Pancake Cake (Pannkakstårta) Recipe скачать в хорошем качестве

Pancake Cake (Pannkakstårta) Recipe

Indulge in the perfect summer treat with a Pancake Cake! Whether served at a summer buffet or as a delightful dessert, it's sure to be a crowd-pleaser, especially with the little ones. Crafting this culinary delight may take a bit of time, but the process is simple and much of it involves waiting for things to come together. For optimal taste, I recommend letting the batter rest in the fridge before use, though you can start right away if needed. However, allowing the finished pancakes to cool to room temperature is essential. I stick to my classic pancake recipe (1:1:2) for this creation - 1 egg, 1 dl flour, and 2 dl milk, seasoned with a pinch of salt and cooked in butter for that irresistible flavor. I use a slightly smaller frying pan in this video, resulting in 11-12 pancakes. For a more stable cake, I suggest using a slightly larger frying pan, approximately 24 cm in diameter. Preparation of this cake can be done ahead to some extent. Pancakes can be made the day before and refrigerated, but be sure to bring them to room temperature before assembling the cake for easier handling. For the freshest taste, assemble the cake just before serving. ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/drygast 📸INSTAGRAM:   / mrdrygast   Full recipe and instructions: https://foodbydrygast.com/en/recipe/p... https://foodbydrygast.com/sv/recipe/p... (Swedish version) Ingredients: Pancakes 210 g (3 pcs) Egg 180 g (3 dl) All-purpose Flour 600 g (6 dl) Milk 3% fat 3 g (0.5 tsp) Salt 50 g Butter 80% fat Filling 300 g (3 dl) Raspberry jam 300 g (3 dl) Double Cream 40% fat 20 g Icing Sugar 0.5 g (1 pinch) Vanilla Powder Topping 200 g Strawberry 100 g Blueberry 100 g Raspberry 1 g Icing Sugar