Pancake Cake with Caramel Cream
To prepare the delicious cream pancake recipe, the first essential step is to take care of the cream that will give our dessert a perfect taste. We start by dissolving the starch in 100 ml of cold milk, making sure it homogenizes well to avoid lumps. Then, in a saucepan, we focus on the sugar, which we caramelize over low heat. It is important to stir constantly to prevent the sugar from burning and to ensure it takes on a golden color, but not too dark, so as not to alter its taste.
Once the sugar has caramelized, we add the butter and quickly stir with a wooden spoon until it completely melts. This combination will give our cream a rich flavor. After the butter has integrated, we bring the remaining milk to room temperature and gradually add it to the saucepan, whisking to obtain a smooth composition. Finally, we introduce the dissolved starch, continuing to whisk until the cream begins to thicken and becomes consistent. It is essential to keep the heat low throughout the preparation to achieve a velvety texture.
While the cream cools, we can prepare the pancakes. Although the classic pancake recipe is well known, it is important to ensure that the batter is smooth and lump-free. Once the pancakes are ready and have cooled sufficiently, we can start assembling this tasty dessert.
We take one pancake and place it on a platter, spreading the previously prepared delicious cream evenly, then add another pancake on top. We continue this process, alternating layers of pancakes with the layer of cream until we finish all the pancakes. In the end, we dress the dessert with a generous layer of cream on top and sprinkle grated chocolate for an extra flavor and attractive appearance.
After we are done, we let the dish sit for a few minutes to allow the flavors to meld, then it is ready to serve. This dessert is perfect for any occasion, being not only tasty but also visually appealing. Enjoy your meal!
Ingredients: - 250 g sugar - 500 ml milk - 200 g butter - 4 tbsp cornstarch (one package of 40 g) - 1 l pancake batter (I got 17)
