Tiramisu Cake with Pancakes

When you cant decide whether to make tiramisu or pancakes… replace the ladyfingers with pancakes and "boom," you have an excellent dessert.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Cream

  • 500 g Cheese, creamy

  • 80 g Powdered sugar

  • 2 teaspoons Coffee, espresso

  • 2 spoons Alcohol, Whisky

  • 250 g Sweet cream

  • 4 pieces Breadcrumbs, dried

Dough

  • 4 pieces Egg, fresh

  • 300 ml Milk, whole milk

  • 2 pinch Salt, table

  • 1 bag Sugar, white

  • 120 g Wheat flour, white, multi-purpose

  • 60 ml Butter, unsalted

  • pieces Butter, unsalted

  • pieces Cocoa, powdered, unsweetened

Steps

  1. In a small bowl, whisk together the eggs, milk, vanilla sugar, and salt using a whisk or an electric mixer. Sift the flour into a larger bowl and make a well in the center. Pour in 1/3 of the egg-milk mixture and mix well to form a thick batter. Gradually mix in the remaining liquid mixture. Finally, stir in the melted butter. The batter should be smooth and runny, but not watery.

  2. Prepare the cream. Mix the mascarpone, powdered sugar, coffee, and brandy until smooth. Add the semi-whipped sweet cream and continue mixing until you have a uniform cream that is not too stiff and spreads easily. Fold in the crushed biscuits and refrigerate the cream until ready to use.

  3. Heat a pancake pan on the stove. Add a small piece of butter to the hot pan and wait for it to melt. Pour any excess fat into a small bowl. Using a ladle, pour enough batter into the pan to thinly cover the bottom. Once the pancake is cooked on one side, flip it with a spatula and cook the other side. Place the cooked pancake on a warm plate. Repeat the process until all the batter is used. Grease the pan with butter as needed.

  4. Assemble the cake. Place a pancake on a nice plate or platter and spread a little cream on top. Repeat the process until all the pancakes or cream are used. Finish with a layer of cream, which you can pipe in dollops onto the last pancake (use a piping bag for decoration). Refrigerate the cake for a few hours to allow the cream to set and the flavors to meld. Before serving, generously dust the top with cocoa powder, decorate as desired, and serve.

Nutrition Information (Per 100g)

  • Calories: 352.77 kcal
  • Fat: 12.81 g
    • Saturated Fat: 6.14 g
  • Carbohydrates: 46.59 g
    • Sugars: 6.7 g
  • Protein: 9.88 g
  • Fiber: 2.3 g

Advice

Instead of butter, you can use oil. The addition of amaretti, Italian almond biscuits, can also be omitted.