Unusual Maslenitsa: Colored pancakes and pancake cake with green tea! Pancake cake simple recipe

Good afternoon.

Have you ever made a cake that used pancakes instead of shortbread? It's incredibly delicious. This cake can hold a large amount of filling without falling apart. At the same time, the pancakes are very thin, thanks to which you can make many, many layers.

I want to offer you some delicious recipes with sweet creams. There are also cakes with meat filling, but we will talk about them in the next issues.

If you have never tried anything like this, then prepare such a cake according to one of the suggested recipes. You will definitely like it.

Step-by-step recipe for pancake cake with curd cream

Let's start with my favorite - chocolate pancake cake with curd cream. Tender, airy and incredibly tasty, it will definitely become your favorite.

Ingredients:

For cream:

Butter - 100 g
Condensed milk - 150 g
Cottage cheese – 200 g

For the test:

Egg - 3 pcs
Sugar - 1 tbsp.
Flour - 300 g
Milk - 2 cups (glass - 250 ml)
Cocoa - 4 tbsp.
Vanilla sugar
Salt - a pinch

Preparation:

1. We start with the cream. Take softened butter (heat it in the microwave or wait until it softens at room temperature) and knead it with a whisk. In the process, add condensed milk to it and add a pinch of vanilla sugar for flavor.

The result is a plastic, pliable cream.

2. Then add cottage cheese and stir the cream well again.

It is better to take thicker cottage cheese so that it mixes well and does not become grainy

The more thoroughly you beat the mixture, the fluffier it will be. Ideally, you need to use a mixer.

The cream is ready, let's move on to the pancakes.

3. To do this, break the eggs into a bowl, add salt and sugar to them and beat thoroughly.

4. Add half of the prepared milk, beat lightly and continue whisking, pour the sifted dough into the bowl.

5. When half of the dough has already been added, pour cocoa into a bowl and continue whisking.

6. When all the dough is already in the bowl, begin to gradually add the remaining milk. And, of course, continue whisking.

A mixer will also come in very handy here.

7. Add vegetable oil to the finished dough, stir again and you can start baking pancakes.

8. When baking chocolate pancakes, follow the same rules as for regular ones.

Pour the dough into a thin layer into a hot frying pan with vegetable oil and bake them on both sides for 30-40 seconds.

Decide immediately on the size of the pan - the height and width of the cake will depend on this

9. When all the elements of the pancake cake are ready, we begin assembling it. Thinly coat the pancake with cream and add thinly sliced fruit (optional)

10. Place the next pancake on top and do the same with it - coat it and fill it with fruit. We continue to place and coat the pancakes until they are gone.

11. We also grease the last pancake with cream and decorate it to our own taste.

That's all. Not difficult at all and amazingly delicious.

Bon appetit!

Pancake cake with sour cream “monastery hut”

This cake does not have a classic layer shape. It is made from pancakes rolled into rolls. Very original.

Ingredients:

For sour cream:

sour cream 20% - 400g
powdered sugar - 3 tablespoons
vanillin - 2 sachets

For filling:

frozen or fresh pitted cherries.

Preparation:

With your permission, I will not describe the preparation of pancakes for the cake. This recipe uses regular thin pancakes. We have already talked about how to cook thin ones.

The highlight of this recipe is the method of making the “monastery hut” cake itself, so that’s what we’ll focus on.

1. Prepare the cream. Pour sour cream into a bowl, add 2 packets of vanillin and powdered sugar. Beat with a mixer for 5 minutes at high speed.

Ready. Set aside.

2. Make tubes.

If the cherries are frozen, then you need to let them defrost, covering them with sugar for 20 minutes (so that the cherries give up excess juice and the filling does not turn out too liquid)

Place the cherries on the edge of the pancake

and wrap the tube.

In total you need to make 15 tubes.

3. Assembling the cake. Place 5 pancake rolls in the first layer and pour sour cream over them.

4. The cake is ready. Place it in the refrigerator for 20 minutes to allow the cream to harden.

To decorate, sprinkle the cake with grated chocolate.

Bon appetit!

Video recipe for pancake pie with banana and apple

Since we are already talking about the original design of the cake, here is an excellent recipe for pancake pie with fruit.

How to make pancake cake with boiled condensed milk

For lovers of boiled condensed milk, there is also a special recipe.

Ingredients:

Pancakes – 13 pcs.
Boiled condensed milk - 200 g
Milk - 100 g
Eggs - 2 pcs
Sugar - 1/2 tsp

Preparation:

1. And again we skip the moment of baking pancakes, because we use the most ordinary thin pancakes.

2. To fill, mix eggs, sugar and milk in a bowl and beat well with a whisk.

3. Apply a little boiled condensed milk to each pancake

and roll them into tubes.

4. Place the tubes tightly in a baking dish. In this recipe, the number of pancakes is calculated for a round pan with a diameter of 24 cm.

But other utensils can also be used as a mold: an aluminum frying pan (to make it easier to turn), a silicone muffin mold, etc.

You should get 1 dense layer of tubes.

5. Pour the previously prepared filling into the future cake and send it to the oven, preheated to 180 degrees for 40 minutes.

6. Carefully turning the cake over, take it out of the mold, sprinkle it with powdered sugar and decorate with fruit.

Ready. Bon appetit!

Classic cake with custard and poppy seeds

For last I left the most classic recipe for pancake cake with custard “Makovka”.

Ingredients:

For pancakes:

eggs - 3 pcs
flour - 2 cups (glass - 250 ml)
milk - 3 cups
sugar - 5 tbsp
vegetable oil - 3 tbsp

Custard:

eggs - 2 pcs
milk - 400 ml
sugar - 4 tbsp
flour - 2 tbsp
butter - 1 tbsp
poppy seeds - 2 tbsp

Preparation:

1. To prepare pancakes, pour the sifted flour into a deep bowl, add sugar, break the eggs there and beat with a mixer.

Start using the mixer carefully and at low speed so as not to scatter the flour all over the kitchen.

2. When it becomes difficult to whip, start adding milk little by little.

3. When the milk runs out, add vegetable oil to the resulting dough and mix it again.

4. It turns out to be liquid pancake dough.

5. Pour the batter into the pan in a thin layer and bake the pancakes for 30-40 seconds on each side.

6. While the pancakes are cooling, prepare the cream. To do this, mix eggs, sugar, flour and milk in a saucepan. Stir the future cream with a mixer until smooth.

7. It turns out to be a thin mixture, which we put on very low heat and boil until it becomes thick sour cream. Then remove the pan from the heat, add poppy seeds and butter to the cream, mix and put in a cool place (but not in the refrigerator) for 30 minutes until it cools.

8. When the cream has cooled, beat it with a mixer.

9. Now everything is ready to assemble the cake. Place 1 tablespoon of cream on each pancake and spread it all over the pancake.

10. Then place the next pancake on top and also grease it with cream. We repeat the operation until the pancakes run out. The top one does not need to be lubricated.

Ready. Bon appetit!

Well, we’ve looked at the main options for making pancake cake. But there are hundreds of other fillings. You can add different fruits to the cake, use yogurt or cream instead of sour cream. Your ideal recipe depends only on your desires. Create.

That's all for today, thank you for your attention.

Publication date: 11/18/18

Pancake cake is a simple, versatile dish. Ordinary thin pancakes are used as cake layers, which can be prepared according to absolutely any recipe.

Such cakes offer a wide selection of sweet and savory fillings, layers and creams, i.e. the dish can serve as an appetizer or dessert. You can put liver, meat, cheese, herbs, mushrooms, fish, caviar and other products into snack pancake cakes. Sweet pancake cakes are prepared with cottage cheese, condensed milk, sour cream, chocolate, fruits, berries, jelly, custard, jam and other ingredients.

Depending on the intended filling, an appropriate recipe for pancakes is selected: yeast, unleavened, milk, kefir, egg, custard, sweet, salty, etc.
There are also many options for designing pancake cakes. They can be made in a traditional round shape, in the form of spirally rolled pancake rolls with filling, in the form of a slide, a log or a roof.

Sweet decorations can include grated chocolate, colorful coconut flakes, fresh berries, whipped cream or egg whites, sliced fruit, colorful dragees, nuts and more. The appetizer option can be decorated with figuratively chopped vegetables, red or black caviar, shrimp, a patterned mesh of mayonnaise, pomegranate seeds, herbs, roses made from strips of red fish, or in any other way.

Pancake cake can be prepared for any occasion. Simpler versions with traditional fillings are served on weekdays. But delicacy fillings are used for holiday cakes. Such baked goods are especially popular during Maslenitsa.

In 2019, Maslenitsa begins on March 4. And Forgiveness Sunday is considered the last day of Maslenitsa - March 10.

Pancake cake step by step with photos

Cooking time: 40 minutes

Quantity: 15 servings

Ingredients

milk: 350 ml,
eggs: 1-2 pcs.,
flour: 180 g,
sugar: 40 g,
vanilla sugar: taste,
soda: 5 g,
salt: 5 g,
oil: 50 ml
banana: 1 pc.,
butter: 150 g,
condensed milk: 150 g
chocolate chips:

Cooking instructions

How to make pancake cake at home

This is a very simple but delicious pancake cake. Pudding is used as a layer, and strawberry jelly is poured on top.

Ingredients:

250 gr. wheat flour;
5 tbsp. vegetable oil;
3 fresh eggs;
1.1 liters of milk (including 450 ml for cream);
1 pinch of salt;
250 gr. sugar (including 100 g for jelly);
37 gr. vanilla pudding powder;
150 ml boiled water;
0.8 kg fresh strawberries;
2 tbsp. instant gelatin.

Preparation:

Mix pancake dough from milk, vegetable oil, eggs and flour. Add salt and sugar to taste. We bake thin pancakes in the traditional way.
For the layer, dilute sugar and powdered pudding in cold milk. Mix everything thoroughly and put it on the stove. As soon as the cream boils and thickens, set aside and cool.
Cover the bottom of the mold with removable sides with baking paper. Place the pancakes one by one in a stack, spreading each layer with 1.5 tbsp. pudding. We send the workpiece into the cold.
Meanwhile, make strawberry jelly. Soak the gelatin in water for 5-25 minutes, depending on the properties of the particular product (read the method of preparing gelatin on the packaging).
Wash fresh strawberries, dry them, remove sepals, and puree with an immersion blender. Instead of fresh berries, you can use frozen ones. Heat the soaked swollen gelatin, but do not boil.
Add sugar and gelatin to the berry puree, mix everything until smooth.
Fill the cake mold with strawberry jelly and return it to the refrigerator until the jelly coating has completely hardened.
Before serving, remove the sides of the pan, decorate the pancake cake as desired and serve by cutting it into portions.

Recipe with condensed milk

A very tender and sweet cake made from pancakes with cream based on sweet condensed milk and sour cream. If the dessert is intended exclusively for adults, then you can pour a little cognac into the cream.

Ingredients:

1 tbsp. spring water;
3 tbsp. granulated sugar;
2 fresh eggs;
2 tbsp. milk;
2 tbsp. lean butter;
2 tbsp. white flour;
0.5 tsp table salt;
350 gr. condensed milk (boiled);
0.5 l. homemade sour cream;
2 tbsp. cognac (optional).

Preparation:

In a deep bowl, combine water, milk, eggs at room temperature, add sugar and salt, beat everything until smooth. Add flour in parts, stirring each time to break up all the lumps. At the end of the kneading, add vegetable oil, leave the dough for half an hour, covering the bowl.
Bake golden brown pancakes in a dry, hot frying pan.
For the cream, beat homemade sour cream until a fluffy, stable mass. Add the boiled condensed milk in small portions, stirring thoroughly with a whisk each time. At the end of cooking, add a little cognac if desired.
Place the first pancake on the dish, generously grease it with cream, cover it with the next one and assemble the entire structure.
To ensure that the shape of the cake is fixed and the pancakes are soaked, we place the confectionery product on the refrigerator shelf for half an hour.
Before serving, decorate the pancake cake with fresh berries and mint sprigs.

Delicious custard cake

This dessert is prepared according to the principle of the “Monastic Izba” cake, only instead of shortbread pastry tubes, homemade thin pancakes are used. This option is less labor-intensive than the original.

So lovers of pancakes and curd-cherry fillings should definitely try this recipe.

Ingredients:

50 gr. butter;
160 gr. white flour + 2 tbsp. for cream;
700 ml milk (including 400 ml for cream);
4 chicken eggs (including 2 for cream);
150 gr. sugar (including 100 g for cream);
1 pinch of salt;
250 gr. frozen pitted cherries;
0.5 kg of curd mass;
170 gr. Philadelphia cheese.

Preparation:

To prepare the cream, heat the milk until hot, but do not boil.
In a bowl, beat 2 eggs with sugar and flour until fluffy. Then pour in hot milk in a stream, whisking all the time.
Place the bowl with the contents on low heat, stir vigorously and bring the mixture until thickened. Place the cream aside and let it cool. Add Philadelphia to the warm mixture and stir until smooth.
To prepare pancakes using protein dough, first separate the whites from the yolks. Beat the whites until stiff, adding a pinch of salt. In a bowl, combine the melted butter, 1 egg yolk, sugar, milk and salt. Add sifted flour to the thoroughly kneaded mass, and at the end of the kneading add protein foam. Using the protein dough, we immediately begin baking pancakes in a lightly oiled hot frying pan. This serving yields 12-15 pancakes.
Now we begin to assemble our cake. Unwrap one pancake and coat with cream. Stepping back 1-2 cm from the edge, lay out the thawed pitted cherries in a row. Roll up a tight tube with cherries inside. We do this with all pancakes. Place the tubes on a serving plate in a mound, gradually tapering towards the top, to form a roof shape. We additionally coat each layer of tubes with warm cream. Coat the entire structure with cream and decorate with grated chocolate.
To make it tasty and juicy, let it soak in the refrigerator for at least two hours. During this time, the cream layer will thicken, and the pieces will hold their shape when cut.

Sour cream pancake cake - an easy recipe

The simplest and most delicious treat will be pancake cake with sour cream. Milk pancakes are perfect for preparing it; they will quickly soak in and highlight the taste of sour cream.

Ingredients:

400 ml milk;
200 gr. white flour;
2 tbsp. vegetable oil;
3 tbsp. sugar (including 2 tbsp for cream);
0.5 tsp salt;
2 eggs;
400 gr. sour cream;
20 gr. vanilla sugar.
2-3 tbsp. coconut flakes.

Preparation:

For pancake dough, beat fresh eggs with granulated sugar and add salt. Then add half the milk and add the sifted flour. Mix everything well with a whisk. At the end, add the rest of the milk and vegetable oil, knead the mixture, and leave it alone for a quarter of an hour. Bake 15 thin pancakes in a hot dry frying pan.
While the pancakes are cooling, we prepare the sour cream. It is very easy to prepare. Combine rich, well-chilled sour cream with granulated sugar and vanilla. Mix thoroughly until a fluffy, stable mass is obtained.
To form the cake, coat each pancake with a layer of cream and stack it on a plate. Generously grease the top of the pancake cake with cream and cover with coke shavings (you can use colored ones).
Before serving, cool the cake in the refrigerator for 1.5-2 hours.

Cheese pancake cake

Pancake cake with delicate chocolate cream will be an excellent addition to tea drinking in a warm family circle.

Ingredients:

1.5 tbsp. wheat flour;
3 tbsp. granulated sugar;
20 ml vegetable oil;
350 ml fresh milk;
2 tbsp. vanilla sugar (including 1 tbsp for cream);
2 fresh eggs;
1 tsp baking powder for dough;
0.5 tsp salt;
150 gr. peach jam;
5 tbsp. cocoa powder;
150 gr. cream cheese;
1 tbsp. powdered sugar;
100 gr. peeled hazelnuts;
1 pack of cream fixative;
350 gr. fat sour cream.

Preparation:

We make pancake dough from eggs, milk, flour, sugar, vanillin and baking powder. At the end of the kneading, add vegetable oil and salt. We bake pancakes in a dry hot frying pan.
Beat cooled sour cream, cheese and cocoa powder. In the process, add the fixative, sweet powder and vanilla sugar. We put a small part in a separate bowl to decorate the dessert. Add half the chopped hazelnuts to the rest of the cream.
Now let's start assembling the cake. Place the first cooled pancake on a plate and brush it with cream. We cover with the second one - coat it with peach jam. Alternating the layers in this way, we assemble a stack of pancakes.
Grease the top pancake generously with cream, sprinkle the sides of the cake with crushed hazelnuts. Pipe the remaining cream from a pastry syringe in a circle.
Place the finished chocolate pancake cake in the cold for 2-3 hours. Then serve with tea or coffee.

Cooking secrets

The basis of a delicious pancake cake is, of course, delicious pancakes. It is their baking that takes most of the time. To facilitate and speed up this baking process, it is better to use special pancake pans. Pancakes can be easily removed from them and fried with virtually no oil.
To brown the pancake cake, you can place it in a preheated oven for a few minutes. But if the composition contains jelly or curd layers, then it is better to keep such a dessert in the refrigerator for several hours.

Good afternoon What is Maslenitsa without pancakes, and what are pancakes without sour cream. This is delicious! Today I propose to prepare a pancake cake and consider the most interesting recipes with a variety of fillings at home.

The long-awaited Maslenitsa is approaching, which means that winter will end very, very soon and spring will finally come. During Maslenitsa week we always bake a lot of pancakes. They have become a symbol of Maslenitsa, since they are as round and rosy as the spring sun.

Since our Maslenitsa week begins on 02/12/18 and lasts a whole week, you can diversify and supplement the assortment with delicious thin and, as well as.

Pancakes, of course, can be served as an independent dish and we serve them with different fillings with sour cream, jam, and honey. Today we are preparing sweet pancake cakes.

Such pancake cakes are becoming more and more popular, and have also become part of any holiday menu.

Pancake cake with sour cream

Delicious pancake cake! Preparing is not difficult at all.

This cake contains very delicate chocolate pancakes, sour cream, some berries and grated chocolate. Let's cook.

Ingredients:

milk - 500 ml
flour - 240 gr
powdered sugar - 120 g
medium egg - 2 pcs
cocoa powder – 40 g
butter - 50 g
a pinch of salt
cognac (optional) - 1 tbsp
a few drops of vanilla essence (or a packet of vanilla sugar)

For the recipe you will need pancakes made from 1/2 batter

sour cream 20% fat - 660 g
gelatin - 20 g
milk - 150 ml
powdered sugar - 100 g
1 teaspoon vanilla extract (or sachet of vanilla sugar)
fruits/berries to taste
some grated chocolate to decorate the cake

Preparation:

1.In a deep bowl, mix all the dry ingredients - flour, cocoa powder, powdered sugar, salt. Mix everything well.

2. Sift the finished mixture.

3. Melt the butter.

4. In a separate container, lightly beat the eggs.

5. Pour milk over them; it should be at room temperature.

6. Pour in the melted butter and cognac (optional)

7. Add a few drops of vanilla essence there. Mix everything well.

8. Gradually add the prepared flour mixture in small portions and stir.

9. Our dough is ready. The result is a thin pancake batter. Before baking, let the dough rest for 20-30 minutes.

10 Bake pancakes in a dry frying pan. Grease the pan just before baking the first pancake.

If the pancakes stick, grease the pan before each baking.

11. Bake pancakes as usual. Pour a little pancake batter into a hot greased frying pan and spread it into a thin, even layer.

12. Bake the pancake on one side, turn it over and bake on the other side.

13. The pancakes are not thick. They are soft, rich and quite flexible.

14. For the cake we need 10 pancakes.

Preparing the cream:

1. For the cream we will need any berries. They can be canned, fresh or frozen depending on availability and taste. Today we used red currants, raspberries, black currants and a little cranberry for the cake.

There is no need to defrost the berries first.

2. I wash ready-made berries before freezing; they can be consumed immediately without pre-processing. We will add frozen berries to the cream.

3. We will assemble the cake in a pastry ring; I have it set at 22 centimeters. You can set any ring diameter. It is very convenient to assemble such a pancake cake in a ring.

To prevent the cream from leaking out of its shape, place the serving plate and ring in the freezer. They should be very cold by the time you assemble the cake.

4. During this time, soak the gelatin in cold milk and leave it to swell for 10-15 minutes.

5. Place sour cream in a separate container; sour cream of any fat content can be used.

6. Add powdered sugar and stir until the sugar dissolves. Pour in vanilla extract, and if it is not there, add one packet of vanilla sugar.

7. Gently heat the swollen gelatin until completely dissolved and pour into sour cream and sugar. Stir and our cream is ready.

Let's start assembling the cake:

1. Place the pancake in a small bowl.

2. Add 2-3 tbsp on top of the pancake. spoons of sour cream, put berries here.

3. Prepare 7-9 pancakes in the same way. Since our berries were frozen, the cream immediately begins to thicken.

4. Take out a serving plate with a ring from the refrigerator. You can put a whole pancake on the bottom of the plate, grease it with sour cream and put bags on top. However, if you haven’t placed a pancake on the bottom, then dip the bags in sour cream and then place them tightly in the mold.

5. Distribute all the remaining cream on top.

6. Place the assembled cake in the refrigerator for 2-3 hours so that the sour cream is completely frozen.

7. Then remove the form. You can run a thin knife along the walls of the circle, or you can wrap the mold with a terry towel soaked in hot water and wrung out.

8. Remove the mold and decorate our cake with grated chocolate. You can pour chocolate glaze on top.

9. Our pancake cake is ready. To see its beauty, let's cut it into pieces.

I wish you a pleasant tea party!

Cooking pancake cake with curd cream

This cake will be delicious, sunny and beautiful. Try it, it's not difficult at all.

Ingredients:

milk - 0.5 l
3 eggs - 3 pcs
flour - 180 gr
salt - 0.5 tsp
sugar - 1-2 tbsp
vegetable oil - 3 tbsp

For filling and filling:

For filling:

680 g cottage cheese
a handful of raisins (optional)
2 eggs
1 teaspoon vanilla sugar
50 g sugar (or to taste)

For filling:

330 g sour cream
3 eggs
1 teaspoon vanilla sugar
3 tbsp. tablespoons sugar (or to taste)

Preparation:

1. Any pancakes are suitable for our recipe, the most important thing is that they are plastic and thin.

2. To prepare the pancake dough, we need a deep container.

3. Break 3 eggs into a container and lightly beat with salt and sugar with a whisk.

4. Pour in 0.5 liters of milk. Stir.

5. Mix flour into the dough in small portions. Sift and stir.

The dough should be homogeneous, without flour lumps.

6. The dough should not be thick. The consistency is slightly thicker than regular drinking cream.

7. Leave the dough for 20-30 minutes on the work table.

During this time, gluten will develop in the dough. Pancakes will not tear when frying

8. Add vegetable oil to the dough and move to the stove to fry pancakes.

9. Since the dough contains vegetable oil, you can fry it in a dry frying pan. I usually grease the pan just before baking the first pancake.

10. Pour the dough and distribute it. Fry the pancake on one side, flip and fry on the other side.

11. Fry pancakes over high heat.

12. From the total amount of dough we should get 23 pancakes, with a frying pan diameter of 18 centimeters.

13. The pancakes according to this recipe turned out to be thin, flexible, fold well and do not crack or tear. When unfolded, they retain their shape. This means that it will be easy to wrap the filling in them.

Preparing the filling:

The curd filling is very easy to prepare.

1. Place cottage cheese in a container.

2. Add 0.5 packets of vanilla sugar, 2 tbsp. spoons of granulated sugar, 1-2 chicken eggs.

3. Mash everything into a homogeneous mass with a blender or masher.

4. Add raisins. Stir.

Instead of raisins, you can add other dried fruits to the curd filling, such as dried apricots, prunes, and dried cranberries. You can add canned or fresh fruits, berries, thick jam, any filling according to your taste and availability.

The main thing is that the filling is not liquid. If it is liquid, it will be more problematic to wrap it in pancakes.

5. Place about one tablespoon of filling on one pancake. Distribute and wrap with a tube.

6. For ease of assembling the cake, we will need more small pancakes. To prepare them, you need to cut the pancake into 4 parts. Place a little filling on each piece and wrap it up. These pancakes are convenient for filling voids.

7. Leave 3 pancakes to line the bottom of the pan.

8. To make the cake easy to remove from the mold, grease the bottom of the mold with butter and sprinkle with breadcrumbs or flour.

9. Line the bottom of the pan with pancakes.

Preparing the filling:

1. Break 3 eggs into a bowl, add 3 tbsp. spoons of granulated sugar, half the remaining bag of vanilla sugar, sour cream. Stir everything. Our filling is ready.

2. Dip each pancake into the filling and place it in the prepared pan.

3. Pour the remaining filling into the mold and distribute.

4 Place the finished cake in an oven preheated to 180 degrees and bake until golden brown. Baking time depends on the cake itself, its height, and packing density. Approximately about 1 hour.

5. Like the entire curd mass, the pie rises and swells. It will settle as it cools.

6. Serve the pie with jam, honey, sour cream or just like that.

7. Our pancake-curd cake is ready.

I wish you a pleasant tea party!

Pancake cake with condensed milk

For this recipe we bake chocolate pancakes.

Ingredients:

For pancakes:

Chocolate – 100 g
Butter - 50 g
Cocoa powder - 1 tbsp
Milk – 500 ml
Flour - 150 g
Eggs - 2 pcs
Cognac - 3 tablespoons
Salt - a pinch

For filling:

Nuts – 200 gr
Condensed milk – 500 gr

Preparation:

Making chocolate pancakes. You can see the step-by-step preparation of pancakes in the first recipe.

1. Melt 100 grams of chocolate with 50 grams of butter in the microwave.

2. In a deep bowl, mix all the dry ingredients - flour, cocoa powder, powdered sugar, salt. Mix everything well.

3. In a separate container, lightly beat the eggs.

4. Pour milk over them; it should be at room temperature.

5. Gradually add the prepared flour mixture in small portions and stir until smooth and free of flour lumps.

6. Add melted chocolate with butter into the pancake mixture; it should not be hot.

7. Pour in cognac and mix again.

8. Let the dough sit for 1 hour.

9. Bake pancakes in a hot frying pan. Before baking the first pancake, grease the frying pan with oil. Next, we look at the circumstances. If the pancakes stick, grease the pan before each baking.

Assembling the cake:

1. Finely chop the nuts. To do this, put 200 grams of nuts in a plastic bag and roll them with a rolling pin until they are crushed to the desired size.

2. Place the pancake on a plate, grease with condensed milk and sprinkle with nuts.

3. Cover with a second pancake on top. Grease with condensed milk again and sprinkle with nuts.

5. Place the finished cake in the refrigerator for 1 hour to harden.

Bon appetit!

Step-by-step recipe for pancake cake with chocolate and bananas

This cake recipe turned out incredibly tender and delicious. With such a taste, you can completely forget about dieting.

Ingredients:

For pancakes:

Kefir - 500 ml
Chicken egg - 2 pcs
Sugar - 1 tbsp. l.
Salt - 0.5 tsp
Soda - 1 tsp
Flour - 1.5 tbsp
Milk - 1 tbsp
Vegetable oil - 1 tbsp. l
Vanillin to taste

For cream:

Cottage cheese - 350 g
Cream (33%) - 150 ml
Powdered sugar - 50 g
Condensed milk - 50 g
Vanillin

For the truffles:

Dark chocolate - 100 g
Butter - 10 g
Cocoa powder
Cream (33%) - 100 ml

For filling:

Banana - 1 piece
Milk chocolate/Chocolate - 100 g

Preparation:

It is best to start the process by preparing the dough. For this pancake recipe, I chose milk and kefir at the same time.

You can choose any dough for pancakes.

1. We need warm kefir; it can be slightly heated.

2. Break 2 chicken eggs into kefir, add salt, sugar and soda. Stir.

3. Add flour in small portions while sifting. Whisk everything thoroughly until smooth so that there are no flour lumps.

4. Before pouring milk into the pancake dough, bring it to a boil. Then pour into the dough in a small stream, stirring.

5. Add vegetable oil, vanillin to the dough and stir.

Preparing the filling:

1. Cut the banana into thin rings.

To prevent the cake from falling apart when cutting, try to cut the banana very thinly.

2. Grate the chocolate on a fine grater.

Let's assemble our pancake cake:

1. Place the pancake on a flat plate, grease it with a thin layer of curd cream and place banana slices on it.

2. Grease the next pancake with curd cream and sprinkle with grated chocolate.

3. Grease the next pancake with just curd cream without filling.

4. All subsequent layers with pancakes must be repeated as the previous ones, observing the order (cream banana, cream chocolate, cream without fillings).

5. Place the finished cake in the refrigerator for 1 hour.

6. To make our chocolate-banana pancake cake not only tasty but also attractive, we will decorate it in the form of truffles. This delicacy will go perfectly with banana.

7. To prepare it, you need to heat the cream in a water bath until hot. Finely break the chocolate into the hot cream, stir until smooth and add butter. Let the mixture cool at room temperature for 1 hour. Then put the chocolate-cream mixture in the refrigerator for 15-20 minutes.

8. Pour cocoa powder onto a flat plate. Take the chocolate-cream mixture with a teaspoon, spread it on cocoa powder and form a ball. Place the chocolate balls in the refrigerator and wait until they harden.

Maslenitsa is in its final days this year, and you and I are finishing our last pancakes. And it seems like we’ve already tried everything - pancakes with caviar and condensed milk, lacy pancakes and rich pancake cakes - but the soul asks for something else - unusual, intricate. For those who decide to play pancake gourmet, we suggest trying to make multi-colored pancakes. By the way, such original colored pancakes will also be a tasty surprise for children! The authors of this culinary master class talk about the secrets of making colored pancakes using natural dyes.

Maslenitsa: colorful pancakes for children

This is the last post about pancakes this Maslenitsa. Last but important, because about pancakes for children: small pancakes and colorful pancakes.

Yesterday my friend inspired and puzzled me with a special “order”. Namely - colored pancakes for babies. Today there was a themed lesson about Maslenitsa, and we couldn’t do without pancakes! The idea came quickly, and it was to make tiny colorful pancakes. But the implementation of the idea took 4 hours, 3 of which were spent on frying pancakes. (The frying pan is almost like a toy, 10-11 centimeters in diameter.)

I divided all the pancake dough according to the basic recipe (weighing approximately 1.6 kg) into 5 equal parts of 320 g each. It turned out to be a mini batch for each color. Dyes are exclusively natural: juices and purees from fruits and vegetables. Namely: carrot and beet juice, spinach puree, as well as blueberry juice and pulp. True, I “sinned” a little - I also used Curacao Blue liqueur.

Here's what happened: carrots - yellow, beets - pink, spinach - green, blueberries - purple, liqueur - turquoise.

The amount of added dyes turned out to be almost the same everywhere: 2 tbsp. juice or puree.

Dough coloring with juices

Since we introduce additional liquid into the dough in the form of juice, to maintain the correct consistency we need to additionally add flour - according to Art. l. without top. To avoid making lumps, pour 3-4 tbsp. l. dough into a separate bowl and add flour there. Thoroughly stir the thick dough and return it to the main mini-knead.

In addition, I would like to note that beet juice is never drunk freshly squeezed. Fresh beetroot is rich in aldehydes, and they are toxic substances (generally toxic and neurotoxic) and are irritating. This juice may cause dizziness, nausea or vomiting. Therefore, before use, it should sit for 3 hours in the refrigerator, in a wide container without a lid (this way the surface area is larger and volatile toxic substances will evaporate faster).

Coloring the dough with vegetable or fruit puree

Spinach puree does not increase the amount of liquid in the batch, so it does not require additional flour. Whatever we paint with, the main thing is to grind it and pass the original raw material through a fine sieve. We only need pure puree, pulp, without unnecessary fractions (seeds, plant fibers, etc.).

So what's the result?

The result is a mini slide of “toy” pancakes. All colored pancakes As they fry, I lined them with a narrow strip of parchment paper (1-1.5 cm x 10-12). This tape separates them symbolically, but definitely makes the process of separating the pancakes easier, especially if they turn out thin.

For kids colorful pancakes Of course I liked it. So bright and tiny. Which once again proves that children really need a playful component in their food. It awakens their interest, and the process of eating for children becomes entertaining and fun.

Pancake cake with matcha green tea

There are still a few days left of Maslenitsa, which means it’s too early to stop indulging in baking pancakes when you get to the kitchen in the evening after a working day or in the morning after a good, sweet sleep. Personally, the process itself (along with the result, of course!) gives me a lot of pleasure, while striking in its simplicity!

Therefore, and also because the holiday is gradually approaching its end, I am moving on to projects that are more serious than classic Maslenitsa pancakes. So, in front of you colored pancake cake with matcha green tea! Treats with this ingredient are my absolute favorite! I ate them in Japan and China, I myself am doing something similar for the first time.

Needed to make matcha green tea colored pancake cake

For pancakes:
5 eggs
600 ml milk
4 tbsp. l. vegetable oil
2 tbsp. l. with a big pile of sugar
250 g flour
matcha green tea powder

For cream:
Custard
200 ml heavy cream

Making colored pancake cake with matcha green tea

Preparing pancakes:
Beat the eggs with milk with a mixer, add vegetable oil, sugar, gradually sift the flour.
Add matcha green tea powder little by little until you get a pleasant green pancake batter. Let it rest for 30 minutes.
Bake thin pancakes without oil (the process will go quickly) (about 25 will come out).
Cover them and cool.

Preparing the cream:
Boil the custard and cool to room temperature.
Whip the cream to stable peaks.
Add cream to cream.

Let's prepare the pancake cake ourselves:
Grease each pancake with a full spoon (as much as you need) of cream and build a cake from the resulting layers.

How to prepare a recipe for pancakes for a pancake cake - a complete description of the preparation so that the dish turns out very tasty and original.

Pancakes are considered an original Russian dish, so it’s no wonder that our housewives are actively trying to experiment with them. The desire to cook even better and tastier is also due to the pancake cake, which is a multi-layer “construction” of pancakes with the addition of various fillings.

Unleavened or yeast pancakes are used for preparation. The number of them depends on your desire to make the cake taller, but on average 20 pieces are enough for it. The filling can be different, and it is not necessary to limit yourself to only sweet options. Using the salty filling, you can make an appetizer for an everyday or holiday table.

The right pancake cake recipe: 5 secrets

The pancakes should be as thin as possible, then the product will be well soaked in cream.
The cream for the pancake cake should be thick and viscous, otherwise it will leak.
It is advisable to prepare the sweet version (with cottage cheese or condensed milk) in advance and give it time to soak.
A salty cake (for example, with salmon or mushrooms) is also prepared several hours before consumption, wrapped in foil and refrigerated. And before guests arrive, you can warm it up in the microwave or oven.
If you want the appearance to be more attractive, place it in a preheated oven for a few minutes to brown.

Pancake cake batter

Preparing the right dough means doing a good half of the job. After all, it determines whether the dish will be dry or tough. It is no more difficult to prepare than quick pie dough.

milk - 750 ml;
eggs - 2 pcs.,
flour - 320 g or 2 cups;
sugar - 2 tablespoons (it doesn’t matter whether your cake is sweet or salty);
vanilla sugar - 1 sachet, if preparing a sweet dish;
salt.

Add sugar, vanillin, salt into slightly warmed milk and mix well. Add eggs, stir again.
Gradually add flour, sifting through a sieve. When the consistency of kefir is reached, add 3 tablespoons of vegetable oil and start frying.
Fry the pancakes, cover them with a lid and a towel so that the edges remain soft.

When the preparations are ready, you can proceed to the question of how to prepare a pancake cake. And there are many solutions for this. Here are the most popular pancake cake options and recipes with photos!

Pancake Custard Cake Recipe

ready-made pancakes - 20 pcs.;
yolks - 4 pcs.;
sugar - 180 g or 1 glass;
vanilla sugar - 1 sachet;
milk - 50 ml;
flour - 50 g.

Grind the yolks with sugar, add flour, knead until smooth.
Boil the milk and add it to the yolks, stirring quickly.
Place the mixture on the fire, stirring constantly, until it thickens.
Cool and coat each pancake, stacking it on top of each other.
Leave the pancake cake with custard to soak for 3 hours.

Pancake cake with curd cream

ready-made pancakes - 20 pcs.;
cottage cheese - 500 g;
sugar - 80 g;
powdered sugar - 150 g;
cream - 200 ml;
raspberries - 200 g (fresh or frozen).

Grind the cottage cheese with powdered sugar.
Whip the cream until thick (so that the pattern on its surface lasts for at least 10 seconds).
Slowly combine the cottage cheese with the cream and stir.
Sprinkle the raspberries with sugar, leave for 20 minutes, and then puree them with a blender.
Spread each pancake with raspberry puree and generously apply curd cream on top.
After placing the last pancake, decorate its top and sides with cream and raspberries.

Pancake cake with condensed milk

ready-made pancakes - 20 pcs.;
boiled condensed milk (“toffee”) - 500 ml;
butter - 200 g;
lime - 1 pc.;
shelled walnuts - 50 g.

Mix condensed milk and butter, add lime juice, and beat until fluffy.
Dry the nuts in a frying pan. After cooling, lightly crush them with a rolling pin (not into crumbs).
Add nuts to the cream, stir.
Coat each pancake with filling and decorate with whole nuts.

Recipe for pancake cake with sour cream

ready-made pancakes - 20 pcs.;
high fat sour cream - 1 kg;
sugar - 250 g;
vanillin - 1 sachet.

Mix sour cream, vanilla and sugar, beat until voluminous cream.
Place the pancakes on a plate and spread with cream.
Decorate the top with flowers or waves of cream using a pastry sleeve.
Place the dish in the refrigerator for 2 hours.

Chocolate pancake cake

ready-made pancakes - 20 pcs.;
chocolate (milk or bitter) - 200 g;
heavy cream - 350 ml;
butter - 20 g.

Whip the cream by hand with a whisk.
Chop the chocolate and melt in a water bath, then add softened butter and stir. Cool and, stirring, combine with cream.
Coat the pancakes with cream, decorate the top with cream and chocolate chips.

These are just a few recipes for a delicious pancake cake. We are sure that after preparing a couple of them you will have your own recipes for this versatile dish!

Video recipes for pancake cake

Pancake cake - delicious, fast, simple

Pancake-based cake is a delicious holiday or everyday dish. Depending on the cream and decorations, the cake can be very rich and beautiful or light and low in calories. Pancakes can be made at home with yeast or soda; a wide variety of cream is used for the cake, the main thing is that it is sufficiently liquid.

The basis for simple pancakes can be a wide variety of liquids - milk, diluted sour cream, cream, whey, plain water, beer. You can also use different flours - wheat, corn, buckwheat. There are a lot of recipes, it all depends on the preferences of your tasters.

Classic pancakes made from white flour go well with any cream, do not have a pronounced taste, like buckwheat, and are great as a base for a cake. You can use them to make a delicious and satisfying cake at home.

Odorless vegetable oil – 60 milliliters;
3 eggs;
A pinch of salt;
3 tablespoons sugar;
700 milliliters of milk;
350 grams of flour.

Cooking process:

Break the eggs, add sugar, salt and whisk until the mixture becomes homogeneous and foam appears.
Warm the milk according to the recipe a little or just leave it at room temperature for an hour and add it to the eggs.
Pour in the oil and stir.
The flour must be sifted and added in parts to the liquid component of the dough.
The result should be a lump-free dough. The thicker it is, the thicker the pancakes will be. But you don’t need to make the dough too thin either - the pancake will stick to the pan and you won’t be able to turn it over.
Fry the pancakes on high speed, greased with fat - butter, a piece of lard without spices. The layer of fat should be very thin, and a special pancake frying pan allows you to avoid oiling the surface at all.
From the amount of ingredients indicated in the recipe, you can prepare about 18–20 pancakes, which is quite enough to make a cake.

Beer-based pancakes are very tender, soft, thin, if prepared exactly according to the recipe. They have a characteristic taste, but if you sandwich them with sweet cream, you won’t feel it at all. They are great as a base for a cake; even thick ones turn out very soft. Even beginners can prepare them at home.

120 grams of milk (whey);
3 eggs;
2 cups white flour;
1 tablespoon olive oil;
50 grams of sugar;
Half a liter of light beer;
A little salt.

Cooking process:

Pour the eggs into a deep bowl and beat until foamy, gradually pour in a portion of milk.
Add beer, salt and sugar as per recipe.
Add oil, beat. Leave the dough to stand for 20 minutes to allow the flour to swell.
Fry the pancakes over high heat for one minute on both sides. It is advisable to oil the pan so that the dough does not stick.

The cream for a pancake cake should be soft enough to soak well and combine the pancake cakes. You can use the following recipes:

Cream made from condensed milk and butter. One stick of butter and one can of condensed milk are whipped with a mixer. If the mass turns out thick, you can add a little sour cream or cream. This recipe is one of the easiest.
Curd - 200 grams of cottage cheese, 200 grams of sour cream, 1 glass of sugar and vanilla (you can add 15 grams of gelatin, first fill it with water, and after half an hour melt it in a water bath and cool). The cottage cheese is ground, whipped with homemade thick sour cream, sugar and vanilla.
Cream whipped with powdered sugar. For 20-25 pancakes according to the recipe, you will need about 700 milliliters of cream and 150-200 grams of sugar, depending on how much you put in the dough. The cream is whipped very cold until foamy, powdered sugar is gradually introduced.
Sour cream is a simple and affordable recipe. You will need fat - at least 25 percent - sour cream. For half a liter of sour cream, take 150 grams of powdered sugar or more as desired, add vanilla and beat with a mixer until the ingredients are combined.
Custard. In a glass of milk, stir 2 eggs and a glass of sugar, vanilla, 2 tablespoons of flour. Pour this mixture into boiling milk (0.5 liters), stir, and boil for 5 minutes. Cool and beat with a pack (200 grams) of butter.
Jam or preserves are also suitable for layering pancake cake. You can also prepare any cream and add a little jam or confiture to it.
As a layer, you can use thin slices of fruit, fresh or canned, nuts, berries.
The pancakes themselves can also be made chocolate. To do this, you need to pour about 2 tablespoons of cocoa powder into the dough or pour in 60 grams of melted dark chocolate.

An ordinary pancake cake is quite inconspicuous, so it simply needs to be decorated in an original way. Suitable for this:

decoration with pancake wrapping decoration of pancake cake with berries decoration of pancake cake with sprinkles three-tier pancake cake beautiful decoration of pancake cake with cream

Chocolate - melted, grated or in a blender, broken into squares. In addition, you can make a glaze based on chocolate by melting it and adding a little cream and a teaspoon of butter. The resulting mixture can be used to fill the entire cake on top and sides or make a pattern.
Fruits, berries. You can use it both as a layer between pancakes and as a decoration by carefully cutting the fruit into slices and leaving the berries whole. They need to be attached to cream or glaze so that they do not fall from the surface of the cake. Both fresh and canned fruits are used. Before processing, you must drain the canned ones, draining them of excess syrup by placing them on a sieve for half an hour.
Cream or whipped cream. You can decorate the pancake cake using a pastry syringe with a nozzle, or simply evenly coat the entire surface with cream or cream and level it with a knife.
Powder, grated nuts, cookie crumbs. This decor is also placed on a sticky base - icing, jam or cream.
The cake itself does not have to be round. Based on pancakes, you can make a cake similar to the “Monastery Hut”: several fresh cherries and cream are wrapped in each pancake, then it is rolled up. Each such blank is laid out in rows, in each subsequent row the number of rolls decreases. The entire structure is filled with sour cream and sprinkled with grated chocolate. If you follow this recipe, try to make the pancakes as thin as possible so that they can be easily rolled up.

After layering and decorating, the pancake cake should sit. To do this, place it in the refrigerator for 2 hours or more.

The main ingredient of any pancake cake can be a completely different pancakes: plain, yeast and even chocolate – it all depends on your imagination. Minor ingredients can include fresh fruit, cottage cheese, sour cream or cream. Be sure to try recipes for pancake cakes from our culinary experts with photographs and step-by-step preparation, as well as experiment and send us your creative culinary works.

You may need prescriptions

Pancake tiramisu cake

Tiramisu pancake cake differs in taste from the classic one, but it is just as tasty and just as easy to prepare.

Pancake cake with curd cream

A delicate, exciting pancake cake with curd cream will certainly delight your tea party guests.

Pancake cake with sour cream

A zucchini snack cake can be a highlight of the summer menu. Tender zucchini pancakes go well with various fillings, so the cake always turns out very tasty and nutritious.

zucchini, cottage cheese, sour cream, tomatoes, carrots, onions, chicken egg, wheat flour, garlic, baking powder, herbs, salt, ground black pepper, vegetable oil.

One of the most popular savory pancake cakes is pancake cake with chicken and mushrooms. But you can choose your favorite filling for the pancake cake. Sweet pancake cake is prepared with a thick filling, otherwise it will leak out. Here you can recommend recipes such as pancake cake with condensed milk, pancake cake with custard, pancake cake with curd cream, pancake cake with sour cream. Sometimes they also use fruit filling, the main thing is that it is viscous, for example, as in the recipe pancake cake with banana. If there is no fruit, but you really want to make a sweet pancake cake, a recipe with jam or marmalade can help you out. And the children's favorite is, of course, the pancake chocolate cake.

In this recipe, probably the most difficult thing is to prepare beautiful and tasty pancakes for the cake. Anyone who knows how to cook pancakes can prepare a pancake cake without much hassle. A recipe with a photo will be needed for those who have not yet gotten their hands on making pancakes. Without them you can’t make real pancake cakes; recipes with photos will therefore be very useful. And then everything is simple: you just need to miss pancake cake .

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Pancake cake is a simple, versatile dish. Ordinary thin pancakes are used as cake layers, which can be prepared according to absolutely any recipe.

Such cakes offer a wide selection of sweet and savory fillings, layers and creams, i.e. the dish can serve as an appetizer or dessert. You can put liver, meat, cheese, herbs, mushrooms, fish, caviar and other products into snack pancake cakes. Sweet pancake cakes are prepared with cottage cheese, condensed milk, sour cream, chocolate, fruits, berries, jelly, custard, jam and other ingredients.

Pancake cake can be prepared for any occasion. Simpler versions with traditional fillings are served on weekdays. But delicacy fillings are used for festive pancake cakes. Such baked goods are especially popular during Maslenitsa.

Pancake cake step by step with photos

The tradition of baking pancakes on Maslenitsa dates back more than one thousand years. During Maslenitsa, pancakes become the main food in homes in our time. Modern housewives have significantly expanded the number of recipes by which they prepare pancakes and pancakes for their loved ones. If you want to surprise your family with your ability to cook pancakes, then you need to not just bake a stack of pancakes, but make a real delicious pancake cake out of them.

In order not to be late with pancakes for Maslenitsa in 2017, you need to remember that it starts on February 20. February 26th will be the last day of Maslenitsa, which is commonly called Forgiveness Sunday.

For a pancake cake you need to prepare 12-15 pancakes. This can be done according to any familiar recipe. The pancake recipe below might work:

350 ml milk;
1 large or 2 small eggs;
180.0 g flour;
40 g sugar;
vanilla or vanilla sugar to taste;
5 g soda;
5 g salt;
50 ml oil.

To decorate the top:

Preparation of pancake cake step by step:

1. Beat pancake dough from milk, eggs, salt, sugar, vanilla, soda and flour. Pour one tablespoon of oil into the dough.

2. Heat the pan. Lubricate its surface with oil. Pour the dough with a pouring spoon. The dough should be evenly distributed over the entire area of the pan.

3. When the cake pancake is browned, turn it over to the other side.

4. The more pancakes you prepare for the pancake cake, the higher it will turn out. It is optimal if 12 - 15 pancakes are used for a pancake cake.

5. When all the pancakes are ready, they need to be allowed to cool a little.

6. Place a ripe soft banana, butter, and condensed milk into a suitable saucepan.

Important! You can make any cream, but it must be thick enough. You also need to remember that the more layers there are in the pancake cake, the more cream you need to lubricate them.

7. Place the pancakes on top of each other after the previous pancake has been coated with a layer.

Grease the top pancake with cream and sprinkle with chocolate chips. You can cut strips from a separate pancake and then twist them into roses.
Place the cake in the refrigerator for an hour, after which it can be cut and served during the Maslenitsa celebration.

Homemade pancake cake

This is a very simple but delicious pancake cake. Pudding is used as a layer, and strawberry jelly is poured on top.

250 gr. wheat flour;
5 tbsp. vegetable oil;
3 fresh eggs;
1.1 liters of milk (including 450 ml for cream);
1 pinch of salt;
250 gr. sugar (including 100 g for jelly);
37 gr. vanilla pudding powder;
150 ml boiled water;
0.8 kg fresh strawberries;
2 tbsp. instant gelatin.

Mix pancake dough from milk, vegetable oil, eggs and flour. Add salt and sugar to taste. We bake thin pancakes in the traditional way.

For the layer, dilute sugar and powdered pudding in cold milk. Mix everything thoroughly and put it on the stove. As soon as the cream boils and thickens, set aside and cool.

Cover the bottom of the mold with removable sides with baking paper. Place the pancakes one by one in a stack, spreading each layer with 1.5 tbsp. pudding. We send the workpiece into the cold.

Meanwhile, make strawberry jelly. Soak the gelatin in water for 5-25 minutes, depending on the properties of the particular product (read the method of preparing gelatin on the packaging).

Wash fresh strawberries, dry them, remove sepals, and puree with an immersion blender. Instead of fresh berries, you can use frozen ones. Heat the soaked swollen gelatin, but do not boil.

Add sugar and gelatin to the berry puree, mix everything until smooth.

Fill the cake mold with strawberry jelly and return it to the refrigerator until the jelly coating has completely hardened.

Before serving, remove the sides of the pan, decorate the pancake cake as desired and serve by cutting it into portions.

Pancake cake with condensed milk

1 tbsp. spring water;
3 tbsp. granulated sugar;
2 fresh eggs;
2 tbsp. milk;
2 tbsp. lean butter;
2 tbsp. white flour;
0.5 tsp table salt;
350 gr. condensed milk (boiled);
0.5 l. homemade sour cream;
2 tbsp. cognac (optional).

In a deep bowl, combine water, milk, eggs at room temperature, add sugar and salt, beat everything until smooth. Add flour in parts, stirring each time to break up all the lumps. At the end of the kneading, add vegetable oil, leave the dough for half an hour, covering the bowl.

Bake golden brown pancakes in a dry, hot frying pan.

For the cream, beat homemade sour cream until a fluffy, stable mass. Add the boiled condensed milk in small portions, stirring thoroughly with a whisk each time. At the end of cooking, add a little cognac if desired.

The original article is located on the website to-be-woman.ru

Place the first pancake on the dish, generously grease it with cream, cover it with the next one and assemble the entire structure.

To ensure that the shape of the cake is fixed and the pancakes are soaked, we place the confectionery product on the refrigerator shelf for half an hour.

Before serving, decorate the pancake cake with fresh berries and mint sprigs.

Pancake cake with custard

So lovers of pancakes and curd-cherry fillings should definitely try this recipe.

50 gr. butter;
160 gr. white flour + 2 tbsp. for cream;
700 ml milk (including 400 ml for cream);
4 chicken eggs (including 2 for cream);
150 gr. sugar (including 100 g for cream);
1 pinch of salt;
250 gr. frozen pitted cherries;
0.5 kg of curd mass;
170 gr. Philadelphia cheese.

To prepare the cream, heat the milk until hot, but do not boil.

In a bowl, beat 2 eggs with sugar and flour until fluffy. Then pour in hot milk in a stream, whisking all the time.

Place the bowl with the contents on low heat, stir vigorously and bring the mixture until thickened. Place the cream aside and let it cool. Add Philadelphia to the warm mixture and stir until smooth.

To prepare pancakes using protein dough, first separate the whites from the yolks. Beat the whites until stiff, adding a pinch of salt. In a bowl, combine the melted butter, 1 egg yolk, sugar, milk and salt. Add sifted flour to the thoroughly kneaded mass, and at the end of the kneading add protein foam. Using the protein dough, we immediately begin baking pancakes in a lightly oiled hot frying pan. This serving yields 12-15 pancakes.

Now we begin to assemble our cake. Unwrap one pancake and coat with cream. Stepping back 1-2 cm from the edge, lay out the thawed pitted cherries in a row. Roll up a tight tube with cherries inside. We do this with all pancakes. Place the tubes on a serving plate in a mound, gradually tapering towards the top, to form a roof shape. We additionally coat each layer of tubes with warm cream. Coat the entire structure with cream and decorate with grated chocolate.

To make the cake tasty and juicy, let it soak in the refrigerator for at least two hours. During this time, the cream layer will thicken, and the pieces will hold their shape when cut.

Sour cream pancake cake

The simplest and most delicious treat will be pancake cake with sour cream. Milk pancakes are perfect for preparing it; they will quickly soak in and highlight the taste of sour cream.

400 ml milk;
200 gr. white flour;
2 tbsp. vegetable oil;
3 tbsp. sugar (including 2 tbsp for cream);
0.5 tsp salt;
2 eggs;
400 gr. sour cream;
20 gr. vanilla sugar.
2-3 tbsp. coconut flakes.

For pancake dough, beat fresh eggs with granulated sugar and add salt. Then add half the milk and add the sifted flour. Mix everything well with a whisk. At the end, add the rest of the milk and vegetable oil, knead the mixture, and leave it alone for a quarter of an hour. Bake 15 thin pancakes in a hot dry frying pan.

While the pancakes are cooling, we prepare the sour cream. It is very easy to prepare. Combine rich, well-chilled sour cream with granulated sugar and vanilla. Mix thoroughly until a fluffy, stable mass is obtained.

To form the cake, coat each pancake with a layer of cream and stack it on a plate. Generously grease the top of the pancake cake with cream and cover with coke shavings (you can use colored ones).

Before serving, cool the cake in the refrigerator for 1.5-2 hours.

Pancake-curd cake

Delicious dessert made from vanilla pancakes and curd cream. Adults and children will be big fans of this delicacy.

0.5 liters of fresh milk;
2 tbsp. granulated sugar;
2 eggs;
0.5 tsp baking soda;
8 gr. vanilla;
1 pinch of salt;
1-1.5 tbsp. wheat flour;
1 tbsp. boiling water;
2-3 tbsp. lean butter;
150 gr. curd cheese;
150 gr. butter;
120 gr. sweet powder;
2 tangerines;
3 tbsp. dissolved dark chocolate.

For pancake dough, beat eggs with salt, vanilla and granulated sugar. When all the crystals have dispersed, add the sifted flour and continue working with the mixer at low speed. At this stage, add baking soda.

Add boiling water in a thin stream and stir vigorously. Pour in the vegetable oil and leave the pancake dough alone for a quarter of an hour. Then we bake a stack of thin pancakes in the traditional way.

Beat softened butter with cream cheese. Pour sweet powder and vanilla into a homogeneous cream.

For assembly we use a mold with removable sides. We cover the bottom with a pancake, and along the edge we lay out 4 more pancakes in a circle, overlapping each other, so that their edges hang over the sides of the mold. Generously cover the bottom and sides with cream.

Place two pancakes inside and coat with cream. Then we put one at a time, spreading it with a creamy layer each time. Cover the latter with a thick layer of cream and cover with the hanging edges.

We decorate the top of the cake with chaotically arranged pancakes (2-3 pieces), and place peeled tangerine slices on them. Lightly sprinkle the top of the pancake cake with powdered sugar and pour melted chocolate over it.

After three hours in the refrigerator, the cake can be removed from the mold and served.

Chocolate pancake cake

Pancake cake with delicate chocolate cream will be an excellent addition to tea drinking in a warm family circle.

1.5 tbsp. wheat flour;
3 tbsp. granulated sugar;
20 ml vegetable oil;
350 ml fresh milk;
2 tbsp. vanilla sugar (including 1 tbsp for cream);
2 fresh eggs;
1 tsp baking powder for dough;
0.5 tsp salt;
150 gr. peach jam;
5 tbsp. cocoa powder;
150 gr. cream cheese;
1 tbsp. powdered sugar;
100 gr. peeled hazelnuts;
1 pack of cream fixative;
350 gr. fat sour cream.

We make pancake dough from eggs, milk, flour, sugar, vanillin and baking powder. At the end of the kneading, add vegetable oil and salt. We bake pancakes in a dry hot frying pan.

Beat cooled sour cream, cheese and cocoa powder. In the process, add the fixative, sweet powder and vanilla sugar. We put a small part in a separate bowl to decorate the dessert. Add half the chopped hazelnuts to the rest of the cream.

Now let's start assembling the cake. Place the first cooled pancake on a plate and brush it with cream. We cover with the second one - coat it with peach jam. Alternating the layers in this way, we assemble a stack of pancakes.

Grease the top pancake generously with cream, sprinkle the sides of the cake with crushed hazelnuts. Pipe the remaining cream from a pastry syringe in a circle.

Place the finished chocolate pancake cake in the cold for 2-3 hours. Then serve with tea or coffee.

Secrets of making pancake cake

The basis of a delicious pancake cake is, of course, delicious pancakes. It is their baking that takes most of the time. To facilitate and speed up this baking process, it is better to use special pancake pans. Pancakes can be easily removed from them and fried with virtually no oil.
To brown the pancake cake, you can place it in a preheated oven for a few minutes. But if the composition contains jelly or curd layers, then it is better to keep such a dessert in the refrigerator for several hours.
A pancake cake decorated with protein meringue looks beautiful. To give the surface a golden color, the cake is placed in the oven or the surface is burned with a special pastry burner.
You cannot use ingredients that are too liquid for the layer. In this case, the cake threatens to spread right on the dining table.

Bon appetit and delicious pancake cakes!

Fluffy milk pancakes without yeast recipe