LAYERED FIG AND POMGRANATE CAKE

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Today i was craving cake but I wanted it to be fast and not wait ages till the cake cooles down to then cut it.

So Albin and me decided to make a few american pancakes and make a cake out of them. It was delicious. Of course if you have more time you can always make a sponge batter instead of pancakes.

Pancake

135g plain flour

1 tsp baking powder

½ tsp salt

2 tbsp sugar

100 ml milk

1 large egg

2 tbsp melted butter

Cream

100 g Butter ( whisked until white and fluffy )

100 g Philadelphia

1 vanilla pod

4 figs ( need to be soft and ripe )

Juice of 1/2 Pomgranade

50-80 g sugar ( depending on how sweet you like it )

Bake 4 small Pancakes and let them cool down. The stickier and less liquid the dough is the easier it is to get them all in the same shape. If they turn out all different take a bowl or anything else round you can find to cut them out in the same size.

For the Cream whisk the butter until it is white and fluffy with an electric whisk, than whisk in the Philadelphia.

Take  3 figs ( the fourth is for decoration ) and the Pomgranade juice and blend them till you have a fruit puree. Ad the fruits to the Butter mix. Than ad the sugar and try how sweet you want it to be.

Layer the buttercream in between a stack of 4 Pancakes , Make sure you have some cream left to cover the outside of the cake in the end.

Cut the fourth fid in half and decorate the Cake with it , you can also use the empty vanilla pod for decoration ad some nuts. The rest of the pomgranade looks great if placed next to the cake.

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