For the pancakes
400 g cake flour
1 l full fat milk
75 g white sugar
50g Stork Baking Margarine + some extra
10g baking powder (1 tsp)
1 vanilla pod (or 5ml vanilla essence)
For the cream
250g castor sugar
250g Stork Baking Margarine (at room temperature)
Half a lemon
For the finish
1 tray of raspberries
1 tray of blueberries
1 tray of blackberries
Step by step method
- Melt the Stork Bake in a small pan on a low heat.
- Crack the eggs into a mixing bowl. Add the sugar and whisk vigorously. Firstly stir the milk into the mixture and then add the melted Stork Bake.
- Mix the flour with the baking powder (approx. 10 g). If you prefer thicker pancakes, you can use a bit more flour.
- Sift the flour gradually over the mixture and stir well, so there are no lumps in the batter.
- Cut the vanilla pod lengthways in two and scrape the seeds from the two halves with the point of your knife. Add the seeds to the mixture and stir once again (alternatively, add 5ml vanilla essence to the mixture).
- Let the batter rest for 5 minutes to allow the baking powder to do its thing.
- Heat your pancake pan and grease it with a bit of melted Stork Bake (use a brush or half a raw potato on a fork). Make sure the pan is really hot before you make your first pancake. Use an antistick or cast iron pan and don't wash it after you've finished using it (Wipe it clean with some kitchen paper).
- Once your pan is hot enough, you can start frying. Pour a ladle of batter into the pan and move the pan round in circles until the bottom of the pan is entirely covered in batter. Fry the pancake on a moderate heat until the bottom is golden brown. Then flip it upside-down (with a spatula or by throwing it in the air) and fry it on the other side.
- Repeat until you've used up all your batter. Grease the pan after each pancake.
- Let the pancakes cool while you start making your cream.
- Put a small amount of the castor sugar in a mixing bowl. Cut the soft Stork Bake into small pieces and add to the sugar.
- Whisk/beat with the mixer at low speed.
- When the Stork Bake is whisked smooth, gradually add the rest of the sugar and whisk faster.
- Add the juice of half a lemon and mix well.
- Once the pancakes have cooled down, start on the tart.
- Put one pancake on a cake platter. Smear a layer of cream on the pancake and put the next pancake on top of it. Repeat until youâve used up and stacked all your pancakes. (Tip: press the layers down from time to time, so you'll get a nice tart).
- The tart should at least be 7 cm thick, but you can also make a thicker one. You'll have a tart of 8 to 10 cm thick with 40 pancakes, depending on how thick your pancakes are.
- Cover your top pancake with the remaining cream.
- Put a bunch of raspberries, blue and blackberries on top of the tart. You can also use strawberries or other fruit.
- Dust the tart with icing sugar to finish.