The pancake cake, the recipe for which you see on this page, gives the impression of an expensive designer cake. Few people cook such baked goods! Unless to order! That’s exactly what my guests thought when I put this amazing dessert on the table
This delicious cake is made from the simplest ingredients. You can do it every day. You don’t even need to turn on the oven (which is important in the hot summer). After all, this beautiful cake is prepared without bake
A delicious and tender cold summer dessert that just melts in your mouth, filled with fruit in sour cream jelly – made from chocolate pancakes! My grandmother loved to make this dish
Your whole family will love this easy pancake cake. Once you master this recipe, you will use it very often. Delicate chocolate pancakes and delicious soft fruits in sour cream and jelly cream – what could be tastier for a summer dessert?
Ingredients :
For the test :
2 – eggs
2-3 tablespoons of sugar
1 teaspoon vanilla sugar
a pinch of salt
300 ml – milk
200 ml – hot water
180 gr – flour
20 gr – cocoa powder
For cream :
15 gr – gelatin
100 ml – cold water
700 gr – sour cream
1 teaspoon vanilla sugar
120-150 gr – of powdered sugar
For the chocolate ganache
100 gr – chocolate
2.5 tbsp – spoons of milk
15 gr – butter
Besides :
400-500 gr of any berries or soft fruits
Method :
Prepare pancake dough: in a large bowl, mix 2 eggs, 2-3 tablespoons of sugar, a teaspoon of vanilla sugar, and a pinch of salt. Add half the milk little by little to the mixture, then sift the flour and cocoa powder into a bowl
Mix well, add the second part of the milk, 200 ml of boiling water, and 2 tablespoons of vegetable oil, stir until smooth, then leave the dough to stand for 20 minutes. The mixture will be quite liquid so that the pancakes are thin. Each pancake takes a small ladle of dough (or about 4 tablespoons)
When the dough has settled, heat a non-stick frying pan and grease it once with vegetable oil
Stack the finished pancakes (one on top of the other) so that they do not dry out and maintain elasticity
Soak 15 g of gelatin in 100 ml of cold water, and leave to stand for about 5-10 minutes
Meanwhile, place 700 grams of sour cream in a bowl, add 1 teaspoon of vanilla sugar and 120-150 g of powdered sugar, and mix everything well
Heat the swollen gelatin a little in the microwave and mix well until dissolved, and then carefully add to the sour cream, and mix well. Set the cream aside for now
Prepare a springform pan with a diameter of 20-22 cm, and cover it with cling film so that the film covers the sides and protrudes sufficiently beyond the edges of the pan
Now prepare the fruit. Any soft fruit or berries will do – for example, oranges, strawberries, and kiwi. I take 250-300 g of canned peaches, cutting them into small cubes. I also use canned pitted cherries
Place one pancake on the bottom of the mold to create small sides. Pour 5-6 tablespoons of sour cream and gelatin cream on top of it.
Take 2 wide cups and place a pancake in each. Add 2-3 tablespoons of cream and some fruit on top (I add a tablespoon of both)
Gathering the edges of the pancake with a bag, place these bags in the pan. Thus, you will need to prepare 8-10 pancakes to fill the entire space of the form with “bags” of cream and fruit
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