Pancake cake

Ingredients for 1 servings:

• 6 eggs
• 250 g flour
• 50 g cocoa powder (not instant powder)
• 80 g sugar
• 1 packet of vanilla sugar
• 500 ml milk
• n. B. Butter for frying
• 100 g cornstarch
• 1 liter of milk
• 150 g sugar
• 4 sweets (cream caramel candies)
• 1 packet of vanilla sugar
• 2 eggs
• 8 tbsp water, warm
• chocolate sprinkles

Instructions

Working time approx. 55 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 55 minutes

with chocolate pancakes and caramel pudding

For the pancakes, mix the eggs with the flour. Add the cocoa powder, sugar, and vanilla sugar. Add the milk and stir until creamy and runny. Melt the butter in the pan. Now, in batches, bake about 5-6 thick pancakes and let them cool completely. For the pudding, caramelize the sugar in a wide saucepan over low heat. Then slowly add the water (careful—it will produce a lot of steam!). Reserve about 200 ml of the milk, add the rest to the caramel in the saucepan and bring to a boil. Meanwhile, dissolve the cornstarch and eggs in the 200 ml of milk. Dissolve the candies in the warm milk and add the vanilla sugar. As soon as the milk boils, remove the pan from the heat and add the milk mixture while stirring vigorously (!). Immediately layer the cooled pancakes, the pudding, and the chocolate sprinkles evenly on top of each other. A cake ring can be used as a guide. Then let the cake set for about 30 minutes. Then garnish and serve as desired. Tips: Of course, you can also use regular pancakes or any other pudding you like—for example, to make chocolate pudding, simply omit the sugar and candy and dissolve 150g to 200g of chocolate in the milk instead. For a quicker alternative (about 30 minutes plus cooling), you can also use ready-made pancake batter (e.g., from Mondamin) and pudding powder.