Drive away with green broad beans and ricotta
26 recipes
Tower of pancakes with light cream cheese and hazelnuts
ingredients
servings
4
Type 00 wheat flour
150 oz
Brown cane sugar
50 oz
Water
200 oz
Extra virgin olive oil
2 teaspoons
Iodized salt
1 pinch
Dry yeast for dessert
1 unit
Ricotta cheese
200 oz
Chopped hazelnuts
10 oz
Dark chocolate, with milk
100 oz
Desserts from Italy
Tower of pancakes with light cream cheese and hazelnuts
Tower of pancakes with light cream cheese and hazelnuts
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Tower of pancakes light alternating with cream cheese and hazelnuts covered with organic dark chocolate. A delight for the palate!
preparation
step 1
This recipe was born by chance: from advanced light batter pancake breakfast :) The doses you read above for 10 pancakes are light but my tower it provides only four overlapping.
step 2
In a bowl combine the organic flour, a heaping tablespoon baking powder for cakes, raw cane sugar and salt. Combine water and a little oil at a time, stirring constantly to prevent lumps there.
step 3
Oleare and flour the molds (I used those for the tarts) and pour the batter. Bake at 180 degrees for 10 minutes. Allow to cool and gently peel off the pancakes / cakes from the molds.
step 4
Meanwhile, prepare the cream cheese.
step 5
In a bowl pour the ricotta and a biological nocciolata satin spoon and mix (I used whips to make it more creamy). Let stand 15 minutes in the refrigerator to firm up the cream.
step 6
Start the composition of the tower to have a pancake / cake, spread the cream cheese and nocciolata bio and cover with another pancake. Continue in the same way for the other layers.
step 7
Last layer add the chopped hazelnuts. Then pour the chocolate that we earlier melted in a double boiler.
step 8
Serve using the cocoa mo 'decoration.
