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Tiramisu cake with pancakes
- (1)
-
Preparation time:
2 h -
Difficulty:
-
Number of ingredients:
20
This impressive tiramisu-flavoured pancake cake contains 25 paper-thin pancakes, 24 layers of fluffy and flavour-packed tiramisu filling , sprinkles of cocoa powder and whipped sweet cream to add the icing on the cake.
Although this cake sounds like a challenging dessert, it''s not. The ingredients are explained in detail below, but to make sure your motivation doesn''t leave you too quickly, let''s just quickly go through the process. Make the pancakes. The pancake batter needs to be chilled for 30-60 minutes before cooking, then just fry the pancakes.
Make the tiramisu filling, which will be used to coat the 24 pancakes.
Then assemble the cake. Using a fine mesh strainer, dust each layer of filling with cocoa powder. If you don''t have any, skip the cocoa powder or sprinkle it over the top with your fingers.
If desired, add whipped cream on top. Refrigerate the cake for at least 3 hours before slicing and serving. The cooling time helps the flavours to develop and, more importantly, allows the cake to set. If you skip it, you will not be able to cut the cake.
Tiramisu lovers can also be wowed by:
- Tiramisu with blueberries and lemon
- Tiramisu with pistachio, raspberry and white chocolate
- Tiramisu with white chocolate and strawberries
- Pistachio tiramisu
BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.
Ingredients:
For the pancake cake:
- 85 g unsalted butter
- 250 g flour
- 50 g sugar
- pinch of salt
- 480 ml of milk
- 120 ml room temperature water
- 4 large eggs
- 2 teaspoons BAM vanilla paste
For the tiramisu filling:
- 2 teaspoons espresso powder
- 2 teaspoons warm water
- 360 ml cold whipping cream
- 15 ml rum (optional)
- 250 g mascarpone cheese
- 120 g powdered sugar
- 1 teaspoon BAM vanilla paste
- 20 g BAM cocoa powder
For the filling with sweet cream:
- 120 ml cold sweet cream
- 15 ml of rum
- 15 g powdered sugar
- 1 teaspoon BAM cocoa powder
Instructions:
To make the pancake layer:
1
Melt 6 tablespoons of butter in the microwave or on the stove. Refrigerate for about 5 minutes before using in the next step. Add the cooled melted butter, flour, sugar, salt, milk, water, eggs and BAM vanilla paste to a food processor or large chopper. If you don''t have a mixer or food processor, use a large mixing bowl and whisk by hand. Mix at medium to high speed for 20-30 seconds until all ingredients are combined. The mixture will be silky smooth, the consistency of cream and much thinner than pancake batter. Cover the bowl with the pancake batter tightly and chill in the refrigerator for 1 hour. This time in the refrigerator is necessary because it gives the flour a chance to become fully hydrated.
2
Grease a baking tray with the remaining butter between each pancake. Place the frying pan over a medium heat and grease it generously with butter. When the pan is hot, pour 3-4 tablespoons (preferably closer to 3) of batter into the middle of the pan. Tilt/twist the pan to stretch the dough as far as it will go. The thinner the pancake, the better. Bake for 1 to 2 minutes, then flip as soon as the bottom has set. Do not wait too long to flip the pancakes, otherwise they will taste rubbery. Bake the other side for 30 seconds until set. Transfer the finished pancakes to a large plate and repeat with the remaining batter, brushing the baking tray with butter between each pancake. If desired, separate each pancake with baking paper to prevent sticking. However, if you use enough butter in the pan, the pancakes will not stick.
3
Set the pancakes aside and keep them at room temperature while you prepare the tiramisu filling.
To make the tiramisu filling:
1
The first part of the tiramisu filling is the preparation of the concentrated espresso flavouring. Mix the espresso powder and warm water in a very small bowl with a fork. Set aside for a few minutes to cool. You will mix it with the mascarpone cream. Whip the cream and rum at medium speed until medium peaks form, about 3-4 minutes.
2
Whisk in the mascarpone, icing sugar, BAM vanilla paste and chilled espresso. Whisk at medium speed for about 2 minutes. Fold the whipped cream into the mascarpone mixture. Don''t worry if it looks curdled, that''s fine and normal.
For assembling the cake and preparing the cream filling:
1
Arrange 1-2 teaspoons of filling in the centre of the cake stand or cake serving plate. This helps the ''pancake cake'' to stick to the plate. Place the pancake on top. Spread about 2 heaped tablespoons of filling evenly over the top. Sprinkle with cocoa powder if desired. Repeat layering of pancakes, filling and sprinkling of cocoa powder.
2
Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the cream, rum (if using) and icing sugar at medium to high speed until medium peaks form, this will be after about 3-4 minutes. Spread or spread the whipped cream over the top of the cake. If desired, sprinkle with cocoa powder.
Discount on products used in the recipe - 10%:
-2,68 €
Total:
26,80 €24,12 €
-10%
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