Mini pancake cake

Mini Cake with Pancake Layers and Caramelized Apples

Discover the pleasure of a refined yet simple dessert that combines the fine texture of pancakes with the sweet and spicy flavors of caramelized apples. This mini cake with pancake layers will not only impress onlookers with its elegant appearance, but it will also bring joy in every bite. It is a perfect recipe for weekends or special occasions when you want to enjoy a dessert that looks wonderful and tastes exceptional.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes
Number of servings: 8

Ingredients:

For the pancakes:
- 500 ml milk
- 250 ml sparkling water
- 2-3 tablespoons of oil
- 2 eggs
- 300 g flour (approximately)
- Oil for frying
- Essences (vanilla, rum, or orange, to taste)

For the filling:
- 10 green apples (or sweet apples, based on preferences)
- 1 teaspoon cinnamon
- 1 teaspoon ginger (freshly grated or powdered)
- 250 ml water
- 150 g sugar (adjustable to taste)
- Vanilla essence

Preparation:

Step 1: Preparing the pancake batter
1. In a large bowl, pour in the milk and sparkling water. Add a pinch of salt.
2. Gradually add the flour while continuously mixing with a whisk or spatula to avoid lumps. The consistency should be fluid, similar to cream.
3. Once the flour is well incorporated, add the oil, previously beaten eggs, and your preferred essences. Mix until you obtain a smooth batter.
4. Cover the bowl with plastic wrap or a clean towel and refrigerate for 15 minutes. This step is essential for fluffier pancakes.

Step 2: Frying the pancakes
1. Heat a non-stick skillet over medium heat and grease it with a little oil.
2. Pour a ladle of pancake batter into the skillet, spreading it evenly across the bottom.
3. Fry the pancake for 1-2 minutes on each side or until golden and slightly crispy. Repeat the process until all the batter is used, ensuring to grease the skillet with oil between pancakes to prevent sticking.

Step 3: Preparing the apple filling
1. Wash the apples, then peel them if preferred. Cut them into small cubes.
2. In a pot, add the chopped apples, cinnamon, ginger, and 2 tablespoons of sugar. Place the pot over heat and stir constantly.
3. Cook the apples until they become soft, about 5-7 minutes. Then, use a whisk to mash them slightly, creating a smooth paste.
4. In another pot, boil the water along with the remaining sugar until the syrup thickens, then add the vanilla essence.

Step 4: Assembling the mini cake
1. Preheat the oven to 180°C.
2. Take a loaf pan and line it with pancake layers, ensuring they overlap slightly. Let the edges of the pancakes hang over the edge of the pan.
3. Fill the pan with the mashed apple mixture and fold the edges of the pancakes over to seal the filling.
4. Bake the pan in the oven for about 15-20 minutes or until the pancakes become lightly browned.
5. Ten minutes before turning off the oven, pour the previously prepared syrup over the cake.

Step 5: Serving
1. After the mini cake has cooled slightly, carefully turn it out onto a serving platter.
2. You can decorate with a little powdered sugar on top or with whipped cream if you desire a more attractive appearance.
3. Serve it warm or at room temperature, alongside a scoop of ice cream or a caramel sauce for an extra flavor boost.

Practical tips:
- Choosing apples: Green apples are ideal for this dessert as they have an acidity that balances the sweetness of the sugar. If preferred, you can use sweet apples or a mix of apples for a more complex flavor.
- Tricks for perfectly crispy pancakes: Ensure the skillet is well heated before pouring in the batter. Do not overcrowd the skillet; pancakes need space to spread.
- Variations: You can add chopped nuts or raisins to the apple filling for added texture. Additionally, if you want a more exotic flavor, you can try adding a little cardamom to the filling.

Nutritional benefits
This dessert brings a combination of carbohydrates from flour and sugar, proteins from eggs, and vitamins from apples. Apples are rich in fiber and antioxidants, contributing to a balanced diet.

Frequently asked questions:
Can I use other types of flour?
Yes, you can experiment with whole wheat or gluten-free flour, but the texture of the pancakes will be different.

How can I store the pancakes?
Pancakes can be stored in the refrigerator in an airtight container for 2-3 days. Reheat them gently before serving.

What can I serve with this dessert?
The mini cake pairs perfectly with a fragrant coffee or a warm tea. Additionally, a drizzle of caramel or chocolate on top will add an extra flavor boost.

Savor every moment of this dish and enjoy the positive feedback from your loved ones, who will surely be impressed by your culinary talent!