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Chocolate pancake cake with whipped cream. Pancake cake with cream cheese cream

No matter how many pancakes are baked, you will never see them! You stand at the stove for half a day, doing your duty to feed your family, but the big pancake platter is still empty. Pancakes do not have time to make their way from frying pan to plate, because children and households eat them on the fly! But the idea for Shrovetide is as follows: bake a mountain of pancakes, arrange on saucers of different delicious filling from jam to sour cream and sit down decorously and unhurriedly at the festive table ... Dreams, dreams ...

However, there is a way out of the situation. You just need to announce to your family that today there will be not just pancakes, but a pancake cake. And since the cake does not tolerate fuss, they will have to moderate their appetites and be patient. And while the family is holding out with the last bit of strength, predatory sniffing the air, you bake pancakes and, with all the harm inherent in you, do not rush anywhere. You also hum a song.

Ingredients

For pancakes

  • flour - 1, 5 cups
  • sugar - 0.5 tbsp. spoons
  • salt - a pinch
  • milk - 2, 5 glasses
  • eggs - 2 large
  • odorless sunflower oil - 5 tbsp. spoons

For cream

  • icing sugar - 100 g
  • frozen raspberries - 300 g
  • starch - 1 tbsp. a spoon
  • whipping cream (over 33%) - 300 ml

Preparation

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    As you know, the main thing in pancake dough is the correct consistency, the proportion of flour and liquid. To achieve this, we will use two containers. In one mix all the dry ingredients: flour, salt, sugar. Be sure to sift the flour.

    In the second, combine eggs and milk.

    Then pour the egg and milk mixture into the flour. Pour in a thin stream, stirring all the time. At first, you will get a thick dough, but it will be without lumps (provided that you mix it intensively). Once all the lumps are broken, you can pour out the remaining liquid and mix thoroughly.

    Then add vegetable oil and stir again.

    Bake the pancakes in a preheated skillet. It is not necessary to lubricate it, as there is enough oil in the dough. Be sure to let the pancakes cool before brushing with whipped cream.

    Cream preparation. Whisk the cream and icing sugar until firm. Try it - there will be no sugar in the raspberries, so the cream should be very sweet. If your taste is not enough sugar, add, without stopping, whipping cream.

    For the raspberry layer, defrost the raspberries, drain the liquid from it, add the starch and mash the berries with a fork, stirring.

    Put on low heat and let thicken. Stir all the time. Cool it down.

    Assembling the cake. Place the first pancake on a flat plate. Spread raspberries on it.

    Top with the next one and coat with whipped cream.

    Alternate in this order until all the pancakes are gone. The very last layer is whipped cream.

    As a decoration, you can use small circles of pancakes (cut out of large ones or bake in a small frying pan), "dripping" cream on top of them and placing berries.

We all love to eat pancakes, and this can be done not only by stuffing them or dipping them in sour cream, but also enjoying a real cake. I learned about this option for serving pancakes when I became a mother myself.

As a child, we didn’t eat that, unfortunately. I think that this delicacy would definitely be remembered on some birthday and on Maslenitsa.

It is important that we do not make a very porous dough for the cake, otherwise the filling will seep into the holes and run off onto the plate. We need it to stay in its place and keep its shape.

About correct curd cream I wrote separately. They can not only grease biscuit or shortbread cakes, but also pancakes.

Remember that the ingredients for the dough must be warmed up, not from the refrigerator.


Pancake Ingredients:

  • 3 eggs
  • 250 gr flour
  • 700 ml milk
  • 20 grams of sugar
  • 1 tsp baking powder
  • 1/3 tsp Salt

For the cream:

  • 600 gr of cottage cheese
  • 500 gr cream (33-35%)
  • 2 tbsp Sahara
  • 1 pack of vanillin

We start to prepare the dough: drive eggs into warm milk room temperature.

Add sugar and salt to the egg mass.

Separately sift the flour and pour the baking powder into it.

Mix with liquid ingredients... We leave the whole mass aside a little so that the gluten swells, and the dough is more elastic.


Now we begin to prepare the cream: we take soft cottage cheese and grind it through a sieve.

Pour the cooled cream into a container, mix with sugar and vanilla and begin to beat until firm.


First, turn on low speed, then gradually increase it.

The mass will turn out like this.


Put the cottage cheese in it and mix for a couple of minutes. You will get a thick cream in which there is a spoon.

Now we start collecting treats.

Spread a spoonful of cream on the cooled pancake. Then on top of the first with cream we spread the second and so on. As if greasing the cakes.


We send the finished dessert to the refrigerator for several hours.

Condensed milk cake recipe

Condensed milk is a favorite and affordable product. But, to slightly dilute the sweetness and give it a shape, you need to add butter and sour cream.

Also, this cream can be used for any desserts.


Pancake Ingredients:

  • 1 liter of milk
  • 400 gr flour
  • 3 eggs
  • 2 tbsp granulated sugar
  • 1 tsp soda
  • 4 tablespoons vegetable oil

For the cream:

  • 30 g butter
  • 1 can of condensed milk
  • 100 gr sour cream

We make egg foam with sugar and salt. Pour it into milk and sift flour and soda there. Before baking, add vegetable oil to the mass.

We are waiting for the mass to thicken a little. Then pour the dough into a hot pan and bake pancakes.


All the nuances of baking mass are described here.

Melt the butter a little, mix it with condensed milk and sour cream. When a homogeneous consistency is formed, put it in the refrigerator to thicken.

We take the finished pancake, grease its surface with cream. You don't have to go to the edges to prevent the cream from dripping.

And so we alternate layers.

Cooking with custard

There is a separate article on custard. There the nuances of its preparation are described in more detail.

It is quite simple itself, but it takes a little time for itself.


Ingredients:

  • 4 large eggs
  • 440 ml milk
  • 250 gr flour
  • 4 tablespoons Sahara
  • 6 tbsp vegetable oil
  • ½ tsp salt

For the cream:

  • 400 ml milk
  • 6 tbsp Sahara
  • 3 tbsp flour
  • 100 gr butter
  • 1 egg
  • vanillin

Mix warm milk with eggs, sugar and salt.

We introduce flour and vegetable oil with constant stirring.

We leave the dough for 30 minutes, then we go to bake the pancakes in a hot frying pan, turning on medium heat.

We make the cream like this: mix flour, vanillin, sugar and an egg. It is more convenient to do this with a mixer. You should get a homogeneous mass.


We heat the milk on the stove until it boils and immediately carefully add it to the dough. Thus, brewing it.


Now we put all this mixture on the stove and heat it up. The cream should thicken, then add butter to it.

After cooling down, put the bowl in the refrigerator for half an hour.

Now we begin to collect the cakes.

But first, let's make all the circles the same size. To do this, we will select a plate of a suitable diameter and a sharp knife. Cut off the protruding edges of all pancakes around the circumference of the plate.


Put two tablespoons of cream on each cake.

We coat the sides well and decorate the surface.


Can be sprinkled coconut flakes, grated chocolate or decorate with icing.

The cake must be refrigerated for an hour to keep its shape well.

Delicious pancake cake with sour cream

There is sour cream in almost every home, this product is unique because it is suitable for preparing a large number of dishes. Often it is simply mixed with sugar, but sometimes it is used to dilute the sugary sweetness of condensed milk or to stir cream cheese.


We will bake 10 pancakes in advance and cool them.

For the cream:

  • 250 gr 20% sour cream
  • 2 tbsp. l. Sahara
  • 1 tbsp Vanilla sugar

For pancakes, you can take the proportions of ingredients above. If you bake with kefir, then the ingredients are indicated. You might want to use or.


We start kneading the cream.

Beat the cooled sour cream with sugar until it is completely dissolved.


But not very long, so as not to get oil and serum. Usually a couple of minutes are enough.

We begin to spread the finished mass. Put the collected dessert in the refrigerator.

How to make a chocolate pancake cake at home

Chocolate pancakes set off beautifully curd cream. To prepare them, you need cocoa or chocolate.

If you have a bar of chocolate, break it into pieces, mix a little with milk and send it to melt in a steam bath or in the microwave. Then pour into the dough itself.

Today we will take cocoa powder for the recipe.


For the test:

  • 0.5 l milk
  • 3 eggs
  • 2 tbsp sunflower oil
  • 1 cup flour
  • 2 tbsp cocoa
  • 2 tbsp Sahara
  • some salt

For the cream:

  • 100 ml heavy cream (from 33%) or homemade sour cream
  • 300 gr of cottage cheese
  • 100 gr icing sugar
  • vanillin

We start the dough. To get it right the first time, we warm milk and eggs at room temperature.

Combine all the ingredients in a bowl. When adding flour and cocoa, you need to regularly work with a whisk or mixer. We don't need lumps here at all.


We bake this dough in a dry, very hot frying pan.

Bye ready-made cakes cool down, we begin to make curd mass.

We take chilled sour cream or cream. Pour a little into the cottage cheese, beat the rest separately with sugar.


If you have homemade fatty sour cream, then it is better to do it with a whisk so as not to get butter.

Mix cottage cheese with sour cream and vanilla. Put the whipped cream or sour cream into it.

Put the entire bowl in the refrigerator for at least twenty minutes.
Now we begin to collect the treat, alternately greasing the cakes.

Sweet recipe with mascarpone

It is very popular for making sauces and fillings. It keeps its shape perfectly and has a delicate salty taste. In combination with sweet additives, an excellent cream for desserts is obtained.

We bake pancakes according to the recipes described above. They need at least 10 pieces.


For the cream:

  • 600 gr mascarpone
  • 200 ml condensed milk
  • 3 tbsp liquor
  • 100 g of chocolate for decoration

Beat the mascarpone until fluffy. Without stopping whipping, we pour in milk and liquor.

You should get an airy consistency.

On each circle, we begin to spread the cream until we use up all of it.

You can decorate with grated chocolate or icing.

Banana pancake cake with yoghurt and walnut glaze

Now let's create a real wonder of pancake sweet cake. We will not only bake unusual cakes, but we will also make the filling itself not simple.

This cake will need to purchase more ingredients, so it will come out more expensive than the ones described above. But on the other hand, for sure, all those who try it recognize you as a real miracle worker.


For banana pancakes necessary:

  • 1 large ripe banana
  • 4 tablespoons butter
  • 235 ml milk
  • 95 gr flour
  • 4 eggs
  • 2 tbsp Sahara
  • cinnamon, nutmeg
  • 225 gr cream cheese
  • 345 grams of unsweetened "live" yogurt
  • 65 grams of sugar
  • some vanillin
  • 125 gr heavy cream from 33%
  • 50 g brown sugar
  • 15 g butter
  • 50 gr chopped walnuts

The banana needs to be cut and mashed until puree.


Then combine it with the rest of the ingredients and mix until smooth.

We put the dough in the refrigerator for at least an hour. After this time has passed, take out the mass and beat it well.

Bake in a hot frying pan until golden brown.


To prepare the cream, cream cheese must be whipped until lightness is formed. Then pour in the yogurt with sugar and vanilla. We continue to whisk. Ready cream cool for about half an hour.

We begin to collect the cake, smearing the pancakes with cream.

We will decorate with delicious glaze with walnuts... You can grind the nuts in a coffee grinder or blender.

If these assistants are not at hand, then we will use a plastic bag and a rolling pin, fill the bag with nuts and go over them with a rolling pin, like a dough.

Beat butter, cream and sugar, then put on fire and bring to a boil. After that, reduce the heat to minimum and cook for another 10 minutes.

We introduce nuts and vanillin. Fill the cake with icing immediately.

You can also not lay the pancakes on top of each other, but roll them up.


Place them on top of each other or in a mold and top with cream, jelly or icing.


I want to add that taking any of these recipes as a basis, you can start experimenting. For example, add Japanese tea to the dough, which is ground into a powder, then the cakes will be gently green.


Or bake colorful pancakes and collect rainbow treats.


Just split regular dough into several cups and add natural colors to them: turmeric, blueberry or cherry juice.

Bon Appetit!

Pancake cake, fast and very delicious treat... To prepare it, you can use almost any food that will end up in the refrigerator.

After all, it can be made as a dessert or as an appetizer with savory filling... I propose to start by trying to cook ...

Pancake cake with whipped cream

For the berry filling, take:

Seasonal berries 200g (raspberries are good); Jam 200 gr; Granulated sugar 80 gr; Heavy cream 500 ml; Fresh mint leaves to taste

The recipe for this cake is considered Swedish and has many variations of toppings. However, this dessert is very popular with us, and it also gives unlimited opportunities for the manifestation of imagination.

The combination of juicy berries, delicate whipped cream and fresh mint will be a win-win.

Making a pancake cake is not difficult, the main thing is time and patience to bake a sufficient amount thin pancakes.

If you have the skills, it is more convenient to use two pans of the same diameter at once. For impregnation, we will use whipped cream and sandwich the cake with berry filling.

Then the dish is put into the refrigerator, after several hours of cooling it is easily cut and keeps its shape.

Recipe Swedish cake step by step:

  1. First of all, you need to make a pancake dough. Take water, milk, eggs, flour, sugar, zest and vanilla. Mix all the ingredients and bring with a whisk or mixer until smooth;
  2. Use the usual recipe for making pancakes, the main thing is to get thin and uniform as a result;
  3. We will fry them in butter, in a medium-sized frying pan. Pancakes should not burn;
  4. Cool the pancake cake blanks at room temperature;
  5. At this time, we start filling. In order for the cream to work, be sure to take high-fat cream and cool it very well;
  6. Beat them until firm foam. Don't be too zealous, natural cream can stratify. Add granulated sugar to taste, the cream should not turn out sugary;
  7. If you need a cake for hastily, you can buy a can with a finished product;
  8. We sort out fresh berries, rinse, let the water drain. It's better to take jam homemade and not very thick;
  9. We shape the cake. For the first layer, grease the pancake with cream, lay berry filling(jam), evenly distribute. So we repeat each layer until the pancakes run out or the cake is of the desired height;
  10. We decorate the dessert. On top of a beautiful slide we place fresh berries raspberries, garnish with whipped cream and mint leaves. Add a little grated zest;
  11. Leave to cool for a couple of hours.

Pancake cake with cream and berries is ready. Cut it carefully into portions and serve. This is the simplest and most common recipe.

Chocolate Pancake Cake

Very refined and holiday recipe... It involves first preparing chocolate pancakes, and then impregnating them the most delicate cream from whipped cream with the addition of white chocolate.

For pancake dough we use:

Milk 500 ml; Eggs 3 pcs; Wheat flour 200 gr; Powdered sugar 50 gr; Butter 50 gr; Cocoa powder 25 gr; Dark chocolate 80 gr;

Ingredients for buttercream:

Cream 33% fat - 600 ml; White chocolate - 200 gr; Vanilla sugar - 1 sachet; Some chocolate for decoration;

Cooking a pancake cake with chocolate:

  1. Let's start the pancake dough. Melt dark chocolate, without bringing to a boil, in a water bath. We heat half of the milk in another container and gradually add it to the chocolate. Stir until smooth;
  2. Combine the second half of the milk with flour, cocoa powder and powdered sugar. Add beaten eggs there;
  3. Pour melted butter and chocolate-milk mixture into the resulting dough;
  4. Stir well and leave to thicken for a few hours;
  5. We will fry in a greased frying pan, if you can, use two at once. The pancakes should turn out to be thin, spend about one and a half minutes on frying on both sides. As soon as the bottom layer has set and easily separates from the bottom, turn over;
  6. In this way, we use all the dough. Cover and set aside a stack of blanks to cool;
  7. At this time, prepare the whipped cream to soak the cake. They must first be cooled and whipped into a thick foam, do not forget that the cream must be high in fat content, from 33%. Flavor with vanilla sugar;
  8. Melt White chocolate in a water bath and gently, whisking at low speed, add to a bowl of cream;
  9. Putting together the pancake cake. We coat each pancake with a layer of cream and cover with the next one, distribute the cream again and put the pancake. We continue until the ingredients run out, grease the top with the remnants of the cream, be guided that 2-3 tablespoons are needed for one layer;
  10. We decorate the cake with chocolate chips. The taste will perfectly complement the berries of fresh strawberries, if desired, cut them into slices and add to the decoration;

Leave the cake in the refrigerator to soak.

A chocolate pancake cake with whipped cream will turn out to be light and airy. It will not leave indifferent any lover of sweet and juicy desserts.

Pancake cake with cherries

The combination of berries and whipped cream is rightfully considered a classic. Use it to make a pancake cake with a pleasant cherry sourness.

For 20 pancakes you need:

Milk 1 l; Granulated sugar 50-100 g to taste; Chicken eggs 3 pcs; Wheat flour 250 gr; Vegetable oil 5 tbsp. l; some salt;

The cream and cherry sauce will go:

Fat cream 300 ml; Sugar or powdered sugar 300 gr; Cherry 250 gr;

Cooking cherry pancake cake with butter cream:

  1. Making pancake dough. We mix milk, sugar and eggs, gradually sift the flour through a sieve. Using a fork or whisk, combine the ingredients into a homogeneous mixture. Add vegetable oil and mix.
  2. For frying pancakes, take a small-diameter pan or a special pancake pan with low sides. We fry for about a minute on each side, depending on the thickness, try to distribute the dough as thin as possible.
  3. Chill the cream and bowl first. In order to make butter cream, measure out 200 g of sugar (powder). Add half to the cream and beat, gradually adding the remaining powder. The mass should be dense and stable. You can add diluted gelatin, if the cake is planned to be left in the refrigerator for more than a day, then it will not soften.
  4. We form a pancake cake. Smear each layer, sides and top with cream and send to cool and soak.
  5. In the meantime, prepare the cherry sauce. Berries are suitable both fresh and thawed, the main thing is to remove the seeds. Combine them with 100 grams of sugar or powdered sugar. Mashed potatoes in a blender. We boil it over low heat for half an hour, stir and remove the foam. Cool the cherry sauce completely.
  6. Cover the finished pancake cake with whipped cream evenly with sauce and decorate with whole berries.

You can take any presented recipe as a basic one and try to add your ideas to cooking. This cake is versatile both for the holiday and for home tea parties.

My video recipe

Recipe with photo.

Madly the tasty cake pancakes, try it yourself!

First, let's prepare pancakes. Melt the chocolate in a water bath and mix it with 250 ml of warm milk.

Whisk the remaining milk in a deep bowl with 1 cup of sifted flour, cocoa, and powdered sugar.

Beat the eggs and stir into a bowl.

Melt the butter and add to the resulting dough along with the melted chocolate. Mix everything well. We leave the resulting dough for 2-3 hours. It will thicken a little.

We heat the pan, grease it with vegetable oil. Pour the dough into the pan so that the dough spreads all over the pan. Cooking for 1 minute.

Then turn the pancake over and cook for about 30 more seconds.

We bake so beautiful chocolate pancakes until the dough runs out.

Cover the finished pancakes and leave to cool completely. Approximately 2-3 hours.

Now let's prepare the crepe cake cream. Whisk the cream until firm peaks, gradually adding vanilla sugar... Now add melted white chocolate to the cream, and continue whisking at the lowest speed.

We finish preparing the pancake cake. Put one pancake on a plate and apply a layer of cream on top.

Cover the top with the second pancake and a layer of cream, and repeat this with all the pancakes. Grease the top of the cake with the remaining cream.

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

The dish is very simple to prepare.

This view will not leave anyone indifferent, even an avid gourmet, since the combination tender pancakes with curd and fish filling, this is something indescribable. This is a must try !!

I also advise you to add any greens. This will do and prettier appetizer, and will give brightness and mood.

For the 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 tablespoon ...

For filling:

  • Garlic - 2 cloves;
  • Dill - 100 gr.;
  • Lightly 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 fluffy foam, add salt, sugar and soda. Then pour in 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 the divorced citric acid in 1 tablespoon of boiling water, mix. And immediately start baking our so-called biscuits.

Let's start preparing the filling. Peel the garlic and pass through a press. Wash the dill, dry and chop finely. Remove bones from fish fillets, 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 the salmon and mix everything.

Put 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 to soak well. Top can be decorated with red fish and caviar, greens.

Recipe 2: sweet pancake cake at home

Today we will prepare a delicious pancake cake with sour cream and fruits. This pancake cake recipe 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 base of the cake - cakes, it uses thin pancakes with milk, the recipe for which you can find at the link. This cake recipe with delicate sour cream and fresh winter fruits has become a favorite dessert for Shrovetide. True, you won't eat a lot of it, since the cake turns out to be very high in calories and nutritious. Well, in big family the cake is eaten in a day. And I hope that you will like this hearty dessert on the eve of Great Lent. 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 bacon for greasing the pan.

For filling:

  • 1 liter of fatty homemade sour cream;
  • 350 g icing sugar;
  • 1 banana;
  • 1 large orange or 2 small;
  • 1 kiwi.

To make pancake dough, 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. We melt the butter and, together with the milk, pour it into the flour. Mix everything with a mixer until the lumps are completely dissolved. To prevent the flour from scattering, start stirring it with the off mixer, and when the flour absorbs moisture, turn it on and continue stirring at medium speed. The dough for thin pancakes is ready.

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

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

One large orange or 2 small ones wash and wipe. Rub the orange zest on a fine grater. 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.

Thin pieces are better for the filling, and thick pieces for decoration.

Cut also for decoration and for kiwi filling.

And we just have to cut the banana using the same method: for filling and decoration.

To coat the cake and smear the layers, we will use next recipe sour cream. The 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 the cream in a deep bowl, mix the fatty sour cream and powdered sugar. Stir with the off mixer so that the powder does not scatter around the kitchen. After it has been mixed, turn on the mixer and start whisking. The main thing is not to overdo it, otherwise you will get oil instead of cream.

We start to shape the 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 the cream over the pancake with a thin layer. We repeat 2 more times, laying the pancakes on top of each other and smearing them with cream.

Put fruit or grated orange zest on about every 3rd pancake. The first to go is a finely chopped orange.

Spread out 3 pancakes again, smearing each with cream. Sprinkle the third pancake with orange zest on top.

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

Lay out 3 layers of sour cream pancakes and a layer of orange again.

The last will be a banana. And after it we spread the remaining pancakes.

The cake should look like this.

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

Using the cream that remained, decorate the cake on top.

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

Our delicious pancake cake with sour cream and fruit is ready. Before serving, it should be kept in the refrigerator for 30 minutes. Bon Appetit!

Recipe 3: homemade pancake cake with chocolate

Pancake cakes are collected from thin pancakes sandwiched with cream. We offer you a recipe for a pancake cake made from very thin and delicious pancakes with delicate butter cream with 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, at least 30% fat - 600 milliliters

White chocolate frosting

  • White chocolate - 250 grams
  • Cream - 150 milliliters

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

Stir until smooth. 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 batter... Set aside for 20 minutes for flour to swell. After 20 minutes, remove the dough from the sides of the bowl and additionally mix with a mixer for two to three minutes.

Strain the finished dough, add two tablespoons of vegetable oil and start baking pancakes.

Put the pancake pan on the fire. If necessary, grease the pan and bake thin pancakes.

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

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

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

Let's start assembling the pancake cake. 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 there is a depression in the middle.

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

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

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

Let's prepare the icing. Grind 250 grams of white chocolate into a bowl. Bring 150 milliliters of cream to a boil, fill it with chopped chocolate and stir until smooth. If, for any reason, all the chocolate has not melted, do not worry, you can warm it up a little in a water bath or in microwave oven.

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

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

During this time, the glaze cooled to room temperature, but did not thicken. Place the cake on the wire rack and pour the icing over it evenly. Excess frosting that has dripped from the cake can be collected, filtered, slightly heated and covered 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.

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

We cut and serve a delicious and beautiful Pancake cake for tea or coffee. Pancakes go very well with creamy chocolate cream, both with 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 make at home. Each hostess prepares them in her own way, uses her own, very delicious cream for a pancake cake and decorates as fantasy allows.

Crepeville's pancake cake takes its name from the French word Crèpe, which means pancake. In other words, a dessert is obtained, consisting of a large number of thin pancakes, which are sandwiched with filling. As a rule, many culinary specialists use custard, whipped cream, berries, fruits, chocolate, nuts as an interlayer ... And you can't even list everything!

For pancakes:

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

For filling:

  • cream - 700 ml
  • strawberry jam - 500 gr
  • icing sugar - 2 tablespoons

Decoration:

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

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

You can cook pancake dough in any deep dish. We break 3 chicken eggs into a container, add 2 tablespoons of sugar and a pinch of salt. If you want, you can flavor the pancake batter 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 can be lumpy, but we don't need it.

Leave the pancake dough on the table for 10-15 minutes so that the flour gluten 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 moisture wheat flour), dilute it with milk or water to the desired consistency.

Now we heat the pan, grease it for the first pancake with butter and pour in the dough. With a quick motion, spread the dough evenly over the entire surface and bake the pancake until the underside is browned over medium heat.

Thus, we prepare all the pancakes in milk. I got quite a lot (how many, I did not 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 the whipped cream does not like hot and will flow.

When the pancakes are cool (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 powdered vanilla sugar (I just grinded homemade vanilla sugar in a coffee grinder), but you don't need to sweeten the cream, since the jam is already sweet. Beat heavy cream with a mixer at medium speed. You can whisk them with a whisk - it's even safer. Don't interrupt, 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 coat it with a thin layer strawberry jam... If the jam is too thick, you can warm it up slightly in the microwave and then cool it down.

Spread an even layer of whipped cream on top of the jam. Try to calculate so that the filling is enough for all the pancakes.

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

While the cake is freezing, you can cook chocolate icing... 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 need to be thoroughly heated, without bringing to a boil. The most convenient way to do this is in the microwave oven on the Preheat mode, checking the contents of the dishes every 7-10 seconds. In contact with hot cream, the chocolate wedges instantly melt. But remember that the temperature is quite high, so you need to stir constantly to prevent the chocolate from curdling.

In just a minute, you will get a completely homogeneous, smooth and shiny chocolate coating. The consistency of the glaze can be easily adjusted by adding extra hot milk or cream - just keep it close at hand.

If you like these chocolate smudges, you can decorate your cake with them. To do this, we transfer the hot glaze to the bag, cut off the 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 spread it over the entire surface with a spatula. Put the cake in the refrigerator again to freeze the icing.

There is still a little left: prepare the strawberries for decoration. Wash the most beautiful berries (preferably of the same size) under cold running water and dry them thoroughly on a napkin or towel. After that, cut it in half lengthwise to make these 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 lay out the strawberries on the chocolate icing, which has already set in the cold, but at the same time it will remain quite soft. Ready-made 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 the filling begins to soak into the pancakes over time.

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

Bon Appetit!

Recipe 5: how to make a pancake cake at home

A delicious pancake cake without baking can be made at home for Shrovetide or a festive table as hearty dessert... Even the most pampered connoisseurs of traditional sweet desserts will be delighted with the harmonious combination of products and will appreciate this dish. Also, a classic pancake cake can be prepared for the birthday of children, adding a zest to a completely ordinary meal of the feast.

Pancake dough:

  • Chicken yolks - 5 pieces.
  • Milk (2.5%) - 200 milliliters.
  • Filtered water - 200 milliliters.
  • Salt - 1/3 tablespoon.
  • Sugar - 2 rounded tablespoons.
  • Flour of the highest grade - 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.
  • Syrup from raspberry jam- 1 tablespoon.
  • Chocolate - 40 gr.

Making a simple homemade pancake dough. We break the pre-washed eggs into a capacious container. Egg yolks fold separately, look at step by step photo... And we leave the proteins on the protein cream, after which we put them in the refrigerator for a while. Pour salt and sugar into the yolks at the above rate, then mix them with a metal beater until a foamy mass is formed.

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

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

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

The basis of the filling on the pancake cake will include bananas. Remove the peel from the 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.

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

Now let's move on to cooking protein cream... Pour 50 milliliters of filtered water into a saucepan, add 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. Boiling sugar syrup remove from the burning burner, close it with a glass lid so that it does not cool down.

We take out the cooled egg whites from the refrigerator, beat for 15 minutes and pour citric acid in the process. Add directly so that the whipped mass is thick.

When the proteins have acquired a sufficiently dense consistency, pour in 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 dark or milk chocolate on a grater.

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

Lubricate the cake with the remaining cream, aligning along the edges and surfaces. We decorate with chocolate sprinkles, if there are fruits at hand, then we cut them figuratively and lay them out beautifully. Divide the finished large delicious pancake cake into portions and serve on the festive table.

Recipe 6: homemade pancake cake with chicken and mushrooms

  • chicken egg - 2 pcs.,
  • cow's milk - 1 glass (200 ml),
  • drinking water - 1 glass (200 ml),
  • wheat flour - 6-7 tbsp. spoons,
  • vegetable oil - 3 tbsp. spoons,
  • baking powder - 1 tsp,
  • sugar - 2 tbsp. spoons,
  • salt - 1 level teaspoon,
  • vanilla to taste
  • champignons - 150 gr.,
  • onions - 1-2 pcs. (depending on the 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.

For pancake dough, beat in two eggs. Add sugar, salt, baking powder. Whisk everything until fluffy. If you prefer your pancake dough, you can use it. I will describe mine.

Pour in milk and cold water... Stir. Now sift the flour and knead the dough. It will not turn out too thick.

Add some vegetable oil to the dough. 2 tablespoons will be enough. Whisk again to disperse the butter in the dough. 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.

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

While the pancakes are fried, let's 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. Slicing does not matter much.

Peel and cut onions into half rings.

Fry the mushrooms in a pan with the addition of vegetable oil. When the water has boiled away, add chopped onions to the mushrooms. Stir. Simmer together until tender. You can add a little salt and pepper to taste.

Meanwhile, I cooked pancakes. From this amount of dough, I made 11 pancakes. Cool the pancakes.

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

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

Slice green onions and sprinkle it on poultry meat. The onions will add spice and the cake will not be bland.

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

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

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

Cover the meat with a fresh pancake. Lubricate it with sour cream and smooth it. Cover again with a fresh pancake and brush with sour cream. Top and bottom cake pancake cake I deliberately filled it with pancakes twice. When slicing, the cake will not creep, and the filling will crawl out. The cake will keep its shape perfectly. I'll show you a cutaway cake. Everything will be clear. Grate on a coarse grater hard cheese... Place the cheese over the final pancake and flatten. This is the final layer. Try to distribute everything evenly and evenly.

From greenery and fresh vegetables make a decoration for the cake. You can decorate the cake to your taste. Chopped greens, tomatoes, cucumbers, olives or olives can be used for decoration, whatever you can imagine. Pancake cake can be served immediately. The 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 kitchen. I think you and your guests will be happy with the result.

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

Pancake cake - unusual dessert, which can be done very quickly by chefs with experience in making pancakes. This delicacy can have a sweet or salty layer, since the cream can be made from condensed milk, butter and sour cream, generously flavored with a large portion of sugar. For gourmets, a recipe for a pancake cake layered with liver pate or squash caviar... Cooking options original dessert or a non-trivial snack so much that it is 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.

Pancake Cream Ingredients:

  • 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 kefir or water based cakes.

Add chicken egg.

Pour in the right amount granulated sugar and stir the ingredients well.

Season the pancake base with salt.

Pour in the desired measure of sunflower oil.

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

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

Fry the pancakes in a well-heated skillet, greased with a little vegetable oil or a piece of bacon. From this amount of dough, at least 20 pieces of thin pancakes should be obtained.

Toast walnuts over low heat.

Use a rolling pin, blender or meat grinder to grind the cookies until crumbled.

Place the crust on a pancake stand with condensed milk.

Crush the crust with cookie crumbs.

Chop the nuts finely.

Cover a layer of cookies with pancake, brush it again with condensed milk and crush it with chopped nuts.

Decorate your pancake cake at home with walnuts, cherries, strawberries, or any other delicious toppings.

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

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

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

Pancakes cooked with kefir are tender and airy, which will be an excellent base for our cake. Pancake cake with sour cream can be a wonderful decoration festive table or 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 the cream:

  • sour cream - 400 gr.;
  • sugar - 1 glass.

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

Add the sifted flour gradually. Then gently mix the dough until there are no lumps left.

Dissolve the baking soda in 1/3 cup of water and pour into the dough.

Preheat a frying pan, grease it with a little vegetable oil. Spread 1 ladle in a thin layer in the pan in 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.

Beat the sour cream with sugar for 10-15 minutes, until the mass becomes airy.

Grease the cooled pancake with sour cream. Place the next pancake on top. Continue to stack the pancakes, brushing each with cream.

Gently coat the finished cake with cream on all sides.

You can decorate the cake as you like: chocolate, berries, sprinkle with cocoa ...

Below is one of ways of easy and original cake decorations.

With melted chocolate or a chocolate "rice pad", apply thin lines in a spiral shape 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 drawing 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 delight any sweet tooth.

Bon Appetit!