French pancake cake with Nutella and orange zest
10 servings
60 minutes
French crepe cake with Nutella and orange zest is an elegant dessert that combines the sophistication of classic French cuisine with a rich chocolate flavor. Its history begins with traditional crepe pies popular in Europe but has a modern twist thanks to Nutella®. Delicate thin crepes infused with vanilla and citrus aromas alternate with airy whipped cream and rich chocolate ganache. The orange zest adds a light freshness and subtle tartness, while caramelized orange slices contribute fruity sweetness. This dessert is perfect for cozy evenings and festive gatherings, captivating with its harmonious taste and refined texture. The combination of tenderness, lightness, and richness makes it a true culinary masterpiece.
1
Melt the butter and mix it with milk, sugar, a pinch of salt, eggs, vanilla seeds, and orange zest (be careful not to take too much zest as the white part can make the pancakes bitter) until smooth. All ingredients should be at room temperature. Cover the batter with plastic wrap and refrigerate for 3 hours.
- Butter: 50 g
- Milk: 600 ml
- Sugar: 50 g
- Salt: pinch
- Chicken egg: 6 pieces
- Vanilla pod: 1 piece
- Oranges: 1 piece
2
Mix the dough infused with aromas once more with a whisk and strain through a sieve.
3
Cook pancakes on a hot skillet, greasing it with a thin layer of vegetable oil.
- Wheat flour: 200 g
- Dark chocolate: to taste
4
Pour cream into a bowl, add cocoa, and whip at medium speed until stiff peaks form.
- Cream 33%: 500 ml
- Cocoa powder: 20 g
5
Peel the orange from which the zest has been removed using a knife. Cut out the segments, avoiding the white membranes, to get clean orange fillets. Squeeze the juice from the leftover orange into a small saucepan, add a tablespoon of sugar and place it on the heat. Bring to a boil and dissolve the sugar, remove from heat and let cool. Then pour this syrup over the orange segments.
- Oranges: 1 piece
- Sugar: 50 g
6
Place one pancake on a serving plate, spread it with cream, then layer the next pancake on top and spread it with a thin layer of Nutella®. Continue layering and spreading pancakes until they are finished. Do not spread the last pancake.
- Cream 33%: 500 ml
- Nutella®: 200 g
7
Place orange slices soaked in syrup on the cake, brush the cake with syrup using a brush, and decorate with grated chocolate.
- Oranges: 1 piece
- Dark chocolate: to taste