Delve into the layers of our Heavenly Pancake Cake, where each slice is a blend of soft, cocoa-infused pancakes layered with creamy cheese and light whipped cream, enriched by the melt-in-your-mouth goodness of white chocolate. Topped with fresh, juicy fruit of your choice, this cake is not just a treat for the taste buds but also a visually appealing centerpiece for any table. It’s a perfect example of how simple ingredients can be transformed into an exquisite dessert.
Why You’ll Love This:
This pancake cake stands out due to its inventive use of traditional breakfast pancakes repurposed into a decadent dessert. The combination of creamy cheese and white chocolate offers a silky texture and a balanced sweetness that complements the slight bitterness of the cocoa pancakes. The addition of fresh fruit not only adds a refreshing zest but also enhances the overall freshness of the dessert, making each bite a perfect blend of flavors. It’s an easy-to-make recipe that yields spectacular results, sure to impress.
Perfect Occasion:
This pancake cake is ideal for brunches, afternoon teas, or as a special treat following a family dinner. It’s also great for celebrations like birthdays or anniversaries where you want to serve something unique and delightful without spending hours in the kitchen. Its elegant appearance and refreshing taste make it suitable for spring and summer gatherings, or anytime you desire a light yet satisfying dessert.
Decoration Tips:
- Fruit Arrangement: Arrange slices of strawberries or your chosen fruit on top in a decorative pattern for an attractive finish.
- Mint Leaves: Scatter a few mint leaves among the fruit for a splash of green that complements the reds and the cream beautifully.
- Dust with Powdered Sugar: Just before serving, dust lightly with powdered sugar for a subtle sweetness and a photogenic touch.
- Chocolate Shavings: Sprinkle white chocolate shavings over the top for an added layer of luxury and flavor.
Pancake Mixture:
- 200 grams of flour
- 250 ml of milk
- 300 ml of water
- 1 tablespoon of oil
- A pinch of salt
- 40 grams of cake cocoa
- 2 tablespoons of sugar
- 2 eggs
Cream Filling:
- 500 grams of cream cheese
- 500 ml of whipping cream
- 100 grams of white chocolate (or spread, if preferred)
- 100 grams of powdered sugar
Fruit:
- 300 grams of strawberries or fruit of your choice
Instructions:
- Whisk all pancake ingredients until smooth, then strain to remove any lumps. Cook thin pancakes.
- For the cream, whisk together cream cheese and whipping cream. Mix in melted white chocolate and powdered sugar until well combined.
- Use a 20-22 cm cake mold. Layer the pancakes, cutting them to fit the mold as needed. Create a border with pancakes around the mold, allowing some to hang over the edge.
- Layer as follows: pancake, cream, pancake, cream, half strawberries, and repeat. Place strawberries only in the second and second-to-last layers.
- Continue layering until all ingredients are used. Fold over the hanging pancakes and place a small plate on top to compress the cake.
- Refrigerate for 3 hours or overnight. Optionally, drizzle honey over each slice before serving.
Enjoy!
