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🍰 Fluffy Pancake Cake with Espresso Cream

473 kcal · 30 min · 4 servings

Fluffy Pancake Cake with Espresso Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Heat 400 milliliters of milk in a pot until it boils.
  2. 2. Mix 100 milliliters of the hot milk with 25 milliliters of espresso, sugar, and pudding powder in a tall container.
  3. 3. Stir this mixture into the remaining boiling milk in the pot.
  4. 4. Bring the cream to a boil for about 2 minutes while stirring constantly.
  5. 5. Remove the pot from the heat and let the pudding cool down completely.
  6. 6. Beat soft butter in a bowl with a hand mixer and whisk until creamy.
  7. 7. Work powdered sugar into the butter mixture.
  8. 8. Stir the cooled pudding well and add it spoonful by spoonful to the butter mixture.
  9. 9. Whisk 2 eggs with 200 milliliters of milk and a pinch of salt in a separate bowl.
  10. 10. Sift flour and baking powder over the liquid and mix everything into a slightly thick batter.
  11. 11. Heat 1 tablespoon of oil in a non-stick pan over medium heat.
  12. 12. Pour some batter into the hot pan with a ladle and spread it evenly by tilting the pan.
  13. 13. Cook the pancake for about 1 to 2 minutes until golden brown, firm, and releasing from the bottom.
  14. 14. Carefully flip the pancake and cook the other side for about 1 minute until golden brown.
  15. 15. Set the finished pancake aside and repeat the process with the remaining batter.
  16. 16. Layer the cooled pancakes alternately with the espresso cream.
  17. 17. Garnish the cake with fresh berries and dust it with powdered sugar.
  18. 18. Plate the pancake cake and serve it.

Nutrition per serving