The Swedish Pancake Stack Cake Recipe Make sure you use only the thinnest of crêpes for this sumptuous dessert. A perfect summer birthday cake and a children’s favorite.
Ingredients:
6 pancakes, made using 1⁄2 quantity crêpe batter,
3⁄4 cup heavy cream
1 cup crème fraîche
3 tbsp sugar
¼ tsp pure vanilla extract
9oz (250g) raspberries
confectioner’s sugar, to serve
Method:
1 Whip the cream into stiff peaks. Combine the whipped cream, crème fraîche, sugar, and vanilla, and whisk until well mixed. Set aside 1⁄4 cup to decorate the top of the cake.
2 Reserve a good handful of the raspberries. Lightly crush the remaining fruit with a fork and add them to the remaining cream mixture, folding them through roughly to create a rippled effect.
3 Place the first pancake on a serving platter, and spread one-fifth of the raspberry and cream mixture over the surface. Continue to layer until all the pancakes and cream are used up.
4 Top with the reserved cream mixture and the remaining raspberries. Dust with confectioner’s sugar, and serve.
BAKER’S TIP:
This stack cake is extremely versatile. You can try using chopped strawberries or blueberries, which will make an equally delicious cake. In Sweden, lingonberry jam (similar to sweet cranberry sauce) is often used as a substitute for the fresh fruit. You can find the jam in Scandinavian delicatessens.
 |
| Swedish Pancake Stack Cake |
