Pancake torte
Pancake torte is an easy-to-prepare and effective-looking sweet dessert. The basis of the pancake torte is pancakes covered with lemon cream, whipped cream and fresh raspberries. Pancake batter is prepared in a slightly different way than traditional pancake batter would be, because only egg whites are used in it. I do not know about you, but I often have leftover egg whites at home. As I don’t like throwing anything away, I also try to use those. This pancake torte is a great way to make a use of such egg whites.
Find me on Instagram: mecooksblog and Facebook: MeCooksblog
Ingredients for pancake torte.
Pancake batter:
- 200 g egg whites
- 3 tablespoons of crystal sugar
- a pinch of salt
- 250 g all-purpose flour
- 500 ml milk
- 4 tablespoons of liquid butter
Additionally:
- 150 ml heavy cream (36%)
- 1 tablespoon of icing sugar
- 125 g fresh raspberries
- lemon curd
How to make pancake torte.
Prepare the lemon cream according to the recipe HERE.
Pour the egg whites into a bowl, add a pinch of salt and beat until stiff peaks are formed. At that point, start adding crystal sugar, while whisking constantly.
Combine sifted flour and milk in a separate bowl. You should get a smooth, lump-free pancake batter. Next, add the whipped egg whites to it. Gently fold in the egg whites with a wooden spoon.
Put the pancake pan on the heat, warm it up and once hot, grease it with melted butter. After that, pour in the pancake batter with a soup ladle. Fry the pancakes over a medium heat until golden brown on both sides. Put the fried pancakes on a plate and set them aside to cool down.
Pour cold heavy cream into a bowl, add icing sugar and whisk until stiff. Place the first pancake on a plate, cover it with lemon cream and place another pancake on it. Do the same for all pancakes. Place the lemon curd also on top of the pancake torte and decorate it with whipped cream and fresh raspberries.
Good to know when making pancake torte.
The egg whites used for making the pancake batter should be at room temperature. Once whipped, such egg whites will be fluffier.
I transferred the pancake batter onto the pan using a soup ladle. One ladle equals one pancake. Additionally, I used a metal spoon to spread the batter evenly on the pan.
Before pouring in the batter for another pancake, always lightly grease the pan with melted butter.
I fried the pancakes on a 24 centimetre big pan.
Do you like cakes with fruits? If so, try our recipe for Strawberry roll.
