Pour half of the amount of milk while continuing to whisk.
Add the solid mixture to the liquid one, stirring until no lumps remain.
Pour the remaining milk with the oil, mix for another 2-3 minutes.
Pour the mixture into a hot pan just enough to form a thin layer, gently tilting the pan to spread it evenly.
When the pancake begins to brown at the edges, we transfer it onto a rack.
We cut out 16 cm circles.
For the cream: beat the mascarpone cream with powdered sugar and natural coffee.
Pour the heavy cream, continue to beat for 2-3 minutes or until the texture becomes fluffy.
Assemble the cake:
- add in layers a pancake, cream, and so on until we finish the ingredients.
- spread the remaining cream over the entire surface and sides.
- if desired, further decorate the cake with cream.
Put in the refrigerator for 2 hours.
Before serving, sprinkle the surface with cocoa powder.
Cut and serve.
Enjoy!
