Pancake cake

Pancake cake is an incredibly tasty delicacy, which is sandwiched with various creams, both sweet and salty. The delicate cake is easy to prepare, but it takes a lot of time to bake the pancakes. If you have two pans, things will go faster. And if you fry the pancakes in advance, then assembling the cake will not be difficult at all. The pancake cake soaks quickly and can be served almost immediately. For best results, you need to let the cake soak and stabilize.

Homemade pancake cake

Pancake cake at home is a treat that can be reproduced by both an experienced cook and a novice housewife. A delicacy prepared according to this recipe will bring unforgettable pleasure. An unusual cake will be appropriate for any event.

1. 
   How to make pancake cake at home? Prepare the ingredients.
2. 
   Wash the eggs and wipe dry. We break them into a large bowl. Add salt and granulated sugar.
3. 
   Mix with a mixer or whisk. Pour in milk and bring to a homogeneous consistency. Sift the flour into this mixture through a sieve and mix thoroughly. Pour in 250 millimeters of boiling water. Mix quickly and vigorously. Add odorless vegetable oil and mix thoroughly.
4. 
   Coat a quality frying pan with a thin layer of vegetable oil. Place on the burner and heat well. After scooping up a portion of dough with a ladle, pour it onto a hot surface. Distribute by swirling the pan. Fry on both sides until deliciously golden. We bake all the pancakes this way. In a frying pan with a diameter of 18 centimeters, you get about 20 pancakes. During frying, grease the pan with vegetable oil if necessary.
5. 
   After measuring 75 millimeters of cold water, add gelatin. After stirring, leave it to swell well.
6. 
   Chop canned peaches. Defrost the cherries, drain the liquid. Place the berries in a saucepan and cover with granulated sugar. Mix. Place on the stove and boil for 3-4 minutes. Then turn off the stove and cool.
7. 
   To assemble the cake, take a springform pan with a diameter of 20 centimeters. Place a pancake on the bottom. Next, we form the walls, laying out the pancakes so that they lie on the bottom and hang over the edges.
8. 
   In a large container using a mixer, mix cold sour cream with vanilla sugar and powdered sugar.The whipping speed should be maximum.
9. 
   Dissolve the swollen gelatin in a water bath or in the microwave. The mixture should become liquid, but not boil. Pour 3 tablespoons of sour cream into the resulting mass and mix vigorously. Then pour this mixture into the cream and whisk until smooth.
10. 
    Pour cold cream into a low-fat mixer bowl. At maximum speed, beat until soft peaks form. Then, using a silicone spatula, carefully mix the cream and sour cream.
11. 
    Take a small bowl and place the pancake so that the edges hang down. Place a couple of tablespoons of mousse, some peaches and boiled cherries in the cavity. We collect the pancake in a bag, leaving the ends on top. Using the same principle, fill the remaining pancakes, leaving one for the top of the cake.
12. 
    Pour a little mousse into the pan lined with pancakes. Next, place the bags of pancakes, pressing them tightly against each other. Place some chopped peaches and cherries on top.
13. 
    Distribute part of the mousse, add the remaining cherries and peaches. Pour in the remaining mousse and smooth out with a spatula.
14. 
    Place a pancake in the center. We bend the ends of the pancakes towards the middle. Cover the mold with cling film. Refrigerate for at least 5 hours or overnight.
15. 
    Place a pancake in the center. We bend the ends of the pancakes towards the middle. Cover the mold with cling film. Refrigerate for at least 5 hours or overnight.
16. 
    Homemade pancake cake is ready! Serve the cake for tea. Bon appetit!

Pancake cake with sour cream

Pancake cake with sour cream looks simple, homemade, but tasteful. The delicacy turns out tender and incredibly appetizing. The most labor-intensive part of the recipe is baking the pancakes.If desired, they can be baked in advance. This simple manipulation will save a lot of time.

Cooking time – 40 min.

Cooking time - 5 minutes.

Portions – 4

Ingredients:

• For the test:
• Egg – 3 pcs.
• Milk 3.2% – 900 ml.
• Vegetable oil – 4 tbsp.
• Salt – 1 pinch.
• Wheat flour – 400 gr.
• Baking soda – 1 tsp.
• Granulated sugar – 2 tbsp.
• For cream:
• Sour cream 30% – 500 gr.
• Granulated sugar – 250 gr.
• Vanilla sugar – 10 gr.
• For decoration:
• For filling:
• Berries - to taste.
• Milk chocolate – 10 gr.

Cooking process:

1. Preparing the ingredients for the pancake cake.
2. Wash and wipe the eggs. We break it into a container with high walls. Add granulated sugar and salt. Mix thoroughly with a whisk.
3. Add milk and combine until smooth.
4. Add sifted flour in portions and mix thoroughly.
5. Add soda and refined oil. Mix thoroughly with a whisk and let the pancake mixture rest.
6. While the dough is infusing, combine sour cream, vanilla and regular sugar in a deep bowl. Using a mixer, beat the mixture until fluffy.
7. We heat up the pancake maker. Lubricate the hot surface with vegetable oil once. Pour and distribute the dough. Bake on both sides until golden brown.
8. Assemble the cake on a flat plate, alternating between pancakes and cream.
9. We decorate the assembled cake according to our own wishes. Let it soak for a couple of hours in the refrigerator. Then we take it out, cut it into portions and invite our loved ones to drink tea. Bon appetit!

Pancake cake with curd cream

Pancake cake with curd cream is an excellent option for a delicious and unusual dessert for any family tea party, as well as for children's parties. The treat turns out tender and moderately sweet.If it’s not important, you can use cottage cheese of any fat content. I prefer the low-fat option.

Cooking time – 3 hours 00 minutes

Cooking time - 30 min.

Portions – 8

Ingredients:

• For the test:
• Egg – 3 pcs.
• Cow's milk - 1.5 tbsp.
• Wheat flour – 1 tbsp.
• Vinegar 9% – 1 tsp.
• Salt – 1 pinch.
• Baking soda – 0.3 tsp.
• Vegetable oil - for greasing the pan
• For filling:
• Low-fat cottage cheese – 400 gr.
• Vanillin – 1 gr.
• Powdered sugar – 1 tbsp.
• To submit:
• Walnuts - to taste.

Cooking process:

1. We prepare products directly for pancake dough. We choose only fresh products. We get the eggs in advance. Let them warm up, rinse and pat dry with paper towels.
2. Break the eggs into a tall container.
3. Beat with a hand whisk until smooth and foamy.
4. Then add milk at room temperature to the resulting mixture.
5. Add a pinch of salt to balance the taste. Shake the mixture until smooth.
6. We sift the flour so that no debris gets in and at the same time enrich it with oxygen.
7. We extinguish baking soda with vinegar or boiling water. Pour into pancake dough.
8. Mix the mass. The pancake mixture will be quite liquid.
9. According to the standard procedure, we bake pancakes in a hot frying pan greased with vegetable oil, frying them on both sides until golden brown. Fold in a stack and cool completely.
10. We take out the ingredients for the curd layer.
11. Transfer the cottage cheese into a convenient container.
12. Add vanilla and powdered sugar.
13. Using a mixer, thoroughly combine the ingredients at medium speed.
14. Assemble the cake on a convenient surface, alternating pancakes and curd cream. Coat the top generously with the remaining aromatic cream.Then put it in the refrigerator to stabilize for at least 2 hours.
15. You can decorate the cake with anything you like. When using nuts, it is better to first dry them in a dry frying pan and then chop them.
16. Take out the cooled cake and decorate with nut crumbs.
17. Cut the pancake cake into portions.
18. We complement the treat with tea or coffee and serve.
19. Bon appetit!

Chocolate pancake cake

Chocolate pancake cake is an unforgettable masterpiece that will delight everyone without exception. Even those who don’t particularly like sweets will appreciate the dessert. The taste of pancake cake cannot be compared with any store-bought dessert. The treat turns out tender and seems to melt in your mouth.

Cooking time – 1 hour 30 minutes

Cooking time – 1 hour 00 minutes

Portions – 8

Ingredients:

• For the test:
• Egg – 4 pcs.
• Cow's milk – 500 ml.
• Cocoa powder – 50 gr.
• Wheat flour – 300 gr.
• Boiling water – 500 ml.
• Salt – 1 pinch.
• Vegetable oil – 3 tbsp.
• Granulated sugar – 6 tbsp.
• Baking soda – 1 tsp.
• For cream:
• Sour cream 20% – 400 gr.
• Cream 30-33% – 400 ml.
• Powdered sugar – 100 gr.
• Vanillin – 1 gr.

Cooking process:

1. First, take out the ingredients for the chocolate pancake cakes and let them warm up. When the food reaches room temperature, we begin cooking. Wash the eggs and wipe dry.
2. Break eggs into a bowl. Add a pinch of salt and granulated sugar. Combine the ingredients with a whisk until smooth.
3. Next, add milk at room temperature and any fat content.
4. Sift flour, baking soda and cocoa powder into the liquid base. Combine with a whisk until smooth, thoroughly breaking up any lumps.
5. Without ceasing to work with the whisk, pour in boiling water. Mix thoroughly.
6. Next, add odorless vegetable oil. After stirring again and covering with cling film, leave to rest for 10 minutes.
7. Heat the frying pan at maximum heat and grease it a little with vegetable oil. Reducing the heat, pour in a portion of the dough and distribute evenly over the hot area, not forgetting to rotate the pan.
8. Place the finished pancakes on a flat surface and cool completely.
9. To align the sides of the cake, trim the edges using a cooking ring or plate of the required diameter.
10. Now you can make the cream, put the products on the desktop.
11. In a bowl, combine cold cream, sour cream, vanillin and powdered sugar. Using a mixer, beat until smooth for about five minutes. We begin to beat at minimum speed, gradually increasing the speed.
12. Place a chocolate pancake on a flat dish and grease it with airy cream. This way we collect the whole cake. After assembling the cake, place it in the refrigerator for at least a couple of hours.
13. We decorate the soaked delicacy at our discretion, taking out the cake 20 minutes before serving. Brew your favorite drinks and serve.
14. Bon appetit!

Delicious pancake cake with custard

This delicious pancake cake with custard looks amazing and anyone can make it. Fans of original desserts will appreciate this delicate treat. The cake will look perfect not only at friendly gatherings, but also at special events.

Cooking time – 4 hours 00 minutes

Cooking time – 1 hour 00 minutes

Portions – 8

Ingredients:

• For the test:
• Large egg – 2 pcs.
• Cow's milk – 300 ml.
• Vegetable oil - for frying.
• Salt is on the tip of the knife.
• Wheat flour – 300 gr.
• Butter – 40 gr.
• Granulated sugar – 30 gr.
• For the custard:
• Egg – 3 pcs.
• Wheat flour – 40 gr.
• Granulated sugar – 180 gr.
• Cow's milk – 500 ml.
• Vanilla sugar – 10 gr.

Cooking process:

1. Cut the butter into small cubes and place in a saucepan. Dissolve over low heat and cool completely.
2. Break the washed fresh eggs into a convenient container. After adding salt and granulated sugar, pour in 100 milliliters of milk at room temperature. After mixing again, add the sifted flour and knead, breaking up the lumps. Continuing to work with the whisk, pour in the remaining milk, getting rid of the remaining lumps. Add the cooled butter, mix and let the dough stand for about half an hour.
3. Having heated the frying pan and greased the hot surface with vegetable oil, bake thin pancakes. Place the baked pancakes on top of each other. This portion will make about 15 pancakes.
4. Preparing the cream. Again, wash and dry the eggs. Break it into a container. Add vanilla and regular sugar. Combine with a whisk or mixer. Sift the flour and mix thoroughly.
5. Without ceasing to use the whisk, pour in the milk. Place the pan over low heat. With constant stirring of the whisk, bring the cream to a thick consistency. At the first appearance of bubbles, turn off the heat and cool the cream completely, covering it with cling film in contact.
6. Assemble the cake, sandwiching the pancakes with custard. Then transfer to the refrigerator until completely cooled and stabilized for at least 2 hours. Having taken it out 20 minutes before serving, we decorate the dessert with berries, fruits and anything else you wish.
7. We serve a treat for tea. Bon appetit!

Homemade pancake cake with mascarpone cheese

Homemade pancake cake with mascarpone cheese turns out juicy and incredibly delicious. Preparing the cake will take quite a lot of time, but the result is worth it. If you bake pancakes in two pans at once, the time will be significantly reduced. Assembling the dessert itself will not be difficult.

Cooking time – 5 hours 00 minutes

Cooking time – 1 hour 00 minutes

Portions – 10

Ingredients:

• Egg – 7 pcs.
• Cow's milk – 600 gr.
• Vegetable oil – 5 tbsp.
• Condensed milk – 250 gr.
• Wheat flour – 350 gr.
• Coffee liqueur – 4 tbsp.
• Granulated sugar – 100 gr.
• Mascarpone cheese – 700 gr.
• Cognac – 50 ml.
• For decoration:
• Milk chocolate - to taste.

Cooking process:

1. Measure out flour and granulated sugar. Pour liqueur, milk and cognac into glasses. Place the curd cheese and condensed milk into bowls. Preparing the chocolate. We wash fresh chicken eggs and remove moisture from them.
2. Break the eggs into a deep bowl. Add granulated sugar and beat until smooth. Continuing to stir, pour in the cognac. Add milk of any fat content and refined vegetable oil to the liquid mixture. Next, add the sifted flour in portions and combine with a mixer, bringing to homogeneity. Leave to “rest” for 20 minutes.
3. Without wasting time, prepare the cream. Place mascarpone in a bowl, add liqueur and condensed milk. Using a mixer, combine the ingredients until smooth.
4. Place the frying pan on the fire and grease the surface with vegetable oil. Pour the dough onto the hot surface, rotating the pan to distribute it. Bake the pancakes until golden brown on both sides. We bake all pancakes using this principle. Cool the finished pancakes.
5. Assemble the cake on a flat plate, coating each pancake with flavored cream.Generously coat the top layer with the remaining cream.
6. Decorate the top with chocolate chips. Place the finished dessert in the refrigerator for at least 4 hours. For better impregnation and stabilization, leave the cake in the cold overnight.
7. Leave the soaked cake as is or decorate it with fresh fruit. Serve the treat with tea. Bon appetit!

Pancake cake with condensed milk

Pancake cake with condensed milk is a simple and delicious dessert not only for home tea. If you decorate the delicacy with fresh berries and fruits, it can also be served as a holiday treat. If you have a high-quality frying pan, pancakes bake quickly. Therefore, I recommend taking a proven frying pan so that the result is excellent.

Cooking time – 2 hours 30 minutes

Cooking time - 30 min.

Portions – 8

Ingredients:

• For the test:
• Egg – 2 pcs.
• Cow's milk – 1 l.
• Vegetable oil – 20 ml.
• Salt – 2 pinches.
• Wheat flour – 2 tbsp.
• Granulated sugar – 2 tbsp.
• For cream:
• Condensed milk – 320 gr.
• Butter – 100 gr.
• Poppy – 50 gr.

Cooking process:

1. We collect products in accordance with the list.
2. We pass the flour through a sieve into a bowl with high walls, thus getting rid of debris and saturating it with oxygen. Next, break the pre-washed and dried chicken eggs. Add salt and granulated sugar. Mix.
3. With the whisk running continuously, pour in the milk portionwise so that there are no lumps.
4. When the dough becomes homogeneous, pour in refined vegetable oil. Place a pancake pan on the stove and heat it up. Then lubricate the hot surface with literally a drop of vegetable oil.
5. Pour the dough onto the hot surface and distribute evenly over the area to form a pancake.
6. Fry the pancakes on both sides until golden.
7. Place the finished pancakes on a plate, stacking them on top of each other.
8. While the pancakes are cooling, prepare the layer. Pour condensed milk into a wide bowl and add softened butter. Using a mixer, combine the ingredients until fluffy.
9. Pour boiling water over the poppy seeds and leave for 20 minutes. Then strain through a sieve. When the liquid has drained, pour the poppy seeds into the cream and mix thoroughly.
10. The cream is ready and the pancakes have cooled, you can assemble the cake.
11. Place the pancake on a flat plate and cover with cream. Alternating between pancakes and cream, we assemble the cake.
12. Refrigerate the finished cake for half an hour for better soaking.
13. Cut the chilled dessert into pieces and serve with tea.
14. Bon appetit!

Pancake cake with chicken and mushrooms

Pancake cake with chicken and mushrooms is a great appetizer that looks great both in your everyday diet and at holidays. To save time on implementing the recipe, I recommend baking pancakes according to your favorite recipe in advance. The treat turns out to be quite filling, very tasty and looks great.

Cooking time – 1 hour 00 minutes

Cooking time - 20 minutes.

Portions – 8

Ingredients:

• Thin yeast-free pancakes – 20 pcs.
• Semi-hard cheese – 200 gr.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Onion – 1 head.
• Parsley – 4 branches.
• Chicken fillet – 700 gr.
• Champignons – 500 gr.
• Cream 20% – 150 ml.

Cooking process:

1. The pancakes should be ready by this time. Let's prepare the filling. Wash the fillet, dry it, cut it into cubes. We clean the champignons and thinly slice them into slices.
2. Remove the peel from the onions. After rinsing under the tap, grind.We tear off the leaves from the washed parsley and chop finely.
3. Place the pan on the stove, setting the heat to medium. Pour in some vegetable oil. Add the chicken and fry on all sides, stirring. Remove from the pan. If necessary, add vegetable oil to the pan, add onions and mushrooms. You can add a little butter for taste.
4. When the mushrooms and onions are browned, return the chicken and cook until cooked for five minutes. Pour in the cream. Salt and pepper. Stir and simmer for a minute. Remove from heat and cool until warm.
5. Add parsley to the cooled filling. Bring the filling to a homogeneous consistency using a blender. After tasting, balance the taste with spices if necessary.
6. Three cheese on a grater. Take a heat-resistant form corresponding to the diameter of the pancakes (22-24 cm). Assembling a snack cake. Place the pancake, grease with the filling and sprinkle with cheese shavings. This is how we collect the snack. There should be a filling on top and a final layer of cheese. Preheat the oven to 180 degrees. Place the snack cake in a hot oven and bake for 15-20 minutes.
7. We take out the finished cake, remove it from the mold and serve it hot, sprinkling the top with chopped herbs. Bon appetit!

Pancake cake with fish

The pancake cake with fish looks amazing. This delicious dish is suitable not only for daily consumption, but also ideally diversifies holiday snacks. A snack cake, unlike a dessert version, does not require too many layers. Thanks to this, this cake cooks faster, but, like dessert, it needs to stand and soak.

Cooking time – 1 hour 10 minutes

Cooking time - 15 minutes.

Portions – 8

Ingredients:

• For the test:
• Egg – 1 pc.
• Cow's milk – 250 ml.
• Vegetable oil – 1 tbsp.
• Salt – 0.3 tsp.
• Wheat flour – 120 gr.
• Dill – 5 gr.
• Granulated sugar – 1 tbsp.
• For filling and decoration:
• Lightly salted salmon – 200 gr.
• Ricotta cheese (curd or cream) – 200 gr.
• Greens - to taste.

Cooking process:

1. If you have ready-made pancakes, that will be great. If not, we take out the ingredients for the pancake dough and move on to cooking.
2. Sift the flour into a deep container. Add salt and granulated sugar. Break the egg and pour in 125 milliliters of milk. Combine until smooth using a whisk, breaking up any lumps.
3. When there are no lumps left in the dough, gradually pour in the remaining milk, continuing to actively knead the mixture with a whisk.
4. Finely chop the washed and dried dill, add to the dough and pour in odorless vegetable oil.
5. Mix thoroughly and let stand for 10-15 minutes. If the mixture turns out to be quite thick, add 50 milliliters of milk or water.
6. Take a frying pan with a diameter of no more than 18 centimeters. Place on the fire and heat well. Before baking the first pancake, lightly grease the bottom with vegetable oil and pour in portions of the dough, turning the pan. Fry on both sides until golden brown. This amount of dough makes 15 pancakes. Let's cool them down.
7. Prepare the ingredients for the filling. Today I'm using salmon and ricotta. You can also use pink salmon and cream or cottage cheese. Wash your favorite greens and dry.
8. We cut thin slices from the fish and leave them for decoration. Cut the rest of the salmon into cubes. Place the cheese in a pastry bag and cut off the tip.
9. Assemble the cake on a flat plate. Place a pancake in the center. We make a spiral of ricotta and randomly distribute the diced fish.
10. Place the pancake again and cheese on top.Place the salmon in one layer. This way the finished snack will turn out smoother.
11. Using this principle, we assemble the entire cake. I recommend laying the pancakes either on the top side or on the bottom. This cake can be served immediately. If the holiday is tomorrow, wrap it in cling film and put it in the refrigerator overnight.
12. Decorate the snack cake just before serving to your liking. We make roses from the reserved salmon. Add some greenery. If desired, we make decor from cheese; you will additionally need another 200 grams.
13. Cut the delicious appetizer into portions and serve.
14. Bon appetit!

Unsweetened snack pancake cake

This unsweetened snack pancake cake looks and tastes very appetizing and quite filling. Such a treat will ideally complement any feast, regardless of the occasion. The filling for the cake can be anything. Instead of ham, you can use other sausages or smoked chicken. The recipe can easily be adapted to suit you.

Cooking time – 2 hours 00 minutes

Cooking time - 30 min.

Portions – 3

Ingredients:

• Egg – 2 pcs.
• Vegetable oil – 2 tbsp.
• Salt – 3 pinches.
• Wheat flour – 8 tbsp.
• Water/milk – 300 ml.
• Sour cream – 150 gr.
• Ham – 200 gr.
• Hard cheese – 150 gr.
• Tomato – 1 pc.

Cooking process:

1. Prepare the listed ingredients. We wash the eggs and tomatoes.
2. Break into a deep container. Add salt.
3. Pour in water or milk with any fat content. Shake until smooth for a minute. Next, sift the flour and mix so that there are no lumps. Add vegetable oil and stir, let stand for 15-20 minutes.
4. Pour the dough into a hot frying pan greased with vegetable oil and bake the pancakes for a minute on each side.
5. Place the finished pancake on a flat surface, board or flat plate. Soak in sour cream or mayonnaise. We remove the ham from the shell and cut it into cubes. Finely grate the cheese. Place some ham on the greased pancake.
6. Next, add the next pancake and soak it in sour cream. Distribute the cheese shavings.
7. Roughly chop the tomato, removing the seeds. Place on top of the next pancake soaked in sour cream.
8. Alternating layers, we assemble the entire cake in this way. There should be cheese on top. We send the appetizer into the cold for half an hour to soak.
9. After the specified time, we decorate the snack cake and present it to the guests. Bon appetit!