Berry Mascarpone Pancake Cake

Learn how to make an ombre pancake cake with this easy recipe. The layers of pancakes are separated with a blueberry and raspberry mixture, and covered in vanilla-flavoured mascarpone frosting.

The ingredient of Berry Mascarpone Pancake Cake

• 4 cups self raising flour
• 1 2 teaspoon bicarbonate of soda
• 2 3 cup caster sugar
• 2 eggs lightly beaten
• 2 cups milk
• 1 1 2 cups buttermilk
• 1 tablespoon vanilla extract
• 50g butter melted
• 1 cup frozen raspberries
• 1 cup frozen blueberries
• 2 x 250g tubs mascarpone
• 1 2 cup icing sugar mixture
• 600ml thickened cream
• fresh raspberries to serve
• fresh blueberries to serve

The Instruction of berry mascarpone pancake cake

• place flour in a large bowl add bicarbonate of soda and sugar using a whisk whisk to combine make a well add egg milk buttermilk and 2 teaspoons of the vanilla whisk until smooth
• heat a large non stick frying pan over medium heat brush pan with melted butter spoon 1 2 cup batter into pan spreading to form an 18cm pancake cook for 2 to 3 minutes or until bubbles appear on the surface turn cook for a further 2 minutes or until cooked through transfer to a tray to cool repeat with remaining batter brushing pan with butter between batches to make 12 pancakes set aside to cool completely
• meanwhile place raspberries in a small saucepan over medium heat cook stirring occasionally for 5 minutes or until raspberries have softened and mixture starts to simmer strain through a fine sieve over a bowl discard seeds repeat process with blueberries set aside to cool completely
• using an electric mixer beat mascarpone and icing sugar until just smooth add cream beat until just soft peaks form be careful not to over beat divide mixture in half add remaining vanilla to 1 half gently stir to combine divide remaining half add raspberry mixture to 1 portion gently stir to combine add blueberry mixture to remaining portion gently stir to combine be careful not to over mix
• place 1 pancake on a serving plate spread with 2 tablespoons of blueberry mixture repeat layering 3 more times spread remaining blueberry mixture around side of pancake stack repeat process with 4 more pancakes and raspberry mixture then remaining pancakes and vanilla mixture spread remaining vanilla mixture over top refrigerate for 20 minutes using a warm palette knife smooth the side of cake to create an ombre effect top with berries serve

Nutritions of Berry Mascarpone Pancake Cake

calories: 675 175 calories
calories: 43 6 grams fat
calories: 29 1 grams saturated fat
calories: 58 4 grams carbohydrates
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calories: 10 6 grams protein
calories: 166 milligrams cholesterol
calories: 467 milligrams sodium
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