Luise turned 25 this weekend (happy birthday!!!) and she had requested a homemade birthday cake. During our time together we have already tried a couple of different cakes, so instead of repeating myself I decided to try something new. I wanted it to look and taste like summer and after some consideration I thought it would be fun to make my own version of the classic Swedish Pancake Cake. It’s famous in Sweden because of the children’s book Pettson & Findus by Swedish writer Sven Nordqvist. You normally bake it for kids parties, but grown ups love it just as much.
The recipe is silly easy and you can vary it after your own taste. What you basically do is make a pile of thin pancakes, put different fillings or jams between the layers and top it with whipped cream and fresh fruit. I made our’s little healthier by using spelt flour and oat milk in the pancake recipe, fresh fruit instead of jam between the layers and a soya cream instead of regular whipped cream. I also made a special almond and date filling between one of the layers, since we are both crazy about almonds.
I made the pancakes the night before so I didn’t have to get up too early in the morning to prepare it.
You could use any kind of thin pancake recipe and any kind of filling between the layers so feel free to experiment. Here is what we used:
Makes a 10 layer cake
1 1/4 cup spelt flour
2 3/4 cups oat milk
a pinch of salt
1/2 tsp vanilla powder
For frying: 25 g coconut oil
In a medium sized mixing bowl, combine spelt flour and half of the oat milk. Stir around and then add the rest of the ingredients. Stir around until the batter is lump-free. Fry the pancakes in a medium sized skillet with some coconut oil. Put the pancakes in the fridge so they are cold before assembling the layers.
Between the layers:
4 ripe bananas (mashed)
200 g blueberries + juice and peel from 1/2 lime
200 g strawberries (chopped and mashed)
200 g raspberries (mashed)
100 g almonds + 10 dates + 2 tbsp water (blended together)
Start with one pancake. Spread half of the banana mash on it and put a new pancake on top of it. Spread out half of the blueberries and put a new pancake on top of it. Half of the strawberries, new pancake, half of the raspberries, new pancake, all of the almond/date mixture, new pancake. Repeat until all the pancakes have filling in between the layers. The top pancake shouldn’t have any filling.
On the top:
1 cup whipped soya cream
250 g fresh sweet strawberries (divided into half)
Spread the soya cream in a thick layer on the top. Decorate with as many strawberries that you can fit on it. Don’t be concerned if it looks a bit messy. Messy is pretty.
Elsa slept through half of the morning celebration, which was good since we had some time to actually eat the cake together.