Pancake Cake with Chocolate Pudding Cream

Did you ever wish as a child that you could thickly spread all your pancakes with chocolate cream, stack them up, and eat them? Your wish will come true when you prepare this cake. And we probably don’t need to explain that the kids will gladly help you with the preparation.

Details

Preparation Time: 150 minutes
Cooking Time: 30 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 8

Ingredients

pieces Butter, unsalted
250 ml Sweet cream
2 spoons Pistachio
1 handful Raspberries

Pancakes

4 pieces Egg, fresh
2 piece Egg, egg yolk, fresh
480 ml Milk, whole milk
120 ml Sweet cream
145 g Wheat flour, white, multi-purpose
90 g Nuts, hazelnuts
50 g Sugar, white
0.5 teaspoons Salt, table
1 teaspoon Vanilla, extract, imitation
60 g Butter, unsalted

chocolate cream

180 g chocolate, dark
70 g Sugar, white
40 g Koruzni škrob
30 g Cocoa, powdered, unsweetened
1 pinch Salt, table
600 ml Milk, whole milk
6 pieces Egg, egg yolk, fresh
30 g Butter, unsalted
50 ml Alcohol, Whisky

Steps

First, prepare the pancake batter. Melt the butter slowly in a small pot over low heat. In a medium-sized bowl, whisk together the eggs, egg yolks, milk, and cream with a hand whisk. In a larger bowl, mix the flour, ground hazelnuts, sugar, and salt. Make a well in the center of the dry ingredients and pour in 1/3 of the milk mixture. Mix well to form a thick batter, then incorporate the remaining milk mixture. Finally, mix in the vanilla extract and melted butter. Cover the bowl and refrigerate for 2 hours.
While the batter rests, prepare the chocolate pudding cream. Chop the chocolate into pieces and place them in a bowl, then set a fine sieve over it. In a small pot, mix the sugar, cornstarch, cocoa powder, and salt. Add a little milk to the mixture—just enough to form a thick paste—then mix in the remaining milk, egg yolks, and butter.
Place the pot on the stove and slowly heat the mixture while stirring. Once it boils and thickens, remove the pot from the heat. Stir vigorously for 1 to 2 minutes, then pour the mixture through the sieve into the bowl with the chocolate. Wait 2 minutes, then mix well to create a smooth chocolate cream. Optionally, mix in brandy or coffee. Continue stirring with a whisk until the cream cools to room temperature and becomes smooth and silky. Gently place plastic wrap directly on the surface of the cream (to prevent a skin from forming). Refrigerate until ready to use.
Heat a pancake pan (20 cm in diameter) on the stove. Add a small piece of butter to the hot pan and wait for it to melt. Pour the excess fat into a small bowl, then ladle enough batter into the pan to thinly cover the bottom. Once the pancake is cooked on the bottom, flip it with a spatula and cook the other side. Place the cooked pancake on a warmed plate. Repeat the process until all the batter is used. Grease the pan with butter as needed.
Pour the cooled cream into a bowl and whip it with an electric mixer until small white peaks form (be careful not to over-whip it to full stiffness).
Assemble the cake. Place a pancake on a nice plate or platter and first spread it with a little whipped cream, then with some chocolate cream (leaving about 1 cm of the edge bare). Place another pancake on top and spread it with cream and chocolate. Repeat the process until all the pancakes or cream are used. Once the last pancake is decorated with cream and chocolate, garnish the cake with chopped nuts and fresh raspberries. Serve the dessert immediately or refrigerate it for 2 hours to cool and set.

Nutrition Information (Per 100g)

Calories: 387.99 kcal
Fat: 22.27 g
- Saturated Fat: 8.79 g
Carbohydrates: 36.28 g
- Sugars: 18.01 g
Protein: 8.53 g
Fiber: 2.7 g

Advice

The addition of whipped cream can be omitted. Decorate the cake with seasonal or preserved fruit of your choice (strawberries, blueberries, orange slices, preserved cherries, etc.).