Recipes
Pancake stack cake
Go big on Pancake Day with a supersize dessert that's perfect for sharing with all the family
Go big on Pancake Day with a supersize dessert that's perfect for sharing with all the family
(29 votes)
Cook: 1 Hour
Serves: 20
Price: 27p per serving
Nutritional Information
Each 108 serving contains
Energy
931kj
222kcal
931kj
222kcal
11%
Fat
12.4g
12.4g
Med
18%
18%
Saturates
6.9g
6.9g
Med
35%
35%
Sugars
5.7g
5.7g
Med
6%
6%
Salt
0.18g
0.18g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
862kj/206kcal
Typical energy values per 100g:
862kj/206kcal
Ingredients
400g plain flour
1tsp baking powder
2tbsp caster sugar
4 medium eggs, beaten
4 medium egg yolks, beaten
800ml semi-skimmed milk
75g unsalted butter, melted
200g raspberries
2tbsp icing sugar, plus extra for dusting
300ml whipping cream
Method
1
For the pancakes, put the flour, baking powder and sugar in a large bowl and make a well in the middle with a wooden spoon. Combine the beaten eggs with the beaten egg yolks and, stirring constantly, gradually pour into the bowl. Once all the egg has been added, add the milk and continue stirring until smooth. Add 50g of the melted butter.
2
Heat a 20cm frying pan over a medium heat and brush with a little of the remaining melted butter. Add a ladle full of the batter to the pan and cook or 2-3mins on each side until golden. Remove onto a cooling rack and cook in batches until you have roughly 20 pancakes.
3
Place 150g raspberries in a bowl with the icing sugar and crush with a fork. Whisk the cream until it can hold its shape then marble through the crushed raspberries.
4
Stack the pancakes on top of one another, spreading a layer of the cream between each one.
5
Add a little cream to the top of the cake, decorate with the remaining raspberries, then dust with icing sugar.
6
Best served immediately.