Easter Pancake Cake is a refreshing and creative dessert that will delight your guests with its colorful appearance and fantastic taste. This recipe offers a simple way to bring a touch of joy and springtime atmosphere to your home during the holidays. The combination of regular pancakes with colorful cake gel adds a magical touch, making them the perfect choice for Easter or any other festive occasion. Filling the pancakes with creamy coconut whipped cream not only adds richness of flavor but also additional texture and freshness.
Layering the pancakes with this delicious whipped cream, both inside and out, contributes to the richness of taste and the aesthetic appeal of the cake. After assembling and decorating as desired, leave the cake to chill well in the refrigerator to allow all the flavors to meld and the cake to set. When ready to serve, slice the cake into pieces and serve to your guests, who will be delighted by this unique and delicious treat. Easter Pancake Cake is not just a dish but an expression of creativity and holiday joy that is sure to leave a lasting impression on everyone who tries it.
Ingredients:
8-10 ladlefuls of pancake batter Cake gel colors as needed 2 packets of white whipped cream 100 g coconut 2 tablespoons powdered milk 2 tablespoons powdered sugar
Preparation:
Separate the pancake batter into bowls and add gel colors as desired to each bowl. Cook the pancakes in the usual manner. Prepare the whipped cream according to the instructions on the packets. Fold the coconut, powdered milk, and powdered sugar into the whipped cream. Fill the pancakes with the filling, spreading it both on top and on the sides, then decorate as desired. Leave the cake in the refrigerator to chill well, then slice and serve.
Enjoy this refreshing Easter Pancake Cake!
