Baked Blueberry Pancake Cake With Mascarpone Whipped Cream by Alice Hayes - Musely
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Baked Blueberry Pancake Cake With Mascarpone Whipped Cream

posted in Food & Drink > Recipes
05/16/2016
  • Pancake Batter:
    1½ cups all-purpose flour
    3½ tsp baking powder
    ½ tsp salt
    1 Tbsp granulated sugar
    1½ cups milk
    1 egg, lightly beaten
    1 tsp vanilla extract
    3 Tbsp butter, melted and cooled slightly
    Fresh blueberries
    .
    1 cup heavy whipping cream
    1 cup mascarpone cheese
    1 tsp vanilla extract
    Icing sugar, to taste

  • Preheat oven to 375°F. Grease a 11x14" baking tray; set aside.
    In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the centre, then pour in the milk, egg, vanilla, and melted butter; whisk until smooth. Pour batter into prepared baking tray and top with blueberries. Bake for 13-15 minutes, or until cooked through and lightly browned. Remove from the oven and let cool to the touch.

  • While pancake cake is baking, make whipped cream: Using a chilled bowl and chilled beaters, whip the cream until thickened. Add mascarpone and vanilla and continue whipping until thick peaks form. Add sugar, about a tablespoon at a time, until desired sweetness. Refrigerate until ready to assemble the cake.
    When cake has cooled, flip the pan upside down to remove it from the pan. This may take some coaxing - you may have to run a knife along the edges to loosen it from the pan. Cut the cake into 12 squares.

  • Serve pancake squares layered with mascarpone whipped cream. Top with more berries and maple syrup, if desired.

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