Pancake cake with peach mascarpone and cream, a favorite cake I make for the first time. Honestly, it’s worth the effort, because it turned out to be an amazing dessert. The taste is light and sweet, but not intrusive. There was an explosion of flavors without interfering with each other. Here is the recipe for pancake cake with peach mascarpone and cream The preparation takes place in two stages. First, chocolate pancakes are made, which I will not pay much attention to in the description, as it is assumed that anyone can make them and creams.

The ingredients of my pancakes cake with peach are

  • 4 eggs
  • 250 g of flour
  • 500 ml of kefir
  • 2 tbsp. dark cocoa
  • 100 g of sugar
  • 70 ml of oil
  • juice of half a lemon
  • pinch of salt

Everyone knows how to make pancakes, so I will not describe the cooking procedure. If your mixture is thin, add more flour and sugar to make it a thin boza. You can also make the kefir to your liking.

What are the ingredients of the base cream on cake with peach

  • 250 g of mascarpone, preferably Italian
  • 300 ml. whipped cream
  • 200 g sour cream
  • 75 g of sugar
  • 1 sachet of 10 g of gelatin
  • 100 ml of peach compote
  • peach compote fruit
  • two handfuls of broken Oreo biscuits

First, whip the confectionery cream and add the sugar. Then comes the mascarpone and finally the sour cream. It breaks at low speed. In a separate bowl heat 100 ml of compote juice and during this time soak in a little water gelatin. When it swells after 10 minutes, it is added to the hot juice. Be careful not to boil the juice, because then the benefits of gelatin will not benefit.

After the gelatin has melted and the juice has cooled, it is added to the cream. It breaks at low speed. Separately peel the peaches and cut them into small pieces. You can add all the fruit from the jar with compote and you will not go wrong. You break two handfuls of Oreo biscuits and mix it all up to make a fluffy essential cream.

Finally, spread each pancake with this cream and roll it. Arrange all 14 pancakes, in my case in a baking tray. A good option is when you arrange the pancakes, between them also put cream, as long as you have enough. Spread everything with the rest of the cream and put it in the fridge overnight.

If you want to make another topping, see the photos, I mixed 250 g of mascarpone with 250 g of confectionery cream, two spoons of sour cream and finally liquid chocolate. Gelatin can also be added to better tighten the surface. The taste is amazing as the cream soaks into the pancakes themselves and they become very juicy sweet temptations. The cake is simply magical with a fluffy and fresh finish on top.