Pancake pie with condensed milk. Pancake cake with condensed milk

Cream for a pancake cake turns a familiar treat into a gourmet treat, without much effort on the part of the hostess. There are many types of such layers: custard, sour cream, condensed milk, yogurt, bananas. Experienced housewives share recipes for the simplest and most delicious creams, which do not take much time to make.

What cream is used for pancake cake?

For pancake cakes, creams are prepared from sour cream, cream, butter, yogurt, and there are more sophisticated options - with soft cheese and caramel. Each recipe has its own cooking characteristics, but in order for the treat to turn out delicious, you need to take into account such general tips:

To prepare a cream for a pancake cake, you need to find a convenient bowl or pan, up to a liter in volume, a measuring cup and tablespoons in your home kitchen arsenal. You can’t do without a mixer or blender, it’s unlikely that you can beat it well by hand, and you can’t call this process easy. Stir the mixture well before whipping.
Pancakes are baked thin so that they are well saturated.
Cream for pancake cake should be thick and viscous, otherwise it will flow out.
For a cake 7 cm high, 20 pancakes are enough, if you make it higher, it will be inconvenient to cut, and the product will take more time to soak.

The easiest and most delicious option is pancake cake with sour cream. It is important to choose the right ingredients for treats, sour cream should be taken only with high fat content, otherwise it simply will not whip. Before cooking, the product should be well cooled, then the cream will turn out thick. It is best to put the sour cream in the freezer for 10 minutes just before whipping it.

Ingredients:

sour cream - 250 g;
powdered sugar - 200 g;
vanilla sugar - 50 g.

Cooking

Whisk sour cream until fluffy.
Without stopping the process, gradually pour in the powdered sugar.
When the cream for pancake cake thickens, put it in the refrigerator for 15 minutes.

Classic custard for pancake cake

Another quick option is a pancake custard cake. You can buy a ready-made briquette and dilute it in hot water, but it is much tastier to make the impregnation yourself. The most difficult thing in the process is to constantly stir the mixture until it boils, make sure that it does not burn, otherwise you will have to dilute the cream again. This option is perfect for cakes, cheesecakes, croissants.

Ingredients:

yolks - 4 pcs.;
sugar - 200 g;
flour - 50 g;
milk - 50 ml;
vanilla sugar - 50 g.

Cooking

Boil milk, remove from heat.
Beat sugar with yolks.
While stirring, pour the mixture into the milk.
Bring to a boil over low heat, cool slightly.

The best cream for pancake cake, which can also be used for cakes, is obtained from cottage cheese. In composition, it is similar to mousse, vanilla gives aroma, there is still a slight sourness. Many housewives add fresh fruits and berries. So that the cream does not drain and does not curl, gelatin is put in the composition, and it is important to follow the recipe.

Ingredients:

cottage cheese - 900 g;
milk - 250 ml;
butter - 200 g;
sugar - 9 tbsp. l.;
gelatin - 20 g;
vanilla sugar - 10 g.

Cooking

A delicious cream for a pancake cake will turn out from homemade cottage cheese, it must be thoroughly rubbed, adding milk.
Beat the mixture with sugar until smooth.
Soften butter.
Soak gelatin in milk for 10 minutes, heat in a water bath to completely dissolve.
Add gelatin and butter to the curd mixture, beat.
Curd cream with gelatin for a pancake cake should be spread immediately, until it begins to thicken strongly.

Cream for pancake cake with condensed milk

The easiest cream for a pancake cake is from condensed milk. In Soviet times of scarcity, it was a lifesaver for housewives, and even now it helps to build impregnation for cakes or filling for baking in a matter of minutes. Walnuts are ideal for it, they should first be crushed and fried for 5-7 minutes in a dry frying pan.

Ingredients:

butter - 200 g;
condensed milk - 1 can;
nuts - 2 tbsp. l.

Cooking

Soften butter.
Heat the condensed milk slightly to become more liquid.
Rub the oil in it, then beat the mixture with a blender.
Add nuts, mix.
Pancake cake with condensed milk cream can be decorated with crushed nuts.

If you want to impress guests or family with something unusual, you can cook pancake, this is such a cream cheese, whose birthplace is Lombardy. It is prepared from heavy cream, retains the properties of fresh milk, has a delicious, delicate taste and is perfectly whipped.

Ingredients:

butter - 180 g;
cheese - 250 g;
powdered sugar - 100 g;
vanillin - 10 g.

Cooking

Soften the butter, cut into pieces.
Mix with cheese, beat for up to 7 minutes at high speed.
Add powdered sugar, beat for another 5 minutes, until it rises in volume.

A more complex, but quite feasible recipe - pancake. Cream is a capricious product, you need to keep it in the refrigerator for a day before whipping, and to make the process go faster, you can put another whisk and mixer bowl in the freezer for 15 minutes. Do not beat in a blender or food processor, otherwise you will get butter.

Ingredients:

cream - 500 ml;
powdered sugar - 70 g;
vanilla sugar - 10 g.

Cooking

Whip the cream a little on low speed.
Continue adding powdered sugar.
Increasing the speed of the mixer, beat until the cream begins to hold its shape, forming small peaks.
At the end, you can add a little melted white chocolate to the cream for a pancake cake, then beat for a couple more minutes until the product is completely dissolved.

A pancake will be a great treat for guests, many housewives prepare it from cocoa, but for the fullness of taste it is better to take melted chocolate. In most cases, they buy bitter, black, but you can use both milk and a mixture of different tiles, and the walls of the dishes can be smeared with a piece of lemon, then the mass will not stick and it will become easy to separate.

Ingredients:

milk - 250 ml;
sugar - 300 g;
butter - 500 g;
chocolate - 170 g;
egg - 2 pcs.

Cooking

Heat the milk, add sugar, heat, stirring, until the sand dissolves, cool.
Beat the eggs, pour into the mixture, stir.
Add chocolate pieces, dissolve.
Cook, stirring, until thickened.
Melt butter, beat with cream.
Cool slightly before spreading pancakes.

Very much for a pancake cake is obtained from yogurt and mascarpone cheese or any other creamy one. This mixture can be used for any cakes or even used as a separate dessert. Yogurt needs a high fat content, no additives, a classic version. Some housewives put a mashed banana.

Ingredients:

cheese - 250 g;
yogurt - 350 g;
sugar - 100 g;
vanillin - 10 g.

Cooking

Whip the cheese a little.
Add sugar, yogurt and vanilla, mix well.
You can lightly beat with a mixer, but at low speed, and no more than 5 minutes.

The fastest and easiest cream for pancake cake - banana, is prepared in minutes. This recipe requires a mixer, it is difficult to manually beat the foam and thoroughly knead the banana gruel. It is better to take fruits large, yellow, with small dark spots on the peel, they are the most ripe, and are very easily rubbed.

Ingredients:

cream - 200 g;
banana - 3 pcs.;
powdered sugar - 3 tbsp. l.;
vanilla sugar - 10 g.

Cooking

Whip cream with sugar, making sure that the butter does not move away from the whey.
Bananas peel, cut, chop in a blender or mash with a fork.
Add to cream, “raise” with a mixer until foam.

It was also very popular in the Soviet years, it was put in many cakes and pastries, and experienced housewives got the hang of making it at home. It turns out a delicious thick cream for a pancake cake, which is worth remembering. The main thing is to put butter at least 82% fat so that it beats well, and powdered sugar, not sugar, with it the cream will not crunch grains.

Ingredients:

oil - 300 g;
milk - 0.5 l;
flour - 4 tbsp. l.;
sugar - 1 tbsp.;
eggs - 3 pcs.;
vanillin - 10 g.

Cooking

Beat eggs with powdered sugar.
Add flour, stir.
Boil milk, pour in a thin stream of the resulting mixture.
Cook, whisking, until the mass thickens.
Cool down a bit.
Soften the butter, grind with vanilla, add to the cream.
Beat until smooth.

Many housewives believe that the most delicious cream for a pancake cake is caramel, it is also great for cakes, toasts and individual desserts. This option is for the sweet tooth, because it turns out a little sugary. If you need a thick cream, add more oil. It is important to properly dissolve the sugar so that it does not burn, you can add a couple of tablespoons of water.

Ingredients.

Everyone loves pancakes. There are a lot of options for making pancakes. But for those who are already fed up with traditional pancakes, I suggest making a pancake cake with condensed milk for a change. pancakes For such a cake, you can prepare in advance. Use your recipe or try mine. Pancake cake is especially suitable for those who do not get beautiful neat pancakes.

Let's prepare the products for the pancake cake with condensed milk according to the list.

Knead dough for pancakes. Sift the flour into a deep bowl and beat in the eggs, add sugar, salt and start mixing.

Add milk gradually, stirring constantly, so the dough will turn out without lumps.

Add vegetable oil to the finished dough and mix again. Heat up a frying pan greased with a drop of vegetable oil.

Fry thin pancakes in a hot pan on both sides until golden brown.

Stack the finished pancakes on a plate.

While pancakes are frying, it is necessary to make a cream of condensed milk and butter. The oil should be soft. Beat with a mixer until fluffy.

Poppy pour boiling water, let stand for 20 minutes, drain the water and add to the cream.

I got 30 pancakes.

Spread one pancake on a plate and grease with condensed milk cream. So collect the cake from all the pancakes.

Leave the cake to soak for 30 minutes.

Pancake cake with condensed milk is ready. Serve at the table, cut into portions.

Recipes for making cakes at home with photos

50 minutes

220 kcal

5/5 (1)

Pancake cake will appeal to both adults and children. It is prepared easier than any other cake, and the taste exceeds all expectations. You don't need to be an experienced chef to make this pastry. The dough is prepared simply, the filling is done in a minute. It takes a little skill to bake pancakes, but it's easy to pick up after 2-3 tries.

Ingredients

Quality Ingredients- the guarantee of a delicious meal. Nowadays it is difficult to find natural products. If you have the opportunity, buy dairy in the countryside or on a farm. If you take products in a supermarket, read their composition. There should be no starch or preservatives. Milk should not contain any impurities. Sour cream and other fermented milk products should contain only milk, sourdough or lactic acid bacteria.
To make pancakes delicious, take flour top grade. It will make baking more airy and light.
Condensed milk composition must also be selected. Condensed milk contains only milk and sugar. Quite often, manufacturers use vegetable oil, but they do not indicate it in the composition. It is difficult to recognize it even by taste, but the price will give out such condensed milk. It is quite cheap.

Step by step recipe

Stage 1

Required Ingredients

Milk- 300 ml.
Water- 300 ml.

Mix water with milk.

Stage 2

Required Ingredients

Eggs- 3 pcs.
Sour cream- 1 tbsp. l. (with a slide).
Vegetable oil- 4-5 tbsp. l.

Add vegetable oil, eggs and sour cream. Beat the mixture with a whisk.

Stage 3

Required Ingredients

Flour- 250 g.
Sugar- 80 g (5 tablespoons).
Salt- a pinch.

Sift flour into a separate bowl. Add salt and sugar, stir.

Stage 4

Slowly pour liquid mixture into flour. Don't forget all the time whisk. You should get a fairly liquid dough.

Did you know? To make pancakes tastier, you need to let the dough stand for about 10 minutes.

Stage 5

Let's move on to baking pancakes. After the dough has been infused, it must be mixed well. Then the settled flour will be evenly distributed throughout the dough. Pancake dough needs to be poured ladle to a hot skillet. If you use a special pancake pan, then it does not need to be lubricated. If the usual - lubricate it with a small amount butter or a piece of lard. Stack the finished pancakes on top of each other. For a richer taste, you can grease each pancake with butter, but this is not necessary.

stage 6

Required Ingredients

Condensed milk- 70 g.
Cottage cheese- 500 g.

We make cream for pancake cake with condensed milk. For this mix cottage cheese and condensed milk, then beat the ingredients with a blender. This should be done if you are using homemade cottage cheese - it is more grainy. Cottage cheese from the store is usually softer and more uniform. Such cottage cheese can be simply mixed with condensed milk using a spoon or fork.

Did you know? You can cook a pancake cake with boiled condensed milk. It is easy to buy at the store or make your own. And the basis of such a cake is ordinary pancakes.

Stage 7

Now take a baking dish and grease it with butter or margarine. Put a pancake on the bottom of the mold and spread it with cream. Do the same with the rest of the pancakes.

Now put the mold in the oven for 10 minutes. It must be heated to 200 degrees.

Ready hot cake can be served to guests.

Did you know? Such a cake can be spread with ordinary condensed milk without cottage cheese. But then it should not be put in the oven, because the condensed milk will flow.

How to decorate and serve a cake

I think that such a cake should be decorated as simply as possible. After all, pancakes are a common homemade dish. Therefore, complex techniques such as icing are not suitable for decorating a pancake cake.
To serve, cut the cake into slices and arrange on plates. I advise watering the cake condensed milk. It will look very appetizing. Also decorate the cake fresh berries raspberries, strawberries or grapes. Red and black currant looks very impressive. chocolate fondant will also look great. In addition, it will emphasize the delicate taste of the cake. Sprinkle such dishes with waffle, chocolate or gingerbread crumbs.

Cooking a pancake cake with condensed milk is like cooking porridge from an ax - an opportunity to get a decent dessert from a very limited set of products. Such a cake is especially relevant at the end of the “Shrovetide” week, when pancakes in any other form have already become boring, and frankly stale in the refrigerator.

Recipe for pancake cake with condensed milk and sour cream

Ingredients:

For test:

milk - 1.5 tbsp.;
water - 1 tbsp.;
flour - 2 tbsp.;
eggs - 2 pcs.;
sugar - 3 tbsp. spoons;
vegetable oil - 2 tbsp. spoons;
vanillin - 1 pinch;
salt - 0.5 tsp.

For cream:

sour cream - 1 tbsp.;
sugar - 2 tbsp. spoons;
condensed milk (boiled) - 1 tbsp.;
nuts - for decoration.

Cooking

Beat eggs with sugar, salt, milk and vanilla with a mixer. Continuing to stir, pour in water and gradually introduce flour. At the end, add oil, mix everything again and bake ruddy pancakes from the resulting dough.

We are preparing two types of cream. Boil the condensed milk in advance to a beautiful caramel color. And mix thick homemade sour cream with sugar until it is completely dissolved.

When the pancakes have cooled, we begin to collect the cake. We coat the first pancake, the next -. So, alternating, we get to the top pancake. Lubricate it with condensed milk and sprinkle with chopped nuts. Such a cake can be eaten right away, but it will turn out much tastier if it sits and soaks in the refrigerator for a couple of hours.

Pancake cake with condensed milk and bananas

Ingredients:

For test:

kefir - 500 ml;
milk - 1 tbsp.;
flour - 1.5 tbsp.;
eggs - 2 pcs.;
sugar - 1 tbsp. spoon;
vegetable oil - 1 tbsp. spoon;
vanillin - 1 pinch;
soda - 1 teaspoon;
salt - 0.5 tsp.

For cream:

cottage cheese - 350 g;
condensed milk - 50 g;
cream (fat content not less than 30%) - 150 ml;
powdered sugar - 50 g;
banana - 1 pc.;
milk chocolate - 100 g.

For truffles:

cream (fat content not less than 30%) - 100 ml;
butter - 10 g;
bitter chocolate - 100 g;
cocoa powder - 2 tbsp. spoons.

Cooking

Kefir for dough is heated to room temperature. We drive eggs into it, add sugar, salt and soda. While whisking, gradually add the flour. Bring the milk to a boil and pour it into the batter in a thin stream, stirring constantly. Add butter and vanilla, beat everything again and bake pancakes.

In order for the cream of our cake to turn out tender, we turn the cottage cheese with a blender into an airy mass. Separately, whip the cream, combine them with cottage cheese and knead for several minutes. Add powdered sugar, vanilla and condensed milk. Once again, whisk everything thoroughly so that no lumps remain.

Cut the banana into very thin circles, three chocolate on a fine grater. This completes the preparation for assembling the cake. We coat the bottom pancake with cream and spread the banana slices. The second one is also smeared with creamy curd mass and sprinkled with chocolate. The third pancake is just cream, no additives. And we repeat everything from the beginning until the pancakes are over. We spread the top of the cake with cream and send the entire “construction” to the refrigerator for impregnation. For now, let's get to the truffles.

We heat the cream in a water bath and melt the chocolate slices in them. Add butter, stir. And when the mass has cooled, take a portion, a teaspoonful, and dip in cocoa powder. We form balls and hide them in the refrigerator. We decorate our pancake cake with frozen truffles, cut it into pieces and enjoy it with tea or coffee.

Pancake cake with condensed milk and nuts

Options for desserts and snacks from pancakes are a myriad. And with stuffing, and with "spread", and with "such" - pancakes are good in all forms.
Somewhat apart from the mainstream are the so-called "pancake cakes". (this is me for prettiness about the "mainstream")
The dishes are simple, varied and delicious.
I won't tell you anything about them - everything has already been said in the "chocolate pancake cake" and in the "pancake snack cake".
There is also a mention of "pancake cake with condensed milk", which is presented here.

Actually, the introduction can be ended here - I can’t say anything new or special about this dish.
You can come up with no less options for pancake cakes than fillings and everything else for "single" pancakes and pancakes.
And in general, few people refuse this version of a pancake cake, especially if it is prepared during the ripening season of berries, which are put into its filling along with cream.

An elementary recipe from affordable and familiar products, with a cream of your favorite condensed milk and fresh berries, will give you a truly heavenly pleasure.
(where there is some "Bounty")

delicious and easy step by step recipe with photo

For a pancake cake with condensed milk, we need:

for pancakes:

- chicken egg - 6 pcs.;
- wheat flour - 8 tbsp. l. with a slide;
- granulated sugar - 2 tbsp. l.;
- cow's milk - 1500 ml;
- salt - 1 tsp;
- vegetable oil - for frying.

For filling:

- boiled condensed milk - 350 g;
- butter - 200 g;
- sour cream 25% - 100 g.

In the photo, the ingredients for a sweet cake made from pancakes with condensed milk.
By the way, the recipe for the pancakes themselves is duplicated from the previous recipe, and is designed for two cakes at once - for this one and for a snack bar.
If all you want is a sweet pancake cake, just cut the quantity exactly in half.

Recipe

This recipe shows only the steps for making the cream and assembling the pancake cake itself.
I already baked pancakes for him in "pancake snack cake" - these two cakes were made at the same time.
So, the second time I didn’t “bake pancakes” - the sections are already too large. (in the search engine "do not climb")

In a container for whipping cream, add soft butter. Do not melt it on the stove or in the microwave, the cream should not be liquid.

Now you need to add boiled condensed milk. You can cook it yourself, but I found an excellent option from a domestic manufacturer both in price and quality.
After my can of condensed "milk" exploded during cooking, I no longer risk repeating the feat of washing the kitchen and whitewashing the ceiling.

The final ingredient in the cream is sour cream. I must say that it is sour cream that this cream differs from my usual " condensed milk cream".
The cream turns out to be more liquid and not so sweet. This consistency allows it to perfectly soak the entire volume of the pancake cake, and the taste is more in line with what is expected from pancakes.
Although, for the sweet tooth, the "standard" version of the cream based on condensed milk is quite suitable. Choose according to your taste.

All components of the cream must be beaten with a mixer. if the cream turned out to be watery, let it stand in the refrigerator for 30 minutes, otherwise it will simply spread when assembling the pancake cake.

The number of floors of a sweet cake can be different, a matter of taste for everyone and the presence of pancakes and cream.

You can decorate such a cake with chocolate shavings, coconut, nuts and so on.

But the most delicious option is with fresh berries between pancakes.

Let the finished pancake cake with condensed milk soak in the refrigerator for 2 hours and can be served.

This is how a piece of this cake looks on a plate. It seems that it is all made up of one cream.

Bon appetit!

It is quite clear that according to the technology of making a pancake cake, you can cook a wide variety of dishes by simply changing the filling. If, instead of this or that dessert cream, we use pate, cheese, mushroom or vegetable caviar, and so on, we will get an endless series of savory snack cakes. Very tasty, by the way.

A very interesting dessert is obtained if each pancake is rolled into a tube with thick jam inside, and laid out in layers according to the principle of the Monastic Hut cake. Between themselves, coat the "logs" with cream or whipped cream, and also coat the top and sides of this pancake "hut". And tasty, and beautiful, and even original.

To ensure that the bottom layer of the pancake cake does not stick to the plate and there are no difficulties when serving the dish, you can first put a thin layer of crushed cookies or a suitable breading on the plate, and only then start laying out the pancakes.

To make the cake perfectly even (this is for perfectionists), you can immediately cut the pancakes around the edges with a sharp knife (on a plate, for example) and cover the entire side surface of the cake with cream or icing.

Pancake pies were also widespread - pancakes were laid out one on one, laying each layer with one or another filling. When a stack of pancakes was ready, the sides of the product were smeared with dough and it was sent to the oven to bake until cooked and golden brown.

According to the description - a typical pancake cake, only we no longer bake it in the oven ...

Pancake pie with condensed milk. Pancake cake with condensed milk