Timka pancake cake recipe. How to make chocolate pancake cake? Pancake cake with chicken and turkey

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 bacon 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 it with 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.

To make the cake even and beautiful, try to keep all the pancakes the same size.

Sour cream must be beaten with sugar for 10-15 minutes until the mass becomes airy.

Lubricate the cooled pancake with sour cream. Place the next pancake on top. Continue to spread the pancakes in a pile, lubricating each with cream.

Gently coat the finished cake with cream on all sides.

The cake can be decorated at your discretion: chocolate, berries, sprinkle with cocoa ...

Below is one of the ways to easily and originally decorate the cake.

With melted chocolate or chocolate rice, apply thin lines in the form of a spiral on top of the cake.

Using a toothpick, draw a line from the edge of the cake to the center, draw the next line from the center to the edge, etc.

You will get a beautiful pattern that looks like a flower.

Let the cake soak for at least 2 hours.

The recipe for pancake cake with sour cream is very simple. And the result will please any sweet tooth.

Bon appetit!

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

Shrovetide coming soon! And that means spring is just around the corner, it's time to prepare, and meet her as expected. And it is 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, yes, with different fillings.

But what we have not cooked yet is a pancake cake. And what is a holiday without such a treat? It should definitely show off on the festive table. What’s more, it won’t be difficult to cook it. If you know how to bake pancakes, then come up with a filling, prepare a cream and decorate it - this will not be so difficult to do.

Spinach pancake cake

Such cakes can be different, but basically they are 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 unsweetened ones - with the addition of meat, chicken, mushrooms ... and you can’t list everything.

Let's think today what kind of cake we would like to bake for the festive table. I want to offer you several recipes to choose from. I hope you like them and you can choose the 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 on their own. They are especially not indifferent to those with a sweet tooth who love notes of cocoa in desserts.

It is this recipe that we will consider today in our review.

We need for pancakes:

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

For cream and filling:

cream 33 -35% - 600 ml
powdered sugar - 100 gr
chocolate biscuits - 200 gr

Cooking:

We will cook in two stages, first we will knead the dough and bake 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 these have not yet been baked, so let's dwell on the recipe in more detail.

1. Sift flour into a large bowl suitable for kneading dough. Sift in the cocoa and add a pinch of salt. Although this is a sweet pastry, a little salt for taste does not hurt her.

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 total mass.

3. Beat in eggs one at a time. It is best to get them in advance so that they lie down for a while at room temperature and are not unnecessarily cold. Mix all the eggs into the dry mixture.

4. Slowly add milk in a thin stream. It is also best 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 flavor and aroma.

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

In order not to get confused about when to add, the scheme is very simple. First, mix all dry ingredients. And then we stir in the liquid. Thus, the dry ingredients mix better, and there will be no lumps in the dough. And it is important that they do not remain at all.

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

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

7. After 30 minutes, bake pancakes on both sides in a greased frying pan. Choose 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 higher.

8. Fold the finished pancakes in a pile, they turned out beautiful, slightly glossy, smelling delicious. But they turned out not quite smooth and slightly dried edges.

Therefore, we take a flat plate of a smaller diameter, put it on top of each pancake, and cut off the uneven edges. In this case, we will get all the cakes of 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 and beat them into a fine powder mixture.

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

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

11. Add powdered sugar to the cream and mix at high speed with a mixer until light stable peaks. But do not 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 it remains only to assemble it. Prepare a large flat plate and put the first pancake cake on it. Brush it with a layer of whipped cream. We have them well huddled together, and are spread with a knife, like butter on bread.

13. We smeared the layer, now it must be sprinkled with cookie crumbs. Then lay out the second pancake, again the cream, and again the crumb. Repeat layers until all components are finished.

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

Then decorate as you wish. In 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 cookies.

15. Put the cake in the refrigerator to cool for 1 hour. Then it can be brought 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 of pancakes. It is so good both externally and internally, and its content is also on top!

So be sure to cook such a delicacy on holidays, and everyone will be very pleased with such a treat!

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

Homemade pancake cake with curd cream

Cottage cheese cream is also a great layer between thin pancakes. For many, the combination of pancakes + cottage cheese is inseparable.

Therefore, even today we cannot ignore such preparation.

We need for pancakes:

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 curd cream:

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

Cooking:

1. Knead the dough for pancakes by mixing all the ingredients. How to do this can be found in the recipes given in the links above. According to them, you can take any suitable recipe.

2. Let the dough stand and swell for 20-30 minutes. Then bake them on 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 with a blender, carefully punching the curd until the graininess disappears, or rub it through a sieve.

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

4. Add sugar and beat everything together with a blender until a homogeneous creamy consistency.

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

Whip cream until soft peaks form. As soon as you have achieved the desired state, immediately stop churning, 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 shifting the whipped cream into the curd mixture and mix with a spatula, simply shifting the layers from the bottom up.

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. So they will become even and neat, and more like cakes.

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

Be sure to coat the side walls. To do this, use a knife with a large blade.

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

Such a cake turns out to be very tender and airy, and incredibly tasty. He is loved by both adults and children.

In this recipe, we have prepared cottage cheese cream with cream. And you can cook it with sour cream or even yogurt. It is also prepared with condensed milk, with butter. Make it jelly-like with gelatin. And all this variety gives a magnificent delicate taste and a worthy look!

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

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

Preparing this stuffing is easy. Punch the curd with a blender along with sugar and vanilla sugar until a creamy mass is obtained. Add any thick jam, for example, I usually add it, as I prepare it for the winter.

Mix everything thoroughly and lay out in layers, alternating pancakes with filling. Put the last layer of filling and decorate as you like.

This is such an everyday option, but although it is for every day, it is no less tasty for that!

These are some 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 pretty simple. Bake pancakes, prepare a sweet or savory filling, spread it all over the pancakes and that's it - a delicious treat is ready!

But then suddenly I wanted to do a little "work". And then such an idea came up to make a ready-made dessert truly corresponding to its name. I wanted to make something very beautiful, and then I came to bake spinach pancakes. And here's what happened in the end. Friends, please take a look!

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

Well, what do you say? It strikes the imagination, isn't it? I want to try it right away. But despite such magnificence, it is quite easy to prepare. And the composition of the products is so simple and accessible that it will not be difficult for anyone to purchase them.

Just imagine that you will cook it for Maslenitsa. This will make a splash among guests or your family. You will please everyone, so please, and even surprise everyone. I will definitely be making this cake this holiday week. And you?

What sweet pancake cakes can you still make

Using these recipes as an example, it can be seen that sweet pancake cakes can be prepared both with creams alone and using some kind of sweet filling. It can be fruit, berry, cottage cheese. The cream can be made from ordinary or boiled condensed milk, whipped cream, as we prepared, it can be custard and sour cream.

And if there is an opportunity to cook it on the basis of mascarpone cheese, then it will be generally incomparable!

That is, absolutely the entire arsenal that we use to make ordinary cakes can be used. And as we saw in the video example, great culinary masterpieces can be obtained from all this diversity.

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

Here are just a few design ideas presented in the photos.

This cake is made from thick chocolate pancakes of small size, they are called. As a cream, sour cream or cream with whipped cream is used. Decorated with chocolate icing and strawberries.

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

The next option is made according to the principle and cherry is used as a filling. From above, it can be covered with any cream, for example, custard, and decorated with chocolate icing.

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

Therefore, now I propose to move 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", while the cake is baked in the oven and tastes better when eaten hot.

And just one of them I propose to cook first. It's painfully delicious.

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

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

Although this performance is 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 gr
vegetable oil - 1 - 2 tbsp. spoons
salt, pepper - to taste
spices - turmeric, oregano, coriander, sesame

We will also need a detachable form in which we will collect and bake the cake.

Cooking:

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

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

Rice is best used long-grain parboiled. It will not boil and will not turn into porridge.

3. In the meantime, the rice is cooking, prepare the mushroom filling. To do this, cut the onion into small cubes and mushrooms into large plates.

Today we will use mushrooms. But in general, any mushrooms that 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. Mushrooms will start up juice and will be stewed together with onions for 10 - 15 minutes, until the mushrooms are almost completely cooked.

When the filling is ready, drain the mushroom juice, it will still be useful to us. Refrigerate both juice and filling.

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

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

7. Put the fish in the microwave and cook in it for 5 - 6 minutes. You can also use boiled or steamed fish. When it is baked in the microwave, all the spices “bloom” and give just a great flavor. The fish manages to soak in it, and subsequently transfer it to the whole cake as a whole.

8. When ready, clean the pieces of fish from bones and skin, and if they were cooked from fillets, then you don’t need to clean anything. In both cases, cut the fish into small pieces.

9. When the rice is cooked, it should be cooled down a bit, add pieces of fish, leftover mushroom sauce and turmeric to it. Add just enough to turn the rice a nice orange color. Turmeric itself has no taste, it only gives color, so do not be afraid to shift it. Mix stuffing.

10. Rub the cheese on a medium or coarse grater. Now that everything is ready, we will collect the cake.

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

If you do not have such a form, then you can bake in the form that is. It’s just that it will be more convenient to remove the cake from the detachable form.

12. And so, the form is ready, and you need to put pancakes into it, but in a special way, so that the part is at the bottom, the middle is on the walls, and that the upper edge remains large enough. That is, we form such peculiar walls from them.

To do this, we need 5 finished products that we overlap.

In the middle of the bottom there is free space and therefore we cover it with a separate pancake. He is our sixth. This is the form we got.

13. Now lay out the filling. Put the rice filling first, lay it out in an even layer a centimeter - one and a half thick. Lubricate with sour cream. For each layer, about two tablespoons of sour cream will go, 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 lay out the next pancake. Put a mushroom layer on it, then again sour cream and cheese.

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

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

15. Then cover the pancakes with the edges, lifting them up and laying them on top of the filling.

But since they do not completely cover it all, cover it from above with the last product.

16. Grate the chilled butter and sprinkle over the pancake. Then lay out the sour cream and grease the entire surface with it and oil.

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

18. Let the finished treat cool down a bit, then remove the side walls of the mold, and carefully transfer the cake itself to the dish.

If cooked in the usual one-piece form, then cover it with a large plate, after which the form is turned over.

19. Serve and eat hot. Here we have such a hot cake in every sense!

It is well cut with a sharp knife, all layers perfectly retain their structure. Looks beautiful and very tasty! Plus, it's quite filling.

Instead of fish, you can also use chicken fillet. It 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 and in appearance, and in taste. Who would refuse a piece of treat with red fish and caviar? I don't think there are many of those.

This can be served immediately in a chopped state as an appetizer.

We will need:

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

Cooking:

1. Bake pancakes in advance according to one of the recipes that are both in today's selection and in the selection of past issues. We need fairly dense, not very thin products. Therefore, in recipes where recipes for thin pancakes are given, just do not dilute a very batter.

In this case, pancakes will turn out denser and thicker. Again, any recipe works!

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

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

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

5. Then put some caviar and sprinkle with herbs.

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

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

8. Put 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, will not leave anyone indifferent.

Pancake cake with mousse cream of chicken fillet and champignons

Here is 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 laid out not in whole large pieces, but is prepared in the form of a cream - mousse.

The idea is great, because in this way you can make mousse from anything. And for any holiday, you can cook different delicious snack cakes.

In addition, this cake looks generally like a real one. Well, in order not to languish for a long time, see everything for yourself.

Well, what do you think? The truth is great! I just love this cake. I think you liked it too.

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

Topping options for savory snack cake

0.5 kg of fried minced meat, 2 carrots grated and stewed with onions, 3 boiled potatoes, 100 g of mayonnaise. Put half of minced meat on the first pancake, carrots and onions smeared with maynez on the second pancake, grated potatoes on the third pancake smeared with mayonnaise. Repeat layers. Decorate to your liking.
slices of oven-baked pumpkin (400 gr) 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 that correspond to one or another filling. Or just use sour cream, mayonnaise, ketchup.

These cakes are good to serve as an appetizer on the festive table. If it is beautifully decorated, then it always looks dignified and presentable!

As we have seen today, you can make great sweet and savory cakes from pancakes. They always look beautiful, even if they are quite simple to decorate, and most importantly, they are loved and always eaten with great pleasure. So I want you to choose a recipe to your taste today and prepare a delicious treat for the joy of all your relatives and friends!

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

If you liked the recipes, share them with your friends and put likes on social articles. And I confess to you honestly, today I am especially pleased with this article, as it turned out to be very beautiful. And I would love it for sure!

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

Pancakes are considered to be a primordially Russian dish, so it is no wonder that our housewives are trying to actively experiment with them. The pancake cake, which is a multi-layered "construction" of pancakes with the addition of various fillings, is also obliged to the desire to cook even better and even tastier.

For cooking, fresh or yeast pancakes are used. 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 not necessarily limited to sweet options. Using salty filling, you can make an appetizer for an everyday or festive table.

The right recipe for pancake cake: 5 secrets

Pancakes should be as thin as possible, then the product will be well saturated with cream.
Cream for pancake cake should be thick and viscous, otherwise it will flow out.
A sweet option (with cottage cheese or condensed milk) is desirable to prepare in advance and give it time to soak.
Salted cake (for example, with salmon or mushrooms) is also prepared a few hours before consumption, wrapped in foil and refrigerate. And before the arrival of guests, it can be heated in the microwave or in the oven.
If you want the appearance to be more attractive, put it in a preheated oven for a few minutes to brown.

Pancake batter

Preparing the right dough means doing a good half of the job. After all, it depends on him whether the dish will be dry or hard. Cooking it is no more difficult than quick pie dough.

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

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

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

Recipe for pancake cake with custard

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

Grind the yolks with sugar, add flour, knead until smooth.
Boil the milk and add to the yolks, stirring quickly.
Put the mass on the fire, stirring constantly, bring to a thickening.
Cool and spread each pancake, stacking on top of each other.
Leave the pancake cake with custard to soak for 3 hours.

Pancake cake with curd cream

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

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

Pancake cake with condensed milk

ready-made pancakes - 20 pcs.;
boiled condensed milk ("taffy") - 500 ml;
butter - 200 g;
lime - 1 pc.;
walnuts peeled - 50 g.

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

Recipe for pancake cake with sour cream

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

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

Chocolate pancake cake

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

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

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

Pancake Cake Video Recipes

Pancake cake - delicious, quick, easy

Pancake-based cake is a delicious festive or everyday dish. Depending on the cream and decorations, the cake can be very satisfying and beautiful or light, low-calorie. Pancakes can be made at home with yeast or soda, the most diverse cream is used for the cake, the main thing is that it be quite liquid.

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

Classic white flour pancakes go well with any cream, do not have a pronounced taste, like buckwheat, for example, and are great as a base for a cake. From them you can cook a delicious and hearty cake at home.

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

Cooking process:

Break the eggs, add sugar, salt and beat with a whisk until the mass becomes homogeneous and foam appears.
Heat the milk according to the recipe a little or just leave it for an hour at room temperature, add it to the eggs.
Pour in the oil and stir.
The flour must be sifted and added in parts to the liquid component of the dough.
The end result should be a lump-free dough. The thicker it is, the thicker the pancakes will be. But you don’t need to make too thin dough either - the pancake will stick to the pan, and you won’t be able to turn it over.
We fry pancakes on a pan, lubricated with fat - butter, a piece of lard without spices. The layer of fat should be very thin, and a special pancake pan allows you not to oil the surface at all.
About 18-20 pancakes can be prepared from the amount of ingredients indicated in the recipe, which is quite enough for making a cake.

Beer-based pancakes are very tender, soft, thin, if cooked exactly according to the recipe. They have a characteristic aftertaste, but if you layer them with a sweet cream, it will not be felt at all. As a base for a cake, they are great, even thick ones are very soft. Even beginners can cook them at home.

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

Cooking process:

Pour the eggs into a deep bowl and beat until foamy, gradually pour in a portion of milk.
Add beer, salt and sugar according to the recipe.
Add oil, beat. Leave the dough to rest for 20 minutes so that the flour swells.
Fry 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 the pancake cake should be soft enough to soak and connect the pancakes well. You can use the following recipes:

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

An ordinary pancake cake is rather nondescript, so it just needs to be designed in an original way. Suitable for this:

pancake wrapping decoration pancake cake decoration with berries pancake cake decoration with toppings three tiered pancake cake beautiful decoration of pancake cake with cream

Chocolate - melted, grated or in a blender, broken into squares. In addition, chocolate-based glaze can be cooked by melting it and adding a little cream and a teaspoon of butter. With the resulting mixture, you can pour the entire cake on top and sides or make a pattern.
Fruits, berries. It can be used both as a layer between pancakes, and as a decoration, carefully cutting the fruit into slices, and leaving the berries whole. They must be attached to the cream or icing so that they do not fall from the surface of the cake. Both fresh and canned fruits are used. With canned before registration, it is necessary to drain the excess syrup, throwing them for half an hour on a sieve.
Cream or whipped cream. You can decorate a pancake cake with a pastry syringe with a nozzle, or simply spread the entire surface evenly with cream or cream and smooth with a knife.
Powder, grated nuts, cookie crumbs. Such decor is also placed on a sticky base - icing, jam or cream.
The cake itself does not have to be round. On the basis of pancakes, you can make a cake like the “Monastic 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 whole structure is filled with sour cream and sprinkled with grated chocolate. If you use this recipe, try to make the pancakes as thin as possible so that they can be rolled up easily.

Pancake cake after a layer and decoration should be infused. To do this, place it for 2 hours or more in the refrigerator.

The main ingredient of any pancake cake can be completely different pancakes: plain, yeast and even chocolate - it all depends on your imagination. Fresh fruits, cottage cheese, sour cream or cream can act as secondary ingredients. Be sure to try our culinary pancake recipes with photos and step-by-step preparation, and also experiment and send us your creative culinary work.

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

Delicate exciting cake of pancakes with cottage cheese cream will certainly please your guests at a tea party.

Pancake cake with sour cream

A zucchini snack cake can be a decoration for a summer menu. Delicate zucchini pancakes go well with various fillings, so the cake always turns out to be very tasty and nutritious.

zucchini, cottage cheese, sour cream, tomatoes, carrots, onions, chicken eggs, 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 yourself can choose your favorite filling for a pancake cake. A 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 fruit filling is also used, the main thing is that it be viscous, for example, as in the recipe pancake cake with banana. If there are no fruits, but you really want to make a sweet pancake cake, a recipe with jam or marmalade can help you out. And the favorite of children is, of course, a pancake chocolate cake.

In this recipe, probably the most difficult thing is to prepare beautiful and delicious pancakes for the cake. Anyone who knows how to cook pancakes will prepare a pancake cake without much hassle. A recipe with a photo will be needed for those who have not yet got their hands on pancakes. Without them, you can’t cook real pancake cakes, so recipes with photos are 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 cakes, which can be prepared according to absolutely any recipe.

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

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

Grated chocolate, multi-colored coconut flakes, fresh berries, whipped cream or squirrels, fruit slices, multi-colored dragees, nuts and more can serve as a sweet decoration. The snack option can be decorated with figuratively chopped vegetables, red or black caviar, shrimp, a patterned mesh of mayonnaise, pomegranate seeds, herbs, roses from red fish stripes, or in any other way.

Pancake cake can be prepared for any occasion. Simpler options with traditional fillings are served on weekdays. But delicious fillings are used for festive pancake cakes. Such pastries for Maslenitsa are especially popular.

Pancake cake step by step with a photo

The tradition of baking pancakes for Maslenitsa dates back more than one thousand years. During Shrove Tuesday, pancakes become the main meal in homes even today. Modern housewives have significantly expanded the number of recipes according to which they prepare pancakes and pancakes for their loved ones. If you want to surprise your loved ones 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 will begin on February 20th. February 26 will be the last day of Maslenitsa, which is commonly called Forgiveness Sunday.

For a pancake cake, you need to cook 12-15 pancakes. You can do it according to any usual recipe. The pancake recipe below might work:

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

To decorate the top:

Cooking 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 up 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 \u200b\u200bthe pan.

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

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

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

6. In a suitable pan, put a ripe soft banana, butter, condensed milk.

Important! Any cream can be prepared, but it should be thick enough. You also need to remember that the more layers in a pancake cake, the more cream is needed to lubricate them.

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

Grease the top pancake with cream and sprinkle with chocolate chips. From a separate pancake, you can cut strips, and then twist roses out of them.
Send the cake for an hour in the refrigerator, after which it can be cut and served at the table during the celebration of Maslenitsa.

Pancake cake at home

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

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

From milk, vegetable oil, eggs and flour, knead the pancake dough. 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, put on the stove. As soon as the cream boils and thickens, set aside, cool.

We cover the bottom of the mold with removable sides with baking paper. Alternately stack the pancakes in a pile, spreading each layer with 1.5 tbsp. pudding. We send the workpiece to the cold.

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

Wash fresh strawberries, dry them, remove the sepals, puree with an immersion blender. You can use frozen berries instead of fresh berries. We heat the soaked swollen gelatin, but do not boil.

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

Fill the cake in the form of strawberry jelly, return it to the refrigerator until the jelly coating is completely solidified.

Before serving, remove the sides of the form, decorate the pancake cake as desired and serve, cutting it into portioned pieces.

Pancake cake with condensed milk

A very delicate and sweet pancake cake with cream based on sweet condensed milk and sour cream. If the dessert is intended exclusively for adults, then you can splash a little cognac into the cream.

1 st. spring water;
3 tbsp granulated sugar;
2 fresh eggs;
2 tbsp. milk;
2 tbsp vegetable oil;
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. Gradually add flour, stirring each time to break up any lumps. At the end of the kneading, we introduce vegetable oil, leave the dough for half an hour, covering the bowl.

We bake ruddy pancakes in a dry hot frying pan.

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

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

We put the first pancake on the dish, generously grease it with cream, cover it with the next one, and so we assemble the whole structure.

To fix the shape of the cake, and soak the pancakes, place the confectionery on the shelf of the refrigerator 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 Hut” cake, only homemade thin pancakes are used instead of shortbread dough tubes. This option is less labor intensive than the original.

So lovers of pancakes and curd-cherry fillings should definitely adopt 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 gr. for cream);
1 pinch of salt;
250 gr. frozen pitted cherries;
0.5 kg curd mass;
170 gr. Philadelphia cheese.

To prepare the cream, heat the milk to a hot state, but do not boil.

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

We put the bowl with the contents on low heat, knead intensively and bring the mass to a thickening. Set the cream aside and let cool. Add Philadelphia to the warm mass, mix until smooth.

To prepare pancakes on protein dough, first separate the proteins from the yolks. Beat egg whites to stiff peaks, adding a pinch of salt. In a bowl, combine the melted butter, 1 egg yolk, sugar, milk and salt. Pour the sifted flour into the thoroughly kneaded mass, and at the end of the kneading, add the protein foam. From the protein dough, we immediately begin to bake pancakes in a slightly oiled hot frying pan. This portion makes 12-15 pancakes.

Now we begin to collect our cake. We unfold one pancake, grease with cream. Stepping back from the edge of 1-2 cm, lay out the defrosted pitted cherries in a row. Roll up a tight tube with cherries inside. We do this with all pancakes. We put the tubes on a serving dish in a slide, gradually tapering towards the top to form a roof. We additionally coat each layer of tubes with warm cream. Coat the whole structure with cream, 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 creamy layer will thicken, and the pieces will keep their shape when cut.

Pancake sour cream cake

The simplest and most delicious treat will be a pancake cake with sour cream. For its preparation, milk pancakes are perfect, which are quickly soaked and favorably set off the taste of sour cream.

400 ml of milk;
200 gr. white flour;
2 tbsp vegetable oil;
3 tbsp sugar (including 2 tablespoons 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 sugar and salt. After adding half of the milk, we fall asleep the seeded flour. Mix everything well with a whisk. At the end, add the rest of the milk and vegetable oil, knead the mass, leave it alone for a quarter of an hour. In a hot dry frying pan, bake 15 thin pancakes.

While the pancakes are cooling, we are preparing the sour cream. It is very easy to prepare. We combine fatty well-chilled sour cream with granulated sugar and vanilla. Thoroughly interrupt until a fluffy stable mass is obtained.

To form a cake, we coat each pancake with a layer of cream and put it in a pile on a dish. We generously grease the top of the pancake cake with cream, cover with coke shavings (you can use color).

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

Pancake curd cake

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

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

For pancake dough, beat eggs with salt, vanilla and granulated sugar. When all the crystals disperse, add the sifted flour and continue to work with the mixer at low speeds. At this stage, pour in the baking soda.

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

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

For assembly, we use a form with removable sides. We cover the bottom with a pancake, along the edge we lay out 4 more pancakes overlapped in a circle so that their edges hang from the sides of the mold. We generously cover the bottom and sides with cream.

Inside we put two pancakes, grease with cream. Then we put one at a time, each time smearing with a cream layer. We cover the latter with a thick layer of cream, and cover with hanging edges.

We decorate the top of the cake with randomly arranged pancakes (2-3 pcs.), Lay out the tangerine slices peeled from films on them. Lightly sprinkle the top of the pancake cake with powdered sugar, pour over with melted chocolate.

After three hours in the refrigerator, the cake can be taken out of the mold and served.

Chocolate pancake cake

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

1.5 st. wheat flour;
3 tbsp granulated sugar;
20 ml vegetable oil;
350 ml fresh milk;
2 tbsp vanilla sugar (including 1 tablespoon 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 st. powdered sugar;
100 gr. peeled hazelnuts;
1 pack of cream fixer;
350 gr. fat sour cream.

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

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

Now let's start assembling the cake. Put the first cooled pancake on a dish, grease it with cream. We cover with the second - we coat it with peach jam. Alternating, thus, the layers, we collect a stack of pancakes.

Lubricate the top pancake with plenty of cream, sprinkle the sides of the cake with crushed hazelnuts. From the confectionery syringe in a circle, figuratively we deposit the remaining cream.

We send the finished chocolate cake from pancakes for 2-3 hours in the cold. Then serve with tea or coffee.

Pancake Cake Secrets

The basis of a delicious pancake cake, of course, are delicious pancakes. It is their baking that takes most of the time. To facilitate and speed up this process for baking, it is better to use special pancake pans. Pancakes are easily removed from them and are fried with almost no oil.
To brown a 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 for several hours in the refrigerator.
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 confectionery burner.
Do not use too liquid ingredients for the layer. In this case, the cake threatens to spread right on the dining table.

Bon appetit and delicious pancake cakes!

Lush milk pancakes without yeast recipe

Publication date: 11/18/18

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

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

Pancake cake can be prepared for any occasion. Simpler options with traditional fillings are served on weekdays. But delicious fillings are used for holiday cakes. Such pastries for Maslenitsa are especially popular.

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

Pancake cake step by step with a photo

Cooking time: 40 minutes

Quantity: 15 servings

Ingredients

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

Cooking instructions

How to make pancake cake at home

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

Ingredients:

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

Cooking:

From milk, vegetable oil, eggs and flour, knead the pancake dough. 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, put on the stove. As soon as the cream boils and thickens, set aside, cool.
We cover the bottom of the mold with removable sides with baking paper. Alternately stack the pancakes in a pile, spreading each layer with 1.5 tbsp. pudding. We send the workpiece to the cold.
Meanwhile, make strawberry jelly. Soak gelatin in water for 5-25 minutes, depending on the properties of a particular product (read the method of preparing gelatin on the package).
Wash fresh strawberries, dry them, remove the sepals, puree with an immersion blender. You can use frozen berries instead of fresh berries. We heat the soaked swollen gelatin, but do not boil.
Add sugar and gelatin to the berry puree, mix everything until smooth.
Fill the cake in the form of strawberry jelly, return it to the refrigerator until the jelly coating is completely solidified.
Before serving, remove the sides of the form, decorate the pancake cake as desired and serve, cutting it into portioned pieces.

Recipe with condensed milk

A very delicate and sweet pancake cake with cream based on sweet condensed milk and sour cream. If the dessert is intended exclusively for adults, then you can splash a little cognac into the cream.

Ingredients:

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

Cooking:

In a deep bowl, combine water, milk, eggs at room temperature, add sugar and salt, beat everything until smooth. Gradually add flour, stirring each time to break up any lumps. At the end of the kneading, we introduce vegetable oil, leave the dough for half an hour, covering the bowl.
We bake ruddy pancakes in a dry hot frying pan.
For cream, beat homemade sour cream until fluffy stable mass. We mix the boiled condensed milk in small portions, each time, carefully stirring with a whisk. At the end of cooking, if desired, add a little cognac.
We put the first pancake on the dish, generously grease it with cream, cover it with the next one, and so we assemble the whole structure.
To fix the shape of the cake, and soak the pancakes, place the confectionery on the shelf of the refrigerator for half an hour.
Before serving, decorate the pancake cake with fresh berries and mint sprigs.

Delicious custard cake

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

Ingredients:

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

Cooking:

To prepare the cream, heat the milk to a hot state, but do not boil.
In a bowl, beat 2 eggs with sugar and flour until fluffy. Then pour hot milk in a stream, all the time, whisking with a whisk.
We put the bowl with the contents on low heat, knead intensively and bring the mass to a thickening. Set the cream aside and let cool. Add Philadelphia to the warm mass, mix until smooth.
To prepare pancakes on protein dough, first separate the proteins from the yolks. Beat egg whites to stiff peaks, adding a pinch of salt. In a bowl, combine the melted butter, 1 egg yolk, sugar, milk and salt. Pour the sifted flour into the thoroughly kneaded mass, and at the end of the kneading, add the protein foam. From the protein dough, we immediately begin to bake pancakes in a slightly oiled hot frying pan. This portion makes 12-15 pancakes.
Now we begin to collect our cake. We unfold one pancake, grease with cream. Stepping back from the edge of 1-2 cm, lay out the defrosted pitted cherries in a row. Roll up a tight tube with cherries inside. We do this with all pancakes. We put the tubes on a serving dish in a slide, gradually tapering towards the top to form a roof. We additionally coat each layer of tubes with warm cream. Coat the whole structure with cream, decorate with grated chocolate.
To make it tasty and juicy, let it soak in the refrigerator for at least two hours. During this time, the creamy layer will thicken, and the pieces will keep their shape when cut.

Sour cream pancake cake - an easy recipe

The simplest and most delicious treat will be a pancake cake with sour cream. For its preparation, milk pancakes are perfect, which are quickly soaked and favorably set off the taste of sour cream.

Ingredients:

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

Cooking:

For pancake dough, beat fresh eggs with sugar and salt. After adding half of the milk, we fall asleep the seeded flour. Mix everything well with a whisk. At the end, add the rest of the milk and vegetable oil, knead the mass, leave it alone for a quarter of an hour. In a hot dry frying pan, bake 15 thin pancakes.
While the pancakes are cooling, we are preparing the sour cream. It is very easy to prepare. We combine fatty well-chilled sour cream with granulated sugar and vanilla. Thoroughly interrupt until a fluffy stable mass is obtained.
To form a cake, we coat each pancake with a layer of cream and put it in a pile on a dish. We generously grease the top of the pancake cake with cream, cover with coke shavings (you can use color).
Before serving, cool the cake in the refrigerator for 1.5-2 hours.

Curd pancake cake

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

Ingredients:

1.5 st. wheat flour;
3 tbsp granulated sugar;
20 ml vegetable oil;
350 ml fresh milk;
2 tbsp vanilla sugar (including 1 tablespoon 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 st. powdered sugar;
100 gr. peeled hazelnuts;
1 pack of cream fixer;
350 gr. fat sour cream.

Cooking:

We make pancake dough from eggs, milk, flour, sugar, vanillin and baking powder. At the end of the batch, pour in vegetable oil, salt. We bake pancakes in a dry hot frying pan.
Beat chilled sour cream, cheese and cocoa powder. In the process, add a fixative, sweet powder and vanilla sugar. We set aside a small part in a separate bowl to decorate the dessert. In the rest of the cream, add half the chopped hazelnuts.
Now let's start assembling the cake. Put the first cooled pancake on a dish, grease it with cream. We cover with the second - we coat it with peach jam. Alternating, thus, the layers, we collect a stack of pancakes.
Lubricate the top pancake with plenty of cream, sprinkle the sides of the cake with crushed hazelnuts. From the confectionery syringe in a circle, figuratively we deposit the remaining cream.
We send the finished chocolate cake from pancakes for 2-3 hours in the cold. Then serve with tea or coffee.

cooking secrets

The basis of a delicious pancake cake, of course, are delicious pancakes. It is their baking that takes most of the time. To facilitate and speed up this process for baking, it is better to use special pancake pans. Pancakes are easily removed from them and are fried with almost no oil.
To brown a 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 for several hours in the refrigerator.

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.

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.

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