I suggest you make a delicious pancake cake with sour cream. Such a cake can be "assembled" both for family tea drinking and for meeting guests. You can bake pancakes according to your favorite recipe, I love traditional ones - in milk. Sour cream is easy to prepare, the vanilla flavor gives the pancake cake a wonderful taste and aroma.

So, here are the products that we need to make a pancake cake with sour cream. Today I cooked a double portion.

Let's start with sour cream. We need a thick cream, so I "weighed" the sour cream in gauze so that the excess liquid is glass. In the meantime, let's make the pancake dough. Break the egg into a bowl, add salt (to taste), sugar (1 tablespoon) and vanilla sugar (on the tip of a knife).

Beat the egg with sugar, pour into a large mixing bowl, add milk. I do not add all the milk at first, but about 2/3.

Mix, add flour. The dough turns out to be thick, but it is very convenient to stir so that there are no lumps. Add the remaining milk and some vegetable oil.

We bake pancakes in a hot frying pan. These are such beautiful pancakes I got.

Now it's time to tackle sour cream. Mix thick sour cream with sugar, add vanilla sugar.

Beat the cream with a mixer until the sugar is completely dissolved, about 5-7 minutes. If your sour cream is not thick enough, you can add prepared gelatin (see the preparation method on the package).

Let's start assembling the pancake cake. We put the first pancake on the dish, grease it with cream, then - the second pancake, grease it again with cream and do the same with all the pancakes.

Here's a cake I got. Decorate the sour cream pancake cake to your liking. Place the cake in the refrigerator for an hour to soak.

And now it's time to brew delicious tea and invite loved ones for a tasting. Pancake cake with sour cream is ready!

You can sprinkle the cake with icing sugar. The pancakes were soaked in cream, the cake turned out to be very delicate and fragrant. Bon Appetit!

Sweet pancake cake is the most delicate dessert, uncomplicated in preparation and at the same time very tasty. In French cuisine, it bears the proud name "crepeville" (from the French "crepe" - "pancake") and is a stack of pancakes generously coated with cream. It is prepared in many countries and, like any other popular dish, has many variations and flavors. "Cakes" can be vanilla or chocolate, and custard, cottage cheese, creamy, a la tiramisu, etc.

One of the simplest and most basic recipes can be considered a pancake cake with sour cream. It is collected from thin pancakes that go well with a fermented milk product. After a couple of hours of infusion in the refrigerator, the layers are evenly saturated with cream, becoming even more tender and juicy. The taste is simple, homely, rustic, a good option for family tea.

If you want, you can endlessly complicate the dessert, for example, add whipped 33% cream (200 ml) to the cream for extra tenderness, or add fruit (bananas work well). You can also decorate the top with a cake according to your taste and mood. Sweet berries and chocolate fudge are great.

Ingredients

• wheat flour 1.5 tbsp.
• 2.5% milk 2 tbsp.
• chicken eggs 2 pcs.
• salt 0.5 tsp
• sugar 1 tbsp. l.
• refined vegetable oil 2 tbsp. l.

Sour cream ingredients

• 20% sour cream 500 g
• sugar 3 tbsp. l.
• vanilla sugar 0.5 tbsp l.
• coconut and berries for garnish

Note: 1 glass = 200 ml, sour cream must be fresh, always very fatty and non-acidic.

How to make sour cream pancake cake

1. 
   I beat eggs, salt and sugar with a whisk until smooth.
2. 
   Then I add half the milk, that is, 1 glass.
3. 
   I stir and gradually add flour sifted through a sieve.
4. 
   I pour in the remaining milk and refined vegetable oil. Mix again until smooth. The result is a batter. I leave it to infuse for 15 minutes at room temperature. What for? So that the gluten swells, the dough becomes homogeneous and more plastic, all the lumps disperse.
5. 
   I warm up the pan well and bake pancakes. If you use dishes with a non-stick coating, then you do not need to grease them, the pancakes will not stick. I pour in about half a ladle of dough and then spread it over the bottom of the pan, twisting it in a circular motion in the air. Fry over medium heat, about a minute, until golden brown.
6. 
   I got 11 pieces, the diameter of the frying pan is 23 cm. Due to the fact that the dough is liquid, it spreads well over the speed, the pancakes are very thin, with a little crispy edges - just what you need for a cake.
7. While they cool down, I prepare the cream. To do this, I combine sour cream, sugar and vanilla sugar. Beat everything with a whisk for about 2 minutes until the sugar crystals dissolve. At first, the sour cream will become liquid, but over time it will thicken, I continue to beat for another 2-3 minutes.
8. 
   I put the finished cream in the refrigerator so that it freezes a little, and then I coat each "cake". If you want, you can add whipped cream to the cream - in this case, whisk separately 200-250 ml of fat 33% cream to the peaks, add powdered sugar to taste, beat again and carefully combine with sour cream. Then the cake will turn out to be even softer, there will be much more cream, but teach that the dessert will become more high-calorie.
9. 
   Decorate with coconut and berries. Then I send it to the refrigerator for at least 2 hours.

When the pancake cake with sour cream is infused, all its layers are completely saturated. It remains to cut the dessert into portions and you can brew tea. Bon Appetit!

A stack of simple thin pancakes can be easily turned into a gorgeous cake soaked in delicious sour cream cream. Such a sweet treat can be prepared on the most ordinary day or on a solemn occasion, because if you still embellish it with fresh berries, then its appearance is unusually beautiful and appetizing.

To make a pancake cake with sour cream, you will first of all need to bake ordinary pancakes, as well as prepare a delicious addition in the form of cream. In order for the product to be sufficiently saturated, it is not recommended to immediately serve it to the table, but to keep it in the refrigerator for a while.

Ingredient List

To make a pancake cake, you will need the following set of products:

• 0.5 l of milk;
• one egg;
• 350 grams of flour;
• 350 grams of sour cream;
• 200 grams of granulated sugar;
• half a teaspoon of vanilla sugar;
• a pinch of salt;
• a teaspoon of sunflower oil.

Step by step recipe

How to make a pancake cake with sour cream is described below:

1. Beat the egg, gradually adding granulated sugar (1 tablespoon), and then salt.
2. Pour in 2/3 of the total milk and stir.
3. Sift the flour and pour into the dough, then stir it, trying to remove all the lumps.
4. Add the rest of the milk and vegetable oil, mix everything again thoroughly.
5. Bake the pancakes in a hot skillet until golden brown.
6. To make sour cream for pancake cake, you need to beat sour cream with granulated sugar and vanilla sugar.
7. Put a pancake on a flat dish, grease it generously with cream, cover with a second on top. Continue this manipulation until the pancakes run out. You can decorate the top in any way you wish and fancy.

Kefir recipe

Using kefir, you can make delicious and tender pancakes that are perfect for a cake. It is recommended to use sour cream and berry jam as an impregnation, which in combination gives a special taste.

Ingredient List

According to this recipe for a pancake cake with sour cream, you will need the following products:

• a glass of flour;
• 400 ml of kefir;
• 180 grams of sugar;
• 2 bags of vanilla sugar;
• a pinch of salt;
• 2 eggs;
• a third of a teaspoon of baking soda;
• 200 grams of sour cream;
• 2 table. tablespoons of sunflower oil;
• berry jam to taste.

Step by step recipe

The technology for making a cake consists in the following step-by-step actions:

1. Mix eggs with kefir, salt, add half a glass of granulated sugar, one packet of vanilla sugar and soda. Beat the whole mixture with a mixer.
2. Sift the flour and add to the dough, and pour in the sunflower oil.
3. Stir the dough until all the lumps are gone.
4. Bake pancakes in a skillet.
5. Stir a bag of vanilla sugar in sour cream, thus preparing a cream.
6. Spread each pancake layer by layer, first with cream, and then with jam. The last layer can be decorated with, for example, nuts and grated chocolate.

Pancake cake with banana sour cream

Sour cream is in most cases used for impregnating cakes, pancake is no exception. When fruits are added to the cream, its properties and taste only improve, therefore, in this recipe, it is proposed to use a banana, which goes well with the sour cream taste.

Ingredient List

The necessary products for manufacturing are:

• 1 liter of milk;
• 260 grams of flour;
• 1/3 cup sunflower oil
• 200 grams of granulated sugar;
• 3 eggs;
• a pinch of salt;
• 350 ml sour cream;
• 2 bananas.

Step by step recipe

How to make a pancake cake with sour cream and banana:

1. Beat the eggs in a strong foam, adding 100 grams of sugar and salt to them.
2. Pour in milk and vegetable oil and mix the liquid.
3. Add the sifted flour to the dough, which must be mixed well, avoiding lumps.
4. Bake pancakes in a skillet.
5. For sour cream for a pancake cake, beat the sour cream with sugar until a uniform consistency.
6. Cut the bananas into thin slices.
7. Smear each pancake with cream, put a banana layer on top of the sour cream every three layers.
8. Spread the last pancake on top with a lot of cream, and also grease the sides.

Pancake cake with pineapple in sour cream

Quite a lot of people like such an exotic fruit like pineapple, so the pancake cake is worth making. Thanks to the pineapple, the cake becomes more festive and more suitable for a festive feast.

Ingredient List

To make a pancake cake you will need:

• half a liter of milk;
• 200 grams of flour;
• 4 table. tablespoons of vegetable oil;
• 2 eggs;
• a pinch of salt;
• 300 gr sour cream;
• 250 grams of sugar;
• jar of canned pineapple in rings.

Step by step recipe

The procedure for making a real pancake miracle is as follows:

1. Beat eggs with salt, then add milk and vegetable oil.
2. Gently add flour, stirring the dough constantly, and trying to avoid lumps.
3. Bake pancakes in a skillet.
4. Make a cream from sour cream and sugar, for which mix the ingredients.
5. Put the pancake on the bottom of a deep plate. Roll the rest into a tube, filling them with pineapple.
6. Put the formed tubes on the first pancake, pouring abundantly over each of them with sour cream on top.
7. Top with one unwrapped pancake and pour over the cream. As a result, you should get a beautiful pancake cake with sour cream and pineapple filling.

Date of publication: 14.02.2018

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.

• Condensed milk cake recipe
• Cooking with custard
• Sweet recipe with mascarpone

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.

Pancake cake with curd cream

I wrote separately about the correct curd cream. 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 begin to prepare the dough: we drive eggs at room temperature into warm milk.

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 turns out to be 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, lay out 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 milk-based 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.

You can sprinkle with coconut, grated chocolate, or garnish 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 listed in this article. You may want to use water or whey as your base.

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.

While the finished cakes are cooling down, we begin to make the 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, it makes an excellent cream for desserts.

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 will recognize you as a real miracle worker.

For banana pancakes you need:

• 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.

Make a real homemade pancake cake with a sweet or hearty filling. Our step-by-step photo recipes 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 of delicate pancakes with cheese and fish filling is something indescribable. This is a must try !!

I also advise you to add any greens. This will make the appetizer more beautiful, 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 diluted citric acid in 1 tablespoon of boiling water, stir. 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 (you can replace it with curd 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 fruit. 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 a large family, 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 meringues 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.

We will use the following sour cream recipe to coat the cake and grease the layers. 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 remains, 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 the 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, 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 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 hasn't melted, don't worry, you can warm it up a little in a water bath or microwave.

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 evenly over it. 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 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, the most delicious pancake cake cream and decorates as her imagination 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%), 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) butter, sugar and powdered sugar, dark chocolate (you can replace milk if you like) and a little salt for taste. All pancake dough products 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 (it 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 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 pancakes in milk. I got quite a lot (how much, 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 of 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 there is enough filling 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 solidifying, you can make a 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. Glaze consistency 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 more: 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 spread 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 Maslenitsa or a festive table as a 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.
• Raspberry jam syrup - 1 tablespoon.
• Chocolate - 40 gr.

Making a simple homemade pancake dough. We break the pre-washed eggs into a capacious container. We fold the egg yolks separately, see, in the 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, warm water and vegetable oil to the yolks. 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. Set aside the wrapped pancake rolls for a homemade cake for a while.

Now let's move on to preparing the 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. Remove the boiling sugar syrup 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 the onions and cut 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.

Chop green onions and sprinkle on poultry. 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. I deliberately pressed the top and bottom pancake cake layers 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 hard cheese on a coarse grater. Place the cheese over the final pancake and flatten. This is the final layer. Try to distribute everything evenly and evenly.

Use greens and fresh vegetables to decorate 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. The pancake pie 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 is an unusual dessert that chefs with experience in making pancakes can very quickly make. 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, the recipe for a pancake cake layered with liver pate or squash 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.

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 of 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 a smooth, lump-free mass.

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 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 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 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.

Gradually add the sifted flour. 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 fluffy.

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 the ways to decorate the cake in an easy and original way.

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!