Servings: people
Pancake-cake with coconut, lemon cream and fresh raspberries
Here you get a delicious fresh summer cake that can be made with wonderful ripe berries from the garden or the stores that are overflowing right now. A delightful pancake-cake with coconut, lemon cream and fresh raspberries – a truly delectable mix
Ingredients
Pancakes
- 160 gram Wheat Flour
- 12.5 gram Sugar
- 3 gram Salt
- 500 gram Milk
- 3 pcs. Egg
- 90 gram Coconut Flour
Lemon Curd
- 100 gram Lemon Juice
- 2 pcs. Egg
- 100 gram Sugar
- 20 gram Butter
Lemon Cream
- Lemon Curd chilled
- 400 gram Whipping Cream
- 8 gram Powdered Sugar
- 4 gram Vanilla Sugar
- 100 gram Raspberry fresh and lightly mashed
Topping
- 100 gram Raspberry fresh
- 1 handful Coconut Chips
Instructions
Pancakes
- Whip all ingredients for the pancakes together until you have a smooth batter. Let the batter rest in the fridge for about 20 minutes.
Lemon curd
- While the pancake batter is chilling, make the curd; whisk lemon juice, eggs, and sugar together well. Gently heat the mixture in a saucepan while stirring. When it starts to thicken, stir in the butter while continuing to stir. Let it simmer until you have a slightly thick curd – it will thicken more as it cools. Set in the fridge.
- Now you can cook the pancakes. Remember a bit of butter for the pan. When the pancakes are cooked, they need to cool. While they do that, you make the lemon cream;
Lemon cream
- Whip the cream until stiff and fold in the cooled lemon curd, powdered sugar, and vanilla sugar.
- Mash the 100g raspberries lightly and fold into the cream.
Assembling the cake
- Assemble the cake by layering the pancakes with the lemon cream. Also top with a bit of lemon cream plus fresh berries and coconut chips – serve or refrigerate until serving