Ingredients
Pancakes
- 50 gram Oatmeal 1 1/2 dl
- 50 gram Wheat Flour Approximately 3/4 dl
- 3 pcs. Egg
- 150 gram Milk
- 100 gram Yogurt Natural
- 2 gram Vanilla Powder
- 5 gram Lemon Juice
- Butter For frying
Raspberry Mousse
- Gelatin Sheets 3 sheets
- 200 gram Frozen Raspberries
- 75 gram Sugar
- 4 gram Vanilla Sugar
- 200 gram Cream
- 150 gram Yogurt Natural
Caramel Foam
- 300 gram Cream
- 0.5 can Caramelized milk
Instructions
Pancakes
- Blend all ingredients together with a hand blender and fry each pancake in a bit of butter.
- Soak the gelatin sheets in cold water.
- Put raspberries, sugar, and vanilla sugar in a pot and bring to a brief boil.
- Remove from heat, blend with a hand blender, and melt the gelatin sheets in the warm mixture.
- Whip the cream to stiff peaks, fold in the yogurt, and then fold in the slightly cooled (preferably finger-warm) raspberry mixture.
- Chill for about an hour until the raspberry cream has set a bit.
- Whip the cream to stiff peaks, stir the caramel a bit to soften it, and fold it into the whipped cream.
- Chill for about half an hour.
- Assemble the cake directly on the platter you will serve it on.
- Start with a pancake, spread it with caramel cream, place another pancake on top, and spread it with raspberry cream.
- Continue until you run out of pancakes.
- On top, put caramel cream and fresh berries, optionally other decoration if you like?
- Store the cake in the fridge until serving.
Notes
Tip! Put a few skewers into the cake if it needs to be transported, so it doesn't slide apart.
They can also be left in when the cake is being cut, so the pancakes don't slide. ☺️
They can also be left in when the cake is being cut, so the pancakes don't slide. ☺️