Hey friends, doesn't this German rhubarb pancake cake look stunning? - It's a birthday cake I made for the 50th birthday of the Bioland e.V. association, who asked me if I wanted to support their birthday giveaway and bake a birthday cake for them. Of course I said yes - the promo is unpaid!
As I used Bioland dairy ingredients for the rhubarb cream filling, the cake contains dairy, which I do eat every once in a while. I don't drink any milk but sometimes I'm simply craving for a super creamy yoghurt and, knowing that I support my gut with healthy probiotic bacteria, I have no problem eating dairy yoghurt for special occasions - given that the milk came from a happy cow of course!
For all of my Vegan friends, click here to find a Vegan recipe alternative. And now, read on and enjoy this deliciously creamy, super satisfying, seasonal spring rhubarb pancake cake!
1. Heads up - this recipe is time-consuming. Don't make a pancake if you're in a rush and in need for a simply and quick recipe to serve to your friends and family. First, it takes quite some time to bake all the pancakes, then comes the cooling time for the pancakes, the creation of the rhubarb cream filling including more cooling time, the assembly and lastly the cake decoration.
2. Let the Pancake Batter Rest. The secret behind perfect pancakes is a rested batter. If you wait for 30-2h your batter will taste even more delicious as the gluten had the chance to blend with the other batter ingredients.
3. The less pancake layers you use, the better the proportion to the filling. The batter recipe yield is quite high in this recipe. Therefore, if you like your cake to be rich and creamy and don't persist on a super high pancake cake, don't use all pancakes. Instead, save and enjoy 3-4 pancakes the next day with hummus or a cacao-nut cream filling. It's a win-win.
4. Make thin "German pancakes". Instead of using a lot of batter, make sure to only use one scoop per pancake. The pancakes should be pretty thin - similar to the French crepe. German pancakes are actually pretty similar to Crepe. The only difference, they are slightly thicker than Crepe and you don't have to use a Crepe maker to prep them. You can make them in your frying pan.
5. ALWAYS and ONLY serve this cake fresh. Don't prep this cake ahead of time. It tastes best with freshly made pancakes and a deliciously creamy curd-yoghurt rhubarb filling. If you wait for too long the curd cream will thicken between the pancake layers causing a pretty dense cake overall. Served fresh, the rhubarb pancake cake has the "perfect" fluffy texture it needs to make everyone smile from the first to the last bite. I promise! ;)
In case you're not in this pancake with rhubarb cream filling is a little bit to much for now or you're searching for a vegan alternative, here are a few more "Must-Try's" for your next baking session:
I hope you enjoy this delicious egg-free rhubarb pancake recipe as much as I do when I'm in the mood for German "Pfannkuchen". Like always, I would love to see your delicious creations and repost it on my social channels. So make sure to tag me on Instagram, Pinterest, Youtube and Facebook. Besides, if you have any feedback for me, questions with regards to the recipe or if you just want to say "hey", comment below or shoot me a personal message through my contact form.
Love & Plants, Karo