Fruits Filled Pancake Cake
From: France
Comments: Well drain fruits, specially those with lots of syrup.
Serve along with a raspberry coulis.
Servings: 6
IngredientsPreparation
  • 12 pancakes
  • 4 1/2 ounces [128 g] raspberries
  • 4 1/2 ounces [128 g] currants
  • 4 1/2 ounces [128 g] peeled apricot cubes
  • 4 1/2 ounces [128 g] peeled kiwi cubes
Custard
  • 2 cups [500 mL] milk
  • 4 sheets gelatin
  • 6 egg yolks
  • 1/2 cup [125 mL / 100 g] sugar
  • Rectangular bread pan
  • Prepare custard.
  • Line bread pan with pancakes, overlapping pancakes just a little.
  • Evenly spread bottom with a little custard.
  • Top with fruits.
  • Cover with 1 or 2 pancakes, but do not overlap pancakes.
  • Coat with custard.
  • Top with fruits.
  • Repeat layers to the top of the pan.
  • Refrigerate for many hours.
  • Just before serving, dip mold into warm water and unmold cake.
  • Slice cake.
Custard
  • Heat milk.
  • Soak gelatin.
  • Whip together egg yolks and sugar.
  • Pour a little warm milk over egg yolk/sugar mixture.
  • Pour into remaining warm milk, into saucepan.
  • Mix and cook over low heat [do not boil].
  • Mix in soaked drained sheets gelatin.