Sweet pancake cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Melt 4 tablespoons of fat. Mix flour, 2 tablespoons of sugar and salt. Whisk eggs with a whisk. Add 250 ml buttermilk and liquid fat. Stir in the flour mixture by the spoonful. Heat 1 tablespoon of fat in a coated pan (24 cm Ø) and fry 1/5 of the dough at medium heat for about 3 minutes on each side until golden brown.

2. 2

   Bake the rest of the dough in the same way, adding 1 tablespoon of fat little by little. Let the pancakes cool down on kitchen paper. In the meantime soak the gelatine. Mix mascarpone, quark, 100 g sugar, cinnamon and 250 ml buttermilk. Squeeze the gelatine and dissolve. Mix with 2 tablespoons of the mascarpone mixture and then stir into the remaining mixture drop by drop. Chill for 10-15 minutes. In the meantime, drain the cherries and collect the juice. Stir pudding powder and 2 tablespoons of cherry juice until smooth. Boil up the rest of the cherry juice. Stir in the pudding powder and bring to the boil again. Add the cherries and fold in.

3. 3

   In the meantime, drain the cherries and collect the juice. Stir pudding powder and 2 tablespoons of cherry juice until smooth. Boil up the rest of the cherry juice. Stir in the pudding powder and bring to the boil again. Add the cherries and fold in. Leave to cool a little bit. Layer pancakes, mascarpone mass and stewed cherries evenly on top of each other and chill for about 2 hours. Serve decorated with mint and icing sugar

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
690 kcal

CARBS
68 g

FATS
35 g

PROTEINS
20 g