Take the cooled pancakes and roll them up into tight cylinders. Slice each pancake roll into 1.5 cm (½ inch) thick strips. Carefully mix these pancake strips into the prepared cream filling, ensuring they are evenly coated.
Pour the pancake-cream mixture into the prepared cake hoop. Gently shake the pan to help the cream settle and fill any gaps. Cover the cake with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the gelatin to fully set.
5. Serve
Once set, remove the cake from the refrigerator and carefully take off the hoop and foil. Slice and serve your beautiful no-bake cocoa pancake cake, which features a tiger-like pattern from the rolled pancakes.
Enjoy this elegant and delicious dessert, perfect for any special occasion or as a light, refreshing treat!
Tips for Success:
- Rest the Batter: Allowing the pancake batter to rest is crucial for achieving light and tender pancakes. This step helps hydrate the flour and prevents the pancakes from becoming rubbery.
- Gelatin: Be sure to dissolve the gelatin completely before adding it to the cream to avoid lumps.
- Make Ahead: This cake can be prepared the day before serving, which makes it convenient for entertaining.
Nutritional Information (Per Serving)
This recipe makes approximately 8 servings.
- Calories: 320 kcal
- Protein: 8 g
- Fat: 22 g
- Carbohydrates: 26 g
- Sugar: 15 g
- Fiber: 1 g
- Sodium: 120 mg