German Pancake Cake With Rhubarb Cream Filling

APRIL 16, 2021

Are "Comfort Cakes" A Thing? - If So, This Delicious, Seasonal Rhubarb Pancake Cake Would Definitely Fall Into The Category!

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!

The Rules Of A 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! ;)


More Deliciously Healthy Bakes You May LOVE As Well..

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:

- The Vegan Summer version of this Rhubarb Pancake Cake (with Berry Topping) 

- My favorite Vegan Babka Breads

- Naturally Sweet & Nutty Vegan Fruit Bread 

- Refined Sugar-Free Vegan Banana Bread

- Vegan & Refined Sugar-Free Carrot Cake with Matcha Cream Topping

- Super Moist & Healthy Sweet Potato Brownies

- Refined Sugar-Free Wholegrain Apricot-Berry Tart

Share Your Vegan German Rhubarb Pancake LOVE With Me (and the world)!

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

German Pancake Cake With Rhubarb Cream Filling, Goji Berry Crunch, Rose Petals & Rhubarb Chips
10 SERVINGS PREP TIME : 40 min COOK/REST TIME : 30 min
This delicious pancake cake isn't only eye-candy. To me, it's the perfect dessert cake and a  spring treat to die for. It's full name German Pancake Cake With Rhubarb Cream Filling, Goji Berry Crunch, Rose Petals & Rhubarb Chips. Of course, you can omit the decoration. But in my opinion, it simply adds the perfect crunch and a magical depth of flavor. Enjoy!
INGREDIENTS PREPARATION
INGREDIENTS :
    • VEGAN, SUGARFREE & DAIRYFREE PANCAKE BATTER :
    • -  
      400g Wholegrain Spelt Flour
    • -  
      1 Tsp Baking Powder
    • -  
      350ml Mineral Water (sparkling water)
    • -  
      400ml Plant Milk (I used oat milk)
    • -  
      Pinch of salt
    • -  
      Fresh ground Vanilla (according to taste)
    • -  
      Coconut Oil (or similar for frying)
    • RHUBARB CREAM FILLING :
    • -  
      500g Organic Curd (Standard)
    • -  
      500g Organic Yoghurt (3.5% Fat is fine)
    • -  
      Pinch of fresh ground Vanilla (according to taste)
    • -  
      8 Tbsp Coconut Flower Sugar
    • -  
      Rhubarb Cream Mix (see ingredients below)
    • RHUBARB CHIPS + CREAM :
    • -  
      2 Rhubarb (washed and peeled) + 400g rhubarb (cut into small chunks; weight without peel)
    • -  
      200ml Water
    • -  
      2 Tbsp Coconut Flower Sugar
    • -  
      Pinch of Lemon Zest
    • -  
      Pinch of Ginger Zest
PREPARATION :
  1. Pancake Batter: Combine all pancake batter ingredients in a large bowl and mix well. For maximum flavor, let dough rest for 30-60min. Then bake with oil and cool before stacking them.
  2. Rhubarb Chips: Combine all rhubarb chips ingredients (coconut sugar, ginger zest, lemon zest & water) in a pot and bring to a boil. Wash and peel 2 rhubarb. Then use a vegetable peeler and peel off thin layers from the rhubarb. Remove the sugar liquid from the stove and place the rhubarb strings inside. Let it soak for 15 minutes.
  3. Then place the rhubarb strings onto a baking dish covered with baking paper and bake for 20-30 min at 100° C.
  4. Rhubarb Cream: Use the remaining sugar liquid and place the 400g washed, peeled and cut rhubarb inside. Let mix simmer until soft. Then use a mixer and puree the whole rhubarb mix. Let it cool before adding it to the cream.
  5. For the final cream, combine all cream ingredients add the cooled rhubarb puree and mix with a hand mixer until deliciously creamy.
  6. Assembly: Use your favorite cake serving dish and place one pancake right in the middle, cover it with cream and repeat the process until you are out of cream. Be generous with the cream. You will love the creamy filling.
  7. Top with rose petals, rhubarb chips and Goji berries.

Did you try it?

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