Pancake Tiramisu Cake with Chocolate Pancakes
Dairy and nuts provide protein, fats, calcium, and fiber, while the aroma of chocolate builds a rich dessert flavor. Sautéing creates a golden crust and a full savory flavor.
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.
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