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Pancake Cake with Pastry and Berry Fruit Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 70 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings
  • Category: Dessert, Brunch
  • Method: Stovetop
  • Cuisine: European
  • Diet: Vegetarian

Description

This pancake cake with pastry and berry fruit is a delightful layered dessert that blends fluffy pancakes, smooth pastry cream, and a mix of fresh berries. Ideal for brunch or celebrations, it combines sweet, tart, and creamy flavors for a show-stopping treat that’s as delicious as it is visually appealing.

Ingredients

Pancakes

  • 1 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups milk
  • 2 large eggs
  • 2 tablespoons melted butter (plus more for cooking)
  • 1 teaspoon vanilla extract

Filling and Topping

  • 2 cups pastry cream (store-bought or homemade)
  • 1 ½ cups mixed fresh berries (strawberries, raspberries, blueberries, blackberries)
  • 2 tablespoons powdered sugar (for dusting)
  • Fresh mint leaves (optional, for garnish)

Instructions

  1. Prepare the Pancake Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. In another bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and stir gently until just combined, taking care not to overmix.
  2. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter. Pour about ¼ cup of batter for each pancake onto the skillet. Cook for 2 to 3 minutes on one side until bubbles form and edges look set, then flip and cook for another 2 to 3 minutes until golden brown. Repeat until all batter is used, making approximately 8 pancakes. Allow them to cool completely.
  3. Assemble the Pancake Cake: Place one pancake on a serving plate and evenly spread a layer of pastry cream over it. Top with a few mixed fresh berries. Repeat layering with the remaining pancakes, pastry cream, and berries, finishing with a top layer of pastry cream and a generous amount of berries.
  4. Finish and Chill: Dust the assembled cake with powdered sugar and garnish with fresh mint leaves if desired. Refrigerate the pancake cake for at least 30 minutes before serving to allow flavors to meld and the cake to set.

Notes

  • You can substitute stabilized whipped cream for the pastry cream for a lighter texture.
  • Prepare pancakes a day ahead and refrigerate to save preparation time on the day of serving.
  • If using frozen berries, ensure they are fully thawed and well drained to prevent excess moisture in the cake.

Find it online: https://slsrecipes.com/pancake-cake-with-pastry-and-berry-fruit-recipe/