: Cook the pancake for about 1-2 minutes until the edges turn golden, then flip it with a spatula and cook for another 1-2 minutes on the other side. Continue cooking the pancakes until all the batter is used (you should get about 9 pancakes). 9. Trimming the pancakes: Once the pancakes have cooled, use a plate and knife to trim the uneven edges, achieving perfectly round shapes. Assembling the cake 10. Aerate the cream: When the vanilla cream has completely cooled, lightly whip it to restore its airy texture. 11. Layering the pancakes: On a serving platter, place the first pancake, add a layer of vanilla cream and a tablespoon of strawberry jam. Continue this process, alternating pancakes with cream and jam until all ingredients are used. 12. Stabilizing the cake: It’s important that the last pancake is on top, without adding jam for stability. Gently press the cake to remove excess cream and jam, then insert a toothpick in the center to keep it stable. 13. Cooling the cake: Cover the cake with plastic wrap and refrigerate for about an hour to firm up and meld the flavors. Decorating the cake 14. Preparing the whipped cream: While the cake cools, whip the heavy cream until firm. This step is essential for an elegant decoration. 15. Finishing the cake: After an hour, remove the toothpick from the cake and decorate it with whipped cream, chocolate chips, a fresh strawberry, and a bunch of red currants for an attractive look. Helpful tips and variations - Filling variations: You can experiment with different jams or preserves, such as cherry or apricot, to add a personal touch to your cake. - Serving: The pancake cake is delicious served alongside a scoop of ice cream or a cup of coffee. It can also be a wonderful choice for brunch. - Nutritional benefits: This dessert contains dairy and eggs, providing protein and calcium, but should be consumed in moderation due to the sugar content. Frequently asked questions - *Can I use whole wheat flour?* Yes, whole wheat flour can be used to add a healthy touch to the dessert. - *How can I store the cake?* The cake can be stored in the fridge, covered, for 2-3 days. Make sure to add the whipped cream just before serving. - *Can I make the pancakes gluten-free?* Absolutely! Use gluten-free flour and follow the same recipe. By making this pancake cake with vanilla cream, you not only enjoy a delicious dessert but also create beautiful memories with your loved ones. With each bite, you will feel the love and passion invested in making this wonderful dessert! Enjoy it and savor every moment!

Pancake cake with vanilla cream and strawberry jam

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