Pancake Cake with Dried Apricots

Ingredients

for the pancakes:

1 cup flour

1 cup milk

25 g butter

1/2 tbsp sugar

2 eggs

A pinch of salt

For the filling:

300 g dried apricots

1 tbsp sugar

2 tsp cognac

500 ml 35% cream

100 g condensed milk

2 tbsp liqueur

Walnuts

Vegetable oil

Sift the flour into a bowl, season with sugar and salt. Make a well, crack the eggs into it, add half the milk and the butter, and stir. Gradually pour in the remaining milk. Cover the dough and let it rest for 30 minutes.

Prepare the dried apricot filling. Rinse the dried apricots in warm water. Place in a saucepan, add just enough boiling water to cover the apricots, and simmer for 10-12 minutes. Transfer the dried apricots to a blender and blend until smooth. Mix with sugar and cognac.

Make the cream. Whip the cream with condensed milk and liqueur and refrigerate.

Using vegetable oil, make pancakes. Spread one pancake evenly with cream. Top with another pancake and spread with the dried apricot filling. Continue stacking pancakes, alternating fillings.

Cover the cake with the last pancake, spread the dried apricot filling, and garnish with nuts. Using a pastry bag, create a snake-like pattern with the cream around the edges of the cake.

Bon appétit!