I have made this pancake cake with walnut cream several times, especially when I needed something substantial for a larger group or simply when I craved something different. The assembly part may seem tedious at first glance, but the whole process becomes easy once you learn to organize your ingredients in advance and let the pancakes rest. The flavor is a classic combination of sweet plums, ground walnuts, and chocolate cream, and the final texture is pleasant – neither too dry nor too soft.
Quick Info
Total time: about 2 hours (including chilling and baking)
Preparation time: 1 hour (including making the pancakes and cream)
Baking time: 30 minutes
Servings: 10-12
Difficulty: medium
Recipe type: occasion dessert, suitable for family or guests
Ingredients
Pancakes
2 eggs
300 ml milk
300 ml sparkling water
100 g sugar
1 pinch of salt
1 pinch of baking powder
Grated orange peel
Approximately 300 g flour
50 ml oil
Cream
300 g ground walnuts
400 g plum jam
1 chocolate bar (approximately 80-100 g)
50 g butter
100 g cottage cheese
Decoration
1 chocolate bar (approximately 80-100 g)
50 ml sour cream
Butter (about the size of a walnut)
Fruits for decoration
Preparation Method
1. Pancakes
1.1 Crack the eggs into a large bowl, add a pinch of salt, and whisk them.
1.2 Add the sugar and mix well.
1.3 Pour in the milk and oil, continuing to mix until everything is incorporated.
1.4 Add the grated orange peel and baking powder.
1.5 Gradually add the flour while mixing. Don’t pour all the flour at once – watch how it thickens.
1.6 Slowly incorporate the sparkling water, stirring constantly, until you achieve a smooth and slightly liquid batter without lumps.
1.7 Cover the bowl and refrigerate for 30 minutes. This resting time helps the batter settle.
1.8 Heat a pan, lightly grease it with oil (possibly every 2-3 pancakes), and pour in a ladle of batter. Swirl the pan to spread it evenly.
1.9 When the edges start to color and the pancake easily lifts, flip it to the other side and cook for a few more seconds.
1.10 Repeat until you finish all the batter. You can let the pancakes cool on a platter.
2. Cream
2.1 Break the chocolate into pieces and place it in a saucepan with the butter.
2.2 Melt over low heat, stirring continuously until it becomes a smooth cream.
2.3 In a large bowl, combine the plum jam, ground walnuts, and cottage cheese.
2.4 Add the melted chocolate and butter. Mix well with a spatula or wooden spoon.
2.5 Keep the cream in the refrigerator while you prepare the pancakes (or until assembly).
3. Assembly
3.1 Choose a flat plate or a round mold as a template and trim the edges of the pancakes for uniformity (optional, but helps with appearance).
3.2 Line a round baking dish with parchment paper.
3.3 Place the first pancake at the bottom of the dish, spread a thin layer of cream, then add the next pancake. Repeat until all pancakes and cream are used – the last layer should be a pancake.
3.4 Place a few small pieces of butter on top.
3.5 Bake in a moderate oven for about 30 minutes, until the cake is slightly golden on top.
3.6 Remove the dish and let the cake cool completely before inverting it onto a flat plate.
4. Decoration
4.1 In a saucepan, place the broken chocolate, butter (about the size of a walnut), and sour cream.
4.2 Heat over low, stirring until you achieve a smooth glaze.
4.3 Pour the glaze over the inverted cake.
4.4 Decorate with fruits as desired.
4.5 Refrigerate for at least 1-2 hours before serving, so it slices nicely.
Why I Make This Recipe Often
I love it because it can be prepared a day in advance and is easy to portion for guests or family. The ingredients are easy to find, and the cake's texture remains good even after a few days in the fridge. Plus, it can be adapted based on what you have on hand.
Tips and Variations
Tips
- Let the pancakes cool before assembly; otherwise, the cream may melt too quickly.
- If you want straight edges on the cake, trim the pancakes with a plate or a pastry ring.
- Use a spatula to spread the cream; it helps achieve an even layer.
Substitutions
- You can use other types of jam (apricot, sour cherry) instead of plum jam, but it will slightly change the flavor.
- Cottage cheese can be replaced with mascarpone or ricotta if you want a smoother cream.
- Ground walnuts can be substituted with almonds or hazelnuts, but the texture and flavor will be different.
Variations
- For a less sweet taste, reduce the sugar or use jam with less sugar.
- If you want a moister cake, you can lightly brush each pancake with some sugar syrup or rum before adding the cream.
- You can use the cream only between some layers and alternate with plain pancakes if you want a thinner cake.
Serving Ideas
- Serve cold, straight from the fridge, cut into slices like a regular cake.
- You can add fresh fruits on top – raspberries, strawberries, blueberries.
- It also pairs well with a bit of whipped cream on the side.
Frequently Asked Questions
Can I make the pancakes a day in advance?
Yes, the pancakes hold up well until the next day. Cover them to prevent drying out.
What kind of jam works best?
Plum jam gives a classic flavor and isn’t too sweet, but other types work too, as long as they are thicker.
Do I really have to bake the cake at the end?
Yes, baking helps the layers bind together and develop a slightly golden crust. Without baking, the cake will be softer and won’t slice as well.
How can I cut the cake without it falling apart?
Let it cool thoroughly in the fridge and use a sharp knife.
Nutritional Values
Values are approximate and depend on the amount of cream used and the serving size. For one slice (out of 12):
Calories: ~350-400 kcal
Protein: 7-8 g
Carbohydrates: 45-50 g
Fats: 15-18 g
The cake contains sugar from the jam and pancakes, plus nuts, which provide fats and proteins. If you change the jam or use less sugar, the caloric intake decreases.
Storage and Reheating
The pancake cake keeps well in the fridge, covered, for up to 4 days. The texture remains good, even if it softens slightly. I do not recommend reheating in the oven or microwave, as the glaze melts and the pancakes become too soft. It is best enjoyed cold, straight from the fridge.
Quick Info
Total time: about 2 hours (including chilling and baking)
Preparation time: 1 hour (including making the pancakes and cream)
Baking time: 30 minutes
Servings: 10-12
Difficulty: medium
Recipe type: occasion dessert, suitable for family or guests
Ingredients
Pancakes
2 eggs
300 ml milk
300 ml sparkling water
100 g sugar
1 pinch of salt
1 pinch of baking powder
Grated orange peel
Approximately 300 g flour
50 ml oil
Cream
300 g ground walnuts
400 g plum jam
1 chocolate bar (approximately 80-100 g)
50 g butter
100 g cottage cheese
Decoration
1 chocolate bar (approximately 80-100 g)
50 ml sour cream
Butter (about the size of a walnut)
Fruits for decoration
Preparation Method
1. Pancakes
1.1 Crack the eggs into a large bowl, add a pinch of salt, and whisk them.
1.2 Add the sugar and mix well.
1.3 Pour in the milk and oil, continuing to mix until everything is incorporated.
1.4 Add the grated orange peel and baking powder.
1.5 Gradually add the flour while mixing. Don’t pour all the flour at once – watch how it thickens.
1.6 Slowly incorporate the sparkling water, stirring constantly, until you achieve a smooth and slightly liquid batter without lumps.
1.7 Cover the bowl and refrigerate for 30 minutes. This resting time helps the batter settle.
1.8 Heat a pan, lightly grease it with oil (possibly every 2-3 pancakes), and pour in a ladle of batter. Swirl the pan to spread it evenly.
1.9 When the edges start to color and the pancake easily lifts, flip it to the other side and cook for a few more seconds.
1.10 Repeat until you finish all the batter. You can let the pancakes cool on a platter.
2. Cream
2.1 Break the chocolate into pieces and place it in a saucepan with the butter.
2.2 Melt over low heat, stirring continuously until it becomes a smooth cream.
2.3 In a large bowl, combine the plum jam, ground walnuts, and cottage cheese.
2.4 Add the melted chocolate and butter. Mix well with a spatula or wooden spoon.
2.5 Keep the cream in the refrigerator while you prepare the pancakes (or until assembly).
3. Assembly
3.1 Choose a flat plate or a round mold as a template and trim the edges of the pancakes for uniformity (optional, but helps with appearance).
3.2 Line a round baking dish with parchment paper.
3.3 Place the first pancake at the bottom of the dish, spread a thin layer of cream, then add the next pancake. Repeat until all pancakes and cream are used – the last layer should be a pancake.
3.4 Place a few small pieces of butter on top.
3.5 Bake in a moderate oven for about 30 minutes, until the cake is slightly golden on top.
3.6 Remove the dish and let the cake cool completely before inverting it onto a flat plate.
4. Decoration
4.1 In a saucepan, place the broken chocolate, butter (about the size of a walnut), and sour cream.
4.2 Heat over low, stirring until you achieve a smooth glaze.
4.3 Pour the glaze over the inverted cake.
4.4 Decorate with fruits as desired.
4.5 Refrigerate for at least 1-2 hours before serving, so it slices nicely.
Why I Make This Recipe Often
I love it because it can be prepared a day in advance and is easy to portion for guests or family. The ingredients are easy to find, and the cake's texture remains good even after a few days in the fridge. Plus, it can be adapted based on what you have on hand.
Tips and Variations
Tips
- Let the pancakes cool before assembly; otherwise, the cream may melt too quickly.
- If you want straight edges on the cake, trim the pancakes with a plate or a pastry ring.
- Use a spatula to spread the cream; it helps achieve an even layer.
Substitutions
- You can use other types of jam (apricot, sour cherry) instead of plum jam, but it will slightly change the flavor.
- Cottage cheese can be replaced with mascarpone or ricotta if you want a smoother cream.
- Ground walnuts can be substituted with almonds or hazelnuts, but the texture and flavor will be different.
Variations
- For a less sweet taste, reduce the sugar or use jam with less sugar.
- If you want a moister cake, you can lightly brush each pancake with some sugar syrup or rum before adding the cream.
- You can use the cream only between some layers and alternate with plain pancakes if you want a thinner cake.
Serving Ideas
- Serve cold, straight from the fridge, cut into slices like a regular cake.
- You can add fresh fruits on top – raspberries, strawberries, blueberries.
- It also pairs well with a bit of whipped cream on the side.
Frequently Asked Questions
Can I make the pancakes a day in advance?
Yes, the pancakes hold up well until the next day. Cover them to prevent drying out.
What kind of jam works best?
Plum jam gives a classic flavor and isn’t too sweet, but other types work too, as long as they are thicker.
Do I really have to bake the cake at the end?
Yes, baking helps the layers bind together and develop a slightly golden crust. Without baking, the cake will be softer and won’t slice as well.
How can I cut the cake without it falling apart?
Let it cool thoroughly in the fridge and use a sharp knife.
Nutritional Values
Values are approximate and depend on the amount of cream used and the serving size. For one slice (out of 12):
Calories: ~350-400 kcal
Protein: 7-8 g
Carbohydrates: 45-50 g
Fats: 15-18 g
The cake contains sugar from the jam and pancakes, plus nuts, which provide fats and proteins. If you change the jam or use less sugar, the caloric intake decreases.
Storage and Reheating
The pancake cake keeps well in the fridge, covered, for up to 4 days. The texture remains good, even if it softens slightly. I do not recommend reheating in the oven or microwave, as the glaze melts and the pancakes become too soft. It is best enjoyed cold, straight from the fridge.