About this recipe:This gorgeous cake is made with pancakes! Thin pancakes are layered between a delicious combination of caramel and sweetened soured cream. Instead of soured cream you could try creme fraiche or mascarpone. Enjoy!
For the pancake batter
1 teaspoon vanilla extract
1 pinch salt
3 tablespoons sugar
2 tablespoons oil
250g plain flour
For the filling
250ml soured cream
2 tablespoons caster sugar
250g caramel sauce
chopped nuts to garnish
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Method Prep:10min › Cook:30min › Ready in:40min
In a blender, combine the milk, eggs, vanilla, salt and sugar. Add water and oil and blend well. Gradually add flour and blend until combined.
For the filling, stir together the soured cream and sugar until well combined. Set aside.
To make the pancakes, heat a small 18 or 20cm (7 or 8 in) frying pan over medium heat. Brush with a little oil. Add about 60ml of pancake batter to the pan and swirl to coat the bottom evenly. Once bubbles appear on the surface and the edges appear dry, flip the pancake and cook the other side for just a minute, until golden brown. Repeat this process with the remaining batter, and place pancakes on a plate betweenn pieces of greaseproof paper.
Once pancakes have cooled, assemble the cake. Place the first pancake on a serving plate. Spread with the soured cream mixture. Top with a second pancake and spread some caramel sauce on this one.
Continue in this fashion, alternating the layers, finishing with the caramel on top of the last pancake. Sprinkle with chopped nuts and serve!