Pancake cake with vanilla pudding, blueberry jam, and blackberries

Pancake cake with vanilla pudding, blueberry jam, and blackberries – a dessert that combines the delicacy of pancakes with the richness of fruit flavors and the creaminess of pudding. This recipe is perfect for impressing guests or treating the family on a special occasion. Whether you're celebrating an anniversary, a family reunion, or simply want to bring a touch of joy to your day, this pancake cake will surely please everyone!

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

Ingredients

*For the pancakes:*
- 500 ml milk
- 1 egg
- Flour (approximately 200 g or as needed)
- 1 packet of vanilla sugar
- 2 tablespoons of oil (plus a little for frying)
- Vanilla essence (a few drops)
- Rum essence (a few drops)
- A pinch of salt

*For the pudding:*
- 500 ml milk
- 1 packet of pudding powder (preferably vanilla)
- 2-3 tablespoons of sugar
- Vanilla essence (a few drops)

*For the blackberry glaze:*
- 1 bowl of frozen blackberries (approximately 250 g)
- 1 packet of vanilla sugar

*For decoration:*
- Whipped cream (approximately 200 ml)
- Blueberry jam (for added flavor)

Preparation

1. Preparing the pancakes: In a large bowl, add 500 ml of milk, the egg, vanilla sugar, vanilla and rum essences, and a pinch of salt. Whisk well until the mixture is smooth. Gradually add the flour, stirring continuously, until you achieve a fluid consistency, slightly thicker than cream. It’s important to avoid lumps, so be patient!

2. Frying the pancakes: Heat a non-stick skillet over medium heat and add a little oil. Pour a ladle of the pancake mixture into the skillet, swirling it to evenly distribute the batter. Fry the pancake for 1-2 minutes, then flip it with a spatula and fry the other side until golden. Repeat the process until all the batter is used. Cover the pancakes with a plate to keep them warm.

3. Preparing the pudding: In a bowl, combine the pudding powder with 4 tablespoons of milk and sugar. Mix well until completely dissolved. In a saucepan, heat the remaining milk over medium heat, without letting it boil. When the milk is warm, add the pudding mixture and stir vigorously. Continue stirring over heat for about a minute, until the pudding thickens. Remove from heat and let the pudding cool slightly.

4. Blackberry glaze: Take the frozen blackberries out of the freezer and let them thaw. Once thawed, sprinkle vanilla sugar over them and mash with a fork or mixer, depending on the desired consistency. You can opt for a fine paste or leave some whole berries for a rustic look.

5. Assembling the pancake cake: Take one pancake and spread a generous layer of vanilla pudding on it. Then, add a layer of blueberry jam, covering the entire pancake. Repeat this process with all pancakes, stacking them on top of each other. The last pancake will be topped with the vanilla pudding. Chill the cake for 30 minutes to set slightly.

6. Decorating: Once the cake has cooled, add the blackberry paste on top and garnish with whipped cream and a drizzle of blueberry jam. This touch of freshness will make the cake look even more appetizing!

Practical tips

- Ensure all ingredients are at room temperature before starting to cook, to achieve a uniform mixture.
- If you want a more intense flavor, add a teaspoon of rum to the vanilla pudding.
- The pancakes can be made a day in advance and stored in the refrigerator, covered with plastic wrap to prevent drying out.
- Experiment with other fruits, such as raspberries or strawberries, to vary the flavors!

Nutritional benefits

This pancake cake is a delicious yet nutritious option. Blackberries are rich in antioxidants and vitamin C, while the vanilla pudding provides a source of calcium from the milk. Additionally, pancakes are a good source of carbohydrates, providing energy throughout the day.

Frequently asked questions

1. Can I use plant-based milk for the pancakes?
Yes, almond, soy, or oat milk are excellent options for a vegan version.

2. How can I make the cake less caloric?
You can reduce the amount of sugar in the pudding and use sugar-free jam. Also, use whole wheat flour for the pancakes.

3. How long can the pancake cake be stored?
The cake can be stored in the refrigerator for 2-3 days, but it is best enjoyed fresh.

4. What can I pair with the pancake cake?
A berry tea or a cappuccino would perfectly accompany this dessert. Also, a glass of sweet white wine can add a sophisticated touch.

Completion

This pancake cake with vanilla pudding, blueberry jam, and blackberries is more than just a dessert – it’s a culinary experience. The rich flavors and creamy texture complement each other perfectly, and each bite will bring a smile to the faces of your loved ones. When serving, don’t forget to share the story behind the recipe and the joy of creating something so special! Bon appétit!

 Ingredients: For pancakes: milk, 1 egg, flour (as needed), vanilla essence and rum, 1 packet of vanilla sugar, 2 tablespoons of oil, a pinch of salt. For pudding: 500 ml of milk, 1 packet of pudding powder, 2-3 tablespoons of sugar, vanilla essence. For blackberry glaze: 1 bowl of frozen blackberries, 1 packet of vanilla sugar. For decoration: whipped cream and blueberry jam.

 Tags:  pancake cake