Sweet pancake cake with cream cheese frosting

Ingredients:

Pancakes

• 1.5 cups of flour
• 3 large eggs
• 2 cups of milk
• 4 tbsp melted butter and a little oil for frying
• 2 tbsp. granulated sugar
• 1 tbsp spiced rum
• 1/4 teaspoon salt

Filling

• 220 g of butter at room temperature
• 180 g cream cheese at room temperature
• 3 cups powdered sugar
• 3 tablespoons spiced rum

Preparation:

1. Make pancakes. Combine flour, eggs, milk, melted butter, granulated sugar, rum, and salt in a blender until smooth. Cover the dough and let it rest for an hour at room temperature.
2. Line a baking sheet with parchment paper. Place a nonstick frying pan over medium heat. Grease with oil. Pour 1/4 cup of batter into the preheated pan and form a smooth crepe. Cook for about a minute on 1 side. When the bottom is golden brown, flip it over and cook for another 30 seconds. Place the finished crepe on the baking sheet. Make 16-20 more crepes with the remaining batter. Add more oil to the pan if necessary. Don't worry if a few crepes break – they can be placed in the center of the cake.
3. For the filling Beat the butter and cream cheese in a large bowl with a mixer on medium speed for about 3 minutes. Add the powdered sugar and rum in two additions and beat until fluffy.
4. Save the prettiest crepes for the top layers. Place one crepe on a plate and spread it evenly with 1/4 cup of filling. Form the entire cake this way. Arrange the remaining beautiful crepes on top of the dessert. Refrigerate the finished crepe cake for at least 2 hours or overnight.
5. Before serving, sprinkle granulated sugar on top of the cake and caramelize it with a blowtorch. Cool the cake for 15 minutes.