How can you keep tiramisu pancake cake?

Refrigerator storage: Cover the cake with plastic wrap or an airtight lid to prevent dehydration and absorbing unwanted scents. Tiramisu Pancake cake can usually be stored in the fridge for 2-3 days.

Can you freeze tiramisu pancake cake?

Freezing: Portionate: If you are planning to eat the tiramisu pancake cake in portions, cut it into pieces before you start freezing. This makes it easier to defrost the amount you need. Packaging airtight: Place the portions in airtight freezer bags or frozen containers. Make sure you remove any air bubbles to prevent freezing fire. Tiramisu Pancake cake can usually be stored in the freezer for up to 2-3 months without much loss of quality. Defrost: carefully remove the frozen tiramisu pancake cake from the freezer and let it slowly thaw in the fridge. This can take a few hours to one night, depending on the size of the piece. Finish with some cocoa or global sugar

Tiramisu Pancake cake

Name: Tiramisu Pancake cake
Cook time: 1 min
Total time: 1 min
Yield: 8-10P
Ingredients: Chocolate pancakes:; 500 ml of milk; 200g flower; 4 eggs; 60g sugar; A pinch of salt; 20g melted butter; 30 ml of amaretto; 2 tbsp unsweetened cocoa powder; Filling:; 600G Mascarpone; 600 ml room; 1 TL vanilla extract; 2 tbsp fine sugar; 10G Solvatie coffee; 2 tbsp cocoa powder; Garniture:; Chocolate coffee beans; Paum

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1h15 + stiffen in the fridge

•

Easy

Enjoy a unique tiramisu pancake cake with creamy mascarpone, vanilla and coffee, finished with chocolate coffee beans.

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Ingredients

What do you need?

Quantity: 8-10P

Chocolate pancakes:
500 ml of milk
200g flower
4 eggs
60g sugar
A pinch of salt
20g melted butter
30 ml of amaretto
2 tbsp unsweetened cocoa powder

Filling:
600G Mascarpone
600 ml room
1 TL vanilla extract
2 tbsp fine sugar
10G Solvatie coffee
2 tbsp cocoa powder

Garniture:
Chocolate coffee beans
Paum

Chocolate pancakes:
500 ml of milk
200g flower
4 eggs
60g sugar
A pinch of salt
20g melted butter
30 ml of amaretto
2 tbsp unsweetened cocoa powder

Filling:
600G Mascarpone
600 ml room
1 TL vanilla extract
2 tbsp fine sugar
10G Solvatie coffee
2 tbsp cocoa powder

Garniture:
Chocolate coffee beans
Paum

Preparation method

How do you make this?

Mix all dry ingredients for the pancakes in a large bowl.

Add half of the milk and beat well to avoid lumps. Then add the rest of the milk, butter, amaretto and eggs and mix until smooth. Use a hand blender or sieve if necessary.

Heat the pancake pan and fat with ghee or another fat. Bake the pancakes and let them cool.

Mix the cream and instant coffee in a bowl. Add the other ingredients for the filling and beat until peaks form. Put in a piping bag.

Take an adjustable round baking tin and cover a bowl of baking paper. Start by building the cake: pancake, cocoa powder, mascarponeroom. Repeat this until all pancakes are on.

Let the cake set in the fridge overnight. Finish with the cream, chocolate coffee beans and flower sugar.

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