Pancake Cake with Custard Chocolate Cream
Baking and Desserts • European
Description
Pancake Cake with Custard Chocolate Cream
Ingredients
- Baking Powder 1 teaspoon
- Wheat Flour 10 oz
- Milk 30 fl oz
- Farm fresh eggs 5 pieces
- Butter 5 oz
- Sugar 5 oz
- Liquid dark chocolate 5 oz
- Vanillin a pinch
- Salt a pinch
Step-by-Step Guide
Step 1
First, we will bake traditional large pancakes: beat 3 eggs with 450 ml of milk. In a separate bowl, mix the flour, 50 grams of sugar, baking powder, vanillin, a pinch of salt, and combine with the egg-milk mixture. Add 40-50 grams of butter and whisk until smooth. I also prefer to add crushed nuts and a bit of fiber to the batter.
Step 2
In a dry, hot skillet, fry large pancakes on both sides until golden brown.
Step 3
While the stack of pancakes is rising, we can start on the cream: in a deep bowl, lightly beat 2 eggs, 1.5 tablespoons of flour, and a little milk (50-70 ml) until smooth. Place the remaining milk (about 400 ml) and 100 grams of sugar over low heat. Use part of the hot milk (150 ml) to dilute the egg-flour mixture and then return it to the pot.
Step 4
Add broken (or melted) chocolate. Stirring constantly, cook the cream until it thickens. Remove from heat and let cool. The cream at room temperature can be whipped with butter (70-80 grams).
Step 5
Final step: generously spread the cream on the pancake layers. Decorate to taste. I liked coating the cake with cream and 'sticking' the sides with nuts. On top, I drew patterns with ganache — chocolate glaze (store-bought cream works well too).
Step 6
Be sure to let the cake soak in the refrigerator for a few hours!
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