Pancake cake with coffee cream

Black and white pancakes with coffee cream

To prepare a special treat, we will start with the black pancakes. In a large bowl, we add the dry ingredients: flour, vanilla sugar, salt, and the three tablespoons of cocoa powder. It is important to sift the dry mixture only once to avoid lumps and achieve a fine texture. In another bowl, we mix the egg with the milk, vanilla essence, and melted butter, which will add a rich flavor to the pancakes. After obtaining a homogeneous mixture, we pour this liquid mixture over the dry ingredients and mix well. If we notice that the mixture is too thick, do not hesitate to add a little milk to achieve the desired consistency.

After preparing the mixture, it is time to grease the pancake pan. We use a paper towel soaked in oil, ensuring that the pan is well greased before each pancake. Using a ladle, we carefully pour the mixture into the center of the pan. We let the pancake cook for about a minute until bubbles appear on the surface, at which point we can flip it to brown evenly on the other side. We continue this process until we have a total of 8 black pancakes.

Now, we move on to the white pancakes. We repeat the previous steps, but this time we omit the cocoa. In a large bowl, we mix the flour, vanilla sugar, and salt. We mix the egg with the milk, vanilla essence, and melted butter, after which we pour the liquid mixture over the dry ingredients. Just like before, we mix everything well and adjust the consistency with a little milk if necessary. We grease the pan with oil, pour in the mixture, and let the pancakes cook, thus obtaining another 8 white pancakes.

For the coffee cream, in a small pot, we combine the milk, two tablespoons of sugar, coffee liqueur, and a packet of instant coffee. We leave it on moderate heat until the sugar completely dissolves. While stirring, we prepare the gelatin according to the instructions on the package. In a separate bowl, we mix the egg yolks with the remaining two tablespoons of sugar until creamy. We add the milk mixture over the yolks and stir with a spoon. We put the mixture in the pot and boil it in a double boiler, stirring constantly until it thickens slightly. After removing the pot from the heat, we add the hydrated gelatin and mix well. We leave the mixture in the fridge for 5 minutes, then we whip the cream.

We take the coffee cream out of the fridge and add two tablespoons of whipped cream, mixing with a whisk. Then, we fold in the remaining whipped cream and mix gently until homogeneous. We let the cream chill in the fridge for 20 minutes, then we whisk it vigorously to achieve an airy texture.

For assembling the pancake cake, we spread a black pancake with coffee cream, followed by a white pancake. We continue alternating black and white pancakes until all pancakes are used. If you have a round cake mold, you can assemble the cake inside it for an elegant look. The cream will be a bit soft, so let the cake chill in the fridge overnight to set. Finally, sprinkle grated white chocolate on top, adding a sweet and decorative touch. This dessert will surely impress with its spectacular appearance and delicious taste!

 Ingredients: White pancakes: 150 g flour, 250-300 ml milk, 1 egg, 30 g melted butter, 1 tablespoon vanilla sugar, 1 tablespoon vanilla essence, 1 pinch of salt. Black pancakes: 150 g flour, 250-300 ml milk, 1 egg, 1 tablespoon vanilla essence, 30 g butter, 1 tablespoon vanilla sugar, 3 tablespoons cocoa powder, 1 pinch of salt. Coffee cream: 60 ml milk, 20 ml coffee liqueur (optional), 2 egg yolks, 1 packet instant coffee, 1 packet gelatin, 4 tablespoons sugar, 200 ml whipped cream. Decoration: Grated white chocolate.

 Tags:  eggs pancakes milk unt flour sour cream sugar chocolate cocoa cake