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Berry mascarpone pancake cake
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Prep Time:
80 minutes
Cook Time:
70 minutes
Total Time:
150 minutes
Create a stunning ombre pancake cake with blueberry-raspberry filling and vanilla mascarpone frosting.
Ingredients:
  • 600.00 gm self-raising flour
  • 1.25 gm bicarbonate of soda
  • 141.90 gm caster sugar
  • 2 eggs, lightly beaten
  • 515.00 gm milk
  • 390.00 gm buttermilk
  • 17.40 gm vanilla extract
  • 50g butter, melted
  • 250.00 ml frozen raspberries
  • 250.00 ml frozen blueberries
  • 2 x 250g tubs mascarpone
  • 75.00 gm icing sugar mixture
  • 600ml thickened cream
  • Fresh raspberries, to serve
  • Fresh blueberries, to serve
Instructions:
  • In a large bowl, combine flour, bicarbonate of soda, and sugar using a whisk. Create a well in the center and add egg, milk, buttermilk, and 2 teaspoons of vanilla. Whisk until smooth.
  • Preheat a large non-stick frying pan over medium heat and brush with melted butter. Pour 1/2 cup of batter into the pan, spreading to create an 18cm pancake. Cook for 2 to 3 minutes until bubbles form, then flip and cook for another 2 minutes until done. Transfer to a tray to cool. Repeat with the rest of the batter, brushing the pan with butter each time to make a total of 12 pancakes. Allow them to cool completely before serving.
  • Simmer raspberries in a saucepan until soft. Strain through a fine sieve to remove seeds. Repeat with blueberries and let it cool.
  • With an electric mixer, combine mascarpone and icing sugar until smooth. Pour in cream and beat until soft peaks form. Split the mixture in half. Mix vanilla into one half. Carefully combine. Separate the rest and fold raspberry mixture into one half. Carefully combine. Fold blueberry mixture into the other half. Be cautious not to overmix.
  • Place the first pancake on a serving plate and spread 2 tablespoons of blueberry mixture on top. Repeat layering 3 more times, spreading the remaining blueberry mixture around the sides of the pancake stack. Proceed the same way with 4 more pancakes and raspberry mixture, then the remaining pancakes and vanilla mixture. Spread the remaining vanilla mixture on top. Refrigerate for 20 minutes. Use a warm palette knife to smooth the sides of the cake for an ombre effect. Finish by topping with berries before serving.

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