Dutch apple pancake cake

Dutch apple pancake cake

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
60g butter
10 apples, peeled, cored and sliced
1 lemon, peel pared
3 tablespoons sugar
10 x 18cm Basic pancakes
Apricot, glaze recipe only
cream, whipped
slivered almonds, toasted

Method

  1. Melt 45 g butter in a saucepan, add apples and lemon zest and cook gently for about 10 minutes or until a thick purée has formed. Stir in sugar, remove lemon peel and rub through a sieve.
  2. Place a pancake on a heated serving dish and spread with apple purée. Continue layering pancakes and apple purée, ending with a pancake. Spread final pancake with a fine layer of apricot glaze.
  3. Pipe rosettes of whipped cream around top and decorate these with toasted slivered almonds. Serve pancake cake as soon as possible, cut into wedges. Pass around a bowl of lightly whipped cream separately.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again