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Spicy pancake cake

Name: Spicy pancake cake
Total time: 75 min
Yield: 8 Portions
Ingredients: 250g Flour, smooth; 500ml Milk; 3pieces Eggs; 1pinch Sea Salt, Coarse; 500g Smoked salmon, cut into slices; 26pieces Grilled zucchini slices; 797g Cream cheese; 1piece Spring onion, finely chopped; 1tsp Horseradish, freshly grated; 1tblsp Tuscan Herbs; 1tblsp Dill Fronds, Chopped; 1tsp Lemon Peel, Chopped; 3tblsp Herbs (e.g.: dill, parsley, chives), finely chopped; 100g Cream cheese to decorate

60—75 Min

Dill Fronds, Chopped

The highlight for Mother's Day: Crepe Mille Feuille. Which means as much as 1,000 layers. Luckily, it doesn't take that much for our spicy pancake cake with salmon and zucchini. The pancakes are stacked with cream cheese and smoked salmon and grilled zucchini. The special kick is provided by Tuscan-style blend of herbs from Kotányi.

Ingredients 8 Portions

Pancake dough
- 250 gFlour, smooth
- 500 mlMilk
- 3 piecesEggs
- 1 pinchSea Salt, Coarse
Filling
500 gSmoked salmon, cut into slices
26 piecesGrilled zucchini slices
797 gCream cheese
1 pieceSpring onion, finely chopped
1 tspHorseradish, freshly grated
1 tblspTuscan Herbs
1 tblspDill Fronds, Chopped
1 tspLemon Peel, Chopped
3 tblspHerbs (e.g.: dill, parsley, chives), finely chopped
100 gCream cheese to decorate

Preparation

1
Mix all the ingredients for the pancake dough with a hand blender until a lump-free dough is formed.

Hint:
Make sure that the pan is about the diameter of the cake ring.
2
Fry the pancakes in a coated pan with a little olive oil over medium heat. The finished pancakes can cool down in the meantime.
3
Mix 250 g cream cheese with the Tuscan-style herbs. Mix the remaining cream cheese with Kotányi dill fonds, lemon peel, chopped spring onions and horseradish until creamy.
4
Place a cake ring (15-20 cm diameter) on a sheet of baking paper and lay out with the first pancake. Spread a generous tablespoon of the cream cheese and Tuscan herb cream on the top and cover with zucchini slices. Repeat this sequence 5–6 times.
5
Place a second cake ring on the baking paper, spread the first pancake with the other cream cheese mixture and top with salmon slices.
6
Both cakes are finished with a layer of cream cheese decorated with freshly chopped herbs.
7
Before serving, chill the cakes in the refrigerator for a few hours.