Pancake Cake with Strawberries
4 servings
120 minutes
It's easy to turn a mountain of pancakes into a beautiful cake - layer them with cream made from sour cream, cream and (a little trendy) mascarpone and strawberry sauce. The recipe suggests using ready-made pancake dough, but you can make it using any technology you like. But keep in mind that the pancakes for the cake should be sweetish, so you will definitely need to add sugar to them.
1
Make sour cream frosting. To do this, mix sour cream, cream cheese, mascarpone cheese, 33% cream, and powdered sugar until smooth. Transfer the frosting to a pastry bag.
- Sour cream: 75 g
- Cream cheese: 75 g
- Mascarpone cheese: 75 g
- Cream 33%: 75 ml
- Powdered sugar: 40 g
2
Blend strawberries with a tablespoon of sugar and the juice of one lemon.
- Frozen strawberries: 100 g
- Sugar: 4 tablespoons
- Lemon: 1 piece
3
Add 3 tablespoons of sugar to the bottle with pancake batter. Close the bottle and shake well.
- Sugar: 4 tablespoons
4
Place a frying pan, preferably a crepe pan, on high heat and heat it up, then reduce the heat to just above medium. Pour in a little batter and fry for 1.5 minutes on each side.
- Pancake dough: 550 g
5
Place the first pancake on a serving plate. Squeeze three tablespoons of cream onto each pancake and spread evenly.
- Sour cream: 75 g
- Cream cheese: 75 g
- Mascarpone cheese: 75 g
- Cream 33%: 75 ml
6
Pour two teaspoons of strawberry sauce on top. Repeat several times.
- Frozen strawberries: 100 g
7
Cover the finished cake and let it soak at room temperature for 30 minutes or in the refrigerator overnight.