Tiramisu pancake layer cake – A recipe for an easy and delicious pancake layer cake with tiramisu cream made from coffee and mascarpone. This tiramisu pancake cake is delightful, creamy, and very simple to make.
The cake consists of cold, thin pancakes layered in a springform pan, where 4 pancakes hang over the edge and 1 pancake is placed at the bottom. The pancakes are then layered with a luscious tiramisu cream with coffee. The cake is finished by folding the 4 hanging pancakes over the top and spreading extra cream in the center on top of the “folded lid.”
After chilling, the cake is released from the springform and dusted with cocoa powder. This is a fun and really easy alternative to the traditional pancake layer cake, where pancakes and filling are simply stacked.
You can make the cake with whatever pancakes you prefer. Here, I used my very popular cottage cheese pancakes, but classic pancakes also work beautifully: classic pancake recipe.
This pancake cake is inspired by the classic Italian dessert tiramisu, but it doesn’t include ladyfingers or alcohol. The cake can easily be made a day in advance, as it sets best after chilling in the fridge.
Enjoy!
Tiramisu pancake layer cake
Ingredients
Tiramisu creamInstructions
Tiramisu cream
Pour the whipping cream and instant (freeze-dried) coffee into a bowl and stir gently until the coffee dissolves in the cream. Add mascarpone and vanilla sugar. Whip the mixture, and gradually add the sweetened condensed milk while whipping. Continue whipping until you get a thick cream – this takes about 3–4 minutes.
(See video above) Drape 4 pancakes around the edge of a 22 cm springform pan so that half of each pancake hangs inside the pan and the other half hangs over the edge. Place one pancake in the bottom to fully cover the base.
Then make 4 alternating layers of cream and pancakes. Save a little cream for the top. Finish with a pancake and fold the overhanging pancake edges inwards. Spread the remaining cream over the top to cover the “seam.” Place the pancake cake in the fridge for at least 2 hours, preferably overnight.
Before serving, remove the cake from the springform pan and dust it with cocoa powder. Serve the cake. Enjoy!
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