Valentine's Ombré Pancake Cake

Showing your loved ones you care is important, but making them this cake recipe for Valentines is even more important!

Done in 2 hours

Serves 8

Dish by Ori Goldberg

Ingredients

Crepe batter:

6 tbspunsalted butter (plus more for cooking)

500g plain flour

2 tbspsugar

1 tspsalt

6 large eggs

1.5l whole milk

Italian meringue butter cream:

4 large egg whites

200g granulated sugar

1/4 tspsalt

454g unsalted butter, room temp

1 tspcream of tartar

79ml water

We can all get a little bit overwhelmed by the pressures of Valentines day, so this year we're snapping the gifts, and using some eggs, flour and sugar to turn a boring valentines into a sweet and delicious one.

Method

Starting with the crepe batter, mix all your dry ingredients, and all your wet ingredients separately, the add your dry into your wet ingredients, and whisk well. This prevents any flour from sticking to the bottom of your bowl.

Separate the batter into 5 bowls, and add food colouring, adding a little bit more to each bowl, so that each batter is darker than the last. Heat a non-stick frying pan on medium heat, add a teaspoon of butter, and once bubbling, add a ladle of crepe batter, tilting the pan until the batter covers the bottom of the pan and forms 1 thin layer. Flip once after a couple minutes and ocne cooked leave to cool on a rack. Do this for all the batter.

For the buttercream, add your egg whites, salt and cream of tarter to a standmixer, and whisk slowly until just peaks just start to form. Simultaneously, heat your sugar and water in a small saucepan, and once reached 121°c, slowly pour into your egg whites, whilst whisking at high speed.

Once the meringue has come together, continue to whisk, until your bowl does not feel hot anymore (about 10 minutes). Once cooled, add in the butter, a bit at a time, until all is incorporated and you’re left with a thick, and shiny buttercream.

Build this cake straight away! Layer each crepe with a thin layer of buttercream, and build until all the crepes are used. Cover the entire cake with more buttercream, and dress how you’d like (we went for some romantic flowers),

What do you think of the recipe?

save recipe

Ori Goldberg

follow

Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!