Pancake cake

Name: Pancake cake - Mariuca P.
Ingredients: 8 pancakes 400 g liquid cream 200 g white chocolate

Dessert - Pancake cake by Mariuca P. - Recipia

It's quite common for me to have leftover pancakes from breakfast or other desserts. On days when I feel like turning something simple into a quick cake, I use this pancake cake recipe with white chocolate cream. It doesn't require complicated techniques, just a bit of patience to let the cream chill overnight. I've made it many times for my family, and it's the kind of dessert you can assemble when you already have the pancakes ready. Quick Info Total time: 10-15 minutes of work, plus a minimum of 8 hours in the fridge for the cream Preparation time: depends on how quickly you make the pancakes, but assembly is quick (5-10 minutes) Waiting time: the cream needs to chill overnight Servings: 8 Difficulty: easy, but requires waiting time Recipe type: dessert, pancake cake Ingredients 8 pancakes (made from any recipe you prefer) 400 g liquid cream (for whipping, not for cooking) 200 g white chocolate (preferably high quality, grated or finely chopped) Instructions 1. Prepare 8 pancakes according to your usual recipe, either with milk or sparkling water. Let them cool completely before proceeding, so the cream doesn’t melt when assembling. 2. Heat the liquid cream over low heat in a heavy-bottomed saucepan. It's important not to let it boil, just to get very hot. When you see the first small bubbles around the edges, remove the pot from the heat. 3. Immediately add the grated or finely chopped white chocolate to the hot cream. Stir gently with a wooden spoon or whisk until completely melted and you have a smooth mixture. 4. Let the mixture cool to room temperature, then cover and refrigerate for at least overnight. During this time, the cream will firm up nicely and be ready to whip. 5. Once it has cooled and thickened, whip the cream with a mixer until it becomes fluffy and airy. Don’t overwhip, just enough to hold its shape. 6. Assemble the cake: place one pancake on a serving plate. Spread a thin layer of cream on top. Continue with the next pancake and more cream until all the pancakes and cream are used. The final layer can remain plain or be topped with the remaining cream. 7. Refrigerate the cake until serving time to allow the layers to set and the cream to stay firm. Why I make this recipe often It's a practical way to use leftover pancakes. It doesn’t require special ingredients or complicated techniques. The cream is smooth and doesn’t need gelatin or stabilizers. You can prepare everything a day in advance and assemble quickly before serving. It stays just as good after a few hours in the fridge. Tips and Variations Tips Avoid boiling the cream – if it comes to a boil, it can change the texture of the cream and cause it to curdle. Chop the chocolate as finely as possible so it melts quickly and doesn’t leave chunks. For a more stable cake, chill it for a few hours before slicing. If you want the cream even firmer, you can whip it a little more after chilling, but be careful not to overwhip. Substitutions You can use white chocolate with vanilla flavor or plain, just make sure it melts well. If you don’t have liquid cream, the recipe won’t work with plant-based or unsweetened alternatives (they don’t provide the same texture). Pancakes can be made with milk or sparkling water, according to your taste. Variations Add fresh fruit between the layers, such as thin slices of banana or strawberries. You can add a little grated lemon zest to the cream for a fresher taste. For a more festive look, sprinkle chocolate shavings or fresh fruit on top. Serving Ideas It can be sliced like a cake. It’s great served cold, straight from the fridge, especially in summer. A slice can be served with a berry sauce or even plain, without anything extra. Frequently Asked Questions 1. Can I make the cream with milk or dark chocolate? Not for this recipe. White chocolate has a different composition and behaves differently when mixed with cream. Using milk or dark chocolate will result in a denser or too firm cream, and the proportions would need to be adjusted. 2. The cream curdled while mixing, what can I do? If you whipped the cream too much and it curdled, there's not much you can do to bring it back to its original state. You can try adding a little cold liquid cream and gently mixing, but it’s not guaranteed. 3. Can I assemble the cake a day in advance? Yes, you can assemble it a day in advance, but keep it covered in the fridge. The pancakes will absorb some moisture from the cream, but they won’t change texture too much. 4. Can I use thicker pancakes? Yes, but they will absorb more cream, and the cake will be denser. I recommend using thin pancakes so the layers feel well balanced. 5. Can the cake be frozen? I don’t recommend it. The texture of the cream and pancakes changes when frozen and they become watery upon thawing. Nutritional Values Approximately, a slice (out of 8) has about 350-400 kcal. Macros: protein 5-6 g, fat 24-28 g, carbohydrates 30-35 g per serving. These values depend heavily on the pancake recipe used and the type of cream and chocolate. It’s a fairly rich dessert, with a lot of fats and sugars, but not very large in volume per serving. Storage and Reheating The cake can be stored in the fridge, covered, for up to 2 days. I do not recommend reheating it, as it will become soggy and the cream will melt. If stored too long, the pancakes will become too soft. It’s best on the first day after assembly.

Pancake cake

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