Pancake cake

By Drum Digital
12 September 2016

Looking for a cake that no one could resist? This is the one.

By Hope Malau

Serves: 6

Preparation: 15 min

Cooking: 40 min

Pancakes

1 L water

pinch of salt

45 ml (3 T) caster sugar

250 ml (1 c) oil

30 ml (2 T) white wine vinegar

8 eggs

1 kg (4 c) flour

5 ml (1 t) baking powder mixed with 10 ml (2 t) lukewarm water

Filling

160 ml (? c) flour

250 ml (1 c) caster sugar

4 egg yolks

5 ml (1 t) vanilla essence

1 L milk

  1. Pancakes Mix everything together, beating well to ensure there are no lumps. Allow to stand for 15 minutes covered.
  2. Heat a non-stick pan and grease. Ladle the batter into the pan one pancake at a time, allowing each one to cook before flipping. Keep the cooked pancakes on a plate.
  3. Filling Beat flour, sugar, egg yolks and vanilla in mixing bowl. Bring milk to a boil and pour over the egg yolk mixture while stirring. Pour mixture back into pot and stir with wire whisk over low heat until mixture thickens like sauce. Boil for 5 minutes or until done. Place plastic wrap directly on cooked mixture and cool.
  4. Remove plastic and spoon the mixture into piping bag with 1 cm spout. Place first pancake on a board, spread filling and place another pancake on top. Repeat until all the pancakes and filling have been used. Dust with cinnamon sugar and serve.

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