Pancake Cake À La Koelis

by Editorial Staff

Summary

Prep Time 1 hr 30 mins
Total Time 3 hrs 30 mins
Course Dessert
Cuisine European
Servings (Default: 1)

Ingredients

For the crepes:

  • 200 g flour
  • 50 grams sugar
  • 500 ml milk
  • 2 egg (s)
  • 1 tablespoon vanilla extract or sachet vanilla sugar
  • butter

For the cream:

  • 500 ml milk
  • 4 egg yolks
  • 75 grams sugar
  • 3 tablespoon corn starch, sifted
  • 200 g chocolate, (dark chocolate)
  • 40 g butter

For the glaze:

  • 300 ml cream
  • 250 g chocolate, (whole milk chocolate)
  • 30 g butter
Pancake Cake À La Koelis
Pancake Cake À La Koelis

Instructions

  1. Put the eggs in a bowl and whisk with the milk. Gradually add the flour and stir everything into a creamy but still runny batter. Stir in sugar and vanilla extract. If necessary, improvements can be made with milk or flour.
  2. Melt some butter in a large pan (preferably coated) and gradually bake the pancake batter in it. A cake should consist of about 12 (at least 10) crêpes, then it is high enough!
  3. Annotation:
  4. In the end, the cake will have the dia of the bottom of the pan, so don`t choose a pan that is too small.
  5. Fill a metal bowl with ice cubes and cold water, you will need a smaller bowl that fits in the ice bath.
  6. Bring the milk to a boil in a small saucepan. Mix the egg yolks with the sugar and starch in a medium saucepan. While stirring steadily, slowly add the hot milk. Place the saucepan on the stove and bring the mixture to a boil for about 2 minutes over medium heat, stirring constantly. Then add the coarsely chopped dark chocolate and remove the pan from the plate. When the chocolate has melted and everything has combined well, pour the cream into the small bowl and place in the ice bath. Let the cream cool down to approx. 60 ° C while stirring constantly. Remove the cream from the ice bath and stir in the butter in 3 or 4 portions. Now the cream comes back into the ice bath (stir occasionally) until it has completely cooled down.
  7. Place a cake ring on a plate and cover with cling film. Place the first crepe on the foil. Spread 2-3 tablespoons of cream on top and place the next crepe on top. Press down well (from the center outwards) so that the air underneath escapes (otherwise it will look ugly when cut). Then again spread 2-3 tablespoons of cream on top. Repeat this until all is used up. Now put the cake in the cold for 2-3 hours and then turn it out onto aluminum foil or a wire rack.
  8. Bring the cream to a boil over medium heat. Remove the saucepan from the heat and add the coarsely chopped whole milk chocolate to the cream and stir until it has melted. Add the butter and melt in it too. Then let it rest for 5 minutes and then stir until the glaze is smooth.
  9. Spoon the icing onto the cake, let it run down the sides and smooth it out. Now the cake can be decorated as you like.

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