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Delicious Pancake cake

Preparation and cooking time
60 min
5 persons
  • 200g/7 oz flour
  • 1 sachet vanilla sugar
  • Pinch of salt
  • 500ml/17.6 fl oz milk
  • 2 eggs
  • 40g/1.4 fl oz butter + a little extra for frying
  • 200g/7 oz dark chocolate
  • 6 eggs
  • 100g/3.5 oz sugar
  • 375ml/13.1 fl oz cream
  • some mint leaves
  • 500g/1.1 lbs strawberries, washed

Mix the flour, vanilla sugar and salt with the milk and eggs. Melt the butter in a pancake pan and add to the flour mixture. Mix until a smooth batter is formed. Preheat the pan over a medium heat and add a portion of batter, turning the pan to spread the batter evenly. Flip the pancake as soon as the edges become crisp and cook for 1 more minute.Melt the chocolate gently in a bain-marie. Separate the eggs. Place the yolks in a large mixing bowl and beat them with the sugar until pale and frothy. Fold the melted chocolate into the egg mixture.Beat the egg whites in a (grease-free) bowl until stiff. Carefully fold the egg whites into the chocolate mixture. Whip the cream until soft peaks form. Fold the cream into the chocolate mixture and allow to firm upin the fridge for several hours.Choose an attractive serving plate, arrange one pancake on the plate and top with a layer of chocolate mousse. Cover with a second pancake and mousse and repeat. Halve the strawberries, reserving a few for the garnish. After 4 layers of pancakes, add a layer of strawberries. Then continue stacking the pancakes with the chocolate mousse. Afteranother 4 layers of pancakes, repeat with a layer of strawberries andthen continue stacking. Finally, spread a layer of chocolate mousseover the top pancake and decorate with the remaining strawberries.