This is probably one of the wrong-est things I have ever made. And it will also be the last thing I make for the HHDD challenge for a long time. Or anything else in a kitchen for that matter. I will probably only have access again to one again around December, but more about that in another entry.
Suzanna of Home Gourmets, winner of the Tiramisu challenge, picked pancakes as the task for this round. To me, pancakes seemed quite a challenge! Sure it seems simple, but I think that is where the big challenge lies, making something so simple interesting and fresh.
While worrying about everything that needs to prepared for the next big move, I was racking my brain about what to do for this challenge. I thought I could try to draw some inspiration from where I live again, but I’ve done that for the Choux round.
On Thursday we went to Vanilla Industry for coffee and I decided to try the vanilla crepe cake. As I was enjoying the layers of pancake and vanilla spread I thought, maybe I will not exactly make pancakes, but make a cake out of pancakes! A Nutella pancake-cake covered in sweet and rich almond flavored cream. So there is a good chance I completely missed the plot here, but I had fun. And its very very decadent.
Here’s what I did.
For the pancakes you need:
2 cups (250 g) plain flour, sifted
3 tsp baking powder, sifted
1/3 cup (85 g) caster sugar
2 eggs
1 1/2 cup (375 ml) milk
75 g butter, melted
pinch of salt
For the filling you will need:
a jar of Nutella
2 cups whipping cream
2 cups caster sugar
1 teaspoon almond essence
The pancake process:
Mix together the dry ingredients in one bowl and the wet ingredients in another, combing them in the end and mixing well. I made the batter a little thinner to create a more crepe-like pancake. I also added some brown food coloring to the last third of the batter to make some darker pancakes. Cook the pancakes in a heated pan, slightly greased, and let them cool.
The filling process:
I whipped up the cream, essence and sugar until it was thick enough to serve as ‘icing’ for the cake. The I spread Nutella on the lighter pancakes and layer two light ones topped with a darker one. Spread a thin layer of the cream on the this one and cover with two Nutella spread ones again. Continue with this process and top it with a dark pancake. Cover the rest of the cake with a thick layer of cream and carefully move to the fridge to set. When the cake has set, slice and serve.
A warning, not that it’s not obvious I think, but this is extremely rich and heart-attack inducing. I think I actually gained weight while making it. Enjoy!
On a completely separate note. Yesterday, after coffee, Alexander and I were walking around Siam Paragon when a girl approached us. It turns out she is a reader of both our blogs! Thanks for saying hi, it meant a lot to us even though we were both so surprised that we did not even ask your name or chatted a bit more. And thanks for reading!
And thank you to Alexander for the pictures.
September 6, 2008 at 12:13 pm
what a great idea! And it looks so yummy-delish. In Goa, they have Babinca, a cake made of layers and layers of thin crepe like cake, all cooked separately then sandwiched together like you have done (but not with Nutella). It is wonderful.
September 7, 2008 at 10:36 am
Hey, thqnks for the little note, I really appreciated it. I m really glad to have met you in real, and I was also a bit intimidated to see both of you sudenly in Paragon. I stayed in Bangkok for a few weeks (I m from Paris) and I was leaving on the next day, so you cheered me up a bit. I ll be back in Bangkok for sure, so maybe we could share some cooking tips next time..By the way, I really liked the outfit you were wearing on thursday…
September 7, 2008 at 4:53 pm
hey you! Getting my blog up and going again – why is wordpress better than blogger? (mail me the answer ok?) and tell your bf he should start doing photography as a job – he’s brill
xx
September 10, 2008 at 8:03 am
That is nowhere near the neighborhood of wrong-ness! A pancake is a pancake and all versions are a-ok 🙂 And if the version/interpretaion is something as flat-out gorgeous looking as that, with Nutella to boot, well then it is at the very top of a mountain on right-ness! Bordeaux…it looks and sounds amazing!
Bravo to Alexander for such a wonderful photo too!
September 10, 2008 at 11:35 am
Thanks Joey and V. I was really surprised and happy by the outcome of this experiment. T, will mail you back soon. Can’t wait to see you again! M, we’ll be traveling in the region the next couple of months, but it would be great if we are in BKK at the same time again and can have coffee!
September 10, 2008 at 2:51 pm
Bordeaux, this looks ridiculously good.
I am off to England a week from Friday! Still haven’t found work, but I am very excited!
September 10, 2008 at 10:27 pm
What’s better than pancakes? A panCAKE, of course! Brilliant interpretation of the theme. I’m so happy you did such a sophisticated thing with it. Thank you for a special entry, and thanks to Alexander for the yummy pictures. 🙂
September 12, 2008 at 4:52 pm
Wow – if Alexander isn’t a pro photographer, he certainyl should be – these photos are amazing! And as for your inspired idea of a crepe cake, it’s almost worth the heart attack, that’s how good it looks 🙂
En haai, ek wag nog steeds vir ‘n vriend se posadres sodat ek jou Rooibos vir jou kan stuur!!
September 16, 2008 at 3:25 am
Looking good Marita. I love the idea.
September 16, 2008 at 3:21 pm
Let’s just take a moment here to scroll back up and look, really look, at what you came up with. OK, now that you’ve refreshed your memory – well, what a brilliant idea! Brilliant I tell you! I went the nutella/crepe route as well, but your cake looks and sounds absolutely decadent and perfect! I LOVE the photo of the cut slice – amazing! (You can’t tell I liked it at all can you? I wouldn’t want to be transparent! 😉 Good luck on your move!
September 16, 2008 at 7:31 pm
There’s no words! Only better than nuttela ans pancakes is this cake. Brilliant!
September 25, 2008 at 8:23 am
Congratulations Bordeaux.