The easiest yet delicious cake is the one made with pancakes. Prepare it with coffee cream and fruits!
Ingredients
Additional
- Blueberries – 100 g
- Icing sugar – 5 g
- Blackberries – 200 g
- Currants – 100 g
Cream
- Sugar – 40 g
- Icing sugar – 50 g
- Butter – 150 g
- Milk – 400 ml
- Vanilla pudding – 40 g
- Espresso – 200 g
Pancakes
- Sugar – 50 g
- Eggs – 2 pieces
- Milk – 300 ml
- Oil – 2 tablespoons
- Salt – 1 pinch
- All-purpose flour – 125 g
Preparation
Step 1: Prepare the Pudding Boil 300 ml of milk. Mix the remaining milk with sugar, instant espresso coffee, and pudding powder until smooth. Add to the boiling milk and cook until the consistency of pudding is achieved. Pour into a bowl, cover with plastic wrap, and let cool to room temperature.
Step 2: Fry the Pancakes Mix flour, sugar, and salt. Mix eggs, milk, and oil, gradually add to the flour mixture with sugar and salt, and mix until a smooth batter is obtained. Let the batter stand for 20 minutes to thicken. Then fry the pancakes in a little hot butter one by one for about 2 minutes on each side. Cool.
Step 3: Arrange the Layers of the Cake Beat soft butter and sifted icing sugar into a thick cream. Mix the chilled pudding once, then add spoonfuls to the butter mixture and mix. Place one pancake on a plate, spread with a bit of cream, place another pancake on top, and so on until all pancakes are used. Spread the top of the cake with cream. Place the cake in the refrigerator for at least 30 minutes.
Wash and dry the fruits well. Before serving, spread them on the cake and sprinkle with icing sugar.
