Strawberry and vanilla cream pancake cake
Pancake Cake with Strawberries and Vanilla Cream Recipe
Making a pancake cake is such a pleasant and creative experience that it will turn an ordinary day into a special one. Imagine how the faces of your loved ones light up at the sight of a shining cake, full of flavor and love. This pancake cake recipe is perfect for bringing a smile to the faces of your dear ones, and the combination of fluffy pancakes, vanilla cream, fresh strawberries, and chocolate is simply irresistible.
Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 7
Necessary ingredients
For pancakes:
- 5 eggs
- 100 g sugar
- 350 ml coconut milk
- 100 ml sparkling water
- Juice of one orange
- 380 g flour
- 50 ml oil
- 1 teaspoon baking powder
- A pinch of salt
- 1 vanilla pod (or vanilla essence)
- Zest of one orange
- Oil for frying
For vanilla cream:
- 3 egg yolks
- 100 g sugar
- 3 tablespoons cornstarch
- Juice of one orange
- 400 ml milk
- 1 vanilla bean
- 250 g mascarpone
- 200 ml liquid cream
- 2 tablespoons sour cream
For glaze:
- 200 g chocolate
- 2 tablespoons Nutella
- 100 g butter
- 14 cookies
- 250 g fresh strawberries
Preparing the pancakes
1. Beat the eggs: In a large bowl, beat the 5 eggs together with 100 g of sugar. Use an electric mixer to obtain a fluffy mixture, which will ensure airy pancakes.
2. Add the liquid ingredients: Gradually incorporate 350 ml of coconut milk, 100 ml of sparkling water, and the juice of one orange. Mix well to combine all ingredients.
3. Incorporate the dry ingredients: In another bowl, sift 380 g of flour together with 1 teaspoon of baking powder and a pinch of salt. Gradually add this mixture to the egg mixture, stirring constantly to avoid lumps.
4. Flavor: Add the grated orange zest and the seeds from the vanilla pod. Mix well.
5. Beat the egg whites: In another clean bowl, beat the egg whites with a pinch of salt until foamy. These will add an airy texture to your pancakes.
6. Incorporate the egg whites: Gently fold the beaten egg whites into the pancake mixture, using a spatula to maintain the air in the egg whites.
7. Let it rest: Cover the bowl with plastic wrap and let the mixture rest in the refrigerator for an hour. This step will help achieve fluffier pancakes.
8. Prepare the pancakes: Heat a grill pan over medium heat and lightly grease it with oil. Pour a ladle of the pancake mixture and cook for 2-3 minutes on each side until golden. Continue until the mixture is finished, yielding about 7 pancakes.
Preparing the vanilla cream
1. Heat the milk: In a saucepan, heat 400 ml of milk, adding the seeds and the vanilla pod. Allow it to simmer gently, then remove from heat.
2. Mix the egg yolks: In a bowl, beat 3 egg yolks with 100 g of sugar and 3 tablespoons of cornstarch. Add the orange juice and mix well.
3. Combine the mixtures: Pour the warm, strained milk over the egg yolk mixture, stirring continuously. Transfer everything back to the saucepan.
4. Thicken the cream: Cook over low heat, stirring, until the cream thickens, about 5-7 minutes. Do not let it boil vigorously.
5. Cool the cream: Cover the cream with plastic wrap, ensuring it is in contact with the surface of the cream to prevent a crust from forming. Let it cool completely.
6. Mix in the mascarpone: Once the cream has cooled, mix 250 g of mascarpone with the vanilla cream until smooth.
7. Incorporate the whipped cream: Whip 200 ml of liquid cream until firm, then fold it into the mascarpone and vanilla mixture. Mix carefully to retain the air.
Preparing the glaze
1. Melt the chocolate: In a heatproof bowl, add 200 g of broken chocolate, 100 g of butter, and 2 tablespoons of Nutella. Place the bowl over a double boiler and stir until the chocolate is completely melted and smooth.
2. Cool the glaze: Once the chocolate has melted, remove from heat and let it cool slightly.
Assembling the cake
1. Layer the pancakes: On a serving platter, place the first pancake, then add a layer of vanilla cream and a few sliced strawberries. Continue alternating between pancakes, cream, and strawberries until all ingredients are used.
2. Finish with the glaze: After you have finished assembling the cake, pour the chocolate glaze over the top layer of pancakes, ensuring it spreads evenly.
3. Chill: Cover the cake with plastic wrap and refrigerate for at least 2 hours. This step is crucial for the cookies to soften and the flavors to meld.
Serving and variations
Once the cake has chilled, it is ready to serve! Cut it into slices and surprise your guests with a delicious dessert. You can serve it alongside a scoop of vanilla ice cream or with a caramel sauce for an extra flavor boost.
If you're looking for variations, you can experiment with other fruits, such as raspberries or blueberries, which pair wonderfully with the vanilla cream. You can also use white chocolate or milk chocolate instead of dark chocolate for a sweeter glaze.
Nutritional benefits
This pancake cake is not only delicious but also packed with nutrients. Coconut milk is rich in healthy fats, which can contribute to good metabolic function. Strawberries are an excellent source of vitamin C and antioxidants, providing essential nutrients to the body.
Frequently asked questions
1. Can I use whole wheat flour? Yes, you can substitute white flour with whole wheat flour for a healthier option, but the texture of the pancakes will be slightly different.
2. How can I keep the cake fresh? The pancake cake can be stored in the refrigerator, covered, for 3-4 days.
3. Can I substitute mascarpone? If you want a lighter option, you can use cottage cheese or Greek yogurt.
In conclusion, the pancake cake with strawberries and vanilla cream is an easy-to-make dessert, perfect for adding a touch of magic to any meal. Whether it's a special occasion or a simple afternoon with loved ones, this recipe is sure to become a favorite! Enjoy!
Ingredients: Pancake ingredients: 5 eggs, 100 g sugar, 350 ml coconut milk, 100 ml sparkling water, juice of one orange, 380 g flour, 50 ml oil, 1 teaspoon baking powder, salt, vanilla, grated orange peel, a little oil for frying. Vanilla cream ingredients: 3 egg yolks, 100 g sugar, 3 tablespoons cornstarch, juice of one orange, 400 ml milk, 1 vanilla pod, 250 g mascarpone, 200 ml liquid cream, 2 tablespoons sour cream. Glaze ingredients: 200 g chocolate, 2 tablespoons Nutella, 100 g butter. I also used 14 biscuits and 250 g strawberries.
