Pancake cake is the easiest recipe. Sweet pancake cake with sour cream and fruits, recipe with photo

Pancake cake is prepared very simply - pancakes are taken and smeared with cream. And the result is very interesting - it turns out a cake from a lot of pancake cakes soaked in delicious cream. When it stays overnight in the refrigerator and soaks, it becomes even more tender! Today I will tell you how to cook a pancake cake with sour cream. But since just sour cream may seem uninteresting to someone, we will make sour cream caramel cream with condensed milk. But you can also just sour cream, of course!

By the way, in the photo it seems that there is still some kind of chocolate brown layer, but, in fact, these fried pancakes create such an effect!

So, as for caramel-sour cream, it can be made in different ways. You can cook caramel sauce from sugar (I don’t write about this here, since we do it more simply). You can make a trick - and do not cook the cream from ordinary condensed milk, but simply mix a can of boiled condensed milk and a can (350 gr.) of sour cream. But, it seems to me that home-made boiled condensed milk is somehow more interesting.

You can also make just sour cream from 500 grams of sour cream and half a glass or a little more sugar. Mix and shake.

Pancake cake with sour cream and condensed milk

Products:

Pancakes(you can bake according to any recipe, for example, according to), then for pancakes you will need:

Half a liter of milk

three eggs,

280 grams of flour

1 tablespoon sugar

1 teaspoon salt

3 tablespoons of vegetable oil.

1 can of condensed milk,

350 grams of sour cream (20-25%),

100 grams of butter

Pancake cake with sour cream step by step recipe with photo

Bake pancakes. Mix three eggs, 1 tablespoon sugar, 1 teaspoon salt and 200 ml milk. Add 280 grams of flour, mix well. Add half a glass of boiling water and 250 ml of milk. As well as three tablespoons of vegetable oil. Grease (once) the pan with oil and bake pancakes. Read the step-by-step recipe for pancakes in milk.

2. Sour cream must be taken out of the refrigerator in advance so that it is at room temperature.

3. Mix in a saucepan 100 grams of butter and 1 can of condensed milk. The pan should be with a thick bottom (maybe a thick frying pan). Put on a small fire and cook, stirring constantly. When the mixture boils, continue to cook, stirring for quite some time, until it becomes a light brown color, like light toffee. I didn’t think about the bottom and my stove is not set on a very small fire, there is only a medium one, so my cream began to burn a little and I got separate caramel lumps, it was still very tasty. But do not repeat my experience)

4. Cool the cream to room temperature (to make it faster, you can put it in a bowl of ice water, I also put it on the balcony). Add sour cream to the caramel mass and mix at a low mixer speed. If it doesn’t work well on a small one, then it’s possible on a large one.

5. Put the pancakes one by one on a dish, grease each with cream. And so collect the whole cake.

6. Decorate as desired. I made a ganache with 50 ml cream and a dark chocolate bar. The chocolate was finely chopped, added to the cream, melted in the microwave for a short time and mixed. Ganache recipe step by step

Some novice cooks have to "puzzle" over questions regarding the preparation of a pancake cake. In fairness, it must be said that these questions do not arise from scratch.

How can a novice hostess cook a delicious pancake cake, charming all her friends who had to taste a culinary recipe with her skill?

Today we will understand all the intricacies of this topic, I will share with you all the secrets I know.

After you get acquainted with them, it will not be difficult for you to bake the most delicate cake, the basis of which is not cakes, but pancakes.

Pancake Pie Features

Baking delicious pancakes and building a multi-layer structure out of them is a simple matter, but it takes more time than ordinary spring rolls.

The fact is that the cake requires a certain time for impregnation, and this fact must be taken into account if guests were invited to the tea party.

Having decided to make a pancake cake, you need to stock up on unleavened or yeast pancakes. Their number depends on the height of the finished dish, on average, focus on 20 pieces.

The filling can be made as sweet, and serve the cake for dessert, or salty. In the latter case, the recipe is used by the hostess as an appetizer, which is perfect for serving at a festive feast.

A few secrets for the right pancake cake:

Pancakes should be thin, almost transparent, then the cream will penetrate well into all layers.
Whatever cream you use for the cake layer (salty or sweet), its consistency should be like thick sour cream. In this case, it will not flow out.
The variant of the dish, which is served for dessert, involves a longer impregnation.
Pie with salmon, mushrooms, mashed potatoes, in general, salty filling, wrap in foil and let soak in a cool place for several hours. Before serving, you need to unwrap the dish and heat it in the microwave.
You can brown the cake and make it more attractive in the oven by turning on the "Grill" mode.

Recipe for pancake dough, from which a pancake pie is made

How the dish turns out - tender or dry, largely depends on one of the components. Starting to prepare it, stock up on all the necessary ingredients and hammer a sparse dough from:

two eggs; 0.750 l of milk; two glasses of flour; 40 g of granulated sugar (the amount does not depend on whether you are going to make an appetizer or dessert); salt to taste and a little vanilla if the pancake cake is sweet.

Get the dough:

Heat milk and dissolve sugar and salt in it. Add vanilla if needed.
Beat the eggs, beat the mass with a whisk.
Add flour and knead the dough to desired consistency. Ultimately, it should be similar to kefir.

Fry the pancakes, then put them in a deep dish and cover with a lid. After standing for a while, they soften and become more tender. In addition, fragile edges will no longer crumble.

We figured out the recipe for pancake dough, it's time to find out the options for fillings for the pie.

Pancake cake with custard

You will need: 20 ready-made pancakes; 4 yolks; incomplete glass of sugar; 50 g flour; 500 ml of milk; vanilla sugar.

Meal preparation:

Separate the yolks from 4 eggs and rub them white with sugar.
Add flour, stir.
Put the milk on the stove and bring it almost to a boil. As soon as clouds of steam appear above the surface, remove the bowl with milk from the heat and pour it into the egg-sugar mixture.
Constantly stir the mass with a whisk so that the yolks do not have time to boil and form flakes.
Put the cream on a slow fire, bring to a thickening. 6 Cool the mass and brush each pancake, stacking them on top of each other in the form of a cake.

The dish is almost ready, it remains to wait until it is soaked. After three hours, serve the cake to the table, cut into portioned pieces.

Sweet cake with condensed milk

The dessert recipe consists of: 20 pancakes; packs of oil; 0.5 liter jar of boiled condensed milk; 50 g walnut kernels and one lime (can be replaced with lemon).

Cooking steps:

Butter, softened at room temperature, mix in a deep bowl.
Using a mixer, beat the mixture until fluffy, add lime juice.
Dry the nuts and after cooling, detail into small pieces. You can take a blender or a wooden rolling pin to help. Make sure that the crumb does not turn out too small, you do not need nut flour.
Combine nuts and sweet mass of butter and condensed milk together.
Spread the finished pancakes with the resulting cream. A sweet and tender cake is ready, after soaking, serve it with tea or coffee.

Use halves of walnut kernels to decorate the dessert.

Pancake cake with curd cream

Prepare the necessary ingredients: half a kilogram of cottage cheese; 20 pancakes; 0.150 kg of powdered sugar and 4 tbsp. spoons of crystal sugar; a glass of heavy cream; 0.2 kg raspberries (you can use defrosted).

How to make a cake:

Grind powdered sugar and sour milk cheese until a soft homogeneous mass is obtained.
Whip the cream with a mixer until it is fluffy and holds its shape.
Combine both cheese and whipped cream in one bowl, being careful to keep the mixture airy.
Sprinkle raspberries with sugar, let stand for 20-25 minutes until the berries release juice. Blend with a blender until puree.
Assemble the cake by stacking the pancakes on top of each other. First spread each of them with raspberry puree, then apply a layer of curd cream.
Decorate the sides and cream of the pie with cream and whole raspberries.

And the next recipe is in line, this time it is ...

Pancake cake with sour cream

Dessert Ingredients: 20 pancakes; kilogram of sour cream; a sachet of vanillin; a glass of fine crystalline sugar.

Having prepared everything that is required, get down to business:

Beat sugar, vanilla and sour cream.
Apply the resulting air mass to each pancake, leveling with a spatula. Decorate the top of the cake with sour cream flowers by placing it in a pastry bag.
Before serving the cake to the table, let it soak for two hours in a cold place.

Pancake cake with chocolate

Take: twenty pancakes; 0.350 l of high-fat cream; 2 bars of dark chocolate; 20 g cl. oils.

Cooking:

Whip cream.
Break the chocolate into pieces. Leave a few pieces for decoration, and melt the rest in a steam bath.
Add butter to the liquid mass.
Combine cream and chocolate together.
Lubricate the pancakes with the resulting cream, making a sweet cake out of them.
Decorate the top of the dessert and the sides with a chocolate-creamy mixture, sprinkle with chocolate chips (as in the photo).

The cake turns out to be very tender, the main thing is to let it stand in a cool place for two to three hours. Serve this chic dish cut into triangular pieces and garnish with candied cherries.

Pancake cake with strawberries and bananas

It happens that the hostess is faced with the question: with what filling to cook a pancake cake to please everyone at home? After all, it often happens that they like different berries and fruits.

The way out lies literally on the surface - to combine all any ingredients in one dish. But be careful, you can not combine everything, you need a measure.

In my recipe, strawberries and bananas appear, they need to be taken in 400 g. The rest of the list of components is as follows: 20 pancakes; 400 g of chocolate paste. Powdered sugar should be taken to taste.

Cooking steps:

Bake 20 thin pancakes the way you know. Hammer the dough in milk and insist it for 20 minutes.
When the pancakes are ready, put them in a pan and cover with a lid. There they will slowly cool down and become more tender.
Put the first pancake on a baking sheet, put banana slices and strawberry slices on top.
Cover with the second pancake, apply a thin layer of chocolate paste.
Alternating pancakes, build the whole cake.
Place the form with dessert in the oven, heated to 150-160 degrees. There he should spend only a few minutes.

When serving dessert, sprinkle the surface with powdered sugar. Since you smeared the last pancake with chocolate paste, you get a beautiful contrast of two colors - white and chocolate.

This version of the cake is suitable for a festive feast, during the strawberry season it will not cost you very much, but guests will receive a lot of positive emotions.

Pancake mushroom cake

The pie that you will learn how to cook with my help looks very original. However, you don't have to be an experienced cook to have it on your table.

All you need is the ingredients from the list and a sharp knife, as you will be cutting the ingredients for the stuffing.

I want to draw your attention to the fact that the pancakes that you baked must be completely cooled so that the salty filling does not deteriorate over time.

The mozzarella cheese featured in the recipe serves to glue all the ingredients together. Thus, the filling will be dense and will not fall out.

The main time for making a cake is baking pancakes, they will need 18-20 pieces.

First of all, check out the list of products for the filling. This:

3 art. tablespoons of butter; 200 g of onion; 100 ml of milk; 600 g of champignons; Art. a spoonful of wheat flour; 100 g mozzarella; 60 g parmesan; 2 tbsp. tablespoons chopped onion.

Since the pancakes are already ready, proceed to the filling:

Melt a tablespoon of butter in a hot skillet.
Peel the onion and cut into small cubes.
Send to fry in a pan, but do not get carried away too much, it should become transparent, and not browned.
Rinse the mushrooms and pat dry with a paper towel. Cut into small pieces and, together with the rest of the oil, send to the pan, where the onion is already located.
Simmer the mushrooms until they are soft.
Add flour and fry all the ingredients with it. Pour in the milk.
When excess liquid has evaporated, add grated mozzarella cheese. After 1-2 minutes, it will melt and bind all the ingredients. We can say that the filling is ready, it remains to cool it a little.

Assemble the mushroom pie on a wide plate. Lay the pancakes one by one in a pile, layering them with cooked minced mushrooms.

Decorate the treat with parmesan (see photo), grated on a grater with large holes. Let the delicacy stand for a while and proceed to the tasting.

Options for fillings for snack pancake pie

Fry half a kilogram of minced meat with carrots and onions. Boil potatoes (3 pieces) in uniforms, peel and grate. Still need to take a package of mayonnaise.
When folding the cake, alternate minced meat, grated potatoes and mayonnaise.
Puree the baked pumpkin, mix with sour cream, crushed garlic and herbs.
Grind boiled chicken fillet and mix with fried mushrooms.
Cut sausage or sausages and mix with stewed vegetables.
Boil shrimp or squid, chop and mix with cooked rice and eggs, cut into small cubes.
Take offal (hearts, liver), boil and scroll through a meat grinder. Mix with fried onions, carrots and soft butter.
Spreading the filling on the layers of the cake, use thick sauces. For example, mayonnaise, ketchup or sour cream. Salt and pepper the last to taste, add chopped greens, combined with the ingredients that make up the minced meat.

My video recipe

Recipes for cream and other confectionery decorations

pancake cake with sour cream

1 hour

200 kcal

5 /5 (3 )

Pancake cake is one of the most popular treats, especially among children. It is soft, tender, prepared quickly from simple, inexpensive, affordable products, does not require special culinary skills, the presence of special equipment. Everyone can make a pancake cake at home.

The pancake cake is very simple, the main thing is to make soft tender pancakes, and the cream is made in five minutes. I have repeatedly practiced a variety of pancake recipes from friends, employees, from the Internet, and today I will share with you the secrets of how to cook an airy delicate pancake cake at home.

Inventory and kitchen appliances: bowl, mixer, frying pan, spatula for turning pancakes.

Required Products

To make this sour cream pancake you will need the following ingredients:

If you do not have a mixer and you will beat the cream by hand, it is better to use powdered sugar instead of sugar. Whisk the cream by hand until the sugar is completely dissolved.

Features of product selection

Previously sold for making pancakes special pancake flour. She enjoyed great success, as she gave the delicacy a special tenderness and delicacy.

Now it is very difficult to find such flour, so we will use ordinary wheat flour. To make pancakes, you should take the first grade flour. Quality flour has a white, sometimes slightly creamy tint. Buy the freshest flour. If it has been stored for a long time, the dough will be tough and lumpy.

After repeatedly cooking thin pancakes, I discovered an interesting fact: in order for the pancakes to turn out airy, it is very important, keep the soda fresh, otherwise the result will be slightly worse.

Eggs are best taken at home, they have more saturated yolks. This will give the pancakes a beautiful delicate color. Pay special attention to milk - it should only be fresh, if the milk is at least a little "fermented", pancakes will not work. Use boiled water.

Sour cream is also better to take home, from it the cream will turn out thicker. Just be sure to taste it when buying so that it does not taste bitter. The main thing in vegetable oil is that it should be odorless and not bitter. Therefore, for making pancakes, I prefer store-bought.

The quality of flour is checked by professional chefs by chewing. Good flour does not leave the feeling of sand on the teeth, the taste of bitterness, sweetness, charm.

How to make a pancake cake: a step by step recipe

So, let's proceed to the description of making a pancake cake step by step with a photo:

To boil water.
Sift flour through a sieve. This step should never be ignored. It may seem to you that such actions are meaningless, but this is not at all the case. Thanks to sifting, you will get rid of lumps and debris in the flour, and the pancakes will turn out to be more airy and soft.
Pour half a liter of milk into a bowl, add a tablespoon of sugar, eggs and beat (you can use a spoon, but it is better to use a mixer).
During whipping, flour is gradually added to the mixture in a tablespoon, then you need to pour the remaining milk and beat for a couple more minutes.
Add a glass of boiled water, soda and 5 tablespoons of vegetable oil to the mixture. Mix everything well with a spoon.
The dough for pancakes is ready, now you can start the frying process. To do this, you need to preheat the pan and prepare a spatula, which is useful for turning pancakes. Lubricate the frying pan with a couple of drops of oil.
The amount of dough that you pour into the pan depends on its diameter. With standard sizes (12-14 cm), pick up a slightly incomplete ladle. Pour the dough in the pan evenly, for this the pan should be slightly twisted on the sides.
Pancakes are fried on both sides until golden brown. It will take you 1.5-2 minutes to fry each side.

The dough should pour out from the ladle, like sour cream of medium density.

cream cake recipe

Fillings for pancake cake can be very diverse. From sweet:

Salty toppings:

It was sour cream that I fell in love with, it is light and not cloying, so I shared with you just such a recipe. In such a cream, you can add bananas or strawberries, cherries, raspberries. We add the ingredients at the end of the preparation of the cream and lightly beat with a mixer so that pieces of fruit are felt.

How beautiful to decorate and serve a pancake cake

Pancakes can be multi-colored. To do this, in the dough, depending on the desired color, you need to add a little cherry juice, melted chocolate, crushed basil, carrot juice.

Homemade pancake cake is quite easy to make. However, I think you will need a few tips on how to make it airy and tender:

In order for the pancakes to come out openwork, there must be bubbles in the dough. If you didn’t succeed, you can add a little soda to the dough.
When the dough turns out to be too liquid, do not add flour to the main mixture. Pour a little dough separately, add flour there, mix well or whisk so that there are no lumps, and then mix with the main mass.
If the pancakes are torn, set the dough aside for 20 minutes, let it rise. If that doesn't help, add an egg.
In order for the pancakes to turn over more easily, they should not be made too large, and the pan must be well heated and only then, when frying itself, reduce the heat.
To make the cream more magnificent, you need to beat cold sour cream and at high speed.
If you want the cream to be thicker and fatter, replace some of the sour cream with cream.

↝ Eggs, 3 pcs.
↝ Sugar, 2 tbsp.
↝ Salt
↝ Vegetable oil, 2 tbsp. in the dough + grease the pan
↝ Baking Powder, 1 tsp

Sour Cream:
↝ Sour cream, 350-400 gr
↝ Powdered sugar, 3 tbsp.

WHERE TO FIND ME:
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My blog: http://nastyarubik.ru

The composition "Life of Riley" belongs to the artist Kevin MacLeod. License: Creative Commons Attribution (https://creativecommons.org/licenses/by/4.0/).
Original version: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400054.
Artist: http://incompetech.com/

https://i.ytimg.com/vi/A-52bPIcXOM/sddefault.jpg

https://youtu.be/A-52bPIcXOM

2016-03-08T05:00:01.000Z

It simply and clearly demonstrates each step of cooking a pancake cake with sour cream. It is very good that the author highlights the points that you need to pay attention to, gives tips to make the dessert tasty and beautiful. In addition, I liked the idea of decorating the cake, I also did it. After watching this video, you will once again see how easy and simple everything is.

Invitation to discuss the cake and possible improvements

I would be very happy if my recipe and tips help you please yourself and your loved ones with a delicious pancake cake with sour cream. Share your experience on how it turns out to cook pancake cakes. Looking forward to your feedback and advice.

From the most ordinary thin pancakes, you can cook a full-fledged holiday dessert or a hearty snack. This is a pancake cake with various fillings. The treat is prepared as quickly and simply as possible, but at the same time it can surprise even the most fastidious gourmet with its appetizing appearance and excellent taste. It is especially important to make it for Maslenitsa.

Pancake cake with curd cream

The recipe for pancake cake with curd cream can be called a classic. This filling goes well with pancakes prepared according to any chosen recipe. Dried fruits, fresh or frozen berries will help improve the taste of the finished dish. You also need to take: 450 ml. milk, 60 g of butter, 1 egg, a pinch of baking powder and baking soda, 160 g of sugar, flour in consistency (about 220 g), 300 g of sour cream and cottage cheese. Dried fruits and berries are used in any quantity according to the taste of the chef himself. Next, a similar recipe for a pancake cake with curd cream was published.

The egg is lightly beaten with 40 g of sugar and salt, and then warm milk is added to these ingredients and they are thoroughly mixed.
Melted butter is poured into the dough and flour, sifted with baking powder, is gradually poured in small portions.
The mass is whipped with a whisk (you can use a mixer) until all the lumps disappear.
The dough should be infused for at least 15-20 minutes.
Pancakes are prepared in a standard way - fried on both sides.
For cream, cottage cheese is mixed with sour cream and the remaining sugar. Vanillin and chopped dried fruits can be added to the resulting mass.
All pancakes are carefully smeared with cream, stacked on top of each other and decorated with berries.
The resulting cake must stand for at least 60 minutes for impregnation.

Before serving, if desired, the treat can be slightly warmed up in the microwave.

Custard Recipe

This recipe is somewhat more complicated than the previous one, but even novice housewives will still be able to cope with it. It is best to choose kefir pancakes for this dessert option. You will need to use for the following products: 750ml. low-fat kefir, 4 eggs, 60g. sugar, 450g. flour, 220 ml. boiling water, a small piece of butter, 0.5 tsp each. salt and soda. The cream is prepared from: 750 ml. milk, 320g. sugar, 130g. flour, 100g. butter and 1 standard sachet of vanilla sugar (10g.).

For pancake custard dough, eggs, salt, sugar and kefir are mixed in a bowl. Lastly, flour and baking soda are poured into the mass in small portions, after which all the ingredients are thoroughly mixed.
Steep boiling water is poured into the dough. Water should be added to it directly in the process of kneading. The last ingredient will be melted butter.
Before baking, the dough rests for 12-15 minutes.
Pancakes are fried on both sides until cooked.
For custard, flour is mixed with granulated sugar and vanilla.
Hot milk is carefully added to the other ingredients. The mass must be thoroughly mixed so that there are no lumps in it.
On low heat, the cream is brought to a boil and cooked for a couple more minutes.
It remains to add butter to the mass and beat it with a mixer.
Pancakes are carefully smeared with cream and stacked on top of each other. Each of them will require about 2-3 tablespoons of the mixture.

You can decorate the finished dish with coconut flakes and any fresh berries.

With sour cream

Pancakes for such a cake can be prepared according to any recipe. The main thing is that in the end they turn out thin and sweet. Enough to take 15 pancakes. For the cream, you need to use: 350 g of fat sour cream, 20 g of vanilla sugar, 1 tbsp. powdered sugar

In a deep bowl, sour cream is thoroughly mixed with powder and vanilla sugar. Instead of the last ingredient, you can use vanillin or even natural vanilla.
To make the cream airy, you should beat all the products well with a mixer.
Slightly cooled pancakes, cooked according to the recipe chosen by the hostess, are carefully smeared with the resulting tender mass and stacked on top of each other.

With condensed milk

This is the simplest recipe for a delicious pancake dessert. You don't even need to make a cream for it. In addition to 12 ready-made pancakes, you will need to take 150 ml. condensed milk and a package of colored coconut flakes.

All pancakes in turn are generously smeared with condensed milk (not boiled) and stacked on top of each other.
To make the treat more vivid and appetizing, sprinkle the last pancake with colored coconut shavings. It will also make it taste more interesting and brighter.

Pancake cake with condensed milk can be served immediately. He does not need time to soak.

How to make chocolate pancake cake?

Chocolate cake made from pancakes turns out to be very unusual not only in taste, but also in appearance. This dessert is sure to please both children and adults. And it is prepared as simply as possible from the following ingredients: 450 ml. milk, 400 g of sifted flour, 3 eggs, 150 g of sugar, a pinch of salt and vanillin, 40 g of cocoa, a bar of dark chocolate, 0.5 tsp. baking powder, 200 ml. very heavy cream. How to cook a pancake cake with a touch of chocolate, is described below.

Eggs are beaten with salt and 40 g of granulated sugar using a mixer or whisk.
Warm milk is poured into the mass in a thin stream, and it is whipped again.
Separately, cocoa and flour, sifted with baking powder, are combined.
The dry mixture is gradually poured into the liquid mixture. There should be no lumps in the resulting dough.
Chocolate pancakes are fried on both sides until cooked.
For cream, whip the cream with a mixer until thick. The process starts at the minimum speed. Gradually, sugar is poured into the mass.
When the mixture thickens, vanillin is added to it, as well as a melted chocolate bar.
It remains to smear each pancake with the resulting cream and lay them on top of each other in a pile.

If desired, the finished cake can be poured with melted chocolate on top. For impregnation, it will take at least 2 hours.

Pancake cake with strawberries

For the discussed strawberry cake, it is best to cook custard pancakes. And for the filling you need to take: 400 g of cottage cheese, 120 g of fat sour cream, 140 g of sugar, a pinch of vanillin and 450 g of strawberries.

The cake will be assembled from 10-12 thin pancakes.
Cottage cheese is carefully rubbed through a sieve, mixed with sour cream, sugar and vanilla.
Strawberries are washed and cut into thin slices.
When collecting the cake, each pancake is smeared with curd cream, after which berry slices are placed on it.
On the last layer, you can put whole strawberries for decoration.

For such a cake, it is allowed to use not only fresh or frozen berries, but also extracted from jam or compote.

banana filling recipe

Delicate sweet banana cream goes well with the dish under discussion. Experienced housewives recommend collecting such a cake from thick pancakes (10 pcs.). For the cream you will need to use: 3 ripe soft bananas, 180 g of butter, 400 ml. milk, 2 eggs, 80 g wheat flour, 220 g sugar.

Half of the milk is poured into the saucepan, flour and eggs are added. The ingredients are well whipped with a whisk and sent to a slow fire. After 5-7 minutes, you can pour in the remaining milk, and cook the cream until thickened, stirring constantly.
Separately, softened butter and bananas are whipped into a homogeneous mass with a blender.
It remains to add the fruit-oil mixture to the cream base and grease each pancake with it and lay them on top of each other.

The resulting cake can be decorated with chopped chocolate or butter cookies.

With chicken and mushrooms

Pancake cake can be not only sweet!

Even chicken meat (400 g fillet) and any mushrooms (350 g) can be used as a filling. In addition to these ingredients, you will need to take: 2 pcs. onions and carrots, 1 tsp mustard, 350 ml. low-fat sour cream, salt, pepper, oil. Pancakes for snacks can be prepared according to any recipe - 10 pieces.

Onions, carrots and mushrooms are chopped in any convenient way, and then salted and fried in vegetable oil until golden.
Chicken fillet is finely chopped and boiled in salted water.
A mixture of sour cream and mustard will be used as a cream for the cake. You can add any seasonings to it.
Each pancake is smeared with sour cream sauce during the assembly process. Alternately, chicken fillet, then vegetables with mushrooms are laid on them. Layers must alternate.
Pancakes are stacked on top of each other in the form of a cake.

The top of the treat can be decorated with fresh herbs and slices of olives.

Make a real homemade pancake cake with sweet or hearty toppings. Our step-by-step recipes with photos will help you easily cope with this task!

The dish is quite simple to prepare.

This view will not leave anyone indifferent, even an avid gourmet, as the combination of delicate pancakes with cottage cheese and fish filling is something indescribable. This is a must try!!

I also recommend adding any greens. This will make the appetizer more beautiful, and add brightness and mood.

For test:

Eggs - 2 pcs.;
Sugar - 1 tablespoon;
Salt - a pinch;
Soda - ½ tsp;
Citric acid - ½ tsp;
Milk - 300 ml;
Flour - 300 gr.;
Vegetable oil - 1 tbsp...

For filling:

Garlic - 2 cloves;
Dill - 100 gr.;
Slightly salted salmon - 200 gr.;
Cottage cheese - 300 gr.;
Sour cream - 2 tablespoons;
Salt, ground black pepper - to taste.

Eggs must be beaten with a mixer in a lush foam, add salt, sugar and soda. Then pour half the milk, vegetable oil and mix everything thoroughly.

Now you need to gradually pour out the sifted flour, knead the dough without lumps and continuing to stir, pour in the remaining milk.

At the end, add diluted citric acid in 1 tablespoon of boiling water, mix. And immediately start baking our so-called shortcakes.

Let's start preparing the filling. Peel the garlic and pass through a press. Wash the dill, dry and finely chop. Remove the bones from the fish fillet, if any, and cut into cubes.

Take cottage cheese (it can be replaced with cottage cheese), mix it with garlic, herbs and sour cream. Add salmon and mix everything.

We spread the pancake on a flat dish, level the filling on it, put the next one on top, grease it again, etc.

Put the resulting cake in the refrigerator for about 1 hour so that it is well soaked. Top can be decorated with red fish and caviar, herbs.

Recipe 2: homemade sweet pancake cake

Today we will prepare a delicious pancake cake with sour cream and fruit. This recipe for pancake cake will be a great solution for Shrovetide. He will also perfectly cope with the role of the main cake for any other holiday.

A cake made from pancakes is no less tasty than any other. As the basis of the cake - shortcakes, it uses thin pancakes with milk, the recipe of which you will find at the link. This cake recipe with delicate sour cream and fresh winter fruits has become a favorite dessert for Maslenitsa. True, you won’t eat much of it, because the cake turns out to be very high-calorie and nutritious. Well, in a large family, the cake is eaten in a day. And I hope that this hearty dessert on the eve of Great Lent will also appeal to you. Let's get started soon!

For pancakes:

200 g flour;
100 g butter;
700 ml. milk;
2 eggs;
2 yolks;
0.5 tsp salt;
a small piece of lard for greasing the pan.

For filling:

1 l fat homemade sour cream;
350 g of powdered sugar;
1 banana;
1 large orange or 2 small ones;
1 kiwi.

To prepare dough for pancakes, we sift flour through a sieve. We introduce two eggs and two yolks into the sifted flour, from the remaining protein we can prepare, for example, homemade meringue or marshmallows. Add salt. Melt the butter and add it to the flour along with the milk. Mix everything with a mixer until the lumps are completely dissolved. So that the flour does not scatter, start mixing it with the mixer turned off, and when the flour absorbs moisture, turn it on and continue to mix at medium speed. The dough for thin pancakes is ready.

We heat up a special frying pan for pancakes or a cast-iron skillet. The better it is warmed up, the more small holes will appear on the pancakes. When the pan is well heated, grease it with lard on a fork. Using a small ladle, pour in the batter and spread it evenly over the entire surface by turning the pan clockwise. Fry our first pancake until golden brown on one side. Gently flip the pancake with a spatula, or toss it if you know how to do it. We fry our pancake on the other side. About 16 pancakes will come out of this volume of dough (I got 18 this time). Stack them up as they cook.

Let's prepare the fruit first. Oranges work both sweet and sour. Extra sourness in this recipe will not hurt, but will be very useful.

1 large orange or 2 small ones, wash and dry. Finely grate orange zest. It will add a little bitterness and awesome flavor to our pancake cake. We do not regret the zest, we rub the entire top layer of the orange peel, but we do not reach the white fibers.

Divide the orange into slices and cut each slice into small pieces.

For the filling, thin pieces are better, and for decoration - plump pieces.

We also cut it for decoration and for stuffing kiwi.

And it remains for us to cut the banana in the same way: for filling and decoration.

For smearing the cake and lubricating the layers, we will use the following recipe for sour cream. Sour cream is moderately sweet. But adjust the amount of sugar to your liking, this will not affect the quality of the whipped cream.

For cream, in a deep bowl, mix fat sour cream and powdered sugar. Stir with the mixer turned off so that the powder does not scatter around the kitchen. After it mixes, turn on the mixer and start beating. The main thing is not to overdo it, otherwise you will get oil instead of cream.

We begin to form a sweet pancake cake. We put the first pancake on a plate or a cake stand and put a tablespoon with a slide of cream on it. Spread a thin layer of cream over the pancake. We repeat 2 more times, laying the pancakes on top of each other and smearing them with cream.

Approximately for every 3rd pancake we spread fruit or grated orange zest. Finely chopped orange will go first.

Again lay out 3 pancakes, each smearing with cream. Sprinkle the top of the 3rd pancake with orange zest.

And again 3 pancakes, and on top of the sour cream we spread finely chopped kiwi.

Again lay out 3 layers of pancakes with sour cream and a layer of orange.

The last will be a banana. And after him lay out the remaining pancakes.

This is how the cake should look like.

And with the remaining cream we create the shape of the cake, coating it on top and around the edges.

Using the remaining cream, decorate the top of the cake.

It remains for us to decorate the cake with pieces of fruit and orange zest to complete the composition.

Our delicious pancake cake with sour cream and fruit is ready. Keep it in the refrigerator for 30 minutes before serving. Bon appetit!

Recipe 3: homemade pancake cake with chocolate

Pancake cakes are made from thin pancakes, layered with cream. We offer you a recipe for a pancake cake made from very thin and delicious pancakes with delicate butter cream and white chocolate.

Pancake dough

Eggs - 2 pieces
Flour - 280 grams
Milk - 650 milliliters
Baking powder - 1 teaspoon
Salt - 0.5 teaspoon
Sugar - 1 teaspoon
Vegetable oil - 2 tablespoons

White chocolate - 400 grams
Cream, fat content not less than 30% - 600 milliliters

White chocolate icing

White chocolate - 250 grams
Cream - 150 milliliters

Let's make a blank for buttercream with white chocolate. Grind 400 grams of white chocolate into a bowl. Bring to a boil 600 milliliters of cream, with a fat content of at least 30%. Pour hot cream into prepared chocolate.

Mix until a homogeneous mass is obtained. Cover with cling film and refrigerate for at least 5 hours.

Let's make pancakes. Break two eggs into a mixer bowl, add half a teaspoon of salt, one teaspoon of sugar, 350 milliliters of milk, mix.

Add 280 grams of flour and 1 teaspoon of baking powder, mix. Remove the sticky dough from the sides of the bowl. Gradually adding 300 milliliters of milk, knead the batter. Set aside for 20 minutes for the flour to swell. After 20 minutes, remove the dough from the walls of the bowl and additionally mix with a mixer for two to three minutes.

We filter the finished dough, add two tablespoons of vegetable oil and proceed to baking pancakes.

We put the pan for pancakes on the fire. If necessary, grease the pan with fat and bake thin pancakes.

Pour 40-50 milliliters of prepared dough into the pan. Tilt the pan in different directions so that the dough spreads over the entire surface of the pan.

We bake pancakes on medium heat, on both sides. From this amount of dough, about 20 pancakes with a diameter of 24-25 centimeters should be obtained.

Remove the cream and chocolate mixture from the refrigerator and beat with a mixer at high speed until a fluffy, smooth and very tasty cream is obtained.

Let's start assembling a pancake cake. We line a deep bowl with a diameter of 20 centimeters with pancakes, grease the pancakes with a thin layer of cream.

We spread another layer of pancakes, grease with cream, and so on, until the bowl is completely filled, and a depression remains in the middle.

In order to fill the recess inside the bowl, grease the pancakes with cream, fold them into a triangle or an envelope and fill the bowl completely with them. We leave a little cream to coat the surface of the cake.

We bend the edges of the pancakes inside the bowl, cover with 2-3 pancakes, turn them over onto a board, press lightly and send them to the refrigerator for at least 4 hours.

The pancake cake can be covered with the rest of the cream and decorated to your liking. We will cover the pancake cake with white chocolate icing.

Let's prepare the frosting. Grind 250 grams of white chocolate into a bowl. Bring 150 milliliters of cream to a boil, pour over chopped chocolate and mix until a homogeneous mass is obtained. If, for some reason, all the chocolate hasn't melted, don't worry, you can warm it up a bit in a water bath or in the microwave.

We take out the pancake cake from the refrigerator. Trim off excess pancakes and cream. Turn over, cut along the edge of the bowl, turn it over onto the board again and raise the bowl.

We coat the entire cake with a thin layer of cream, carefully level it, smoothing out all the bumps.

During this time, the glaze has cooled to room temperature, but has not thickened. Place the cake on a wire rack and pour frosting evenly over it. The excess glaze that has dripped from the cake can be collected, strained, slightly warmed up and cover the cake again.

We rearrange the cake on the dish on which we will serve it, and send it to the refrigerator for a few more hours.

Decorate the cake as you wish. We make a curb at the foot of the cake from the remaining cream. Dip a few strawberries in melted white chocolate and place on top of the cake.

We cut and serve a very tasty beautiful Pancake cake for tea or coffee. Pancakes go very well with creamy chocolate cream, both black and white.

Recipe 4: how to make a pancake cake (step by step photos)

There are probably hundreds, if not thousands, of recipes for pancake cakes that you can cook at home. Each hostess prepares them in her own way, uses her own, most delicious cream for pancake cake and decorates as fantasy allows.

Crepeville takes its name from the French word Crèpe, which means pancake. In other words, it turns out a dessert consisting of a large number of thin pancakes, which are layered with filling. As a rule, many cooks use custard, whipped cream, berries, fruits, chocolate, nuts as a layer ... Yes, you can’t list everything!

For pancakes:

milk - 600 ml
wheat flour - 300 gr
chicken eggs - 3 pcs
sugar - 2 tbsp.
vegetable oil - 2 tbsp.
salt - 1 pinch

For filling:

cream - 700 ml
strawberry jam - 500 gr
powdered sugar - 2 tbsp

Decoration:

strawberries - 200 gr
bitter chocolate - 60 gr
cream - 30 ml

To prepare Crepeville pancake cake, we need the following products: milk of any fat content (I used 3.5%), premium wheat flour, heavy cream (at least 30-33% fat), strawberry jam and fresh selected strawberries, medium-sized chicken eggs (45-50 grams each), refined vegetable (I have sunflower) oil, sugar and powdered sugar, dark chocolate (you can replace milk if you like) and a little salt for taste. All products for pancake dough should be at room temperature, so remove them from the refrigerator in advance.

You can cook the dough for pancakes in any deep dish. We break 3 chicken eggs into a container, add 2 tablespoons of sugar and a pinch of salt. If you like, you can flavor the pancake dough with vanilla or vanilla sugar.

Beat everything again with a mixer to get a completely homogeneous dough without lumps. If you add all the milk at once, the pancake dough may be lumpy, but we don’t need it.

We leave the dough for pancakes on the table for 10-15 minutes, so that the gluten of the flour swells. After resting, the pancake dough turns out to be quite liquid, but much thicker than just milk. If the dough is thick (this depends on the moisture content of the wheat flour), dilute it with milk or water to the desired consistency.

Now we heat the pan, grease it for the first pancake with oil and pour the dough. With a quick movement, evenly distribute the dough over the entire surface and bake the pancake until browned on the bottom side over medium heat.

Thus, we cook all pancakes in milk. I got quite a lot (how many, I didn’t count), with a diameter of 20 centimeters. You can have more or less depending on the size of the pan and the thickness of the pancakes you want. We leave the pancakes to cool, as whipped cream does not like hot and will flow.

When the pancakes have cooled (they can be laid out on a large cutting board or just a work surface to make the process go faster), you need to whip the heavy cream. They must be chilled! I added some vanilla powdered sugar (I just ground homemade vanilla sugar in a coffee grinder), but you don't have to sweeten the cream as the jam is already sweet. Whip heavy cream with a mixer at medium speed. You can beat them with a whisk - it's even more reliable. Don't over beat or you'll end up with butter and buttermilk.

We begin to collect Crepeville pancake cake. Put one pancake on a flat plate or serving dish and spread it with a thin layer of strawberry jam. If the jam is too thick, it can be slightly warmed up in the microwave, after which it must be cooled.

Spread an even layer of whipped cream on top of the jam. Try to calculate in such a way that there is enough filling for all pancakes.

From above we cover it with one pancake, which we do not coat with the filling (we will pour it with chocolate icing). We put the rest of the whipped cream on the sides of the cake and carefully level them with a shovel, spatula or pastry palette. We put the Crepeville cake in the refrigerator for half an hour or 10-15 minutes in the freezer so that the cream thickens.

While the cake is cooling, you can prepare the chocolate frosting. Pour 30 milliliters of cream (any fat content) into a small bowl or bowl and put 60 grams of chocolate there. You can use not bitter, but milk chocolate, but then the cake will be even sweeter. These two ingredients must be thoroughly heated, while not boiling. It is most convenient to do this in the microwave on the Preheat mode, checking the contents of the dishes every 7-10 seconds. In contact with hot cream, chocolate slices instantly melt. But remember that the temperature is quite high, so you need to constantly stir so that the chocolate does not curdle.

Literally in a minute you will get a completely homogeneous, smooth and shiny chocolate icing. The consistency of the icing can be easily adjusted by adding more hot milk or cream - just keep it handy.

If you like these chocolate smudges, you can decorate the cake with them. To do this, we shift the hot icing into a bag, cut off a corner. With quick movements we pass along the sides of the cake, squeezing out the icing. Then we apply the rest of the glaze in the center and distribute it over the entire surface with a spatula. Put the cake back in the fridge to let the frosting set.

It remains a little: prepare the strawberries for decoration. The most beautiful berries (preferably the same size) are washed under cold running water and dried thoroughly on a napkin or towel. After that, cut in half lengthwise to get such delicious slices. You can leave the ponytails - it is more beautiful with them and it is more convenient to take them from a piece of cake.

We spread the strawberries on the chocolate icing, which has already managed to grab in the cold, but at the same time it will remain soft enough. Ready Crepeville pancake cake, which weighs about 2 kilograms 600 grams, does not need to be stored in the refrigerator for a long time. It is served immediately after cooking, as over time the filling begins to soak into pancakes.

Before serving, I additionally decorated the cake with sugar sprinkles and stuck a candle in the center.

Bon appetit!

Recipe 5: how to make a pancake cake at home

A delicious no-bake pancake cake can be made at home for Maslenitsa or a festive table as a hearty dessert. Even the most spoiled connoisseurs of traditional sweet desserts will be delighted with the harmonious combination of products and will positively appreciate this dish. Also, a classic pancake cake can be prepared for children's birthdays, adding a twist to a completely ordinary diet of a feast.

Pancake dough:

Chicken yolks - 5 pieces.
Milk (2.5%) - 200 milliliters.
Filtered water - 200 milliliters.
Salt - 1/3 tablespoon.
Sugar - 2 tablespoons with a slide.
Premium flour - 200 grams.
Vegetable oil in the dough - 50 milliliters.
Vegetable oil - for greasing baking sheets.

Bananas - 550 grams.

Protein cream:

Proteins - 5 pieces.
Sugar - 200 gr.
Vanillin - 5 gr.
Citric acid - 1 gram (1 pinch).
Water - 50 ml.
Raspberry jam syrup - 1 tablespoon.
Chocolate - 40 gr.

We make simple homemade pancake dough. We break the pre-washed eggs into a capacious container. We add the egg yolks separately, see the step-by-step photo. And we leave the proteins on the protein cream, after that we put them in the refrigerator for some time. Pour salt and sugar into the yolks according to the above norm, then mix them with a metal whisk until a foamy mass is formed.

Pour milk at room temperature, warm water and vegetable oil to the yolks. Beat in the same way until a fluffy foamy mass.

Pour the wheat flour at room temperature, beat the dough with quick movements for 5 minutes. We do this action so that there are a lot of air bubbles in the dough, so the baked pancakes are thin, porous with small holes.

Lubricate a dry frying pan with vegetable oil and put it on the included burner. When the oil cracks in the pan, pour the dough, distributing it over the entire surface. Bake on both sides until golden brown.

The basis of the filling for the pancake cake will include bananas. Remove the peel from bananas, then divide the fruit into three parts and cut into slices.

We take a pancake, stuff it with bananas and wrap it in a tube. We do the same with the rest of the pancakes.

We put the prepared tubes in the first layer on a flat porcelain plate. After that, we cut them into three parts, look at the step-by-step photo.

The rest of the tubes are also put on a plate and cut. Wrapped pancake rolls for homemade cake are set aside for a while.

Now let's move on to the preparation of protein cream. Pour 50 milliliters of filtered water into a saucepan, pour sugar, add raspberry syrup.

Stirring occasionally, bring to a boil, then reduce the set power of the burner and boil until small air bubbles for 5 minutes. Remove the boiling sugar syrup from the burning burner, cover with a glass lid so that it does not cool down.

We take out the chilled egg whites from the refrigerator, beat for 15 minutes and pour citric acid in the process. Add directly to the whipped mass was a thick consistency.

When the proteins acquire a sufficiently dense consistency, pour in the boiled sugar syrup in a thin stream while whipping. Beat for 10 minutes and the protein cream is ready, it should have the appropriate pale pink color from raspberry jam.

To richly decorate the cake, grate bitter or milk chocolate.

The main components are prepared, now they need to be connected. Lubricate the first layer of pancakes with protein cream and lay out the rest of the tubes.

Lubricate the cake with the remaining cream, equalizing the edges and surfaces. We decorate with chocolate sprinkles, if there are fruits at hand, then we cut them into pieces and lay them out beautifully. Divide the ready-made large delicious pancake cake into portions and serve it on the festive table.

Recipe 6: Homemade Pancake Cake with Chicken and Mushrooms

chicken egg - 2 pcs.,
cow's milk - 1 cup (200 ml),
drinking water - 1 glass (200 ml),
wheat flour - 6-7 tbsp. spoons
vegetable oil - 3 tbsp. spoons,
baking powder - 1 teaspoon,
sugar - 2 tbsp. spoons,
salt - 1 teaspoon without a slide,
vanilla - to taste
champignons - 150 gr.,
onion - 1-2 pcs. (depending on size)
smoked chicken leg - 1 pc. (500 gr),
hard cheese - 100 gr.,
sour cream - 150 gr.,
spices - to taste,
greens, vegetables for decorating the cake - to taste.

To make pancake batter, beat in two eggs. Add sugar, salt, baking powder. Beat everything until fluffy foam. If you like your pancake recipe, you can use it. I will describe mine.

Pour in milk and cold water. Stir. Now sift the flour and knead the dough. It won't be too thick.

Add some vegetable oil to the dough. 2 tablespoons will be enough. Whisk again to disperse the butter into the batter. If you dip a spoon into the dough and pull it out, then a thin layer of dough remains on the spoon. The dough lies flat on the spoon, evenly.

Heat up the skillet very well. Pour a little vegetable oil into a hot pan. Take the dough for the first pancake and pour it into the pan. Rotate the pan with the dough so that it rolls down into an even pancake. We fry pancakes until the end of the test.

While the pancakes are frying, prepare one of the types of filling. Wash the mushrooms and cut into small pieces. I prefer to cut the mushrooms into thin slices so that they retain their shape a little. It's a matter of taste. Cutting does not matter.

Peel the onion and cut into half rings.

In a frying pan, with the addition of vegetable oil, fry the mushrooms. When the water boils, add the chopped onion to the mushrooms. Stir. Simmer together until done. You can add a little salt and pepper to taste.

In the meantime, I fried the pancakes. From this amount of dough, I got 11 pancakes. Cool pancakes.

Let's make a pancake cake. To do this, put one pancake on a flat dish. Brush it with sour cream. Spread sour cream all over the pancake. Put another pancake on top and brush it again with sour cream.

Remove the meat from the smoked leg. I didn't use the skin. Cut the meat into small pieces. Divide the total amount of meat by
two parts. Lay one of them on top of the pancake. This will be the first layer of filling.

Chop the green onion and sprinkle over the poultry meat. Onions will add spice, and the cake will not be bland.

Cover the layer of meat with a new pancake. Lubricate the pancake with sour cream and smooth.

Put the mushroom filling on the pancake and spread over the entire surface.

Cover the mushroom filling with a new pancake, brush with sour cream and lay out a layer of smoked chicken meat.

Cover the meat with a new pancake. Brush it with sour cream and smooth it out. Cover again with a new pancake and brush with sour cream. I deliberately double-dipped pancakes on the top and bottom layers of the pancake cake. When cutting, the cake will not spread, and the filling will come out. The cake will keep its shape very well. I'll show you a cutaway cake. Everything will be clear. Grate hard cheese on a coarse grater. Spread the cheese over the final pancake and spread evenly. This is the final layer. Try to distribute everything evenly and evenly.

Make a decoration for a cake from greens and fresh vegetables. You can decorate the cake however you like. For decoration, chopped greens, tomatoes, cucumbers, olives or olives can be used, and everything you can imagine. Pancake pie can be served immediately to the table. Pancake cake does not require waiting and soaking.

Here we have such a delicious and beautiful pancake cake with cheese, mushrooms and chicken. It is not only tasty, but also beautiful, healthy and looks festive. Try to cook it in your own kitchen. I think you and your guests will be pleased with the result.

Recipe 7: pancake cake with condensed milk (step by step)

Pancake cake is an unusual dessert that chefs with experience in making pancakes can make very quickly. This delicacy can have a sweet or salty layer, as the cream can be made from condensed milk, butter and sour cream, generously flavored with a large portion of sugar. For gourmets, the recipe for a pancake cake layered with liver pate or zucchini caviar is perfect. There are so many options for preparing an original dessert or a non-trivial snack that this versatile dish will surely become a regular on your tables during festive and everyday meals.

Ingredients for making cakes:

milk 3.2% fat - 0.5 l;
chicken egg - 1 pc.;
granulated sugar - 30 g;
salt - a pinch;
vegetable oil - 30 g;
wheat flour - 600 g.

Ingredients for making cream for pancake cake:

walnuts - 100 g;
shortbread cookies - 100 g;
boiled condensed milk - 200 g.

Pour warm milk into a bowl. Homemade pancake cake can be made from cakes based on kefir or water.

Add chicken egg.

Pour the right amount of granulated sugar and mix the ingredients well.

Salt the milk base of pancakes.

Pour in the desired measure of sunflower oil.

Pour 250 grams of wheat flour sifted through a sieve. Stir the dough until the flour is completely dissolved in milk. Add the rest of the flour and mix well again.

Beat the dough with a mixer to quickly turn the ingredients into a homogeneous mass without lumps.

In a well-heated frying pan, greased with a small amount of vegetable oil or a piece of bacon, fry pancakes. From this amount of dough, at least 20 pieces of thin pancakes should be obtained.

Roast the walnuts over low heat.

Using a rolling pin, blender or meat grinder, crush the cookies until crumbs form.

Place the cake on a pancake stand with condensed milk.

Crush the cake with cookie crumbs.

Finely chop the nuts.

Cover the cookie layer with a pancake, brush it again with condensed milk and sprinkle with chopped nuts.

Decorate your homemade pancake cake with walnuts, cherries, strawberries, or any other yummy decorations.

Pancake cakes with condensed milk should be well soaked, so put the dessert in the refrigerator for 2 hours. Enjoy the taste of a non-trivially prepared cake.

Recipe 8: pancake cake with sour cream (with photo)

Cooking a cake often takes a lot of time and effort. First you need to bake a biscuit or shortbread cakes in the oven for a long time. Then cook the cream for a long time. But the preparation of sour cream pancake cake will not take you much time and effort. You just need to bake thin pancakes in a pan.

Pancakes cooked on kefir are tender and airy, which will be an excellent basis for our cake. A pancake cake with sour cream can be a wonderful decoration for a festive table or a family tea party.

For thin pancakes:

kefir - 2 cups (500 ml);
chicken eggs - 2 pieces;
sunflower oil - 2 tablespoons;
wheat flour - 1 cup (250 ml);
baking soda - 0.5 tsp;
salt - 0.5 tsp;
sugar - 2 tsp

For cream:

sour cream - 400 gr.;
sugar - 1 cup.

First, bake thin pancakes. To do this, lightly beat the eggs, add kefir, vegetable oil, sugar, salt.

Gradually add the sifted flour. Then gently mix the dough until there are no lumps left.

Dissolve baking soda in 1/3 cup water and pour into batter.

Heat up a frying pan, grease it with a little vegetable oil. Spread 1 ladle in a thin layer in the pan in the form of an even circle. Bake over medium heat for 1-2 minutes on each side.