Pancake Cake with Philadelphia Milka
A no-bake crepe cake built from thin pancakes layered with a Philadelphia Milka cream, finished with a chocolate glaze and optional chocolate cream decoration.
🍽️ Makes 12
Ingredients
| 125 g | White flour (for 10-12 pancakes) | |
| 2 | Large eggs | |
| 250 ml | Fresh milk | |
| 2 tbsp | 30 ml | Sugar |
| 1 tsp | 5 ml | Vanilla extract |
| — | Butter | |
| 2 packs | Philadelphia Milka, at room temperature (for the chocolate glaze) | |
| 300 g | Sour cream (for the glaze) | |
| 30 g | Powdered sugar (for the glaze) | |
| 200 g | Milk chocolate (for the chocolate cream decoration) | |
| 175 g | Philadelphia Original | |
| 125 g | Soft butter | |
| 200 g | Powdered sugar | |
| 50 g | Cocoa | |
| 200 g | Sour cream |
Instructions
- Prepare the pancakes using your favorite and easy recipe, and spread each one with butter.
- Once ready, prepare the cream - lightly beat the sour cream with the powdered sugar, then add the packs of Philadelphia Milka. Mix well.
- For the base of the cake place two pancakes and spread them with cream. Continue layering as follows - pancake, cream, pancake, cream. Spread the last pancake generously with the cream.
- Finishing the cake: melt the chocolate with 2 tablespoons of butter in a bain marie. Let it cool for a few minutes and pour it over the cake in thin streams. Then leave in the fridge to chill well.
- Optionally, decorate with chocolate cream. It is prepared very easily: the chocolate is melted in a bain marie and cooled well. The butter and the cream cheese are beaten in a bowl. The powdered sugar and cocoa are added to them and stirred until combined. Finally the cooled chocolate and the sour cream are added and beaten until a fluffy and homogeneous cream is obtained.