@foodmaster003: Pancake Cake Recipe Ingredients for the Pancakes: * 3 medium eggs * 1 tbsp sugar * 1 pinch of salt * 450 ml milk * 400 g flour — add half first * ½ tsp baking soda * 1 tsp lemon juice * 450 ml boiling water * 1 tsp instant coffee (or ground cinnamon or vanilla) * 100 ml vegetable oil Instructions: 1. Add the eggs, sugar, salt, and milk to a bowl. 2. Add **half of the flour** and mix until smooth. 3. Add the remaining flour and mix well. 4. Add the baking soda and lemon juice. 5. Pour in the boiling water and add the instant coffee (or cinnamon/vanilla). 6. Mix until the batter is smooth. 7. Add the vegetable oil and mix well again. 8. Before cooking, lightly grease the pan with vegetable oil, then wipe off the excess with a paper towel. 9. Cook the pancakes on a **well-heated pan**, flipping them to cook both sides. 10. Cut the pancakes into circles using a cookie cutter or a plate. Cream: * 380 g mascarpone (or other cream cheese) * 80 g powdered sugar * 10 g vanilla sugar (1 sachet) or 1 tsp vanilla extract * 180 g heavy cream (30–36% fat) Whip the cream mixture at medium speed until **stiff peaks** form. Be careful not to overwhip. Assembling the Cake: * Spread an even layer of cream over each pancake. * Stack the pancakes on top of each other. * Secure the cake with a cookie cutter or cake ring. * Cover with plastic wrap and refrigerate for **6–8 hours, or overnight**, to allow the cake to set. Optional Chocolate Decoration: * 100–120 g chocolate * Raspberries and fresh mint, for decoration 1. Melt the chocolate in the microwave. 2. Spread it evenly over parchment paper. 3. Press the chocolate-covered parchment around the edges of the cake. 4. Place the cake in the freezer for approximately **7–10 minutes**. 5. Carefully remove the parchment and decorate with raspberries and fresh mint. #recipes #desserts #cooking #rezepteideen #rezepte

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Friday 28 August 2026 09:52:09 GMT