Fluffy Pancake Cake with Berry Mascarpone Cream
Ingredients
Pancake batter
- 260 g all-purpose flour
- 2 pinches salt
- 30 g sugar
- 300 ml milk
- 6 large eggs
- oil for frying
Filling and topping
- 400 g heavy cream
- 1 packet vanilla sugar
- 150 g mixed berries (such as strawberries, raspberries, blueberries)
- 50 g sugar (for berry sauce)
- 30 ml water
- 250 g mascarpone cheese
- juice of 1/2 lemon
- 50 g sugar (for mascarpone)
- 150 g fresh berries for topping
- powdered sugar for dusting
Preparation
Pancake
Sift the flour into a bowl and mix with salt and sugar.
Gradually mix in the milk to form a smooth batter.
Add the eggs one by one, stirring well after each addition.
Let the batter rest for 30 minutes.
Heat a non-stick pan with a little oil over medium heat.
Cook about 8 pancakes, flipping once, until golden on both sides.
Let the pancakes cool completely.
Filling
Whip the heavy cream until stiff peaks form; fold in the vanilla sugar and chill.
In a small saucepan, combine the mixed berries, 50 g sugar, and water; bring to a boil and simmer briefly.
Puree the berry mixture with an immersion blender and let it cool completely.
In a large bowl, mix the mascarpone, lemon juice, and 50 g sugar until smooth.
Fold the cooled berry sauce into the mascarpone mixture.
Gently fold in the whipped cream until just combined.
Cake assembly
Place one pancake on a cake plate or serving dish.
Spread 2 tablespoons of the berry cream evenly over the pancake.
Repeat the layering with the remaining pancakes and cream, ending with a pancake on top.
Spread the remaining cream over the top layer.
Arrange fresh berries on top for decoration.
Dust with powdered sugar before serving, if desired.
Tips
This cake serves about 12 people.
Perfect for breakfast, brunch, birthdays, or as a sweet treat.
