Berry mascarpone pancake cake

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How to make Berry mascarpone pancake cake

  • Yield : 12
  • Prep Time : 1:20
  • Cook Time : 1:10
  • Total Time : 2:30

Ingredients

  • 4 cups self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 2/3 cup caster sugar
  • 2 eggs, lightly beaten
  • 2 cups milk
  • 1 1/2 cups buttermilk
  • 1 tablespoon vanilla extract
  • 50g butter, melted
  • 1 cup frozen raspberries
  • 1 cup frozen blueberries
  • 2 x 250g tubs mascarpone
  • 1/2 cup icing sugar mixture
  • 600ml thickened cream
  • Fresh raspberries, to serve
  • Fresh blueberries, to serve

Method

  • Step 1 Place flour in a large bowl. Add bicarbonate of soda and sugar. Using a whisk, whisk to combine. Make a well. Add egg, milk, buttermilk and 2 teaspoons of the vanilla. Whisk until smooth.
  • Step 2 Heat a large non-stick frying pan over medium heat. Brush pan with melted butter. Spoon 1/2 cup batter into pan, spreading to form an 18cm pancake. Cook for 2 to 3 minutes or until bubbles appear on the surface. Turn. Cook for a further 2 minutes or until cooked through. Transfer to a tray to cool. Repeat with remaining batter, brushing pan with butter between batches, to make 12 pancakes. Set aside to cool completely.
  • Step 3 Meanwhile, place raspberries in a small saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until raspberries have softened and mixture starts to simmer. Strain through a fine sieve over a bowl. Discard seeds. Repeat process with blueberries. Set aside to cool completely.
  • Step 4 Using an electric mixer, beat mascarpone and icing sugar until just smooth. Add cream. Beat until just-soft peaks form (be careful not to over-beat). Divide mixture in half. Add remaining vanilla to 1 half. Gently stir to combine. Divide remaining half. Add raspberry mixture to 1 portion. Gently stir to combine. Add blueberry mixture to remaining portion. Gently stir to combine (be careful not to over-mix).
  • Step 5 Place 1 pancake on a serving plate. Spread with 2 tablespoons of blueberry mixture. Repeat layering 3 more times. Spread remaining blueberry mixture around side of pancake stack. Repeat process with 4 more pancakes and raspberry mixture, then remaining pancakes and vanilla mixture. Spread remaining vanilla mixture over top. Refrigerate for 20 minutes. Using a warm palette knife, smooth the side of cake to create an ombre effect. Top with berries. Serve.

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