Pancake cake with chocolate pudding and cherries

Pancake Cake with Chocolate Pudding and Cherries

If you're looking for a dessert that will impress, this pancake cake with chocolate pudding and cherries is the perfect choice! A delicious combination of flavors and textures, this recipe will transform your pancakes into an elegant dessert, ideal for any occasion. Plus, it's a simple recipe but with a remarkable impact that will bring smiles to the faces of your loved ones. So, let's put on our aprons and get started!

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 8

Ingredients

For the pancake batter (approximately 18 pancakes):
- 300 ml milk
- 4-5 tablespoons flour
- 2 eggs
- Sugar (to taste, depending on how sweet you want your pancakes)
- 1 packet of baking powder (Dr. Oetker)
- A pinch of salt
- 2 tablespoons double refined vegetable oil

For the filling:
- 1 packet of chocolate pudding (Dr. Oetker)
- 500 ml milk (for preparing the pudding)
- 2-3 tablespoons sugar (for preparing the pudding)
- 100 g dark chocolate with whole nuts
- Cherries in their own juice (or fresh, if you have them on hand)

For decoration:
- Store-bought filled sticks (optional)
- Whole nuts (for decoration)

Preparation

Step 1: Preparing the pancake batter

1. Start by beating the 2 eggs in a large bowl, gradually adding the sugar. Use a whisk or mixer to achieve a smooth mixture.
2. Incorporate the sifted flour, baking powder, and salt. Mix well until you obtain a viscous batter, free of lumps.
3. Add the 2 tablespoons of vegetable oil and gradually the milk. Continue mixing until the mixture becomes fluid and homogeneous. If it is too thick, you can add a little more milk.
4. Let the batter rest for 10-15 minutes to develop its texture.

Step 2: Preparing the pancakes

5. Heat a non-stick pan over medium heat, adding a drop of oil to prevent sticking.
6. Pour a ladle of pancake batter into the pan, swirling the pan to evenly distribute the batter. Cook the pancake for 2-3 minutes until the edges turn golden, then flip it and cook for another 1-2 minutes.
7. Repeat the process until you finish all the batter, placing the pancakes on a platter and covering them with a towel to prevent drying out.

Step 3: Preparing the pudding filling

8. In a saucepan, add 500 ml of milk and sugar, then bring to a boil. When the milk starts to boil, add the pudding according to the instructions on the package. Stir constantly until the pudding thickens. Turn off the heat and let it cool to room temperature.

Step 4: Preparing the melted chocolate

9. In a small saucepan, add 2 tablespoons of milk and a little butter. Heat over low heat, stirring, until the butter melts.
10. Add the dark chocolate with whole nuts and remove the saucepan from the heat. Stir until the chocolate completely melts and you obtain a homogeneous mixture.

Step 5: Assembling the pancake cake

11. Place the first pancake on a platter. Spread a generous layer of pudding over the entire surface, followed by a few cherries. Continue to alternate layers of pancakes, pudding, and cherries until you reach the last pancake.
12. Finally, pour the melted chocolate over the last pancake, covering the entire surface. Decorate with whole nuts and, if desired, use filled sticks for an extra touch.

Step 6: Cooling the cake

13. Refrigerate the cake for at least 1 hour to firm up and allow the flavors to meld.

Useful tips

- For an extra flavor, you can add a splash of vanilla essence to the pancake batter.
- If you prefer a more intense chocolate flavor, you can use chocolate with a higher cocoa content.
- This pancake cake can be served with whipped cream or vanilla ice cream for a delicious temperature contrast.

Nutritional information

- One serving (1/8 of the cake) contains approximately 300-350 calories, depending on the ingredients.
- This dessert is a good source of carbohydrates due to the pancakes and sugar in the pudding, while the chocolate provides valuable antioxidants.

Frequently asked questions

1. Can I replace the cherries with other fruits?
Yes, you can use any fruits you like, such as raspberries, strawberries, or peaches!

2. How can I make the pancakes less dense?
Make sure not to add too much flour and let the batter rest.

3. Is it possible to make the pancake cake a day in advance?
Absolutely! The cake will have time to cool, and the flavors will intensify.

This pancake cake with chocolate pudding and cherries is not just a dessert, but a culinary experience that will transport you to a world of flavors and delights. Whether you serve it at a party or simply as a treat for yourself and your loved ones, it is sure to become a favorite in your home. Enjoy!

 Ingredients: Ingredients for pancake batter (approximately 18 pancakes): - Milk (300 ml) - Flour (4-5 tablespoons) - Eggs (2 pieces) - Sugar (to taste, how sweet you want it to be) - One packet of Dr. Oetker baking powder - A pinch of salt - Two tablespoons of double refined vegetable oil. Ingredients for the filling: - Dr. Oetker chocolate-flavored pudding - Dark chocolate with whole hazelnuts - Milk (500 ml) for preparing the pudding - 2-3 tablespoons of sugar for preparing the pudding - Sour cherries in their juice - Store-bought filling sticks for cake decoration.