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Pannkakstårta, Swedish pancake cake topped with cream and berries

Pannkakstårta (Swedish Pancake Cake)

Pannkakstårta is a pancake cake made with a stack of thin Swedish pancakes filled with cream, berries, and jam.
5 from 4 votes
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Course: Breakfast, Dessert
Cuisine: Swedish
Keyword: berries, cake, pancakes
Prep Time: 30 minutes
Cook Time: 30 minutes
Resting Time: 2 hours
Total Time: 3 hours
Servings: 8
Author: Silvia

Ingredients

US Customary - Metric

Pancakes

  • 4 eggs
  • 3 and 1/3 cups milk
  • 1 tbsp sugar
  • 1 tsp cardamom
  • 1 cup flour
  • 1/2 tsp salt
  • 2 tbsp butter

Filling

  • 5 oz cream cheese
  • 1 and 1/4 cup heavy cream
  • 2/3 cup powdered sugar
  • 2 tsp vanilla sugar (or extract)
  • 2 cups fresh strawberries
  • 1 cup strawberry jam
  • blueberries for decorating (optional)

Instructions

Pancakes

  • Pour half of the milk in a bowl. Add the egg, salt, sugar, ground cardamom and all of the flour. Stir until there are no clumps.
  • Add the rest of the milk and stir again.
  • Melt the butter and stir it into the batter.
  • Heat a pan on medium heat and add a little bit of butter. You only need to add butter before the first pancake.
  • When the butter is light brown, add batter to the pan and tilt pan around until the entire pan is covered in batter. The amount of batter needed depends on the size of your pan.
  • Once the edges turn brown, flip the pancake and cook until golden on both sides (about one more minute after flipping).

Filling & Assembly

  • Whisk the cream cheese, cream, powdered sugar, and vanilla into stiff peaks. Slice the strawberries.
  • Arrange 4 or 5 pancakes (5 or 6 if your pancakes are on the bigger side) in a circle around a large plate, letting the sides hang over the edge of the plate. They will be folded over the stack of pancakes at the end.
  • Place a pancake in the center of the plate and spread the cream mixture in a layer across the entire pancake. Add some sliced strawberries and cover with another pancake.
  • Spread the next pancake with strawberry jam and cover with another pancake. Repeat, alternating between a layer of cream with strawberries and a layer with jam. Continue until you use all the pancakes (I usually have a stack of 7 or 8 pancakes).
  • Fold the sides of the bottom pancakes over the pancake stack to close the cake. Top with a heavy plate and refrigerate for at least two hours (overnight is ideal). Save the excess cream filling and strawberries for the top of the cake.
  • Before serving, top the cake with the rest of the cream filling and any berries you like.

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