Special pancake cake with caramel and vanilla cream

Special pancake cake with caramel and vanilla cream

The pancake cake with caramel and vanilla cream is a delicious choice for any occasion, from birthdays to gatherings with friends. This recipe brings together fine textures, rich flavors, and a spectacular appearance, without requiring advanced pastry skills. The soft pancakes, filled with silky vanilla cream and sweet caramel sauce, transform an apparently simple dessert into a culinary masterpiece. Let's discover together how to prepare this special pancake cake!

Preparation time: 30 minutes
Cooling time: 3-4 hours
Number of servings: 8-10

Ingredients:

For pancakes:
- 1 liter of cold sweet milk (don't forget to use fresh milk for a better taste)
- 5 whole eggs
- 10 packets of vanilla sugar
- 1 tablespoon of brown sugar (for a more complex flavor)
- 1 teaspoon of fine salt
- 1 tablespoon of brown beer (optional, but this will give a slightly fluffier texture)
- 150 g melted butter (butter adds a rich taste)
- Flour, as needed (approximately 300-400 g, for a slightly thinner consistency than sour cream)

For vanilla cream:
- 1 packet of Dr. Oetker pudding (or any other preferred brand)
- 250 ml of cold milk
- 2 tablespoons of powdered sugar
- Vanilla essence (to taste)

For caramel cream:
- 200 g milk caramels
- 200 ml vegetable cream

For serving:
- Assorted ice cream (choose your favorite flavors)
- Fresh blueberries
- Sliced peaches (fresh or canned)
- Fresh mint leaves (for a pleasing aesthetic)

Preparing the pancakes:

1. In a large bowl, add the cold milk. It is essential to use fresh milk, as it will influence the final taste of the pancakes.
2. Add the eggs, brown sugar, vanilla sugar, salt, brown beer, and melted butter. Use a mixer to combine the ingredients well until you achieve a frothy mixture.
3. Start adding the flour gradually, mixing continuously. The mixture should be slightly thinner than sour cream, so that the pancakes are easy to spread in the pan.
4. Let the mixture rest for 10-15 minutes. This step helps achieve fluffier pancakes.
5. Heat a non-stick pan over medium heat. Add a little butter or oil to grease the pan.
6. Pour a ladle of the mixture into the pan and spread it evenly. Cook until the edges of the pancake turn golden and easily lift off the pan. Flip the pancake and cook on the other side. Repeat this process until you finish all the mixture.

Preparing the vanilla cream:

1. In a small saucepan, add the pudding powder and powdered sugar.
2. Pour in the cold milk and mix well to avoid lumps.
3. Place the saucepan over low heat and stir constantly until the mixture thickens. It is important not to let the pudding boil vigorously.
4. Once thickened, add the vanilla essence and let the cream cool.

Preparing the caramel cream:

1. In a saucepan, pour the vegetable cream and place it over medium heat.
2. When the cream begins to boil, add the caramels and stir until they completely melt. Stir continuously to obtain a homogeneous and slightly viscous mixture.
3. Let the caramel cream cool before using it.

Assembling the pancake cake:

1. Choose a serving platter on which to place the cake. You can use a glass platter for a nice visual effect.
2. Place the first pancake on the platter, then add a layer of vanilla cream and a layer of caramel cream. Spread each cream evenly to ensure uniform distribution.
3. Continue stacking pancakes, alternating between creams, until you finish all the pancakes. The last pancake should be generously covered with caramel cream, as this will help soak the cake.
4. Cover the cake with plastic wrap and refrigerate for 3-4 hours. This step is essential for the flavors to blend and the cake to become easier to cut.

Serving:

1. After the cake has been in the fridge, it's time to cut it. Use a sharp knife to get nice triangular slices.
2. Serve each slice alongside assorted ice cream, peach slices, and fresh blueberries. Add a few mint leaves for extra freshness and an attractive look.
3. You can play with the presentation by adding extra caramel sauce on top of each slice.

Practical tips:

- You can adjust the consistency of the pancake mixture by adding more flour or milk, depending on your preferences.
- If you want to make the cake healthier, you can replace part of the flour with whole wheat flour or reduce the amount of sugar.
- The pancake cake is excellent the next day after being in the fridge, as the flavors have time to develop.

Frequently asked questions:

- Can I use other types of milk instead of cow's milk? Yes, you can use almond, soy, or oat milk, but make sure to choose unsweetened varieties.
- What other sauces can I use instead of caramel? Chocolate sauce or berry sauce are excellent alternatives.
- How can I store the pancake cake? It keeps well in the fridge, covered, for a few days.

Calories and nutritional benefits:

A serving of pancake cake with caramel and vanilla cream contains approximately 400-500 calories, depending on the ingredients used and the serving size. Pancakes are a good source of carbohydrates, and the creams add protein due to the milk and eggs. Additionally, fresh fruits add vitamins and antioxidants important for health.

This special pancake cake with caramel and vanilla cream is definitely a dessert that will impress anyone, having the perfect combination of flavors and textures. Whether it's a special occasion or just an ordinary evening, this cake will bring smiles to the faces of your loved ones. Try it and enjoy every bite!