Spring strawberry cake

Ingredients

Pancakes

250 milliliters (8.50 fluid ounces) milk
120 grams (4.25 ounces) rice flour
2 eggs
10 grams (0.35 ounces) olive oil
4 grams (0.15 ounces) sugar substitute
2 teaspoons green barley powder

Filling

250 grams (8.80 ounces) ricotta
170 grams (6.00 ounces) soft curd (5%)
4 grams (0.15 ounces) sugar substitute
fresh strawberries (to taste)

Equipment

Mixer
Essential for blending the pancake and filling mixtures smoothly. If you don't have a stand mixer, a hand mixer works just as well.
Skillet
Preheat evenly to achieve perfectly cooked pancakes. Non-stick or cast iron are both great options.
Metal ring
Helps create uniform pancakes. Grease it lightly to prevent sticking and ensure clean edges.
Hand blender
Perfect for whipping the ricotta and curd into a smooth, creamy texture. A regular blender can also do the job.
Knife
Useful for separating the pancakes if they stick to the ring. Ensure it's sharp for clean cuts.
Spatula
Great for flipping pancakes and spreading the creamy filling evenly.

Instructions

Step 1

1. This recipe is a simple and delightful way to cheer you up any time of the year! The green pancakes with a unique taste, paired with a strawberry curd filling, make a perfect sugar-free treat for those looking to stay fit.

Step 2

2. For the pancakes: In a bowl, whisk together 250 milliliters of milk, 120 grams of rice flour, 2 eggs, 10 grams of olive oil, 4 grams of sugar substitute, and 2 teaspoons of green barley powder until smooth. For even pancakes, use a metal ring mold of about 14 cm (5.5 inches) in diameter.

Step 3

3. Preheat a skillet over medium heat and lightly grease it with butter or vegetable oil. Also, grease the metal ring and place it in the skillet. Pour the batter into the ring. The thickness of the batter will determine the pancake thickness. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.If the pancake sticks, use a knife to carefully loosen it from the ring.

Step 4

4. For the filling: In a separate bowl, whip together 250 grams of ricotta, 170 grams of soft curd, and 4 grams of sugar substitute until smooth and creamy. Using a hand blender helps achieve a smoother texture.

Step 5

5. To assemble the cake: Spread an even layer of the ricotta mixture onto each pancake and add fresh strawberries to some of the layers for added flavor and texture.

Step 6

6. Once all the pancakes are stacked and filled, your cake is ready. Enjoy your creation! Bon Appetit!

Servings

Whether it’s a sunny Sunday picnic or an intimate brunch, this pancake cake is versatile enough to be the star of any meal. Serve it as a light and refreshing dessert after a savory main course, or make it the centerpiece of your breakfast spread. The fresh strawberries not only add a burst of color but also a delightful contrast to the creamy layers. To elevate your presentation, garnish with extra strawberries and a sprinkle of powdered sugar substitute. For a more indulgent option, consider drizzling a bit of sugar-free chocolate syrup or adding a dollop of whipped coconut cream. If you're hosting a tea party, mini versions of the cake make adorable individual servings that are sure to impress. Pair this treat with a cup of hot green tea for a harmonious flavor match that’s both satisfying and healthy. And don’t forget: this cake is a great conversation starter! Share the story behind its unique ingredients like green barley powder, and watch as your guests become intrigued by its health benefits. You might just inspire a few to try making it themselves!

Variations

To make this recipe gluten-free, simply substitute the rice flour with a gluten-free flour blend. Ensure that all other ingredients, like your baking powder and any flavorings, are certified gluten-free to prevent cross-contamination. For a vegan version, replace the eggs with a flax or chia seed mixture (1 egg = 1 tablespoon of seeds mixed with 3 tablespoons of water, left to gel for a few minutes). Use a plant-based milk like almond or oat milk instead of dairy milk. For the filling, swap out the ricotta and cottage cheese for a vegan cream cheese. You'll still achieve a creamy and delicious result that's completely plant-based!

Faq

Why are my pancakes sticking to the skillet?
Ensure your skillet is properly preheated and lightly greased. Using a non-stick or well-seasoned cast iron pan can also help prevent sticking.
Can I use a different sweetener in this recipe?
Definitely! Feel free to use any sugar substitute you prefer. Just check the conversion rate as some sweeteners are sweeter than others.
What’s the best way to spread the filling evenly?
Using a spatula or a back of a spoon works well. Make sure the filling is creamy and smooth by thoroughly blending it.
How can I make thicker pancakes?
Simply add more batter to the metal ring in the skillet. Allow it to cook a bit longer so it’s fully done in the middle.
How long can I store this cake?
You can store the cake in the refrigerator for up to three days. Just make sure to cover it well to prevent drying out.
Can I freeze the pancakes to use later?
Yes, you can freeze the pancakes between layers of parchment paper. When ready to use, simply thaw them in the fridge and assemble with fresh filling.