Pancake Cake (Pannkakstårta) Recipe

Indulge in the perfect summer treat with a Pancake Cake! Whether served at a summer buffet or as a delightful dessert, it's sure to be a crowd-pleaser, especially with the little ones.
Crafting this culinary delight may take a bit of time, but the process is simple and much of it involves waiting for things to come together. For optimal taste, I recommend letting the batter rest in the fridge before use, though you can start right away if needed. However, allowing the finished pancakes to cool to room temperature is essential.
I stick to my classic pancake recipe (1:1:2) for this creation - 1 egg, 1 dl flour, and 2 dl milk, seasoned with a pinch of salt and cooked in butter for that irresistible flavor. I use a slightly smaller frying pan in this video, resulting in 11-12 pancakes. For a more stable cake, I suggest using a slightly larger frying pan, approximately 24 cm in diameter.
Preparation of this cake can be done ahead to some extent. Pancakes can be made the day before and refrigerated, but be sure to bring them to room temperature before assembling the cake for easier handling. For the freshest taste, assemble the cake just before serving.
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Full recipe and instructions:
foodbydrygast....
foodbydrygast.... (Swedish version)
Ingredients:
Pancakes
210 g (3 pcs) Egg
180 g (3 dl) All-purpose Flour
600 g (6 dl) Milk 3% fat
3 g (0.5 tsp) Salt
50 g Butter 80% fat
Filling
300 g (3 dl) Raspberry jam
300 g (3 dl) Double Cream 40% fat
20 g Icing Sugar
0.5 g (1 pinch) Vanilla Powder
Topping
200 g Strawberry
100 g Blueberry
100 g Raspberry
1 g Icing Sugar