Pancake Tiramisu Cake with Chocolate Pancakes

Egg, Cheddar, Almond flour, Cream 20% fat content, Cocoa powder, Baking powder without starch, Table salt, Mascarpone, Erythritol, Coffee, Vanilla

Fry: 20 min. Chill in the refrigerator: 1 h. Chill in the refrigerator: 2 h. Mix: 5 min. Blend with a blender: 5 min. Whisk with a mixer: 5 min. Heat on the stove: 5 min. Bake: 5 min. Cool down: 5 min.

Making the chocolate pancakes

Whisk eggs (200 g) with warm cream (50 g), warm water (100 g), and salt (2 g). Separately mix almond flour (70 g), cocoa powder (10 g), and starch-free baking powder (2 g), then gradually add the dry mixture to the liquid base and blend with an immersion blender until smooth.

Cook thin chocolate pancakes in a well-heated dry skillet for about 20 minutes, frying them on both sides. Cool the pancakes completely before assembling the cake.

Making the cream

Whip mascarpone (250 g) with erythritol (60 g), coffee (15 g), and vanilla (1 g) until smooth. Refrigerate the cream for 1 hour.

Spread the cream over the cooled chocolate pancakes and stack them. Refrigerate the cake for at least 2 hours so the layers can soften and stabilize.