“What a lovely cake!”, “How did you make it?”, “the recipe?”, “I want to try it!” “But that cake is?”.
These are just a few of your reactions on my cake pancakes, after I posted the photos on Instagram, Facebook and WhatsApp.
So yesterday I turned 34 years! A birthday on Wednesday, in the middle of my healthy-fit routine (what luck!). As I said several times, only on Sunday is my “foodporn day”, so I thought I’d prepare a light cake light and fit … THE CAKE PANCAKES!
It’s gluten-free, no butter, no yeast, with just a spoonful of sugar in total and lactose free.
Here’s how was my B-day:
Tuesday evening I made my cake pancakes. And the music of Tiziano Ferro, followed by Beyoncé and other music Edward, I completed my masterpiece to 22:00, then straight to bed.
The birthday morning, she jumped out of bed at h. 5.45, I got ready to go to work and h. 6:15 I awaked Ale to celebrate my birthday at dawn! Poor hubby…
I chose this party at sunrise (not seen), first because the pancakes cake is perfect for breakfast, second because I knew already that after work we would be returned late.
In the evening, in fact, we went to the theatre to see “THE LION KING”; fabulously, to add to the list of things to do in London.
And so at 6:00 am I expressed my wish(es) and Happy Birthday To me!
Now it’s your turn! Please, take a pen and paper or print this page!
What we’ll need:
Fresh fruit: strawberries-blueberries-bananas or other fruit of your choice.
First prepare pancakes, for convenience, I have prepared the day before (I recommend that) and stored in the fridge covered with foil.
INGREDIENTS FOR PANCAKES:
200 g quinoa flour
200 g buckwheat flour
600 ml almond milk or rice
A pinch of salt
400 grams of plain flour for cakes
Combine the flour and a pinch of salt, add the beaten egg and finally the milk. Mix all the ingredients until the mixture is smooth and thick but not too much.
In a non-stick pan, heated, pour about a ladleful of mixture and spread it around the bottom of the pan. The result has to be a kind of crepe. When will consist of bubbles on the surface then turn the pancake and cook for a few seconds on the other side.
Then prepare the yogurt cream for the topping. I also prepared the day before (I recommend again!) and kept in the fridge.
INGREDIENTS FOR THE YOGURT CREAM :
50 g of potato starch
40 g sugar
500 ml milk (or other)
300 g Greek Yogurt or soy Yogurt
Heat the milk, when it is almost boiling, add the potato starch and sugar without lumps.
Turn until the cream will be thick. Cover with foil and allow it to cool completely.
When is cold add a jar of 350gr of Greek Yogurt and mix together gently. Refrigerate for an hour minimum.
If they were to form lumps (as happened to me) blend with a mixer.
Now we miss the chocolate frosting that I recommend to prepare it just before you use it.
INGREDIENTS FOR THE CHOCOLATE GLAZE:
150 g dark chocolate
Half a tablespoon of sugar
75 ml water
In a saucepan, melt all the ingredients over low heat, turning often.
When the frosting will be formed, allow it to cool slightly before pouring it on the cake.
ASSEMBLE THE CAKE:
Start the base with a pancake, docket over the cream of yogurt and Add strawberries and bananas cut into thin slices and cranberries. Do not fill the layer of fruit, simply a few slices spread.
Cover with another pancake and redo the same procedure; then spread yogurt cream, then fruit, pancakes again and so on up to form a tower.
Cover the top with the chocolate frosting and cooled down with a spatula so that the chocolate would fall on the sides at random and disordered.
Decorate with sprinkles.
Refrigerate for at least an hour before serving.
I tried to be as clear as possible, all the steps for preparation are easy! Any questions leave me a comment.
I take the time to thank you all for your good wishes you were many and very affectionate.
With love, Ross