No-Bake Chocolate Peach Pancake Cake Recipe

No-Bake Chocolate Peach Pancake Cake Recipe

 Ingredients:

For the Pancakes:

  • 2 eggs
  • 2-3 tablespoons sugar
  • 1 teaspoon vanilla sugar
  • A pinch of salt
  • 300 ml milk (added gradually)
  • 180 grams flour
  • 20 grams cocoa powder
  • 200 ml boiling water
  • 2 tablespoons vegetable oil

For the Filling:

  • 15g gelatin + 100 ml cold water
  • 700 grams sour cream
  • 1 teaspoon vanilla sugar
  • 120-150g powdered sugar
  • 250-300g canned peaches, drained

For the Ganache:

  • 100 grams chocolate
  • 2.5 tablespoons milk
  • 15 grams butter

👩‍🍳 Instructions:

For the Pancakes:

  1. In a mixing bowl, combine 2 eggs, 2-3 tablespoons sugar, 1 teaspoon vanilla sugar, and a pinch of salt.
  2. Gradually add 300 ml of milk while mixing.
  3. Mix in 180 grams of flour and 20 grams of cocoa powder.
  4. Add 200 ml of boiling water and 2 tablespoons of vegetable oil. Mix until smooth.
  5. Allow the batter to rest for 20 minutes.
  6. Grease a pan with vegetable oil and fry pancakes on both sides over medium-low heat.

For the Filling:

  1. Dissolve 15g of gelatin in 100 ml of cold water and let it sit for 5 minutes.
  2. In a separate bowl, mix 700 grams of sour cream, 1 teaspoon vanilla sugar, and 120-150g of powdered sugar.
  3. Carefully add the dissolved gelatin to the sour cream mixture and mix well.

Assembly:

  1. Line a 20 cm form with cling film.
  2. Place a pancake in the bottom of the form, creating a small edge.
  3. Pour a portion of the sour cream mixture onto the pancake.
  4. Repeat this process, layering with pancakes and sour cream mixture, reserving some for the top.
  5. Add canned peaches on top of the last sour cream layer.
  6. Fold the edges of the pancakes over the filling to create a “pouch.”
  7. Pour the remaining sour cream mixture over the top.
  8. Cover the cake with another pancake and tuck in the edges.
  9. Wrap the cake tightly with cling film and refrigerate overnight.
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For the Ganache:

  1. Melt 100 grams of chocolate with 2.5 tablespoons of milk and 15 grams of butter until smooth.
  2. Cover the cake completely with the chocolate ganache.
  3. Optionally, place the cake in the fridge for 10 minutes to set.
  4.  Enjoy your delightful No-Bake Chocolate Peach Pancake Cake! Share with friends and family for a sweet treat.