Black Forest Pancake Cake

Ingredients and Weight:

For the Pancakes: * All-purpose flour - 2 cups (250g) * Baking powder - 2 teaspoons (10g) * Baking soda - 1 teaspoon (5g) * Sugar - 2 tablespoons (25g) * Salt - 1/4 teaspoon (1g) * Buttermilk - 2 cups (480ml) * Eggs - 2 large * Vanilla extract - 1 teaspoon (5ml)

For the Cherry Filling: * Frozen black cherries, unsweetened - 2 cups (300g) * Sugar - 1/2 cup (100g) * Cornstarch - 2 tablespoons (15g) * Lemon juice - 1 tablespoon (15ml) * Kirsch (cherry brandy) - 1/4 cup (60ml)

For the Whipped Cream: * Heavy whipping cream - 1 cup (240ml) * Sugar - 1/4 cup (50g) * Vanilla extract - 1/2 teaspoon (2.5ml)

For the Decoration: * Chocolate shavings - 1/2 cup (60g) * Maraschino cherries - 8 for garnish

Preparation Time:

30 minutes

Cooking Time:

20 minutes

Difficulty Level:

3 (Intermediate)

Preparation Method Steps:

For the Pancakes: 1. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. 2. In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. 3. Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.

For the Cherry Filling: 1. In a medium saucepan, combine the cherries, sugar, cornstarch, lemon juice, and kirsch. 2. Bring to a simmer over medium heat, stirring occasionally. 3. Continue simmering until the mixture thickens and the cherries are soft, about 10 minutes. 4. Set aside to cool completely.

For the Whipped Cream: 1. In a large bowl, whip the heavy whipping cream with the sugar and vanilla extract until stiff peaks form. 2. Refrigerate the whipped cream until ready to serve.

To Assemble the Cake: 1. Heat a griddle or frying pan over medium heat. 2. Grease the pan with butter or cooking spray. 3. Drop 1/4 cup of batter onto the hot surface for each pancake. 4. Cook for 2-3 minutes per side, or until golden brown. 5. Repeat with the remaining batter to make a stack of pancakes. 6. Spread a layer of cherry filling on top of each pancake, leaving about a 1-inch border around the edges. 7. Top with a dollop of whipped cream. 8. Repeat with the remaining pancakes, cherry filling, and whipped cream. 9. Sprinkle with chocolate shavings and garnish with maraschino cherries.

Nutritional Information:

Per serving (1/8 of the cake):

Calories: 380 Fat: 15g Saturated Fat: 9g Cholesterol: 105mg Sodium: 350mg Carbohydrates: 50g Fiber: 3g Sugar: 25g Protein: 10g

Dish Characteristics:

• Moist and fluffy pancakes
• Tangy and sweet cherry filling
• Rich and creamy whipped cream
• Decadent and indulgent dessert

User Comments:

• "This cake was a hit at our party! It was so delicious and easy to make."
• "The pancakes were perfect and the cherry filling was the perfect balance of sweet and tart."
• "I loved the chocolate shavings on top! They added the perfect finishing touch."
• "This cake is a must-try for any chocolate and cherry lover."
• "This is the best Black Forest cake I've ever had!"

Special Precautions and Tips:

• If you don't have kirsch, you can substitute with another cherry liqueur or brandy.
• To make the whipped cream ahead of time, whip it until soft peaks form and then refrigerate it. When ready to use, whip it again until stiff peaks form.
• To prevent the pancakes from sticking, make sure the pan is hot and greased well before adding the batter.