Pancake Cake with Chocolate and Raspberries

Ingredients

For the pancakes:

Flour 300 g

Milk 500 ml

Eggs 3 pcs

Salt

Butter

For the chocolate sauce:

10% cream 200 g

Dark chocolate 150 g

For the raspberry cream:

Whipping cream 150 g

Raspberries 1/2 cup

Icing sugar 1 tsp

For the raspberry sauce:

Raspberries 1 cup

Icing sugar 1 tbsp

Limoncello 2 tbsp

Pistachios

Sift the flour into a large bowl, add salt, stir, and make a well in the center of the flour mixture. In another bowl, lightly beat the eggs and milk with a fork. While continuing to beat, gradually pour the milk-egg mixture into the flour. Mix thoroughly until all lumps disappear.

Let the batter rest at room temperature for 30 minutes to an hour. Heat a frying pan (12-14 cm in diameter) with butter and make 20 pancakes. Cool.

For the raspberry cream, whip the well-chilled cream with the powdered sugar. Continuing to whisk, add the raspberries. Whip the cream to soft peaks and refrigerate.

For the chocolate sauce, break the chocolate into pieces and melt in a double boiler. Warm the cream. Do not boil! Remove from the heat. Gradually add the cream to the chocolate, stirring the sauce with a wooden spatula. Add and stir until the sauce reaches the desired consistency.

For the raspberry sauce, puree the berries with the powdered sugar in a blender (preferably drenching frozen raspberries in boiling water). Strain the puree through a sieve to remove the seeds. Add the liqueur and mix well.

Assemble the cake. Spread a pancake with chocolate sauce, then with raspberry cream, place another pancake on top, and repeat.

Sprinkle every fourth pancake with chopped pistachios. Decorate the top of the cake with fresh berries, drizzle with raspberry sauce, and sprinkle with chopped pistachios. Serve.

Enjoy!