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SideChef
Recipes
Breakfast
Moroccan Pancake Layer Cake (Baghrir Cake)

16 INGREDIENTS • 13 STEPS • 1HR 30MINS

Moroccan Pancake Layer Cake (Baghrir Cake)

Recipe

5.0

2 ratings
Baghrir is traditionally enjoyed in Morocco with honey and butter syrup, occasionally flavoured with orange blossom water. I chose to make a Moroccan-ized version of the creme patissiere to layer my baghrirs and added honey and orange blossom water to flavour it.
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Baghrir is traditionally enjoyed in Morocco with honey and butter syrup, occasionally flavoured with orange blossom water. I chose to make a Moroccan-ized version of the creme patissiere to layer my baghrirs and added honey and orange blossom water to flavour it.
author_avatar
My Moroccan Food
Hi I'm Nargisse, a Moroccan girl, living in London but keeping my kitchen very much Moroccan!
http://mymoroccanfood.com/

1HR 30MINS

Total Time

$2.09

Cost Per Serving

Ingredients

Servings
8
us / metric
Egg
3

Sponsored

Eggland's Best Classic Eggs, separated
yolks only
Pancakes
Fine Semolina Flour
1 1/2 cups
Fine Semolina Flour
All-Purpose Flour
4 Tbsp
All-Purpose Flour
Caster Sugar
2 Tbsp
Caster Sugar
Instant Dry Yeast
1 tsp
Instant Dry Yeast
Salt
1/2 tsp
Salt
Water
2 cups
Warm Water
Baking Powder
2 tsp
Baking Powder
Honey and orange blossom crème patissière
Whole Milk
1 1/4 cups
Whole Milk
Caster Sugar
3 Tbsp
Caster Sugar
Honey
3 Tbsp
Honey
Orange Blossom Water
2 tsp
Orange Blossom Water
or more to taste
All-Purpose Flour
2 Tbsp
All-Purpose Flour
Corn Starch
2 Tbsp
Corn Starch
Assembly
Pomegranate
1
Pomegranate, deseeded
Unsalted Pistachios
1 cup
Unsalted Pistachios
roughly grinded or chopped

Nutrition Per Serving

VIEW ALL
Calories
694
Fat
10.9 g
Protein
9.6 g
Carbs
53.2 g
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Moroccan Pancake Layer Cake (Baghrir Cake)
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author_avatar
My Moroccan Food
Hi I'm Nargisse, a Moroccan girl, living in London but keeping my kitchen very much Moroccan!
http://mymoroccanfood.com/

Author's Notes

Warm water in this recipe means water that is warmer than room temperature but not hot.

If no bubbles start popping when baking the pancakes, it is most likely that the batter is too thick and/or that the batter hasn’t proved long enough. In that case, add a couple of tablespoons of warm water and leave the batter to proof for an extra 15 minutes.

Cooking Instructions

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step 1
In a blender or electric mixer, blend Fine Semolina Flour (1 1/2 cups), All-Purpose Flour (4 Tbsp), Caster Sugar (2 Tbsp), Instant Dry Yeast (1 tsp) and Salt (1/2 tsp). Add the Water (2 cups) and blend until there are no lumps and the batter is smooth.
step 2
Add the Baking Powder (2 tsp) and blend again for a few seconds. Leave the batter for about 30 minutes to allow the yeast to proof and blend again for a few seconds.
step 2 Add the Baking Powder (2 tsp) and blend again for a few seconds. Leave the batter for about 30 minutes to allow the yeast to proof and blend again for a few seconds.
step 3
Grease a non-stick pan and place it over medium high heat. Wait for the pan to be very hot to start baking the pancakes.
step 4
Pour about 1/2 cup of the batter in the warm pan and leave the pancake until it dries out for about 1 minute. Remove from the pan without flipping.
step 5
Repeat the process until you've used all the batter. Don't pile up your Moroccan pancakes while still hot because they will stick to each other.
step 5 Repeat the process until you've used all the batter. Don't pile up your Moroccan pancakes while still hot because they will stick to each other.
step 6
To make the creme, transfer the Eggland's Best Classic Eggs (3), Caster Sugar (3 Tbsp), Honey (3 Tbsp), and Orange Blossom Water (2 tsp) into a large bowl and beat until smooth. Set aside.
step 7
Transfer Whole Milk (1 1/4 cups) into a saucepan or deep skillet and place over medium heat. Leave it for a few minutes until it starts simmering and remove the pan from the heat.
step 8
Add a few splashes of milk into the egg and sugar mixture, then add All-Purpose Flour (2 Tbsp) and Corn Starch (2 Tbsp). Mix to combine and make sure there are no lumps. Stir in remaining milk.
step 9
Return the mixture into the saucepan over medium heat and stir vigorously until it starts thickening.
step 10
Once it has thickened and it's smooth, turn down the heat and let simmer for two minutes.
step 11
Transfer the creme into a bowl and cover with a cling film to prevent skin from forming.
step 12
Once the baghrir and creme have both reached room temperature you can start assembling: stack the baghrir, 7 layers for each cake, with creme patissiere, a teaspoon of Pomegranate (1) and a teaspoon of Unsalted Pistachios (1 cup) in between each layer on top.
step 13
Serve immediately or keep in fridge.
step 13 Serve immediately or keep in fridge.

Tags

Breakfast
Brunch
Shellfish-Free
Dessert
Vegetarian
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