Why wait for a special occasion when you can indulge in a delightful Pancake Cake today? This exquisite dessert is layered with aromatic, creamy filling and sweet apricot jam, making it the star of any meal. Combining the tenderness of freshly made pancakes with the richness of mascarpone and cream cheese, and the sweet tang of apricot, this cake offers a harmonious blend of flavors that’s both refreshing and satisfying.
Why You’ll Love This: This Pancake Cake is a creative twist on traditional desserts, featuring layers of soft pancakes filled with a luscious combination of mascarpone, cream cheese, and apricot jam. The zest of lemon adds a subtle freshness that cuts through the sweetness, enhancing the overall flavor profile. It’s a versatile cake that can be enjoyed as a dessert, a brunch item, or a luxurious treat alongside your afternoon tea.
Perfect Occasion: This pancake cake is perfect for any time you feel like treating yourself or your loved ones. It’s great for brunches, family gatherings, or even as a weekend baking project with the kids. It can also serve as a delightful dessert for casual entertaining, offering a unique alternative to traditional cakes and pies.
Decoration Tips: For an elegant presentation, dust the top of the cake with powdered sugar just before serving. You can also decorate with additional apricot slices or a drizzle of apricot syrup for extra flair. A few sprigs of mint or a sprinkle of lemon zest can add a touch of color and enhance the visual appeal of the cake.
Ingredients:
- For the Pancakes:
- 3 eggs
- 800 ml whole milk
- 350g flour
- 45g melted butter
- A pinch of salt
- Essence (optional)
- For the Filling:
- 200g mascarpone
- 200g cream cheese
- 1 tsp grated lemon zest
- 1 tbsp powdered sugar
- Apricot jam (to taste)
Preparation Method:
- Make the Pancake Batter:
- Whisk together the eggs, warm milk, melted butter (cooled), essence, and gradually incorporate the flour to form a smooth, liquid batter. Adjust consistency with additional milk or flour if necessary.
- Let the batter rest for 10-15 minutes (optional).
- Cook the Pancakes:
- Heat a non-stick pan lightly greased with butter or oil. Pour a ladle of batter, swirling to cover the surface evenly. Cook until golden, flip and cook the other side, then transfer to a plate. Repeat with the remaining batter.
- Prepare the Filling:
- Mix mascarpone, cream cheese, lemon zest, and powdered sugar until smooth.
- Assemble the Cake:
- Trim the edges of all but four pancakes to fit a round mold. Layer these whole pancakes at the base, adding a spoonful of cheese mixture and a layer of apricot jam between each pancake.
- Continue layering and finish with the trimmed pancakes, folding them decoratively at the top. Use leftover trimmings for decoration and dust with powdered sugar.
Enjoy! This Pancake Cake with Apricot Jam and Creamy Filling is a true delight, offering a perfect balance of sweetness and creaminess that’s sure to satisfy any dessert lover. Follow Cosanzenele Gatesc for more delicious treats.
