Pancake cake simple recipe. Green pancakes cake recipe

In winter there are many holidays in Russia and the last of them is farewell to winter or Maslenitsa. All week long, every home welcomes guests and treats them to delicious, rosy pancakes. Yes, not simple ones, but with sour cream, honey and condensed milk. Or stuffed with a variety of fillings. We can also make a pancake cake appropriate for the holiday. This will be discussed in this article.

We love cakes just as much as pancakes. It’s a pity that the name of the person who came up with the idea of ​​combining these two amazing dishes is unknown. But he is definitely a genius. Lush or thin pancakes are used as cake layers. Coating them with sweet cream, custard or curd, you can also add a layer of fruits or berries. We get a real pancake cake. It is not inferior in taste or beauty to biscuit.

But for a homemade pancake feast, we need not only desserts, but also fish appetizers and meat dishes. No one can limit our imagination. We've already done it. It refers specifically to such snacks.

We bake unsweetened pancakes and coat them with mayonnaise or other unsweetened sauce. Between them we put a delicious filling of minced meat, chicken, fish, mushrooms, vegetables or cheese in layers. We get a wide selection of treats to suit every taste.

Both sweet and savory pancake cakes are prepared in advance. And the longer it sits in the refrigerator, the better it soaks in and becomes tastier. Today in this article I present several options that I have tried. I will be very glad if they turn out to be useful to someone.

Maslenitsa in 2018 will be from February 12 to 18. We are already prepared to meet her. We analyzed in detail several recipes for thin, custard. And when you bake pancakes, use your imagination and make any cakes you can think of from them.

Homemade pancake quiche recipe

This cake should be allowed to soak for at least three hours, and only then served.

We put a lot of eggs in the pancake dough. This makes it more rich and suitable for the cake.

Although, pancakes can be baked according to any other recipe. This is not important. But when making cream, it is advisable to maintain proportions. So that it is not thick and not too liquid.

What you will need:

Preparation:

We start with pancakes. In a bowl, beat eggs with salt. I gradually add milk to them and add sifted flour in portions. At the end, add vegetable oil and mix well with a whisk.

We make the dough without sugar, because the cream will be quite sweet.

All my products have already thawed to room temperature. Now I leave the dough to sit for about half an hour.

Now the dough is already playing and bubbly. You can start baking pancakes. I heat the frying pan over the highest heat. Before baking the first pancake, I grease the pan with oil. Then the oil that is already in the dough will work

I fry each pancake for about a minute on each side and place it in a stack on a plate. While the pancakes are cooling, let's start making the custard.

I put the milk on the fire and bring it to a boil. Using a mixer, mix the egg, sugar, flour and vanillin. If desired, you can add lemon or orange zest, poppy seeds, or cocoa to the cream.

Pour the boiled milk into the egg mixture in a thin stream and constantly mix with a whisk. You should get a homogeneous mass without lumps. Then I put it on the fire and wait until it boils, stirring. As soon as the cream begins to boil, it is brewed.

Watch the cream carefully! If the saucepan has a thin bottom, it may burn.

It is better to place a divider under a thin pan on the stove. It’s even better to brew the cream in a water bath. Although this takes a long time, it is guaranteed not to burn.

Turn it off and add butter. Again I mix all this stuff and leave it to cool. When the cream has cooled, I put it in the refrigerator for another hour.

We take the cream out of the refrigerator and beat it with a mixer again until it becomes completely airy.

Let's start assembling the cake. If the pancakes are uneven, it is better to trim the edges using a plate of a suitable size as a template.

Place pancakes on top of each other on a cake plate. Using a spatula, carefully coat each pancake with a thick layer of cream. I ended up with 26 layers. I coat the sides of the cake with the remaining cream and smooth it out. I remove it to stand for three hours.

You can decorate the cake with whatever you have in the refrigerator. Chocolate, coconut, berries or nuts - everything is perfect for decorating this delicious, festive dessert.

Chocolate pancake cake with sour cream and curd cream

Natasha Parkhomenko will show us another sweet, creamy cake in this video clip. She makes chocolate pancakes and pours chocolate glaze on top of the cake.

What you will need:

Preparation:

It turned out to be quite a real chocolate cake. At first glance you wouldn’t even guess that it’s made from pancakes. If you don’t have an oven, but really want to bake a cake, use this recipe. Enjoy your tea!

Some people like sweet cakes with condensed milk, bananas or strawberries. And as far back as I can remember, I have always loved chocolate cakes, dark chocolate and coffee. The next pancake cake is my favorite. I found it on the Internet.

Pancake dessert Tiramisu at home

This recipe appeared in my collection recently, but it has already won the love of the whole family. Delicate, coffee cake with vanilla aroma just melts in your mouth. For tiramisu lovers, this will be a real gift. We will also bake pancakes for him that are not quite ordinary, with the addition of coffee and cocoa.

Don't forget that the dough ingredients should be at room temperature.

I add little sugar so as not to overpower the taste of coffee and cocoa. If you like it sweeter, feel free to add a couple more spoons.

What you will need:

Preparing pancakes:

First we make the pancake dough. We brew strong coffee. For 200 ml. Add 3 teaspoons of ground coffee to water. I strain the coffee and leave it to cool.

In a large bowl, mix all the bulk ingredients - sifted flour, cocoa, soda and sugar. I add eggs beaten with milk to them. Without stopping stirring, pour in coffee, melted butter and a spoonful of liquid vanillin. Now you need to strain the finished dough so that there are no random lumps left.

You need to let the dough sit for at least half an hour for it to come to life and play. As soon as bubbles appear, you can start baking pancakes.

Grease the pan with oil and bake the pancakes for 1 minute on each side. The photo shows how the chocolate pancakes turned out.

I baked in a frying pan with a diameter of 20 cm. And I got 18 pieces. Let them cool and move on to preparing the cream.

What you will need:

How to cook:

Mix starch and sugar in a bowl. I beat in the eggs and add a few tablespoons of milk. I beat all this stuff with a whisk until it reaches the consistency of sour cream. I put the rest of the milk on the stove and bring it to a boil.

As soon as the milk has boiled, pour in the egg mixture in a thin stream. Stir vigorously to quickly thicken the mixture and remove from heat.

The brewed cream should cool completely.

Pour gelatin into water and leave for 20 minutes to swell. When the gelatin swells well, put it in the microwave for 1 minute to heat. It boils instantly. It also needs to be allowed to cool a little.

Place the Mascarpone cheese in a large bowl and pour in the cream. Stir well.

Send the slightly cooled gelatin there. Beat with a mixer until fluffy and thick. Add a spoonful of liquid vanillin and a spoonful of Baileys liqueur.

Can be replaced with another liqueur, rum or cognac.

We combine two creams together. Add custard to the sour cream mixture in portions and mix well with a mixer. Let the bowl of cream cool in the refrigerator for about half an hour.

Assembling the cake

I covered the edges of the plate on which our cake will be placed with baking paper. Then I’ll remove it and the cake will end up on a clean dish.

It is very easy to assemble - we place the pancakes on top of each other, coating each with a good portion of cream. You can do this with a spatula or a tablespoon. When the cake is completely assembled, sprinkle the top with cocoa powder through a strainer. We send it to soak and harden in the refrigerator for two hours.

The cake turned out extraordinary. No one will guess that it is made from pancakes. The delicate taste and aroma of Tiramisu turns it into an exquisite dessert. Please your family and friends with them!

Recipe with chicken and mushrooms

The following pancake cake with chicken meat and fried mushrooms is so tasty and satisfying that it alone can replace many dishes on the table. Sometimes it is called “pancake chicken” because it tastes and the composition of the filling resembles such a pie.

Men happily indulge in this meat snack. Prepare it for the arrival of guests and receive a lot of compliments on your culinary skills.

Pancakes for making this pie should be unsweetened.

Otherwise, there are no special requirements for pancakes. In any case, the cake will be beautiful and delicious. It's easy to prepare. We also need simple products, which are available in every home.

What you will need:

How to cook:

1 . So, we start by preparing pancakes, chicken and mushrooms. I baked pancakes with kefir. Only I didn’t add sugar, but, on the contrary, added more salt.

2. I had two chicken breasts. I boiled them in salted water and removed the bones. I cut the fillet coarsely to allow it to cool faster.

3. There will be two types of filling in our cake - chicken and mushroom. I cut the chicken fillet into the smallest pieces and sprinkle with ground black pepper. I squeeze two cloves of garlic through a press. I add a spoonful of sour cream and a spoonful of mayonnaise.

4. Mix all this stuff properly and let it sit so that the chicken is soaked in mayonnaise and sour cream. And I'll make the mushroom filling. My champignons are fresh.

Mushrooms can be taken frozen or canned in jars.

5. I chop the mushrooms and onions into smaller pieces. Fry the onion in a frying pan with a piece of butter until golden brown. Then I pour in the finely chopped mushrooms. Salt, pepper and simmer until done.

6. I grate the cheese on a coarse grater and the filling is prepared. Let's start assembling the pancake cake. To do this, you need to take a deep baking dish.

It is very important to grease both the bottom and sides of the pan well. This is necessary so that the cake can be easily removed from it later.

7. I put one pancake on the bottom. Four more pancakes cover the sides of the pan. We place them so that the edges hang outside. Look at the photo to see what the design should look like.

8. Using a spoon, spoon a layer of chicken filling into the pan and smooth it out. The chicken is already well soaked in sour cream and mayonnaise and spreads easily. Sprinkle with grated cheese.

9. Then I take one pancake and cover this layer with it. I put the next layer of mushroom filling on it. And again sprinkled with cheese shavings.

10. This is what it looks like. I cover it with the pancake again. The next layer will again be chicken fillet. In this way, we continue to lay out the fillings one by one, covering each layer with a pancake.

11. When all the filling is finished, I cover the last layer with the hanging edges of the pancakes and place another one on top.

12. Grease the top with butter and the remaining sour cream. I send it to the oven preheated to 180 degrees. It takes me 20 minutes to bake this pie. I advise you to rely on the power of your oven.

13. When the time has passed, I take out the pie. I cover the mold with a flat plate on which our cake will lie. I turn it over while still hot. You can decorate with parsley and dill. I cut the tomato into pieces. And what a handsome guy he is!

Snack cake with salmon and cheese

Pancake cake can be made not only with meat, but also with fish. Watch the video clip from Irina Volovik. Here she shows step by step how to assemble an amazing snack cake with salmon, cheese and caviar.

This is such a beautiful and tasty fish appetizer that surprises all the guests.

I hope you will agree that making a pancake snack cake is not at all difficult. You can use whatever is currently in your refrigerator for the filling.

Various creams and fillings

1. Sweet pancake cake can be prepared with any cream that is used for cakes. And also with ready-made condensed milk, or chocolate spread like Nutella.
2. The top of the sweet cake can be poured with chocolate melted in a water bath.
3. For sweet fillings, sliced ​​bananas, kiwi or strawberries are quite suitable. As well as whole blueberries, raspberries or pitted cherries.
4. For unsweetened ones, you can use mayonnaise, ketchup or other salty sauce as a cream.
5. Shrimp, salted fish or crab sticks are suitable for filling snack cakes.
6. Ham, sausage or frankfurters with cheese, garlic, tomatoes and herbs.
7. Any liver boiled or fried and twisted into a pate with fried onions and carrots.
8. Green onions with finely chopped boiled eggs.
9. Fried minced meat with onions and boiled rice.
10. Mushrooms with meat and mashed potatoes.

With this I say goodbye to you until the next recipes. Leave your questions and suggestions in the comments. Thank you to everyone who cooked with me today!

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

My family simply loves thin pancakes and can eat them for breakfast, lunch and dinner with honey or jam. It's not surprising that I bake pancakes very often and experiment a lot with shapes and fillings. I recently made a very successful pancake cake; it turns out that it’s not at all difficult to make a pancake cake at home. I give the recipe with photos step by step, you will see for yourself that it is easier to make than regular stuffed pancakes. At the same time, it looks perfect, you can safely go on a visit with such a cake, it can successfully compete with store-bought ones, since you will take fresh and high-quality products for it. Another “plus” of this recipe is that the cake turns out quite light. Relatively little oil goes into the cream; the cream is custard, made in the best traditions of French crepevilles. It is much tastier than sour cream, and is very easy to prepare. I hope that you will like this pancake cake, and perhaps it will become your signature holiday recipe.

• egg – 1 pc.
• sugar – 3 level tablespoons
• flour – 2 cups
• milk – 0.5-0.7 l
• salt - a pinch
• sunflower oil – 2 tablespoons + for greasing the pan when baking

for the custard:

• sugar – 6 tablespoons
• flour – 3 tablespoons
• milk – 350 g
• butter – 70 g
• vanillin (optional)

How to make pancake cake at home

Preparing pancakes for the cake

We start preparing the cake by kneading the dough for thin pancakes. To do this, beat an egg into a bowl, add sugar and a pinch of salt, beat.

I’m used to putting the products in exactly this order; if you first pour in the milk and only then add the flour, do it as is convenient. Dilute the resulting flour crumbs with milk and beat again until the dough becomes homogeneous without lumps.

Next add oil.

To make successful pancakes, the dough should be neither too liquid nor too thick. The right base has the consistency of jelly and resists a little when scooping.

Heat the frying pan, grease it for the first time with oil or fat and bake pancakes (1 scoop = 1 pancake).

The simplest custard for pancake cake

When they are laid in a beautiful stack, prepare the custard. If you are afraid that for some reason it will not work, beat the sour cream with sugar and coat the pancakes with this sweet mass. But I assure you that even a child or a husband can make custard using the proposed recipe, although a child will figure it out faster.

So, in a dry saucepan, mix sugar and flour.

Warm the milk slightly (no need to bring it to a boil) and pour it into the same saucepan.

Beat for 2 minutes. Again, it is important to get rid of lumps. Place the container over very low heat and bring the mixture to a boil, making sure to stir constantly. If you leave the stove for a long time, the cream may burn, or rather, it will definitely burn. After the contents of the pan begin to “breathe”, there will be no obvious bubbling, because the cream will thicken, keep it on the fire for another 30 seconds and remove from the stove. Quickly add melted butter to the cream and start the mixer again. You should end up with a soft custard.

The pancakes are ready, the cream too, let's assemble the cake. Place the pancake on a flat plate and coat it with the sweet custard mixture.

We put the next one on it and do the same. And so on until you have a dome-shaped pancake cake on your plate.

We put the cake in the refrigerator for a couple of hours, decorate it as desired, you can simply put a few frozen cherries on top, like I did.

For those who liked baking pancake cakes and want to try other recipes, I offer two videos that personally aroused great interest in me.

The first recipe is for those who like experiments. A very unexpected pancake recipe and a non-trivial protein-butter cream.

This recipe is simpler. A traditional way of making pancakes for a cake and a simple but unusual cream made with cream and white chocolate. It also shows how to make a pancake cake in the shape of a hemisphere.

Only 8 comments on the recipe

Thank you very much for the recipe! I've wanted to do something like this for a long time. Maybe I’ll dare to go crazy for my daughter’s birthday))
I have a request (or advice) for you. I really like to print out recipes, then I store them in a special folder and use them. So, could you make a “print recipe” button like this? To avoid selecting pieces of text scattered between photos and copying them into Word?

)) I hope we will do this over time. While we have the opportunity to add recipes to favorites, a tab crawls on the right. You can add a recipe by clicking on the green button below the text. I use these favorites myself, it’s a convenient thing.

I love French crepevilles, but they are quite indecent in pastry shops. I just more or less learned how to bake pancakes, so you can make yourself a belly feast right on the weekend :). And if I add cocoa to the pancake batter, will it ruin the batter? My favorite is chocolate crepeville.

Thank you very much for the recipe. delicious)))

bad recipe. The pancakes are thick and there’s not enough yolks to add to the cream, it doesn’t thicken.

Elena, if you brew the cream with flour, it will thicken. The thickness of the pancakes depends on the milk-flour ratio. It is impossible to calculate it accurately for pancakes, because the flour is all different (humidity and starchiness can vary greatly). Therefore, a range from 500 to 700 ml of milk is given.

Thanks for the recipe, very tasty) simple, fast and affordable)))

Thanks for the recipe, everything worked out) The only thing I had to add was 2 more eggs, because the pancakes stuck, even though the frying pan was greased with oil) The cream turned out without any problems, I also added a little finely grated nutmeg. In general, the cream reminds me of Bechamel sauce, only sweet))))

Category: Pancake cake

An appetizing pancake cake can be prepared both for a festive table and just for dinner. The basis of this cake is thin yeast or unleavened pancakes.

The filling for the pancake cake can be sweet or savory. Pancakes for a cake with a sweet filling can be made with the addition of a small amount of sugar. For a snack cake with a savory filling, you can add some spices and seasonings to the pancake dough.

This dish can be prepared at any time of the year. In spring, it is good to use fresh herbs as a filling, in summer – juicy berries, and in autumn – a variety of vegetables and mushrooms. There are many filling recipes with ingredients available all year round. Prepare a pancake cake with herring pate or chicken meat, and you will surely love this snack. The filling for this dish should not be too liquid so that it does not leak out in the finished cake.

Some pancake cakes need to be placed in the oven for a few minutes after layering the filling so that the ingredients are better soaked and a delicious golden brown crust appears.

If such a cake contains gelatin or cottage cheese, then it must be placed in the refrigerator for at least half an hour.

A pancake cake with meat and mushrooms, stewed vegetables, liver pate, fish and seafood is perfect as an appetizer.

For dessert, you can make a pancake cake with thick jam, curd mass with nuts or dried fruits, chocolate cream or berries. On holidays, you can surprise your guests with a pancake masterpiece with caviar, a sweet cake with oranges and mascarpone, or a pancake cake with aromatic mushroom filling.

Sometimes there is no desire or opportunity to bake complex pies using an oven. But I really want to please my family or guests with a sweet, unusual delicacy. In this case

It’s hard to imagine a more original and simple quick dessert than pancake cake with Nutella. You can cook it simply to please your loved ones. Especially,

Children love desserts, but sweets should also be as healthy as possible for them. Make them a pancake cake with sour cream. By the way, children may well

French pancake cake is an interesting dessert option. As the name suggests, this cake consists of pancakes, with the addition of yogurt, fruit and jam. The hardest thing about

Everyone knows the cute cake in the shape of a woodpile of firewood, generously sprinkled with cream snow flakes. We suggest preparing an unusual version of this delicacy. Our cake “Firewood under the snow”

In no way inferior to the festive ones, the pancake cake with mascarpone is fully consistent with the special event: neat, in cross-section it resembles a multi-layered “Napoleon” and at the same time incredibly tender, airy and,

A hearty pancake cake with mushrooms and chicken can feed a family or a small group of guests on its own and be the main dish on the table. More solemn

Typical of Russian cuisine, often eaten in many homes, familiar from childhood and obligatory on Maslenitsa days, pancakes are an excellent cold appetizer, sweet dessert and

Crepeville pancake cake is popular among gourmands in many countries. It is considered a French invention, although it has Russian origins. Its components are pancakes and condensed milk. Cooking the cake

You always want the table not to be full of food, but not empty. We want to put in a minimum of effort, so we often look for a simpler recipe,

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.

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 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

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.

• 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

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.

• 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

• 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

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.

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

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.

1. Grind the yolks with sugar, add flour, knead until smooth.
2. Boil the milk and add it to the yolks, stirring quickly.
3. Place the mixture on the fire, stirring constantly, until it thickens.
4. Cool and coat each pancake, stacking it on top of each other.
5. 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).

1. Grind the cottage cheese with powdered sugar.
2. Whip the cream until thick (so that the pattern on its surface lasts for at least 10 seconds).
3. Slowly combine the cottage cheese with the cream and stir.
4. Sprinkle the raspberries with sugar, leave for 20 minutes, and then puree them with a blender.
5. Spread each pancake with raspberry puree and generously apply curd cream on top.
6. 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.

1. Mix condensed milk and butter, add lime juice, and beat until fluffy.
2. Dry the nuts in a frying pan. After cooling, lightly crush them with a rolling pin (not into crumbs).
3. Add nuts to the cream, stir.
4. 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.

1. Mix sour cream, vanilla and sugar, beat until voluminous cream.
2. Place the pancakes on a plate and spread with cream.
3. Decorate the top with flowers or waves of cream using a pastry sleeve.
4. 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.

1. Whip the cream by hand with a whisk.
2. Chop the chocolate and melt in a water bath, then add softened butter and stir. Cool and, stirring, combine with cream.
3. 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.

1. Odorless vegetable oil – 60 milliliters;
2. 3 eggs;
3. A pinch of salt;
4. 3 tablespoons sugar;
5. 700 milliliters of milk;
6. 350 grams of flour.

Cooking process:

1. Break the eggs, add sugar, salt and whisk until the mixture becomes homogeneous and foam appears.
2. 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.
3. Pour in the oil and stir.
4. The flour must be sifted and added in parts to the liquid component of the dough.
5. 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.
6. 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.
7. 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.

1. 120 grams of milk (whey);
2. 3 eggs;
3. 2 cups white flour;
4. 1 tablespoon olive oil;
5. 50 grams of sugar;
6. Half a liter of light beer;
7. A little salt.

Cooking process:

1. Pour the eggs into a deep bowl and beat until foamy, gradually pour in a portion of milk.
2. Add beer, salt and sugar as per recipe.
3. Add oil, beat. Leave the dough to stand for 20 minutes to allow the flour to swell.
4. 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. As a layer, you can use thin slices of fruit, fresh or canned, nuts, berries.
8. 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:

1. 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.
2. 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.
3. 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.
4. Powder, grated nuts, cookie crumbs. This decor is also placed on a sticky base - icing, jam or cream.
5. 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.

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 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

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.

• 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

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.

• 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

• 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

Pancakes are a purely Russian dish that millions of people love! What could be better than them - hot, rosy, aromatic and incredibly tasty?! With melted butter, fresh sour cream, viscous and aromatic honey, with your favorite jam, and just without anything!

Maslenitsa is coming soon! This means spring is just around the corner, it’s time to get ready and meet it as it should be. And you’re supposed to sing, dance, have fun, and bake them every day! And we are already ready, and we know many delicious recipes, and, and, and, and with different fillings.

But what we haven’t cooked yet is pancake cake. What would a holiday be without such a treat? It should definitely show off on the holiday table. Moreover, preparing it will not be difficult at all. If you know how to bake pancakes, then coming up with a filling, preparing the cream and decorating it will not be so difficult.

Such cakes can be different, but they are mainly divided into two categories - sweet and savory. It is clear that sweet ones are prepared with the addition of some kind of cream or condensed milk, fruits and berries, and savory ones are prepared with the addition of meat, chicken, mushrooms... you can’t list everything.

Let’s think today about what kind of cake we would like to bake for the holiday table. I want to offer you several recipes to choose from. I hope that you will like them and you will be able to choose an option for yourself.

And the first recipe will be a truly festive version, both in content and design.

Chocolate pancake desserts are not only attractive in appearance, but also delicious in themselves. People with a sweet tooth are especially partial to them, loving notes of cocoa in desserts.

This is exactly the recipe that we will consider today in our review.

For pancakes we need:

• milk at least 3.5% - 650 ml
• flour - 240 gr
• powdered sugar - 90 g
• cocoa powder – 4 teaspoons
• egg - 4 pcs (large)
• butter - 50 g
• vanilla extract - 1 teaspoon
• or vanilla sugar - 1 sachet
• salt - a pinch

For cream and filling:

• cream 33 -35% - 600 ml
• powdered sugar - 100 g
• chocolate cookies – 200 gr

Preparation:

We will cook in two stages, first we will knead the dough and bake the pancakes, and then we will prepare the cream and decorate the cake. Let's start with them. Although we have already baked quite a lot, and all sorts of different ones. But we haven’t baked these yet, so let’s look at the recipe in more detail.

1. Sift the flour into a large bowl convenient for kneading the dough. Sift cocoa there and add a pinch of salt. Although this is a sweet pastry, a little salt would be nice for flavor.

2. Add powdered sugar. Why not sugar? Yes, everything is very simple, the powder will dissolve faster in the dough. Mix all dry ingredients into a combined mixture.

3. Beat in the eggs one at a time. It is best to take them out in advance so that they sit at room temperature for a while and are not too cold. Mix all the eggs with the dry mixture.

4. Slowly add milk in a thin stream. It is also better to have it slightly warm, or at room temperature. In order for the dough to spread better and the pancakes to turn out light and tender, this is exactly what needs to be done. Add vanilla extract or vanilla sugar for taste and aroma.

5. Melt the butter in the microwave or better in a water bath and add it to the dough. Mix.

To avoid confusion about what to add when, the diagram is very simple. First, mix all the dry ingredients. And then we mix in the liquid ones. This way the dry ingredients will mix better and there will be no lumps in the dough. And this is important so that there are none left at all.

If in doubt, you can strain the dough through a fine sieve. Then there certainly won't be any left. If there are lumps, they will all remain on the surface of the sieve.

6. The dough must be allowed to stand and swell. Therefore, cover it with cling film, in which you do not forget to make several punctures with a knife so that it can breathe. And leave it like this on the table for 30 minutes.

7. After 30 minutes, bake the pancakes on both sides in a greased frying pan. Select the size of the pan according to the size of the cake you want to get.

I use a large frying pan with a diameter of 28 cm, but you can use a smaller frying pan. In this case, the cake will turn out taller.

8. Place the finished pancakes in a stack; they turn out beautiful, slightly glossy, and smell delicious. But they turned out to have edges that were not quite smooth and slightly dried out.

Therefore, we take a flat plate of smaller diameter, place it on top of each pancake, and cut off the uneven edges. In this case, all the cakes will be the same even size and the cake will look like a real one.

9. We will also need chocolate chips, which we will get from cookies. Place the cookies in a blender bowl and beat them into a fine powder mixture.

10.Now you can prepare the whipped cream. In order to beat them well, they must first be thoroughly cooled. In general, in one of my articles I already described in detail. Therefore, I will not repeat myself here so as not to take up your time. And if you have never churned cream, you can go to this article and read it.

Here I will only say that be sure to cool the cream in the refrigerator along with the container in which you will churn, otherwise you will not be able to churn it.

11. Add powdered sugar to the cream and mix at high speed with a mixer until light, stable peaks form. But don’t try to “interrupt” them, otherwise they will lose all their airiness and tenderness.

In this case, any cream can be used - custard, sour cream, or with condensed milk.

12. Now all that remains is to assemble it. Prepare a large flat plate and place the first pancake crust on it. Cover it with a layer of whipped cream. They come together well and spread with a knife like butter on bread.

13. We have greased the layer, now you need to sprinkle it with cookie crumbs. Then add the second pancake, again the cream, and again the crumbs. Repeat layers until all ingredients are gone.

14. Be sure to coat the side walls and top of the product.

Then decorate at your discretion. In the summer I decorate it with fresh berries - strawberries, raspberries, blackberries or blueberries. And in winter you can decorate with chocolate chips, or the same cookie crumbs, or just halves of chocolate chip cookies.

15. Place the cake in the refrigerator to cool for 1 hour. Then it can be served to the table.

Cut it carefully and carefully with a very sharp knife. It turned out to be very tender, so it is important not to crush it. In general, look at the cut, how beautiful it turned out. And not only beautiful, but also very tasty. Just lick your fingers!

Sometimes they can’t even guess that it’s made from pancakes. It is so good both externally and internally, and its content is also excellent!

So be sure to prepare this delicacy during the holidays, and everyone will be very pleased with this treat!

And the next recipe will be prepared from ordinary pancakes. Although it also turns out very tasty from chocolate ones.

Homemade pancake cake with curd cream

Curd cream is also an excellent layer between thin pancakes. For many, the combination of pancakes + cottage cheese is inseparable.

Therefore, even today we cannot ignore such preparation.

For pancakes we need:

• milk - 200 ml
• water - 200 ml
• egg - 2 pcs
• sugar - 2 tbsp. spoons
• vanilla sugar - 1 teaspoon
• flour - 250 gr
• baking powder - 1 teaspoon
• salt - a pinch
• vegetable oil - for frying

For the curd cream:

• cottage cheese - 200 gr
• cream 33% fat - 250 ml
• sugar - 100 gr
• vanilla sugar - 1 teaspoon

Preparation:

1. Knead the pancake dough by mixing all the ingredients. You can see how to do this in the recipes given in the links above. You can take any suitable recipe from them.

2. Let the dough stand and swell for 20-30 minutes. Then bake them in a greased frying pan on both sides. The diameter of the pan is approximately 20 cm.

3. While the pancakes are cooling, prepare the curd cream. To do this, grind the cottage cheese so that there are no grains left in it. This can be done using a blender, carefully punching the curd until the graininess disappears, or grind through a sieve.

You can grind it using a tablespoon. It turns out that this is not very fast, but the result is quite achievable.

4. Add sugar and blend everything together until smooth and creamy.

5. Whip the cream. For good churning you will need cream with a fat content of 33 - 35%, always fresh. Before churning, they need to be cooled in the refrigerator for two hours, preferably together with the container in which you will work with them.

You need to whip the cream until it reaches soft, stable peaks. As soon as you have achieved the desired state, immediately stop whipping, otherwise you can overdo it and the whipped cream will lose its airiness and become just like a white lump.

6. Combine both masses, carefully transfer the whipped cream into the curd mixture and mix with a spatula, simply moving the layers from bottom to top.

For a fresher aroma and taste, you can add the juice of one lemon to the cream.

7. Cooled pancakes can be pre-cut by placing a slightly smaller plate on them. This way they will become smooth and neat, and more like cakes.

8. Place the first pancake and cover it with a thin layer of curd cream. Then place another pancake on top, which is also greased. And so on until they are all over.

Be sure to coat the side walls. Use a knife with a large blade for this.

9. Place cream on top and decorate to your liking. You can sprinkle with chopped chocolate, cookie crumbs, cocoa powder. In summer, decorate with fresh berries or fruits.

This cake turns out very tender and airy, and incredibly tasty. Both adults and children love him.

In this recipe we have prepared curd cream with cream. Or you can cook it with sour cream or even yogurt. It is also prepared with condensed milk and butter. It is made jelly-like using gelatin. And all this diversity gives a magnificent delicate taste and a decent appearance!

However, if you want to prepare a simpler recipe, you can prepare not the cream, but simply the curd filling. For filling you can use:

• cottage cheese - 400 gr
• thick jam or jam - 400 g
• vanilla sugar - 1 tbsp. spoon

This filling is easy to prepare. Beat the cottage cheese in a blender along with sugar and vanilla sugar until a creamy mass is obtained. Add any thick jam, for example, I usually add it, since I prepare it for the winter.

Mix everything thoroughly and lay out in layers, alternating pancakes with filling. Place the final layer of filling and decorate to your liking.

This is such an everyday option, but even though it’s for every day, that doesn’t make it any less delicious!

These are such interesting and delicious recipes!

Video on how to make a delicious spinach pancake cake with sour cream

In the past, when I made cakes, I usually always made them quite simple. You bake pancakes, prepare a sweet or savory filling, coat all the pancakes with it and that’s it - a delicious treat is ready!

But then suddenly I wanted to “get creative” a little. And then the idea came to make a finished dessert that truly lived up to its name. I wanted to make something very beautiful, and then I came to bake spinach pancakes. And this is what happened in the end. Friends, please take a look!

I was preparing it for the arrival of guests and I managed to impress them.

Well, what do you say? Amazing, isn't it? I immediately want to try to cook it. But despite such magnificence, it is not at all difficult to prepare. And the composition of the products is so simple and accessible that purchasing them will not be difficult for anyone.

Just imagine that you will prepare it for Maslenitsa. This will create a sensation among guests or your family. You will please everyone, you will please them, and you will also surprise everyone. I will definitely be making this cake this holiday week. And you?

What other sweet pancake cakes can you make?

Using these recipes as an example, you can see that sweet pancake cakes can be prepared either with cream alone or using some kind of sweet filling. It can be fruit, berry, curd. The cream can be prepared from regular or boiled condensed milk, whipped cream, as we did, it can be custard and sour cream.

And if it is possible to prepare it with mascarpone cheese, then it will be absolutely incomparable!

That is, absolutely the entire arsenal that we use to prepare ordinary cakes can be used. And as we saw in the video, all this variety can create magnificent culinary masterpieces.

I think that there is absolutely no point in giving more recipes that repeat those already presented. Because if you turn on your imagination and apply your existing knowledge, you can prepare no less interesting options, and no less interesting to decorate them.

Here are just a few design ideas presented in photographs.

This cake is made from small thick chocolate pancakes called . The cream used is sour cream or cream with whipped cream. Decorated with chocolate icing and strawberries.

And this one is also prepared with whipped cream, and even berries.

The next option is made according to the same principle and uses cherries as a filling. On top it can be covered with any cream, for example custard, and decorated with chocolate glaze.

This is just a small part of what can be prepared with pancakes as a crust. Now that we have so many ideas, we can easily prepare any option.

Therefore, now I suggest moving on to unsweetened cakes. They can also be called pies, which also will not contradict the essence of this dish. The difference is that they can be eaten as a cold appetizer, hence the name “snack cake,” but the pie is baked in the oven and is tastier when eaten hot.

And this is the one I propose to prepare first. It turns out to be very tasty.

How to prepare a snack cake with mushrooms and fish with a sour cream layer

This is an incredibly delicious savory cake - pie. It combines two completely different, at first glance completely incompatible fillings. And it reminds me of ours, which is also made with pancakes and three different fillings.

Although this execution looks more like a real cake.

We will need:

• pancakes - 12 pieces
• fish fillet – 500 gr
• fresh mushrooms - 300 gr
• rice 100 -150 gr
• cheese 150 - 200 gr
• onion - 1 pc.
• sour cream - 200 gr
• butter - 20 -30 g
• vegetable oil - 1 - 2 tbsp. spoons
• salt, pepper - to taste
• spices - turmeric, oregano, coriander, sesame

We will also need a springform pan in which we will assemble and bake the cake.

Preparation:

1. Bake pancakes in advance according to one of your favorite recipes from previous articles; links to them are at the very beginning of today’s article. For the cake we will need 12-13 pieces.

2. Then let's prepare the two fillings. For one of them we will need boiled rice. Therefore, let’s put it to boil in lightly salted water.

It is best to use long-grain steamed rice. It will not boil over and turn into mush.

3. While the rice is cooking, prepare the mushroom filling. To do this, you need to cut the onion into small cubes and the mushrooms into large slices.

Today we will use champignons. But in general, any mushrooms you have will do.

4. Fry the onion in a small amount of vegetable oil until golden brown.

5. Add mushrooms to it, salt to taste and cover with a lid. The mushrooms will release their juice and simmer together with the onions for 10 - 15 minutes, until the mushrooms are almost completely cooked.

When the filling is ready, drain the mushroom juice; we will need it later. Cool both the juice and the filling.

6. Now let's take care of the fish fillet. Any boneless fillet will do, or you can use fish with a few bones.

Salt, pepper, fillet or pieces of fish, sprinkle with a mixture of spices, do not use only turmeric, we will need it for rice.

7. Place the fish in the microwave and cook in it for 5 - 6 minutes. You can also use boiled or steamed fish. When baked in the microwave, all the spices “bloom” and give a simply magnificent flavor. The fish manages to become saturated with it, and subsequently transfers it to the entire cake.

8. When the fish pieces are ready, peel them from bones and skin, and if they were cooked from fillets, then there is no need to peel anything. In both cases, disassemble the fish into small pieces.

9. When the rice is cooked, cool it a little, add pieces of fish, reserved mushroom sauce and turmeric. Add enough of it to color the rice a nice orange color. Turmeric itself has no taste, it only gives color, so don’t be afraid to shift it. Mix the filling.

10. Grate the cheese on a medium or coarse grater. Now that everything is ready, let's assemble the cake.

11. For this we need a springform pan. When you bake pancakes, pay attention to their size. They must match the size of the form. If the pan is non-stick, then you do not need to grease it with oil. If not, then it should be generously greased with butter or vegetable oil.

If you don’t have such a mold, then you can bake in the mold that you have. It will just be easier to remove the cake from the springform pan.

12. And so, the mold is ready, and you need to place the pancakes in it, but in a special way, so that part is on the bottom, the middle is on the walls, and so that the top edge remains large enough. That is, we form these kind of walls out of them.

To do this, we need 5 finished products, which we lay out overlapping.

There is still free space in the middle of the bottom, so we cover it with a separate pancake. He is our sixth in a row. This is the form we got.

13. Now add the filling. Place the rice filling first and spread it out in an even layer about a centimeter to one and a half thick. Grease with sour cream. Each layer will use about two tablespoons of sour cream, which in turn can be replaced with mayonnaise. It will be very tasty, but also very high in calories. Therefore, choose the option yourself.

14. Sprinkle cheese on top of sour cream. Then add the next pancake. Place a mushroom layer on it, then sour cream and cheese again.

Then a new pancake, and repeat the layers in the same sequence as you started. Until we reach the top of the form.

Grease the top layer with sour cream and sprinkle with cheese.

15. Then cover the edges of the pancakes, lifting them and placing them on top of the filling.

But since they do not completely cover it all, cover it with the last product on top.

16. Grate the chilled butter and sprinkle on top of the pancake. Then lay out the sour cream and grease the entire surface with it and butter.

17. Place the pan in an oven preheated to 180 degrees and bake for 20 minutes. Until the cake is browned.

18. Allow the finished treat to cool slightly, then remove the side walls of the mold and carefully transfer the cake itself into a dish.

If you cooked in an ordinary one-piece form, then cover it with a large plate, then turn the form over.

19. Serve and eat hot. This is such a hot cake in every sense!

It cuts well with a sharp knife, all layers retain their structure perfectly. Looks beautiful and very tasty! In addition, it is quite filling.

Instead of fish, you can also use chicken fillet. This will be a completely different, no less delicious story!

Unsweetened pancake cake with cream cheese cream and salmon and red caviar filling

This is a truly festive recipe, both in filling, in appearance, and in taste. Who would refuse a piece of treat with red fish and caviar? I think that there are not many of them at all.

This can be served immediately sliced ​​as a snack.

We will need:

• pancakes - 10 - 12 pieces
• lightly salted salmon – 300 gr
• caviar - small jar
• processed cheese - 400 gr
• hard cheese - 100 gr
• fresh herbs - a bunch
• cream - 0.5 cups

Preparation:

1. Bake pancakes in advance according to one of the recipes that are in both today’s selection and in the selection of past issues. You need fairly dense, not very thin products. Therefore, in recipes that give recipes for thin pancakes, simply do not make a very thin dough.

In this case, the pancakes will be denser and thicker. I repeat, absolutely any recipe works!

2. For the filling, cut the red fish into pieces. As indicated in the recipe, we use lightly salted salmon. Chop the greens. You can take parsley and dill, it will be more aromatic, beautiful and tastier.

3. Place any melted cheese in a bowl and add a little cream, mix so that it is convenient to lubricate the layers with this mass.

4. Place the pancake in a large flat dish. Spread it with cheese. Place some red fish on top.

5. Then lay out some caviar and sprinkle with herbs.

6. Place another pancake on top. And repeat the entire filling sequence again. Repeat until all items are gone. In this case, part of the filling should remain to decorate the top layer.

7. We also grease the top layer with processed cheese, decorate with caviar, pieces of red fish, herbs and sprinkle grated hard cheese on top.

8. Place the cake in the refrigerator for an hour so that all layers have time to soak during this time.

9. Serve to the table. And we eat with pleasure!

Agree that such a snack cake will decorate any table for any holiday. And most importantly, it will not leave anyone indifferent.

Pancake cake with chicken fillet and champignon mousse cream

Here's another great video recipe. It deserves your attention, as it is prepared in a slightly different way than the two previous options. In it, the filling is not laid out in whole large pieces, but is prepared in the form of a cream - mousse.

The idea is great because this way you can make mousse out of anything. And for any holiday you can prepare different delicious snack cakes.

Plus, this cake looks just like the real thing. Well, so as not to languish for a long time, see everything for yourself.

Well, what do you think of the idea? Really great! I am simply delighted with this cake. I think that you also liked it.

In fact, there are a lot of ideas for such snack cakes. And now I will share with you some ideas for fillings for them. It is clear that pancakes will be the basis in all cases.

Filling options for savory snack cake

• 0.5 kg of fried minced meat, 2 carrots grated and stewed with onions, 3 boiled potatoes, 100 grams of mayonnaise. Place half of the minced meat on the first pancake, carrots and onions greased with mayonnaise on the second, grated potatoes on the third, greased with mayonnaise. Repeat layers. Decorate to your liking.
• pieces of oven-baked pumpkin (400 g) with sour cream with garlic and herbs
• with chicken and mushrooms
• tomatoes with garlic
• mushrooms in various combinations - with chicken, fish, cheese, rice, herbs, etc.
• shrimp, squid with rice and egg
• ham, bacon, sausage, sausages and other meat products combined with various vegetables, cheese and mushrooms
• offal - liver, hearts, also in various combinations.

Coat the layers with any sauces corresponding to one or another filling. Or just use sour cream, mayonnaise, ketchup.

These cakes are great to serve as a snack on a holiday table. If you decorate it beautifully, then it always looks dignified and presentable!

As we noticed today, you can make excellent sweet and savory cakes from pancakes. They always look beautiful, even if the design is very simple, and the most important thing is that they are loved and always eaten with great pleasure. So I would like you to choose a recipe to suit your taste today and prepare a delicious treat for the joy of all your loved ones and friends!

Happy Maslenitsa, friends! Prosperity and prosperity to your families! And to those who prepared this pancake treat today, Bon appetit!

If you liked the recipes, share them with your friends and like the social articles. And I confess to you honestly, today I am especially pleased with this article, since it turned out to be very beautiful. And I would definitely give myself a like!

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.

Features of the dish

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

It’s not difficult to bake a pancake pie at home, the main thing is to get an amazingly tasty and aromatic dish, do everything step by step according to the indicated scheme:

• 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.

You will need:

• 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.

Preparation

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

Filling recipes

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

You will need:

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

Preparation

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

Pancake cake with curd cream

You will need:

• 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).

Preparation

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

Pancake cake with condensed milk. Step by step recipe

You will need:

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

Preparation

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

Recipe for pancake cake with sour cream

You will need:

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

Preparation

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

Chocolate pancake cake

You will need:

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

Preparation

1. Whip the cream by hand with a whisk.
2. Chop the chocolate and melt in a water bath, then add softened butter and stir. Cool and, stirring, combine with cream.
3. 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