This pancake tart was made without added sugar and only with fresh fruit. The pancakes or actually crêpes I made from whole wheat spelled flour for extra fiber. Between the layers of a pancake is a mousse of fresh fruit and cream. The outer layer is of pureed red fruit with gelatine for firmness. The recipe comes from our friends of Nutritious and Fast! But now first this delicious recipe where you have to take the time! Enjoy!
What do you need?
For the pancakes:
- 300 grams of wholemeal spelled flour
- 6 eggs
- ½ teaspoon of salt
- 750 milliliters of milk
- 90 grams of butter (+ butter to grease)
For the filling and topping:
- 250 grams of pulp mango (pulp of about 1 ripe mango)
- 400 grams of blueberries
- 500 grams of strawberries
- 100 grams of raspberries
- 500 milliliters of whipped cream
- 6 sheets of gelatin
- dark chocolate – bar for grating
- Fine coconut grater/powder
Make, shake & Bake
- Put the flour, eggs, salt and 250 ml of milk in a large bowl. Mix with the hand blender to a smooth batter.
- Add the rest of the milk while mixing. Melt the butter and mix through the batter. Let the batter rest for an hour in the refrigerator.
- Grab a large bowl. Beat the cream with a mixer until it is well stiff and forms nice points. Make sure the room is cold when you start knocking.
- Put the whipped cream in the refrigerator
- Puree the mango in a blender or with the hand blender.
- Put the mango in a bowl and add 1/2 of the whipped cream.
- Mix well and place in the refrigerator.
- Puree 250 grams of blueberries in the blender or with a hand blender and pour this into the remaining whipped cream.
- Mix well and place back in the refrigerator.
- If the batter has been in the fridge for an hour you can start baking.
- Use a pan with a thick bottom and a diameter of 21 centimeters. You can bake about 17 pancakes from the batter. Two may fail, we need 15.
- Put a little bit of butter in the pan and then a small scoop of the batter.
- The pancakes are actually crêpes, the batter is also thinner than normal pancake batter. For the sake of convenience, we call the crêpes simply pancakes.
- Divide the batter in a circular motion over the bottom of the pan.
- Fry the pancake over medium heat for about 2 minutes on one side and 1 minute on the other side.
- Allow the pancake to cool on a plate in the refrigerator. It is important that they are cold when we use them to build the cake.
- Bake the pancakes until the batter is finished. You should have at least 15 pancakes if all goes well.
- Make sure the pancakes are cold.
- Use the bottom of a springform as the basis of your cake
- Place a pancake on the springform bottom and coat with two large tablespoons of the mango mousse.
- Spread the mousse as evenly as possible to the edges of the pancake.
- Place a new pancake on the mousse and scoop two large tablespoons of the blueberry mousse on the new pancake. Divide this as evenly as possible.
- Repeat the steps until you have used 15 pancakes, or the mousse is empty.
- Finish with a pancake.
- Place the cake in the refrigerator
- Let the sheets of gelatin swell in cold water.
- Puree with a hand blender (preferably in a blender because it should be as smooth as possible) 400 grams of strawberries and the remaining 150 grams of blueberries.
- Put a pan on the stove, place a sieve in it and pour the pureed fruit through the sieve into the pan. Stir with a spoon through the sieve and discard what is left behind.
- Turn the heat on and bring to the boil.
- Turn off the heat, squeeze out the gelatine with your hands and add to the warm fruit puree.
- Stir until the gelatin is dissolved.
- Pour the puree into a bowl with which you can pour (large measuring cup) and place in the refrigerator.
- Remove the cake from the refrigerator and put a plate on it that is slightly smaller than the pancakes.
- Using a kitchen knife, cut the edges all the way straight down so that the cake is nicely rounded.
- Spread your hands along the edges to make it smooth.
- You should keep an eye on the fruit puree. This cannot be thickened too far. He must be syrupy but well pourable. Check it by scooping up the puree with the convex side of a spoon. If it stays in a nice layer then the puree is ready.
- Place the cake with springform bottom on a grid with a baking dish underneath or the like to collect the remaining mash.
- Pour the puree if it has the right thickness over the cake and makes sure that all sides are covered.
- Empty the receptacle in the dish that you have poured and placed the container under the cake again.
- Pour the puree over the pie again.
- Place the cake, including the collecting tray, in the refrigerator to continue to stiffen.
- This is hard enough to garnish after 2-3 hours.
- Cut the remaining strawberries into slices and spread over the cake. Halve the raspberries and also divide over the pie.
- Grate flakes of dark chocolate and spread over the cake.
- Finally, sprinkle some grated coconut over it. Place the cake back in the refrigerator. Serve chilled.