Pancake Cake with Dolce de Leche Cream

Ingredients

for the pancakes:

Milk 500 ml

Eggs 4

Flour 1.5 cups

Cocoa powder 2 tbsp

Sugar 50 g

Vanilla sugar 1 packet

Salt 1 tsp

Ghee

For the cream:

Butter 240 g

Icing sugar 2 cups

Condensed milk 1 cup

For the whipped cream:

35% heavy cream 1 cup

Icing sugar 100 g

Make the pancakes: pour the milk into a blender, add the eggs, flour, cocoa powder, granulated sugar, vanilla sugar, and salt, and blend until smooth. Refrigerate the batter for 30 minutes.

 Grease a frying pan with a small amount of melted butter. Place on the stove and heat to medium. Pour 1/4 cup of batter into the pan and quickly spread it over the entire surface. Cook until the batter is set on top, about 30 seconds.

Carefully flip and continue cooking for another 20 seconds. Transfer the pancake to a serving plate and repeat with the remaining batter, brushing the pan with melted butter. You should have 14-18 pancakes.

Make the cream: Beat the butter with a mixer at high speed until white and fluffy. Gradually add the powdered sugar and mix until smooth. Add the boiled condensed milk and mix again.

Assemble the pancake cake: Place one pancake on a serving plate. Spread a small amount of cream, then top with another pancake. Repeat with the remaining cream and pancakes, finishing with a final pancake.

 Whip the cream with the powdered sugar until thick and fluffy. Spread the whipped cream over the cake and drizzle with the condensed milk.

Enjoy!