Pancake cake

Ingredients for 1 servings:

• 4 eggs
• 1 pinch of salt
• 200 ml milk
• 200 g flour
• 200 ml mineral water
• 2 cups of sweet cream (200 ml each)
• 1 pack of cream stiffener
• 2 packets of vanilla sugar
• 2 handfuls of strawberries
• 1 jar strawberry jam
• e.g. raspberries, strawberries, blueberries
• e.g. chocolate sprinkles

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 35 minutes

Separate the eggs and beat the egg whites until stiff peaks form. Mix the salt, milk, egg yolks, flour, and mineral water together in a bowl and carefully fold in the beaten egg whites, a little at a time. Make about 8-10 pancakes from the batter in a hot pan with fat. Let the pancakes cool. Whip the cream with cream stiffener and vanilla sugar until stiff peaks form and set aside. Wash, hull, and slice the strawberries. Now layer them as follows: First, spread a little strawberry jam on one pancake, then arrange strawberry slices on top and spread a portion of the cream on top. Continue layering in this order until all the pancakes are used up. Top the last pancake with cream and, if desired, decorate with raspberries, strawberries, blueberries, chocolate sprinkles, etc. – important! Refrigerate the pancake cake for at least 2 hours. Tips: The pancakes can also be baked the day before. The size of the pancakes can be varied. The fruits or jam can also be swapped according to your taste and mood.