Sunday, 5 February 2012
I've had a lovely break from blogging (sometimes real life gets in the way) but am back to celebrate World Nutella Day!
Here is an easy pancake cake - the pancakes are sandwiched together with Nutella and Frangelico cream, then drenched in ganache and topped with hazelnuts. A variation could be to add roasted chopped hazelnuts to the cream or sliced bananas to a couple of the layers.
Nutella Crepe Cake
The amounts are a rough guide, it depends upon how many pancakes you make and the size of them. I made about 12 and they were trimmed to 19cm in diameter.
The Nutella spreads more easily if it is warmed up a little - do this in the microwave.
1 stack of British pancakes - recipe here
300ml double cream
2 tablespoons icing sugar
2 tablespoons Frangelico liqueur (optional)
Chocolate ganache to cover the cake (100g dark chocolate + 100ml double cream)
Hazelnuts dipped in caramel to decorate, or chopped roasted hazelnuts
Make the pancakes and trim them all to the same size using a round plate as a guide.
Whip the double cream to soft peaks with the icing sugar and Frangelico liqueur.
Assemble by spreading the Nutella onto each pancake, followed by the double cream mixture. Repeat with each pancake and stack them on a serving plate.
Spread the ganache over the top and decorate with hazelnuts.
Other Nutella recipes on Cherrapeño that you may like to try:
Nutella Cookie Tarts
Chocolate Covered Ritz Crackers, Filled With Nutella & Peanut Butter
Nutella Snowball Cakes
Nutella Filo Cups
Coffee Macarons with Nutella Cream
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