Pancake tiramisu cake
8 servings
120 minutes
Pancake tiramisu cake is a refined combination of airy pancakes and the classic Italian dessert. Tiramisu, with its delicate mascarpone cream, rich coffee flavor, and a hint of liqueur, takes on a new form here. Thin pancakes replace traditional savoiardi, making the cake's texture extraordinarily soft and silky. This dessert enchants with a balance of sweetness and creamy tenderness, while a sprinkle of grated chocolate adds sophistication. The origins of tiramisu trace back to Italy, where this dessert is considered a symbol of comfort and celebration. The pancake version is a culinary fantasy that unites European traditions. Such a cake would be the perfect ending to a romantic dinner or cozy family gathering, captivating hearts with its harmonious taste.
1
Melt the butter. In a separate pot, heat the milk, remove from heat, and cool for about 10 minutes. Mix flour, eggs, sugar, salt, and liqueur in a blender and beat until smooth. Pour in the milk and butter and blend the batter again. Place the batter in the refrigerator for 6 hours, or better overnight.
- Butter: 6 tablespoons
- Milk: 720 ml
- Wheat flour: 1.5 glass
- Chicken egg: 3 pieces
- Sugar: 150 g
- Salt: pinch
- Baileys liqueur: 75 ml
2
Fry the thin pancakes on both sides in a pan and place them on a separate plate.
- Butter: 6 tablespoons
3
Prepare the cream by whisking the yolks with 0.5 cups of sugar and placing it in a water bath. Stirring, bring the yolks to a blend-yellow state. Cool down. Wash and dry the bowl. Whisk the egg whites with a pinch of salt until airy peaks form. Add the remaining 1/4 cup of sugar and whisk again. In a separate bowl, whip the cream well. Incorporate the mascarpone and liqueur into the yolks, then add the cream and egg whites (whisking after each ingredient is added separately). Mix, cover the cream, and refrigerate for 1-2 hours.
- Chicken egg: 3 pieces
- Sugar: 150 g
- Salt: pinch
- Heavy cream: 125 ml
- Mascarpone cheese: 240 g
- Baileys liqueur: 75 ml
4
Apply cream between each layer of pancakes. Place the cake in the refrigerator for an hour. After an hour, apply the remaining cream on top of the cake, grate chocolate on top, and put the finished cake in the refrigerator for 2 hours.
- Pancakes: 20 pieces
- Mascarpone cheese: 240 g
- Dark chocolate: 85 g