Gluten-free pancake cake
Ingredients
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White pancakes
- 180 - 200 g Cake mix Liana
- 2 eggs
- 4 tbsp oil
- 20 g Liana vanillin sugar
- 1/4 tsp salt
- 600-660 ml of milk
Cocoa pancakes
- 85 g Cake mix Liana
- 1 egg
- 2 tbsp oil
- 20 g Liana vanillin sugar
- 1/4 tsp salt
- 300 - 330 ml milk
- 8 g Liana dark cocoa
APPENDICES
- chocolate-nut cream
- jam
- fruit in jelly
- chopped hazelnuts
For decoration
- whipped cream
- chocolate frosting
- fruit
- Measure milk in a bowl, add oil, egg, salt, vanilla sugar and cake mix.
- Beat a smooth dough with a whisk, let it stand for 10 minutes.
- Grease the pancake pan with oil and let it heat up well.
- Spread the batter evenly with a ladle and bake until golden brown on both sides.
- Cocoa pancakes are made in the same way as white pancakes, only we add 1 tablespoon of cocoa to the dough . Let the finished pancakes cool well (we have 18 pancakes in the recipe).
- Place a white pancake on the tray and spread it with chocolate-nut cream, place the second white pancake and spread it with jam. Place the third pancake on top of the cocoa one, which we will spread with jam, we proceed in this way until we have layered all the pancakes. Cool in the refrigerator and then cut. Before serving, decorate with whipped cream, fruit and chocolate glaze.
Good tip 1:
When the dough thickens during baking, gradually add milk.
When the dough thickens during baking, gradually add milk.
Good tip 2:If we want softer pancakes, the batter should be thinner.
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Ingredients
Add to cart
Print recipe
Share on Facebook
White pancakes
- 180 - 200 g Cake mix Liana
- 2 eggs
- 4 tbsp oil
- 20 g Liana vanillin sugar
- 1/4 tsp salt
- 600-660 ml of milk
Cocoa pancakes
- 85 g Cake mix Liana
- 1 egg
- 2 tbsp oil
- 20 g Liana vanillin sugar
- 1/4 tsp salt
- 300 - 330 ml milk
- 8 g Liana dark cocoa
APPENDICES
- chocolate-nut cream
- jam
- fruit in jelly
- chopped hazelnuts
For decoration
- whipped cream
- chocolate frosting
- fruit
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