Pancake cake with poppy seeds and apples
Pancake cake with poppy seeds and apples
Who would have thought that a recipe that sounds so unusual, like pancake cake with poppy seeds and apples, could become an unforgettable delight? This recipe came about by chance when creativity prevailed over the initial plan to make pancakes with pudding. Without having all the ingredients on hand, I decided to improvise with what I had at home. And the result? A delicious cake that combines the fluffy texture of pancakes with the unmistakable flavor of poppy seeds and the sweetness of apples.
Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 6-8
Ingredients
For the pancakes:
- 100 g flour
- 2 eggs
- 300 ml milk
- 15 g melted butter
- oil for frying (about 50 ml)
For the poppy seed cream:
- 500 ml milk
- 50 g poppy seeds
- 2 tablespoons flour
- 100 g sugar
- 1 packet vanilla sugar
For the apple cream:
- 2 large apples (preferably tart)
- 2 packets vanilla sugar
- regular sugar, to taste
- one teaspoon cinnamon
- juice of one lemon
For decoration:
- grated white chocolate (optional but recommended)
Preparation
1. Preparing the pancakes
Start by preparing the pancake batter. In a large bowl, whisk the two eggs, then gradually add the milk and melted butter. Continue mixing and incorporate the flour. Make sure there are no lumps, and the mixture becomes smooth and slightly liquid.
Tip: If you prefer thinner pancakes, you can add a little more milk. Also, if you don't have butter, you can use oil to prevent the pancakes from sticking.
2. Baking the pancakes
Heat a non-stick pan over medium heat and add a little oil. Pour a ladle of batter into the pan, swirling it to distribute the batter evenly. Cook the pancake on one side for 1-2 minutes until golden, then flip it with a spatula and cook the other side as well. Repeat the process until you finish the batter (you should get about 9-10 pancakes).
3. Preparing the poppy seed cream
In a stainless steel pot, bring the 500 ml of milk to a boil. In another bowl, mix the eggs with the powdered sugar, vanilla sugar, poppy seeds, and the two tablespoons of flour. When the milk starts to boil, gradually add the egg mixture, constantly stirring with a whisk to avoid lumps.
Tip: Using a stainless steel pot prevents the cream from sticking, and constant stirring helps achieve a fine texture.
Keep the cream on low heat and continue stirring until it thickens slightly. Once it reaches the desired consistency, let it cool.
4. Preparing the apples
Meanwhile, peel the apples and cut them into small cubes. Place them in a pot, add the vanilla sugar, sugar (to taste), and lemon juice. You can also add cinnamon, which will add a wonderful aroma.
Put the pot on low heat and let the apples stew for 5-7 minutes until they become slightly soft and change color. Make sure not to overcook them; you want to keep a bit of their texture.
5. Assembling the pancake cake
Place one pancake on a large plate. Spread a layer of poppy seed cream over the entire surface. Then, add a few apple cubes. Repeat this process, alternating between pancakes, cream, and apples, until you finish all the ingredients.
Tip: The last pancake will be the base of the cake, so make sure it is nice and even.
6. Decorating the cake
After assembling the cake, use the remaining cream to decorate the top. You can sprinkle grated white chocolate on top, which will add a sweet touch and a more elegant appearance.
Personal note: You can also add fresh fruits or a caramel sauce for extra flavor. Give your cake an artistic and non-monotonous look!
7. Serving
Let the cake sit in the fridge for about an hour before serving. This will allow the flavors to blend perfectly. Cut it with a sharp knife and serve it with a glass of milk or a fragrant tea.
Frequently asked questions
1. Can I use another type of poppy seed?
Yes, if you prefer, you can use ground poppy seeds for a finer texture, but be careful with proportions, as whole poppy seeds will provide a distinct flavor and texture.
2. What other fruits can I use instead of apples?
You can try pears, peaches, or even berries. Each will bring a unique flavor to your cake.
3. How can I store the cake?
The cake can be stored in the fridge, covered, for 2-3 days. It is delicious even the next day!
Nutritional benefits
This pancake cake with poppy seeds and apples is not only delicious but also full of nutrients. Poppy seeds are rich in omega-3 fatty acids, which are essential for heart health, and apples are an excellent source of fiber and vitamins. Therefore, you can enjoy this dessert knowing it also brings nutritional benefits!
Conclusion
The pancake cake with poppy seeds and apples is a simple and quick recipe but with a remarkable impact. It is perfect for a brunch with friends, a family gathering, or simply to treat yourself. Try it and add a personal touch to your recipe! Enjoy!
Ingredients: For pancakes: 100 g flour, 2 eggs, 300 ml milk, 15 g melted butter, and oil for frying (makes 9-10 pancakes). For poppy seed cream: 500 ml milk, 50 g poppy seeds, 2 tablespoons flour, 100 g sugar, and a packet of vanilla sugar. For apple cream: 2 apples, 2 packets of vanilla sugar, regular sugar, a pinch of cinnamon, and juice from one lemon. White chocolate - for decoration.
