Chocolate and Berry Pancake Cake

Chocolate and Berry Pancake Cake

In a busy world where time seems to fly, a dessert that combines simplicity with flavor is truly a treasure. The chocolate and berry pancake cake is one of those recipes that not only impresses with its appearance but also with its exquisite taste. With a little care in preparing the pancakes, this cake becomes easy to make and perfect for any occasion – whether it’s a festive meal or a family gathering.

The history of the pancake cake takes us back to culinary traditions that combine simple ingredients to create delicious dishes. Pancakes are a versatile food, often used in various combinations, and this recipe offers a modern and refined version of the classic dessert.

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 2 hours (plus cooling time)
Number of servings: 10

Ingredients

For the pancake batter:
- 5 eggs
- 1 liter of milk
- 300 grams of flour
- 2 packets of vanilla sugar
- 100 ml of oil
- 1 teaspoon of mint essence (optional, for an extra flavor)

For the filling:
- 1 jar of raspberry jam
- 200 ml of liquid cream (whipped well with 1 packet of vanilla sugar)
- 200 grams of chocolate (for the ganache cream)

For decoration:
- Fresh berries (strawberries, raspberries, blackberries, blueberries)

Instructions

1. Preparing the pancake batter: In a large bowl, whisk the eggs with a whisk until frothy. Add the milk and oil, mixing continuously. Gradually incorporate the flour and vanilla sugar, mixing until you achieve a smooth composition. If you desire a note of freshness, add the mint essence. Let the batter rest for 15-20 minutes.

2. Cooking the pancakes: Heat a non-stick skillet over medium heat. Grease it with a little oil and pour a ladleful of the pancake batter. Cook the pancake for 1-2 minutes on each side until golden. Repeat until you finish all the batter, making sure to keep the pancakes warm or cover them with a damp towel to prevent drying out.

3. Preparing the ganache cream: Melt the chocolate in a double boiler or in the microwave, stirring frequently to avoid burning. Let it cool slightly but remain fluid.

4. Assembling the cake: On a platter, place the first pancake. Spread a layer of raspberry jam, followed by a layer of chocolate ganache. Then, add another pancake and continue alternating layers: pancake, cream, chocolate, until you reach the last layer, which will be chocolate.

5. Cooling the cake: Place the cake in the freezer for 10 minutes, then transfer it to the refrigerator for 1 hour. This step helps to firm up the layers and makes cutting easier.

6. Decorating: After the cake has set, remove it from the refrigerator and decorate it with cream and fresh berries. You can use fruits picked by yourself for an extra flavor and authenticity.

7. Serving: The chocolate and berry pancake cake is served cold, making it ideal for festive meals or family gatherings. Each slice will bring a smile to the faces of your loved ones!

Practical tips

- Thickening the batter: If the pancake batter is too thin, you can add a little flour, and if it is too thick, dilute it with a little milk.
- Vegan version: You can replace the eggs with a mixture of 3 tablespoons of ground flaxseed with 9 tablespoons of water, and the milk with almond or soy milk.
- Berries: If you don’t have fresh berries on hand, you can use frozen or canned fruit, but make sure to drain them well before using.
- Customization: Replace raspberry jam with other types of jam (apricots, peaches) or add ground nuts between layers for extra texture.

Nutritional benefits

This pancake cake is not only delicious but also provides a source of energy due to the carbohydrates in the flour, proteins from the eggs, and healthy fats from the oil. Berries are rich in antioxidants and vitamins, contributing to a dessert that is not only tasty but also healthy. Each serving contains approximately 280-320 calories, depending on the ingredients used.

Frequently asked questions

1. How long can the cake be stored in the refrigerator?
The pancake cake can be stored in the refrigerator for 3-4 days, but it is recommended to be consumed the next day to enjoy the freshness of the fruits.

2. Can I use other types of chocolate?
Of course! You can experiment with white chocolate or milk chocolate, depending on your preferences.

3. How can I make the cake less sweet?
Adjust the amount of jam or opt for chocolate with a higher cocoa content, which will have a less sweet taste.

4. Is this recipe suitable for vegans?
Yes, you can adapt the recipe using vegan ingredients, such as plant-based milk and egg substitutes.

In conclusion, the chocolate and berry pancake cake is a recipe that combines tradition with innovation, perfect for any occasion. With a little patience and love, you can bring smiles to the faces of your loved ones. So, get ready to turn a simple meal into a true celebration!