Pancake Layer Cake

By Jennifer

8 Person

135 Minutes

351 Calories

20 layers of light, moist pancakes sandwiched with gorgeous vanilla custard, topped with fresh whipped cream and sweet raspberry sauce. This flipping marvelous pancake tower is a real show-stopper that’s sure to impress friends and family!

Ingredients

Topping

200 g fresh raspberries
250 ml double cream

Raspberry Sauce

3 tbsp. caster sugar
2 tbsp. lemon juice
300 g raspberries

Pancakes

sunflower oil
2 tsp. vanilla extract
80 g butter, melted and cooled
500 ml full-fat milk
4 eggs, beaten
3 tbsp. caster sugar
300 g plain flour

vanilla custard

25 g butter
6 tbsp. cornflour
6 egg yolks
80 g sugar
1 vanilla pod, seeds scraped out
300 ml milk
300 ml double cream

Method

01

To make the custard, put the cream, milk and vanilla seeds into a saucepan and heat to just below boiling. In a bowl, whisk together the sugar, egg yolks, and cornflour. Still whisking, pour in the hot milk mixture. Return to the pan and heat gently, stirring until the mixture begins to thicken and coats the back of a spoon. Pour into a bowl. Stir in the butter. Place a sheet of clingfilm directly onto the surface of the custard. Put in the fridge and chill until completely cold.
02

To make the pancakes, put the flour and sugar into a bowl. Add the eggs and half the milk and whisk until smooth. Whisk in the remaining milk, butter, and vanilla extract, then pour the batter into a jug.
03

Heat a 20cm non-stick frying pan and brush very lightly with sunflower oil. Pour 60ml of the batter into the pan and tilt so the mixture covers the whole surface. Cook for about a minute until golden. Flip the pancake over and cook the other side for 30 seconds to 1 min. Remove to a plate. Cook a further 19 pancakes in the same way, stacking them on top of one another as they are done. Leave until cold.
04

Place a pancake on a serving dish. Spread over 1-2 tbsp of custard and place another pancake on top. Continue spreading and stacking the remaining custard and pancakes. Chill.
05

To make the sauce, put the raspberries and lemon juice in a pan and heat gently until the berries have softened and collapsed. Strain the pulp through a sieve and put it in a clean pan. Add the sugar and stir until dissolved. Simmer gently for 5-10 mins until the mixture has reduced and is slightly syrupy. Leave to cool.
06

To serve, whisk the cream until softly thick. Spoon over the pancake stack. Scatter over the raspberries. Pour over a little sauce and serve the rest separately.

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Pancake Layer Cake

4.8

( By Jennifer )

01 Information

Grade easy
Serving 8 servings
Calorie 351 Kcal
Prep Time 45 Mins
Cook Time 90 Mins
Total Time 135 Mins

02 Ingredients

Topping

200 g fresh raspberries

250 ml double cream

Raspberry Sauce

3 tbsp. caster sugar

2 tbsp. lemon juice

300 g raspberries

Pancakes

sunflower oil

2 tsp. vanilla extract

80 g butter, melted and cooled

500 ml full-fat milk

4 eggs, beaten

3 tbsp. caster sugar

300 g plain flour

vanilla custard

25 g butter

6 tbsp. cornflour

6 egg yolks

80 g sugar

1 vanilla pod, seeds scraped out

300 ml milk

300 ml double cream

03 Method

Step 1

To make the custard, put the cream, milk and vanilla seeds into a saucepan and heat to just below boiling. In a bowl, whisk together the sugar, egg yolks, and cornflour. Still whisking, pour in the hot milk mixture. Return to the pan and heat gently, stirring until the mixture begins to thicken and coats the back of a spoon. Pour into a bowl. Stir in the butter. Place a sheet of clingfilm directly onto the surface of the custard. Put in the fridge and chill until completely cold.

Step 2

To make the pancakes, put the flour and sugar into a bowl. Add the eggs and half the milk and whisk until smooth. Whisk in the remaining milk, butter, and vanilla extract, then pour the batter into a jug.

Step 3

Heat a 20cm non-stick frying pan and brush very lightly with sunflower oil. Pour 60ml of the batter into the pan and tilt so the mixture covers the whole surface. Cook for about a minute until golden. Flip the pancake over and cook the other side for 30 seconds to 1 min. Remove to a plate. Cook a further 19 pancakes in the same way, stacking them on top of one another as they are done. Leave until cold.

Step 4

Place a pancake on a serving dish. Spread over 1-2 tbsp of custard and place another pancake on top. Continue spreading and stacking the remaining custard and pancakes. Chill.

Step 5

To make the sauce, put the raspberries and lemon juice in a pan and heat gently until the berries have softened and collapsed. Strain the pulp through a sieve and put it in a clean pan. Add the sugar and stir until dissolved. Simmer gently for 5-10 mins until the mixture has reduced and is slightly syrupy. Leave to cool.

Step 6

To serve, whisk the cream until softly thick. Spoon over the pancake stack. Scatter over the raspberries. Pour over a little sauce and serve the rest separately.

04 Author

Jennifer

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