ROOIBOS PANCAKE CAKE WITH  ROOIBOS MARSCAPONE FILLING

ROOIBOS PANCAKES

2 cups self raising flour

2 Tbls castor sugar

1 pinch of salt

3 cups milk

4 laagerrooibos teabags

4 eggs

1 Tbls oil

Warm up the milk up with the teabags, on medium heat in a saucepan, until the milk becomes ‘rooibosy.’ Just simmer the milk, don’t bring to a boil. Remove the teabags and allow the milk to completely cool down.

Meanwhile in a large bowl, mix together all the dry ingredients.

In another bowl, whisk together the rooibos milk, oil and eggs.

Slowly mix n the wet ingredients into the dry ingredients until the batter is nice and smooth. Batter should be pouring consistency.

Divide the batter into two bowls and colour the one bowl with a drop of pink food coloring.

In a non-stick pan, on medium heat, using a 1/4 cup measuring cup, pour batter into hot pan, swirl around until the bottom of the pan is covered. Once the bubbles start to form, flip the pancake to cook the other side until golden brown on both sides.

Repeat until all the batter is finished. Set aside for stacking.

ROOIBOS MARSCAPONE FILLING:

2 tubs plain mascarpone cheese

1/2 cup rooibos syrup

Whisk the mascarpone with rooibos syrup until nice and loose. Add more rooibos syrup is preferred.

TO MAKE PANCAKE CAKE

On a cake stand, place a white pancake at the bottom, spread a bit of the rooibos filling ontop and place a pink pancake onto and repeat until all the pancakes and filling is finished.

The top later should be the mascarpone cream topped with fresh berries and a dusting of icing sugar.

Refrigerate until ready to eat.