Recipe n°41: Pancake cake

DELICACIES

Hazelnuts Coated Chocolate B...

€5.00

 

(2 reviews)

(1)

Quick view

favorite_border

For Cindy's Candlemas, we couldn't miss a pancake-based recipe! This week, we have therefore decided to present you a crepe cake and its topping of hazelnuts coated in white chocolate and raspberries.

It's an easy and practical recipe, especially if you have a dozen pancakes left after Candlemas. Nothing is lost, nothing is created, everything is eaten!

We give you our pancake recipe here, but you can of course use yours, there are plenty of ways to prepare pancake batter.

A pancake cake, what is it?

Far from the usual sponge cakes, this cake is simply made up of a layer of pancakes between which we insert a ganache or pastry cream with chocolate, caramel or even fruit. You can, as we will show you, top it with icing and a small decoration or add fruit and sprinkle with icing sugar. Sweet, iced, chocolate or fruity, there are a multitude of different recipes, so you can easily take this one and adapt it as you wish.

Ingredients for the pancakes:

• 250 grams of flour
• 2 eggs
• 500ml milk

Ingredients for the ganache:

• 300 grams of pastry milk chocolate
• 30 cl of liquid cream (flower type)

Ingredients for the icing:

• 100 grams of dark pastry chocolate
• 10 cl of liquid cream (flower type)
• Hazelnut white chocolate raspberry Krush!  for decoration (optional)

Steps for pancakes:

• In a bowl, put the flour passed through a sieve (to avoid lumps).
• Add the eggs and mix.
• Add the milk and mix again.
• If the dough is not smooth and homogeneous enough, mix the preparation a little using an immersion blender.

Tip : I always put a little oil in my pancake batter, it saves me from oiling my pancake maker each time.

Ganache and assembly steps:

• Melt the chocolate in a bain-marie or in the microwave.
• Add the liquid cream and mix.
• Whip your ganache using a mixer (or if, like us, you don't have one, whip it, but it will take a little longer), until the ganache is creamy.
• Spread ganache on the 1st pancake, then put another pancake on top and repeat the operation until you have no more pancakes (do not put ganache on the last pancake, because we will pour the icing on it).

Frosting steps:

• Melt the chocolate in a bain-marie or in the microwave.
• Add the liquid cream and mix. Your preparation must be very liquid so that it can flow well on the pancakes.
• Pour the frosting over the crepe cake. Spread well so that it is uniform all over the top and on the side.
• Add a few raspberry white chocolate hazelnuts on top for decoration.
• Put 30 min in the fridge for the ganache and the icing to harden a little.
• Cut into pieces like in a cake.
• Enjoy your food.

Did you like this recipe? (us too) Do not hesitate to give your suggestions in the comments and share the recipe on social networks.