Pancake cake with spread and hazelnuts

Pancake cake with spread

You see Candlemas slowly looming on the horizon…
Gourmets are already preparing. Me first! I will try to offer you several recipes for this occasion.

Some time ago, I had the pleasure of receiving delicious products from Francis Miot. Master craftsman jam maker and triple world champion (ranked out of competition), the flavors of his jams are really all more tempting than each other. I would like to taste them all.
It also offers spreads and delicious confectionery with very naughty names. I had a real crush on “Les Galipettes”, a praline covered in chocolate and lace crepes.

With so many delicacies, I had to imagine a beautiful cake… with pancakes of course for Candlemas. I really like this kind of dessert. In the end, there is nothing simpler to do, and the presentation is always very nice. This is another way to serve pancakes.
I made the cocoa pancakes in the morning. Once done, all you have to do is make a whipped cream, open a jar of spread and proceed with the assembly. The cake is ready for dessert or a snack. For crunch, I added roasted hazelnuts.
This cake can be served immediately or left to cool for a few hours.

Pancake cake with spread and hazelnuts:


Cocoa pancakes:

250g of flour
20g bitter cocoa
50g sugar
1 pinch of salt
2 eggs
1 tbsp oil
500ml milk

Combine flour, cocoa, sugar and salt in a large bowl.
Break the beaten eggs in the center, then add the oil and milk gradually while whisking.

Let stand for at least 1 hour.

Prepare the pancakes in a small greased 18 cm frying pan.
I made about 20 and used 18 for the cake.
Let cool.

Hazelnut spread

Assembly:

150 g full cream
75g mascarpone
1 tbsp icing sugar
1 jar of hazelnut spread
50g hazelnuts
Somersaults, show’colat…

Whip the very cold cream, the mascarpone and the whipped sugar.
Place in a smooth piping bag.

Roast the hazelnuts by passing them for 10 minutes in the oven at 180°C.
Leave to cool before rubbing them in your hands to remove the skins.
Roughly break with a knife.

Lightly cover a first pancake with spread. You should use about 1 teaspoon per pancake. It is not very serious if there are not everywhere. The balance will be with the juxtaposition.
Arrange the crepe spread on the presentation dish, then sprinkle the top with a few hazelnuts.
Proceed like this with 5 pancakes. Do not press to tamp.
Cover the next pancake with whipped cream.
Start again with 5 pancakes with spread and roasted hazelnuts, one with whipped cream and another 5 pancakes with spread.
Pipe the whipped cream nicely on the last one, then decorate.

It’s ready!

Pancake cake with spread and hazelnuts

To finish: It is important to choose a small pan. It’s okay if it’s not a pancake pan.
These must be thin, so the batter must be well distributed in the pan, turning it on itself.
The dough must therefore be liquid enough to spread well. Depending on the flours, the quantity of milk required may be a little more important. It must be fluid after the rest time. If not, add a little milk in a trickle until you get the right consistency.



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