The pancake cake: the perfect cake for birthdays, whether the birthday person is 5 or 35. If you have a good pancake recipe lying around, you are more than welcome to use it, but this is my favourite. The cake is made up of pancakes, a light whipped cream with cream cheese and sour lemon curd. I decorated the top with burnt meringue and sorrel. My pan is really big (28 centimetres), so I got 15 large pancakes out of the portion – if you have a small pan, you can make the cake even higher.
Crepes
Ingredients
130 g of sugar
200 g wheat flour
6 eggs
130 g of butter
5 deciliters of milk
Prep:
- Mix sugar and flour together in a bowl.
- In another bowl, beat the eggs together lightly with a fork.
- Pour in the eggs a little at a time and beat until the dough is free of lumps.
- Melt the butter in a small pan and whisk it into the batter.
- Finally, whisk in the milk and fry the pancakes at high heat on a pan.
- Allow the pancakes to cool before assembling the cake.
Lemon curd
Ingredients
juice from 4 organic lemons
grated zest from 2 of the lemons
3 eggs
200 grams of sugar
70 grams of butter
Lemon curd Prep:
- Put the lemon juice, eggs and sugar in a saucepan and whisk together over medium heat. Keep the temperature below the boiling point, but still reasonably warm. Continue to beat until the mass thickens a little. Then add butter and lemon zest and beat again.
- When the consistency has thickened further, pour the lemon curd through a sieve and into a bowl. Put it in the fridge while you make the cream cheese whipped cream.
Cream cheese whipped cream
Ingredients
200 grams Philadelphia original
100 grams of icing sugar
3.5 dl whipping cream
Cream cheese whipped cream Prep:
- Beat cream cheese and sifted icing sugar together until the mass is uniform.-
- Whip the whipping cream until light foam in another bowl.
- Carefully fold the whipped cream into the cream cheese. a little at a time? until the foam is homogeneous.
- Now the cake must be assembled. Find the dish or plate you want to serve the cake on, and place the first pancake on it.
- Then spread a thin layer of whipped cream on the pancake and then a thin layer of lemon curd. Be careful not to over-pour the cream as the cake will not stick together and split. Repeat the process until all the pancakes are used.
- Put the cake in the fridge for 1-2 hours, so the layers have time to come together. the cake will be much easier to cut that way.
Meringue
120 grams of egg whites
225 grams of sugar
6 tablespoons of water
Meringue Build Up:
- Beat the egg whites stiff in a bowl or in a mixer.
- Put sugar and water in a saucepan and let it boil until the temperature reaches 117 degrees.
- When the sugar mass is hot enough, pour it in a thin stream into the stiff egg whites while whipping.
- Continue to beat the meringue until completely cooled, stiff and glossy. It takes about 10 minutes.
- Spread the finished meringue on your pancake cake, and possibly burn it with a gas burner.
- Serve immediately.
