This tutti-frutti fluffy pancake cake with boolla-boolla creme is a great spirit booster, is exactly what the summer was all about but not only. Its versatility makes it an easy all year round treatthat yill lift your spirit up no matter the time in the day, the weather, the mood or the.
The summer is now over, can you believe it? It is the beginning of October and I’m not exaggerating but Christmas is around the corner by the way the time seems to fly. The great thing about it is that we always have something to look forward to and that is because we simply need to look at the positive side of things.
Christmas is always great and even a delight like this tutti-frutti fluffy pancake cake loaded with fruits and crème boolla-boolla would be a superb one that would make an absolutely superb festive dessert. It is so versatile so, why not?
I will reveal the truth now – I do make this all year round and in the winter this makes it such a summer reminder and gives me that splash of a refreshing tutti fruity summer feel and taste. In another words, don’t panic, summer might be gone but autumn ? is such a beautiful season too (all the colours… ahhh -it is so romantic and trully beautiful) and then the winter come with its beauty (hopefully a bit of snow too – I wouldn’t mind that) and after…. back to life again with the spring shoots which I have to say it is by far my favourite season of all.
Life is beautiful, so beautiful that I never have enough of it and then topped with good food… what more could I wish for? Simple things are so satisfying and sometimes we really forget to admire and fully enjoy these simple beautiful and basic things and we simply shouldn’t.
Again… I did get carried away so, as I was saying, this dessert is beautiful and perfect in the summer obviously but if made out of fruit season is a true hugger and a such a mood lifter so you seriously should really go for it every time you may feel a bit low, remember to bring some colour and refreshing taste in your life and taste buds with a dessert like this.
We are talking here serious food therapy.
This pancake cake is a delight to anyone’s taste buds, it is light, moist, flavoursome and with this amount of fruits it makes it healthy one too, correct?
Boolla-boolla crème. Yeyyy! Funny name 😉 I know, and how its name came about? Well, a very good old friend of ours just made this name up while joking with the kids and they’ve instantaneously loved it.
As soon as the sound of boolla-boolla is made and heard a copious laughter spreads all across the house in a flash. They’re still soooo amused with the sound of it but equally bemused by its name, so I’ve decided to call it boola boola then and it remained that way. You may also like this boolla boolla dessert.
We love it! Both, the cream and its new name. Ha ha.
Let’s get making this super easy, fluffy, velvety and so refreshing pancake cake.
I’ve named it a pancake cake simply because we have it that way. Tiered and sliced just like a cake, easy and super fun.
Here it comes this easy and funky recipe ?
Tutti-Frutti Fluffy Pancake Cake with Creme Boolla-Boolla
For the fluffy pancakes:
- 110 g flour I used organic white
- 2 eggs
- 300 ml semi-skimmed milk
- 1 tbsp sunflower oil or butter plus extra for frying
- 1/2 tsp soda bicarbonate
- 1 tbsp lemon juice or cider vinegar
- 1 pinch salt pink Himalayan
For the boolla-boolla creme :
- 300 g creme fraiche
- 150 g yoghurt Greek style
- 3 tbsp lemon juice
- 5 tbsp cane sugar or 3 of icing sugar
- 1 vanilla sugar sachet
Fruits for the filling:
- 1-2 bananas
- 5-6 strawberries
- 1 orange
- 6-7 kumquats
- 1 pomegranate opened
- 20 raspberries
- Chocolate sauce
- 1 handful pomegranate
Let's make the pancakes first:
- Take a larger bowl out and place the sifted flour with the pinch of salt.
- Add the egg and the soda bicarbonate mixed with 1 tbsp lemon juice or cider vinegar and the tbsp of oil. Add a little milk (about 50-70ml) to begin with and start whisking gently from the centre. This is to avoid getting any ugly lumps.
- When all flour has incorporated into a thick but smooth pasty like consistency begin to add more milk and whisk until all milk has been used.
- Take a pancake pan and place over a moderate heat, wipe it with oiled kitchen paper or brush.
- Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Pour little by little as much as you need to just cover the base of the pan. Don't make them too thin but rather a little thicker.
- Allow the pancake to cook undisturbed for about 30 secs. The pancake should turn golden underneath after about 30 secs and will be ready to be turned.
- Hold the pan handle, and with a pancake spatula lift slightly the pancake then quickly lift and flip it over. The pancake should be lying flat on the base of the pan with no folds and cook for another 30 secs before turning it out onto a plate. Continue with the rest of the batter until all of this has been used.
- Once you have finished making the pancakes, take a bowl out (medium size) and put in the full fat crème fraîche with one spoon of sugar. Whizz with an electric hand mixer for one or two minutes. Add more sugar in and whizz for another 2 min. Add the lemon juice the yoghurt, the vanilla sugar and give it all another whizz to achieve a good blending.
- Wash and chop all the fruits and set them aside on a plate for a minute.
- Take a larger plate out and start assembling it by literally layering it with one pancake, 1-2 tbsp crème that needs a little spreading and then some of the fruits sprinkled. Another pancake, cream and fruits and so on until you have run out of pancakes.
- Top with a few dollops of crème boola boola some more fruits sprinkled and a good and generous drizzle of chocolate sauce. Mamma Mia!! ?? deliciozo!