Pancake birthday cake recipe

Pancake birthday cake recipe

Celebrate someone’s special day with a stunning twist on a traditional cake. This pancake birthday cake layers fluffy pancakes with a luscious skyr-raspberry mousse, adorned with fresh berries and red sorrel. Perfect for breakfast, brunch, or a unique dessert, our recipe combines the joy of pancakes with the elegance of a layered cake, making any birthday or celebration extra special, and delicious.

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Ingredients

Skyr-raspberry mousse

Leaf gelatine
3
Frozen raspberries
250 g
Whipped cream
250 ml
Arla® Skyr Vanilla 450g Arla® Skyr Vanilla 450g
250 ml
Vanilla powder
½ tsp

Pancakes

Oatmeal
50 g
Plain flour
50 g
Eggs
3
Arla Cravendale Milk
150 ml
Arla® Skyr Vanilla 450g Arla® Skyr Vanilla 450g
100 ml
Vanilla powder
½ tsp
Lemon zest (to taste)
A pinch of coarse salt
Butter (for frying)
25 g

To decorate

A handful raspberries
A handful blackberries
A handful blueberries

Instructions

Skyr-raspberry mousse

  • Soak the gelatine sheet in cold water for about 5 minutes until softened.
  • Place the raspberries in a saucepan and bring to a boil. Let them cook uncovered over low heat for approximately 5 minutes.
  • Remove the pan from the heat and drain the raspberries in a sieve for about 1 minute to remove excess juice.
  • Remove the gelatine from the water, letting the water clinging to it remain.
  • Transfer the hot raspberries to a bowl (discard the juice) and stir in the softened gelatine until fully melted.
  • Use an immersion blender to blend the raspberry mixture until smooth, then cover and place it in the fridge to cool completely.
  • Whip the cream until it forms a light foam.
  • Gently stir in the skyr, vanilla powder, and the cooled raspberry mixture until fully combined.
  • Cover the skyr-raspberry mousse and place it in the fridge for about 30 minutes, or until the mixture has set and become slightly firm.

Pancakes

  • Blend the oatmeal, flour, eggs, and remaining ingredients until smooth.
  • Heat a small amount of butter in a small pan (approximately 18 cm in diameter) until golden.
  • Pour about 50 ml of batter into the pan for each pancake. Fry one at a time over even heat for about 2 minutes per side, or until golden and cooked through.
  • Repeat with the remaining batter, allowing the pancakes to cool completely before serving or layering.

To assemble

  • Build the pancake birthday cake directly on a serving plate.
  • Place a pancake on the plate and spread approximately 50 ml of skyr-raspberry mousse evenly over the surface.
  • Add another pancake on top and press down lightly to secure the layers. Repeat this process, alternating pancakes and mousse, until all the pancakes and filling are used up.
  • Finish the cake with a layer of mousse on top for a smooth, elegant finish.
  • Cover and refrigerate for about 3 hours to set.
  • Before serving, garnish with fresh berries and red sorrel for a vibrant and beautiful presentation.
Enjoy!

Gently fold in ingredients for an airy skyr-raspberry mousse

To achieve a light and airy filling, it's essential to gently fold the ingredients together. Start by whipping the cream to a soft, light foam – overwhipping can lead to a dense texture. When combining the whipped cream, skyr, and raspberry mixture, use a spatula and fold carefully in a circular motion, lifting from the bottom and turning the bowl as you go. Avoid stirring or overmixing, as this can deflate the whipped cream and result in a heavier mousse. Taking your time with this step ensures a smooth, fluffy consistency that adds the perfect delicate layer to your pancake birthday cake.

Layering techniques for a perfect pancake birthday cake

Start by placing your first pancake flat on a serving plate to create a solid base. Spread an even layer of skyr-raspberry mousse – about 50 ml – on top, using an offset spatula or the back of a spoon to smooth it out without overloading the edges. Gently place the next pancake on top and press down lightly to secure it, ensuring each layer stays level and the filling doesn’t ooze out. Repeat this process, being consistent with the amount of filling between layers for an even, polished look. If your pancakes are slightly uneven, rotate them as you layer to balance the stack. Finish with a generous, smooth layer of mousse on top. Chill in the fridge for at least 3 hours to allow the layers to set, ensuring clean slices when serving. A garnish of fresh berries and red sorrel adds the perfect finishing touch to this stunning and celebratory dish.

Expert tips for working with gelatine

Gelatine is what gives the skyr-raspberry mousse its structure and silky texture, but it can be tricky to work with, so getting it right is essential for this recipe. Start by soaking the gelatine sheet in cold water for about 5 minutes – this softens it and prepares it for melting. Avoid squeezing out excess water, as the small amount of water helps the gelatine dissolve evenly. Stir the mixture continuously while the residual heat melts the gelatine, ensuring it’s fully incorporated without any lumps. When combining with cold skyr, let the raspberry base cool slightly first – adding it while still too hot can cause the mousse to curdle or separate. Once cooled, gently fold the gelatine mixture into the whipped cream and skyr to keep the mousse light and airy.

Questions about this pancake birthday cake recipe

Explore the delightful world of pancake birthday cakes with our curated FAQ section. Here, you'll find answers to common queries that will help you perfect your creation, ensuring a spectacular celebratory dish that's as delicious as it is beautiful.

Why is my skyr raspberry mousse runny?

A runny consistency is often due to improper chilling or an imbalance in the ingredients. Ensure the whipped cream is beaten to soft peaks – not too soft or overwhipped – before folding it into the skyr and raspberry mixture. If the mousse hasn’t been chilled long enough, it won’t have time to firm up, so allow at least 30 minutes in the fridge to set properly. Additionally, check that you’re using the correct amount of gelatine; too little won’t stabilise the mousse, and too much can alter its texture. Lastly, avoid adding excess liquid, such as raspberry juice that hasn’t been fully strained, as this can thin the mixture and prevent it from setting.

How should I store this pancake birthday cake?

Loosely cover the finished cake with plastic wrap or place it in an airtight container to prevent it from drying out or absorbing other odours in the fridge. Refrigerate for up to three days to keep the layers fresh and the skyr-raspberry mousse firm. Avoid freezing the cake, as the mousse may lose its smooth texture when thawed.

What is a good substitute for raspberries?

If raspberries aren’t available or you’re looking for a different flavour, there are several great substitutes. Strawberries are a great alternative, offering a sweet, slightly milder flavour that pairs beautifully with skyr. Blackberries or blueberries provide a richer, deeper berry flavour and work well with the mousse’s texture. For a tangier twist, try red currants or cherries, which add a bright, vibrant taste. If you’re feeling adventurous, mango or passion fruit puree can be used for a tropical variation, creating a refreshing and unique spin on this recipe.

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How to slice your pancake birthday cake

Neat slices ensure both a beautiful presentation and an easy serving experience. Start with a sharp, thin-bladed knife to avoid tearing the layers. Before slicing, make sure the cake is properly chilled – firm layers are much easier to cut.

Warm the knife slightly by running it under hot water, then wipe it dry. Use a gentle sawing motion rather than pressing straight down to maintain the structure of the layers. For the cleanest results, wipe the knife between cuts to prevent any filling from smudging onto the next slice.

Presentation and serving ideas

For an eye-catching presentation, use a transparent cake ring when assembling the layers. This not only aids in achieving uniform layers but also impresses guests with the visible stratification of pancakes and mousse. Remove the ring just before serving for a dramatic reveal.

You can also make your pancake birthday cake a showstopper by layering with colourful fillings like fruit compote or chocolate ganache. Frost the cake with whipped cream or a smooth glaze for a polished look. Decorate with fresh berries, edible flowers, or a drizzle of caramel and use a cake stand to elevate the dessert and add elegance. Serve with a side of vanilla skyr or warm syrup for extra indulgence.

Feeling inspired? Try our pancake cake recipe. This indulgent creation layers soft, golden pancakes with a rich, silky chocolate mousse and fluffy whipped cream, creating a perfect balance of decadence and lightness.

Can I make this recipe in advance?

Definitely! Cook the pancakes first and allow them to cool completely to prevent sogginess. Store them in an airtight container, separating each layer with parchment paper, and refrigerate for up to two days. The fillings and frostings can also be made in advance – keep them chilled in the fridge until you're ready to assemble. For the best presentation and texture, assemble the cake on the day of serving. If needed, a fully assembled cake can be refrigerated for up to three days.

Try these variations

Add cocoa powder to the batter for a rich, chocolatey twist, or mix in matcha powder for a subtle, earthy flavour and beautiful green hue. For a playful touch, use a few drops of food colouring to match a theme or celebration – think pastel pink, vibrant blue, or cheerful yellow.

Incorporate warming spices like cinnamon, nutmeg, or cardamom for a cozy, aromatic flavour. For a refreshing twist, add finely grated lemon or orange zest to brighten up the pancakes and complement creamy fillings. These simple variations allow you to customise your cake, making it as unique and delicious as the occasion you’re celebrating!

Whip the cream like a pro

Start with chilled cream, a cold bowl, and cold beaters – this helps the cream whip faster and hold its shape. Begin whipping on low speed, gradually increasing to medium-high to avoid splattering and ensure even aeration. Stop whipping as soon as soft peaks form, where the cream holds its shape but still looks smooth and airy. Overbeating can quickly turn it grainy or cause it to separate.

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