Lavender Pancake Cake
8 servings
60 minutes
Lavender pancake cake is a refined treat that combines the sophistication of French cuisine with aromatic notes of lavender. The origins of this dessert trace back to the landscapes of Provence, where lavender symbolizes coziness and elegance. Thin, airy pancakes are soaked in lavender cream, creating a delicate flavor combination with a light floral sweetness. Black meringue adds expressiveness, while fresh berries and fruits provide freshness and a hint of fruity acidity to the dessert. This cake will be the centerpiece at festive tables, delighting not only with its taste but also with its visual aesthetics. Its tender texture and rich aroma make it an ideal choice for special occasions and morning tea times when one wants to feel cozy and enjoy the exquisite notes of French pastry art.
1
Prepare lavender cream: whip the chilled cream until thick foam forms;
- Cream (22%): 220 ml
2
Then mix the yogurt with the dye (1 g), lavender syrup (40 g), and powdered sugar;
- Plain (natural) yoghurt: 330 g
- Purple food colouring: 2 g
- Lavender syrup: 110 ml
- Icing sugar: 40 g
3
Then combine the cream with the yogurt and mix thoroughly and carefully.
4
To make pancakes: slightly warm the milk, add eggs, salt, sugar (40 g), baking soda, and 20 g of vegetable oil, and mix well;
- Milk: 500 ml
- Chicken egg: 3 pieces
- Salt: 10 g
- Sugar: 250 g
- Baking soda: 2 g
- Vegetable oil: 100 ml
5
Mix in the wheat flour and stir well until a homogeneous mass is achieved;
- Wheat flour: 250 g
6
Add lavender syrup (70 g) and dye (1 g). Mix everything thoroughly.
- Lavender syrup: 110 ml
- Purple food colouring: 2 g
7
Let the dough rest for 10-15 minutes to rise.
8
Bake on a pancake pan with vegetable oil on both sides.
- Vegetable oil: 100 ml
9
Prepare lavender cake: On a (chilled) pancake, spread lavender cream evenly with a spatula, then place another pancake on top. Repeat this each time.
10
Place the finished cake in the refrigerator for 2 hours. Then trim the edges to make a square approximately 17x17 cm.
11
Prepare black meringue: whip the egg whites in a blender with the ink until thick foam forms;
- Egg white: 5 piece
- Cuttlefish ink: 4 g
12
Then add sugar (200 g). Continue whisking until a strong foam forms;
- Sugar: 250 g
13
Next, place the meringue on a baking sheet lined with parchment in a thin layer of 1 cm thickness and dry at 60°C until completely dry.
14
Crush the meringue. Cut the strawberry, apple, orange, and grape into small cubes.
- Strawberry: 30 g
- Apple: 30 g
- Oranges: 30 g
- Grapes: 30 g
15
Decorate the cake with meringue, sliced strawberries, apple, orange, and grapes, mint leaves, and drizzle with vanilla sauce. Serve at the table.
- Mint leaves: 1 g
