Cherry Chocolate Pancake Cake with Mascarpone Cream
Ingredients
For the pancakes:
– 15 pancakes 20-21 cm in diameter
For the batter:
– 4 eggs (190 g)
– 500 g milk
– 15 g cocoa powder (1 heaped tablespoon)
– 170 g fine flour (5.5 heaped tablespoons)
– 1/3 teaspoon salt
– unscented vegetable oil 20 g (2 tablespoons)
For cream:
– 600 g sour cream (20 t)
– 250 g cream (33 t) t)
– Mascarpone 250 g
– Sugar 120 g (4.5-5 heaped tablespoons)
– Vanillin pinch or vanilla sugar 10 g
– Gelatin 14 g (180 bloom) + water 90 g (or 10 g + 50-60) g ) Water g)
For the cherry filling:
– 400 g pitted cherries
– Lemon rind
– 120 g sugar (4.5-5 heaped tablespoons)
– Cornstarch 25 g (1 heaped tablespoon)
For the ganache:
– 90 g milk chocolate
– 50 g cream (33 t)
Up:
– chocolate chips
– mint leaves
Cherry Chocolate Pancake Cake with Mascarpone Cream
Preparation:
1. Prepare pancakes according to your favorite recipe or use store-bought ones. Please make sure the diameter is 20-21cm.
2. For the dough, combine eggs, milk, cocoa powder, flour, salt, and vegetable oil in a mixing bowl and mix until a smooth mixture forms. Let the dough rest for 10 minutes.
3. Heat a non-stick frying pan over medium heat and pour a ladleful of batter into each pancake. Bake until bubbles appear on the surface, then flip and cook until golden brown. Repeat with remaining dough. Set aside to cool.
4. For cream, combine sour cream, cream, mascarpone, sugar, vanillin or vanilla sugar in a bowl. Mix until you get a smooth and creamy mixture.
5. In a separate bowl, sprinkle gelatin over water to soften and let stand for a few minutes. Then heat it in the microwave or gently heat it until the gelatin dissolves. Let cool slightly and then stir into the cream mixture.
6. For the cherry filling, combine frozen cherries, lemon zest, sugar, and cornstarch in a saucepan. Cook over medium heat until mixture thickens and cherries are soft. Remove from the stove and let cool.
7. To assemble the cake, place one pancake on a serving plate or cake stand. Spread a layer of cream mixture on top of the pancakes and add a layer of cherry filling on top. Repeat the process with the remaining pancakes, cream and cherry filling, then top with the pancakes to complete.
8. Prepare the ganache by melting the milk chocolate and cream until smooth. Let it cool slightly, then pour it over the top pancake and let it drip down the sides of the cake.
9． Decorate the cake with chocolate chips and mint leaves.
10. Place the cake in the refrigerator for at least 2 hours to let the flavors meld and set the cake before serving.
11. Slice this delicious cherry chocolate pancake cake and serve with creamy mascarpone for a delicious dessert experience.