Nutella Rum Roasted Hazelnut Pancake Cake is the perfect recipe for this weekend! Who's baking?
This one pancake cake is made by stacking baked pancakes one on top of the other, spreading butter in between Nutella and rum spread and sprinkle with hazelnuts, and we bake it before serving! Yum! 🙂
Ingridients
- 16 pancakes
- 300 g of Nutella
- 150 ml of whipping cream
- 3 tablespoons of rum
- 70 g of roasted hazelnuts
Preparation
Bake pancakes. Heat the oven to 180 degrees Celsius. Pour the Nutella, whipping cream and rum into the shrimp and heat. Stir to combine all the ingredients and make a smooth sauce. Let it cool down.
Place the first pancake in a round cake tin with a removable rim. Spread the spread with the back of a spoon and sprinkle with a few hazelnuts. It continues until you have used up all the pancakes, you should still have some spread and hazelnuts left over. The last pancake should remain "bare". Cover the pan with the pancakes with a plate (suitable for the oven, you can also use the bottom of another pan) and bake for 20 minutes until all the pancakes are hot.
Heat the Nutella spread. Remove the pan from the oven, carefully remove the plate, remove the edge of the cake pan. Pour over the remaining spread and sprinkle with hazelnuts. Serve the cake by cutting it into triangular slices.
Tip: If you want an even more chocolatey treat, you can add some Nutella to the remaining spread that you reheat! So sweet good run!
