This is a brilliant way to make a fun version of a Christmas cake style dessert using store cupboard ingredients and the very genius Abra-ca-Debora ready-made pancakes. Fans of this blog will already know how much I love some corner cutting!
Of course I can and do make my own pancakes, we make them pretty much every weekend for breakfast as the boys totally adore them. However I also really like Abra-ca-Debora packs of pre-made Dutch pancakes as they’re great quality, and it means we can all sit down and eat them at the same time.
The main drawback with freshly made pancakes is that someone is stuck at the hob making them while everyone else chows down. Naturally I could be organised and make them in advance and have them warming in the oven. But I don’t think that has happened EVER!
So here we are, a fun but impressive Christmas dessert that makes a lovely alternative (or addition) to Christmas Cake. Make it a day or two in advance to allow the layers to set firmly to make it easier to slice.
Spiced Christmas Crepe Cake
Prep time: 45 mins
Cooking time: 15 mins
8 Abra-ca-Debora Sweet Dutch Pancakes
For the fruit filling
3 dessert apples, peeled, cored and chopped – 1cm dice
4 tbsp mincemeat
1 orange, zest only
2 tbsp cointreau
100g flaked almonds
For the cream brandy filling
280g icing sugar
80g butter, softened
125g cream cheese
2 tbsp brandy
festive sprinkles, to decorate
1. To make the fruit filling: put the chopped apples, mincemeat, orange zest and cointreau in a pan and place over a low heat and simmer gently for 15 minutes until the fruit softens. Turn out into a pot and allow to cool. Then stir through the flaked almonds and pop in the fridge to chill completely.
2. To make the cream brandy filling: sieve the icing sugar into a large bowl then add the butter and rub it into the sugar using the back of a wooden spoon. Add the cream cheese in the same way.
3. Add the brandy and then using a hand mixer beat until light and fluffy.
4. To assemble: Put the first pancake onto a cake stand, then spread with a layer of fruit filling. Take the next pancake and spread it with a layer of the creamy filling and then place it over the top. Repeat until you have used all of your fillings and pancakes finishing with a cream brandy covered one, then decorate it with festive sprinkles.
Tip: If you want to make your own pancakes, use a 18cm pan to match the size of the pancakes i’ve used here. Make sure the pancakes and fillings are chilled before assembling the cake or it will slip slide all over the place.
Disclosure: I have been commissioned to develop, style and shoot this recipe and share it with you here on my blog
If you’d like some more inspiration for festive desserts here’s a batch from my blogging friends:
Rosca De Reyes Three Kings Cake – Maison Cupcake
Mince Pie Cupcakes – Ren Behan
Panettone with Chocolate, Clementine and Walnut – Franglais Kitchen
Spiced Stollen Traybake – How To Cook Good Food
Specaloos and Mascarpone Pancake Cake – Kavey Eats
Christmas Pudding No Churn Ice Cream Bombe – Fuss Free Flavours
Cranberry & Cinnamon Swiss Roll – Blue Kitchen Bakes
Squash and Apple Strudel with Dried Cranberries – Veggie Desserts
Cherry Berry Christmas Slice – Jacqueline Meldrum for Great British Chefs
Chocolate Chestnut Truffle Cake – Food To Glow
Danish Apple Cake – Fab Food 4 All