Before Shrovetide still a whole month, but if you do not consider yourself an ace in cooking thin pancakes with milk, it's time to practice. pancake cake will hide flaws if they happen, and at the same time you will master the recipe for the cream that soaks the cake. Culinary blogger Elena Demyanko serves her pancake cakes with Kurd, a berry custard that can also be made from frozen berries in winter.
Pancake cake with blueberry curd
Sometimes you want something special, but simple, so that you can do without an oven. In this case, pancake cake is the perfect option. Plus, it's so easy to play with style. You can change the taste of the pancakes and cream themselves, each time getting a new dessert with the aroma of berries, fruits or spices.
In this pancake cake vanilla pancakes layered with tender, sweet and fragrant cream. Fluffy with cream, but a little dense with white chocolate and creamy mascarpone. Blueberries playfully come across in a lush cream, and a layer of curd makes the taste brighter.
For test:
- 220 g flour
- 25 g (1 tablespoon) sugar
- 1/2 tsp salt
- 1 egg
- 1 st. l. vegetable oil
- 250 ml boiling water
- 250 ml milk
For cream:
- 250 g mascarpone room temperature
- 200 g cream (from 32%)
- 100 g white chocolate
- 10 g powdered sugar
- 100 g blueberries or blueberries
- blueberry curd
- Mix egg, half milk, sugar and vegetable oil. Sift flour with salt and mix until smooth. Add milk, stir. Pour all the boiling water into the dough, mix and put in the refrigerator for 15 minutes. If the dough is thick, add 1-2 tbsp. l. milk.
- Heat a frying pan over medium heat, you can grease with oil. Fry thin pancakes 1 minute on each side.
- Melt for cream White chocolate in a water bath or microwave for 10-15 seconds, mixing well each time. Cool down a bit.
- Mix room temperature mascarpone with powdered sugar and white chocolate. Whip the cream and gradually fold it into the cream. If necessary, chill the cream in the refrigerator.
- If the berries are frozen, defrost and drain the juice. Spread each pancake with 2 tbsp. l. cream, spreading blueberries on the cream. Coat one of the layers with blueberry curd. Top the cake with cream and pieces of blueberry marmalade or fresh berries.
Sometimes you want something new, bright and tasty. Then berries (fresh or frozen) come into play, and a jar of sweet curd appears in the refrigerator, with which you can decorate snow-white cottage cheese or add a bright layer to your favorite cake.
Ingredients:
- 300 g blueberries (can be frozen)
- 80 g sugar
- 2 eggs
- 50 g butter
- optional juice of half a lemon
- Heat the berries in a saucepan for a few minutes so that they release the juice. Add sugar (and lemon juice if using) and heat until dissolved. Beat with a blender and rub through a sieve.
- Allow to cool slightly, beat the eggs and add to the berry puree. Pour the mixture into a saucepan and cook over low heat until thickened, stirring constantly (about 10 minutes).
- Remove from fire, add butter pieces and mix. Pour into a jar and refrigerate. Keep refrigerated.
Chocolate pancake cake with chocolate mousse and cranberry curd
Sometimes you want something chocolate, but not too much. An excellent solution is a chocolate pancake cake with chocolate mousse and a layer of cranberry curd. Dense and rich, it is perfect for breakfast in a frosty winter. And cranberries in sugar will give it a festive mood.
For pancakes:
- 2 cups (250 g) flour
- ¼ cup (30 g) cocoa
- ¼ cup (50 g) sugar
- 1 tsp baking powder
- ½ tsp salt
- 3 eggs, room temperature
- 2 cups (480 ml) milk, room temperature
- 1 tsp vanilla extract
- 2 tbsp. l. vegetable or coconut oil
- (cup 240 ml)
For chocolate mousse:
- 2 tbsp. l. (15 g) cocoa
- 60 ml boiling water
- ¾ cup (150 g) chocolate chips or crushed chocolate
- 1 cup (240 ml) heavy cream (from 33%)
- 3-4 st. l. cranberry curd
- Sift flour with cocoa, sugar, baking powder and salt. Beat eggs separately, add milk and vanilla extract. Add flour and stir until smooth. Let stand for about 30 minutes and add vegetable or melted coconut oil.
- Fry the pancakes over medium heat for about 1 minute, then flip and fry for about 30 more seconds.
- For mousse pour cocoa hot water. Melt chocolate in a water bath or microwave. Pour in the cooled cocoa.
- Whip the cream and gently fold it into the chocolate mixture.
- Put the pancake on a dish or a large plate, grease with 1-2 tbsp. spoons of cream, put the second pancake on top, grease with cream and repeat until the pancakes run out. Coat one of the layers with cranberry curd.
- Put in the refrigerator for 3-4 hours. Before serving, brush the top with curd and lay out the cranberries. Sprinkle with powdered sugar.
Ingredients:
- 2 cups plus a few more fresh cranberries
- 1/2 cup water
- 3 yolks
- 1 egg
- 3/4 cup sugar
- 60 g butter, cut into pieces
- Put the berries in a saucepan and pour water, boil over medium heat for 5-7 minutes, then puree and cool slightly.
- Lightly beat the egg and yolks, add sugar and beat. Pour the egg mass into the cranberry puree and cook over low heat until 81-84 degrees or until thickened, stirring constantly. If the curd does not reach the desired temperature for a long time, stir less intensively or slightly increase the gas.
- Remove saucepan from heat and add butter. Mix until smooth and pour into jars. Keep refrigerated.
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Every housewife knows how to bake pancakes, but not everyone knows that a delicious pancake cake can be made from this.
However, the recipe for any of the pancake cakes consists only in delicious and beautiful pancakes and good cream and stuffing. This is a type of baking that can be done in almost hastily, since it will take about thirty minutes to bake a couple of dozen pancakes, and even less to prepare the filling or impregnation. So a pancake cake is a complicated thing from a simple one.
Recipe for simple pancakes
Each hostess has her own favorite recipe for pancakes, from a huge number of different recipes. Let's consider the simplest one.
For pancakes we need:
Egg - 3 pcs.;
Milk - 400 ml;
A pinch of salt;
1/2 pack of instant yeast;
Margarine - 1 pack;
Flour according to the consistency of the dough.
Whisk the eggs, salt, melt the margarine over low heat and add to the eggs. To prevent eggs from curdling from hot margarine, you can add a glass of milk to melted hot margarine. Then we combine the margarine-milk mixture with the egg and add another glass of milk to our dough.
Sift flour and mix with yeast. You need to start with a glass of flour. Then pour the flour into batter and mix well. Checking ready dough by sound, pouring it into a saucepan with a ladle. If you hear a sound like “Gulk” so pleasant and familiar to everyone, then the dough is ready. But on sour pancakes pancake cakes are rarely prepared, the only familiar recipe is with sour cream.
For cream - filter 0.5 liters of sour cream through cheesecloth and mix with 3 tablespoons of granulated sugar.
We make, as it were, a cake of cakes, coat each pancake with cream and put the next one. You can diversify this pastry with finely chopped nuts on each cake or pitted raisins.
At one time, there was a pavilion at the famous VDNKh in the Soviet Union, where they sold pancakes with different fillings and sauces. At that time, it was customary to eat pancakes only with sour cream, cottage cheese or jam. And then a full variety of sauces and toppings. My eyes widened and I wanted to try everything. Maybe for this reason they began to make pancake cakes.
In order to prepare a berry cake consisting of pancakes, you will need:
Flour - 2 cups;
Milk - 2 cups;
Water - 2.5 cups;
Sugar sand - 8 tablespoons;
Vegetable oil - 3 tablespoons;
Chicken egg - 2 pieces;
Soda - 1 teaspoon;
Salt - 1 teaspoon;
berry ( frozen cherry, strawberries, raspberries) - 200 gr.;
Sour cream - 430 gr.;
Gelatin - 15 gr.;
Cottage cheese - 300 gr.;
Vanillin - 1 pack.
To prepare a berry pancake cake, let's start by making the pancakes themselves.
To do this, we take two glasses of boiling water, which pour two glasses of milk. In this case, the milk becomes warm and does not need to be heated separately. Then beat two eggs, adding 2 tablespoons of sugar, two tablespoons of vegetable oil and two glasses of flour to them. Mix everything well and add a little salt and a little soda. We introduce gradually warm milk, diluted with hot water, constantly stirring.
Next, we bake pancakes on a simple pancake maker. This recipe makes 25 pancakes, although you only need to use 9 to make a pancake cake. The rest, while still in the process, are taken away by the household, thinking that the hostess does not see.
When we managed to save 9 pancakes from hungry kids, we start preparing the filling,
which consists of cottage cheese, one tablespoon of sour cream, a tablespoon of sugar and vanillin. We mix everything well.
The berry must first be removed from the freezer and allowed to completely defrost, you can use microwave oven which will greatly speed up the process. cooking parts berry cake. Lay out a path from the curd mass, stepping back a little from the edge of the pancake. We lay out the berries on this mass, so that there is a distance between them, but not very large. Next, wrap the pancake, starting from the edge, next to which the filling is located. It turns out a mini-roll. And so we do 9 times.
Preparing the cream
why soak gelatin and bring to a boil, but do not boil. 400 gr. sour cream, mix with 5 tablespoons of sugar and pour gelatin.
Grind the remaining berries in a blender and add to the cream together with the juice. We mix everything thoroughly. Then we take an oblong shape (you can use Plastic container from under any strip cake the upper high part). We cover it with cling film, then pour a little cream. We put 4 stuffed pancake and again pour cream.
Then three pancakes and cream again and then the remaining 2 pieces. You can make rows of three in each, then the pancake cake will turn out in the form of a bar. We put it in the refrigerator for one night, take it out of the container in the morning, remove the film and the pancake cake is ready to eat.
Pancake cake Rose in caramel
But not only can you stuff pancakes and twist them or stack them in layers, but you can also create almost masterpieces in the form of roses or other flowers. Consider the recipe for a pancake cake in the form of flower petals.
What we need:
Chicken egg - 1 piece;
Flour - 1 cup;
Soda 1/3 teaspoon;
Sugar - 1 tbsp. a spoon;
Milk - 400 ml;
Vegetable oil - 1 tbsp. a spoon;
Salt - 1 pinch;
To create caramel you need:
Cream with a fat content of 33% - 200 ml.;
Salt - 1 pinch;
Milk - 50 ml;
Butterscotch (Kis-Kis or Golden Key) - 20 pcs.
And again we start cooking pancakes,
since any pancake cake is a small stack of these very thin cakes. Using this recipe, you will have to heat the milk, but do not bring it to a boil. Then break the egg into the milk, add salt and sugar. We beat everything with a mixer. Soda should be sifted into flour and gradually introduced into the milk mixture, constantly working with a mixer at medium speed. When all the flour is over, pour in the vegetable oil. Now they rarely use scented oil, so it’s not worth mentioning that refined cakes are required for baking cakes. Now we find the thickest pancake from the stack and put it in a cake pan, which is a couple of centimeters in diameter smaller than the cake itself. You should get sides. We put the form in the oven and cook it at 180 degrees for five to 10 minutes.
From the proposed ingredients, approximately 10-11 cakes will be obtained.
After all the pancakes are ready, we start working with caramel,
to do this, remove the wrappers from the toffees and put them in a cooking dish - it can be a saucepan or a simple enameled cup. Pour in milk and put on medium heat. While stirring, we wait for the toffees to disperse and mix completely with milk. Let the cream cool down. Whip the cream with a mixer, until a good density. Next, pour in the cooled caramel sauce in a thin stream and continue to whisk.
We do not pour out the whole sauce, but we try to leave a couple - three spoons for decoration.
Now spread the pancake evenly caramel cream and fold in the form of an accordion. So we do with all the cakes. The edges of the pancake should be on top. We spread the accordions in the form, on the bottom cake in a circle, starting from the edges and moving towards the middle.
We take the cake out of the mold and put it on a dish, pour the remaining caramel over it. Can be sprinkled for beauty with crushed walnuts and grated dark chocolate. Pancake cake in the form of a rose is ready. It is cut in the same way as any other round cake in segments.
Delicate, original and endlessly delicious pancake cake with berry filling is a great option for an express dessert. Preparing it is quite simple. At the same time, it will take you a little more time to bake than to create the most ordinary pancakes. However, as a result, an excellent delicacy will appear on your table: tender, light, melting in your mouth. A certain piquancy is given to it by a berry layer with a sour-sweet taste. Mmm... it's just divine! Just try to bake this delicacy once, and it will conquer you and your guests once and for all!
Cooking time - 1 hour.The number of servings is 10.Ingredients
To bake an original and incredibly delicious pancake cake with the most delicate stuffing, you will need to use the following ingredients:
- vegetable oil - 80 ml;
- egg - 4 pcs.;
- lemon juice - 20 ml;
- flour - 200 g;
- drinking water - 70 ml;
- berries - 400 g;
- egg yolk - 10 pcs.;
- starch - 40 g;
- milk - 500 ml for pancakes and 500 ml for cream;
- salt - 2 pinches;
- milk cream - 500 ml;
- gelatin - 10 g for cream and 15 g for sauce;
- granulated sugar - 50 g for sauce, 200 g for cream, 2 tsp. for pancakes;
- vegetable cream - 100 ml.
How to make a delicious pancake cake with berry filling
Bake an amazingly tender and delicious pancake cake with a layer of light cream and berry filling, presented in the form gourmet sauce is not as difficult as it might seem at first.
- Without further delay, it is worth doing pancakes. To do this, stir the granulated sugar with eggs. The mixture is sprinkled with salt. It will need to pour in slightly warmed milk.
- The flour sifted in advance is added to the composition. Beat the mixture with an ordinary kitchen whisk.
- To make the dough perfect, it is recommended to strain it through a sieve. Then vegetable oil should be poured into it.
- From the resulting composition, it is necessary to bake thin pancakes in a pan. Before baking, the dishes must be lubricated with vegetable oil.
On a note! As a result, you will get about 20-25 pancakes for the cake.
- The next step is to make the berry sauce. To do this, the berries are laid out in a saucepan. Water flows into them. That's where the sugar comes in. The mixture must be passed through a sieve and mixed with lemon juice. Only then you need to add to the composition pre-soaked in cold water gelatin.
- Beat 10 egg yolks with sugar. Starch is added to them. Cream with milk must be boiled. The mixture is poured into the composition of the yolks and starch. Everything is mixed, put on fire and boiled until the mass becomes thick. That's where the gelatin comes in. Vegetable cream is also introduced.
Note! To prepare such a cream, gelatin must also be pre-soaked in cold water.
- It remains only to form our dessert. To do this, pancakes should be laid out in a pile, creating layers of cream and berry sauce between them.
- The last pancake is laid out, which does not need to be decorated with anything.
- This is such an amazingly appetizing pancake cake with berry filling.
It's incredibly delicious! Just try!
Video recipe
In order to make a pancake cake without too much fuss, you should first watch the video recipe:
What could be better than thin homemade pancakes? Only chocolate pancakes assembled into a delicious gourmet cake!
The history of the emergence of pancakes throws us back to the very beginning of the tape of time, before the advent of Christianity. It is proved that our ancestors, who lived before our era, ate a similar dish with pleasure. Nevertheless, pancakes appeared in Russia only in the ninth century. There is an opinion that earlier the name sounded like "mlyn" - a product made from ground grain. In Ukraine, the mills were called "mlyn". A little later, the name of the dish changed somewhat and became firmly established in our everyday life.
In the modern world, there is not a single country where there would not be a kind of pancakes, as well as various dishes with them: from primitive flat cakes to refined pancakes with various unpredictable fillings.
Our housewives also learned to work wonders with this product. Pancake cake with curd cream the best proof of that. Assembled from thin tender pancakes, it exudes an appetizing vanilla flavor and melts in your mouth. By supplementing the composition of the dough with a few tablespoons of cocoa, you can get a pancake cake with curd cream, a recipe that everyone who tries it will ask for.
Ingredients
For test:
- Eggs - 3 pcs.
- Sugar - 3 tablespoons
- Salt - a pinch
- Flour - 1 tbsp. (200 ml)
- Cocoa - 2 tablespoons
- Milk - 350-400 ml
- Vanilla sugar - to taste
- Vegetable oil (odorless) - 1 tbsp.
For layer:
- Berries - 1 tbsp.
- Powdered sugar - 2 tbsp
- Cottage cheese (9%) - 400 gr.
- Sugar - 3-4 tablespoons
- Vanilla sugar - to taste
- Natural yogurt - 150 ml
- Gelatin - 1 tbsp.
- Milk - 30 ml
Cooking method
In a bowl for making dough, mix eggs, salt and sugar, using a whisk or using a mixer.
Additionally, you can add vanillin.
Pour in 2/3 of the milk.
Add flour and cocoa. Mix well to achieve a homogeneous consistency without lumps.
Add oil.
Pour in the rest of the milk.
Before proceeding to baking pancakes, let the dough rest for 15-20 minutes.
Let's start preparing the filling. Berries can be used both fresh and frozen. In the second case, they need to be taken out in advance so that they have time to melt.
Sprinkle the berries with powder, and set aside for now.
Stir gelatin in 30 ml of warm milk. Read the instructions before use. Maybe the gelatin you bought doesn't require soaking.
We interrupt cottage cheese with sugar with a blender.
Add yogurt, vanilla and beat again. Add milk with gelatin. We mix.
The final stage - we combine the berries and the curd mass. You can simply stir with a spatula and leave the fruit additive intact. And you can kill with a blender.
Ready cream before use should stand for 20 minutes in the refrigerator. Thus, it will begin to thicken and will not spread when assembling the cake.
We collect the cake, laying the pancakes one on top of the other, spreading each layer with cream. We decorate at our discretion.
Combination curd taste, mixtures of juicy fresh berries and unusually delicious dough make a chocolate pancake cake with surprisingly soft, rich, with a luxurious bouquet of flavors. It is difficult to come up with something tastier than the unshakable classics - berries and chocolate.
It is important to note the benefits of this dessert. In addition to calcium-rich cottage cheese, a huge range of vitamins contained in berries, the cake flaunts the presence of natural collagen. Gelatin is one of the most simple ways prolong youth and reduce your biological age by a couple of three years.
The recipe for a pancake cake with cottage cheese cream is good for any time of the year, company and celebration.
