Pancakes, pancakes and more pancakes! Stack them up with a filling and you have a pancake cake! This kid favourite is sure to please even the adults. It is a perfect addition to any buffé! Don´t forget to use cold pancakes so that the mousse does not get runny. The mousse is gelatin-free!
Lemon balm leaves
Ingredients 4 servings
150 g (5.29 oz) egg whites
300 g (10.58 oz) sugar
300 g (10.58 oz) heavy cream
300 g (10.58 oz) strawberries
110 g (3.88 oz) eggs
120 g (4.23 oz) wheat flour
300 ml (10.14 fl oz) milk
50 g (1.76 oz) unsalted butter
Cook the strawberries in a small pan for a few minutes, until they are soft.
Put the strawberries in a food processor or blender and process untill smooth. Refrigerate.
Boil some water in a small pan. Put a heat proof bowl over the pan to create a water bath.
Add the egg whites and sugar to the bowl and stir. Cook over the water bath, while stirring, until the mixture reaches 72° C (161.6 degrees Fahrenheit). Take the bowl off the heat and whip the meringue to stiff peaks.
Let the meringue sit in the refrigerator until it is cold.
Whip the cream to stiff peaks.
When the meringue and strawberries are cold, carefully fold the cream into the meringue.
Fold in the strawberries.
Whisk the eggs with 100 ml (3.38 fl oz) milk and all of the flour until the batter is smooth.
Add the rest of the milk and whisk.
Preheat a medium sized frying pan.
Add some butter and fry the pancakes. Add a small amount of butter to the pan between each pancake.
Let the pancakes sit in the refrigerator for 20 minutes before assembling the cake.
Put one pancake on a cake stand and smear some strawberry mousse on it.
Add another layer of pancake and then repeat with more strawberry mousse.
Stack all the pancakes with strawberry mousse in between each layer.
Pipe the mousse in rosettes on the top layer.
Rinse the strawberries and arrange them on the cake and on the plate. Cut some of the
strawberries in half.
Arrange the lemon balm leaves on the cake and on the plate.