Cocoa Pancake Cake – Quick and Gluten-Free

1:00 (h:m)
2:00 (h:m)
Portions: 8-10 (pcs)
A birthday cake without a traditional sponge layer and completely gluten-free? Exactly. It looks festive, yet it’s quick to prepare and stress-free. A
Ingredients

Gluten-free pancakes:

Filling:

For sprinkling:

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Approach
  1. Pancakes: Add egg and sugar to milk, mix and gradually add Cake mix – mix well so that there are no lumps. Finally, add dark cocoa . Bake on low heat and let cool. Trim the edges to make the dough perfectly flat.
  2. Filling: Whip the cream until stiff, add the mascarpone and vanilla sugar and mix well again. Divide the filling into 2 equal parts and add dark cocoa to one.
  3. Layering: Fill pastry bags and fill the cake with alternating dark and light cream. I used a skewer to separate them to create gaps for the next layer of cream. Brush the edges with the filling and let it rest in the freezer for 1 hour.
  4. Finishing: Finally, sprinkle the top with cocoa. Ready to serve.

Good tips:

If the dough thickens in the bowl during baking, thin it with a little milk and mix until smooth.
To make the cake perfectly even, cut the pancakes into a precise circle after they have cooled. Place a plate or cake tin on top of them as a template and simply cut along the edge using a pizza cutter .
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Ingredients

Gluten-free pancakes:

Filling:

For sprinkling:

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