Friday, March 6, 2015

Lemon Curd and Ricotta "Pancake Cake"

In honor of the upcoming weekend, I thought I'd share a recipe that can either be a dessert or a super decadent breakfast/brunch treat. This lemony pancake cake has just the right amount of sweetness, creaminess, and tang.  The best part is, if you can make pancakes, you can totally make this cake!

7-Layer Lemon Curd and Ricotta "Pancake Cake"

2 Cups dry pancake mix (Bisquick is totally acceptable)
1 Cup milk
2 Eggs
1 Tsp Vanilla extract
1/4 Cup Lemon curd

Ricotta "icing":
1 1/2 Cups ricotta
1 Tsp vanilla extract 
1 Tbs granulated sugar
Pinch of ground nutmeg

1 1/2 Cups confectioner's sugar
1 Tbs lemon juice
1 1/2 Tbs water

Combine dry pancake mix, milk, eggs, and vanilla until well blended.  Drop 1/4 cup fulls of batter onto a hot greased griddle.  Batter will make approx. 7 pancakes.  Lay pancakes on a cookie sheet to cool.
For Ricotta Icing: Whip ricotta, vanilla, sugar and nutmeg together until blended and fluffy.

Spread your first pancake with lemon curd and pipe or spread a generous layer of ricotta frosting.  Set on cake plate and begin the second pancake repeating the lemon curd and ricotta frosting spread.  Stack each pancake as you go until you've reached the final top layer. Prepare the glaze and pour over the top of the cake so that it begins to drip down the sides. Allow to set, and then serve!

I think the flavor will really surprise you.  I find this cake to be a total comfort food. The familiar flavor of homemade pancakes mixed with fresh, bright lemon and light fluffy ricotta.  Something that will be sure to impress...
Enjoy your weekend!

*the flowers pictured are not edible flowers, they are for decorative purposes only, and are not intended for consumption.



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