Pancake cake

Pancake Cake: A Refreshing and Sweet-Sour Delight

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Servings: 8-10

Who doesn't love a delicious serving of pancakes? This pancake cake combines the fine texture of pancakes with a delicious cream, resulting in a dessert that delights all the senses. Whether it's a celebration or simply a weekend evening, this recipe is perfect for bringing a smile to the faces of your loved ones.

A Touch of History
Pancakes have a long tradition in kitchens around the world, prepared with various fillings and sauces. The pancake cake has evolved as an ingenious way to transform simple pancakes into a sophisticated dessert, full of flavors. It is a versatile dish that can be customized according to everyone's preferences.

Ingredients

For the pancakes:
- 500 g flour
- 2 l mineral water (sparkling for a fluffier texture)
- 150 ml oil
- 1 pinch of salt
- 1/4 teaspoon baking soda
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract

For the cream:
- 3 packets chocolate pudding (about 120 g)
- 700 ml milk
- 1 pinch of salt
- 1 teaspoon orange extract
- 50 g sesame seeds
- 20 g flax seeds
- 1 kiwi (for decoration)
- 300 g sugar
- 1/4 teaspoon cinnamon
- 1 jar cherry jam (about 300 g)
- 200 ml sour cream

Step by Step

Preparing the pancakes:
1. Mixing the ingredients: In a large bowl, pour the mineral water, leaving more than half of the bowl free. Add a pinch of salt and baking soda. These ingredients will help achieve a fluffier texture.

2. Sifting the flour: Sift the flour through a sieve to avoid lumps and obtain a fine composition. Add the flour to the bowl with water and mix well with a whisk until you achieve a homogeneous mixture, similar to sour cream.

3. Adding flavors: Incorporate the lemon zest, vanilla extract, and orange extract. These flavors will give a special taste to your pancakes.

4. Resting the batter: Cover the bowl with a towel and let the mixture rest in the refrigerator for 30 minutes. This will allow the gluten to relax, resulting in fluffier pancakes.

5. Baking the pancakes: Heat a non-stick pan over medium heat and grease it with a little oil. Pour a ladle of batter into the pan, spreading it evenly to form a thin pancake. Bake each pancake for 2-3 minutes on each side until golden. Repeat the process until you finish the batter.

Preparing the cream:
1. Boiling the milk: In a saucepan, pour 650 ml of the 700 ml of milk and add a pinch of salt. Bring the milk close to a boil.

2. Preparing the pudding: In a small bowl, mix the pudding powder with a little milk from the 700 ml, mixing well to avoid lumps. Pour this mixture into the hot milk and cook constantly, stirring, until the pudding thickens.

3. Adding flavors: Once the pudding has thickened, add the sugar, cinnamon, orange extract, and lemon zest. Mix well and let cool to room temperature.

Assembling the pancake cake:
1. Filling the pancakes: Take a pancake and spread a portion of pudding over the entire surface. Sprinkle sesame and flax seeds.

2. Alternating fillings: On each pancake filled with pudding, you can alternatively add cherry jam mixed with sour cream for a note of freshness and a sweet-sour taste.

3. Forming the cake: Continue layering the pancakes, alternating pudding and jam, until you finish all the pancakes.

4. Decorating: Finally, garnish the cake with flax and sesame seeds, and for an extra touch of freshness, add kiwi slices on top. This detail not only adds color but also a refreshing note.

Practical Tips:
- Perfect texture: If you want fluffier pancakes, you can add a little more baking soda to the batter.
- Vegan option: Replace milk with almond or soy milk and use a natural sweetener instead of sugar.
- Serving: The pancake cake is delicious even when cold! You can prepare it in advance and serve it the next day, allowing the flavors to blend.

Frequently Asked Questions:
- Can I use another type of flour?: Yes, you can experiment with whole wheat or gluten-free flour, but the baking time may vary.
- How can I store leftover pancakes?: Cover them with plastic wrap and keep them in the refrigerator. You can reheat them in the microwave or in a pan.

Delicious Combinations:
This pancake cake pairs perfectly with a fruit tea, a flavored cappuccino, or even a sweet wine. It offers a pleasant contrast between the sweetness of the pancakes and the bitterness of a hot drink or cocktail.

Enjoy every bite of this pancake cake! It is a recipe that not only satisfies the sweet tooth but also brings unforgettable moments around the table with loved ones. Enjoy your meal!