Pancake cake with Nutella
8 servings
40 minutes
Nutella pancake cake is a celebration of flavors and textures. Combining airy pancakes with creamy chocolate spread and aromatic nuts transforms it into a delightful treat. The roots of this dessert trace back to American cuisine, where experimenting with classic recipes is cherished. Thin layers of pancakes soaked in Nutella's sweetness create a harmonious blend of softness and crunchy nut crumbs. This cake is perfect for cozy evenings, family celebrations, or morning coffee. Its sweet, nutty flavor is complemented by light vanilla notes, while the contrast between the softness of the pancakes and the richness of the cream makes it truly special. Chilling before serving allows the textures to unfold better, giving the dessert tenderness and balance. Enjoy every bite!
1
Mix flour, sugar, eggs, milk, butter, vanillin, and salt — stir and whisk until smooth. Let it sit for 15 minutes.
- Wheat flour: 280 g
- Sugar: 2 tablespoons
- Chicken egg (large): 6 pieces
- Milk: 2 glasss
- Olive oil: 6 tablespoons
- Vanillin: 1 teaspoon
- Salt: 0.3 teaspoon
2
Heat the pan.
3
Fry the pancakes in oil on both sides until golden brown.
- Olive oil: 6 tablespoons
4
Spread chocolate paste between the pancakes (including the top) to make a cake.
- Chocolate-hazelnut spread: 1 jar
5
Sprinkle with chopped nuts.
- Nuts: to taste
6
Cool before serving.