Pancake cake with sour cream

Pancake cake with sour cream is a tender and melt-in-your-mouth combination of thin creamy pancakes, generously coated with moderately sweet cream, which, if desired, can be supplemented with fresh berries or finely chopped fruits. Despite the incredible taste and spectacular appearance, this cake is prepared quite simply and quickly; the most labor-intensive step is baking the pancakes. Also, before serving, it is better to give the cake a little time to soak, because in this way it will become even softer and more tender.

Homemade pancake cake with sour cream

Homemade pancake cake with sour cream is a delicate and melt-in-your-mouth dessert that will surprise you not only with its appetizing and original appearance. But also the incredible creamy taste that we get from the airy cream, which absolutely everyone can handle!

1. 
   We arm ourselves with kitchen gram scales and measure out the required amount of dry and liquid ingredients.
2. 
   In a container suitable for whipping, beat the eggs with salt and granulated sugar.
3. 
   Pour in 900 milliliters of fresh cow's milk and stir.
4. 
   Add the sifted flour in small portions, bringing the mixture to the consistency of sour cream.
5. 
   Add sunflower oil and a small amount of soda to the mixture, stir and let stand for a while.
6. 
   At the same time, we make the cream: in a separate container, whisk sour cream with two types of sugar until stiff peaks form.
7. 
   Heat the frying pan and bake thin golden brown pancakes.
8. 
   Place the first pancake on a flat serving plate, coat with cream and cover with the second pancake. Thus, we collect the cake.
9. 
   We decorate the top with fresh berries and finely grated chocolate. Bon appetit!

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Pancake cake with chocolate and sour cream

Pancake cake with chocolate and sour cream is a simple and very tasty dessert that no one can pass by! After all, how can we resist a tall cake, for the preparation of which we do not need an oven or a rolling pin? The treat does not require baking, which means the cooking time is reduced to a minimum!

Cooking time – 60 min.

Cooking time - 30 min.

Portions – 4-6.

Ingredients:

For the test:

• Milk – 120 ml.
• Eggs – 2 pcs.
• Granulated sugar – 100 gr.
• Boiling water – 30 ml.
• Cocoa powder – 1 tbsp.
• Vinegar – 1 tbsp.
• Soda – 1 tsp.
• Vegetable oil – 30 ml.
• Flour – 175 gr.
• Chocolate – 100 gr.
• Vegetable oil - for frying.

For cream:

• Cocoa powder – 1 tbsp.
• Powdered sugar – 3 tbsp.
• Sour cream (fat) – 250 gr.

Cooking process:

Step 1. Prepare the products according to the list above.First, remove the milk from the refrigerator compartment, since its temperature should correspond to room temperature.

Step 2. Pour cocoa powder into a bowl and pour a tablespoon of boiling water over it, mix thoroughly until smooth and add the remaining boiling water, leave at room temperature until completely cooled.

Step 3. In a bowl, beat eggs with sugar.

Step 4. Pour milk and custard cocoa into the resulting mixture.

Step 5. Add sifted flour in handfuls and knead the dough, which in its consistency resembles a base for pancakes.

Step 6. After 5 minutes, add two tablespoons of vegetable oil and soda slaked with vinegar to the dough.

Step 7. Mix thoroughly.

Step 8. Coat the frying pan with a thin layer of vegetable oil, heat it up and start baking pancakes. It is necessary to grease before frying each pancake. Cook over moderate heat, covered, for three minutes, without turning over. Place the pancakes on a wire rack and allow a little time to cool.

Step 9. When all the pancakes are ready, place them on top of each other and use a knife to smooth out the edges.

Step 10. Dry the scraps in the oven or in a frying pan and turn them into crumbs in any convenient way (in a coffee grinder or blender).

Step 11. To prepare the cream, put sour cream in a bowl and add powdered sugar and cocoa powder.

Step 12. Mix the ingredients with a whisk until smooth.

Step 13. Generously coat each pancake with cream, place one on top of the other and also coat the top and edges - move to the refrigerator shelf for soaking for about half an hour.

Step 14. Sprinkle the delicious cake with pre-crushed crumbs, and also randomly arrange the broken chocolate bar.

Step 15Cut into portions and invite the family for tasting. Bon appetit!

Pancake cake with banana and sour cream

Pancake cake with banana and sour cream is an original dessert, for the preparation of which we first need to bake pancakes, wrap the fruit filling with cream in them and then assemble all the ingredients into the desired shape - stabilize in the cold and serve. You can be sure that such a treat will drive everyone crazy!

Cooking time – 6 hours 40 minutes

Cooking time – 35-40 min.

Portions – 5-6.

Ingredients:

For the test:

• Milk – 800 ml.
• Flour – 400 gr.
• Eggs – 3 pcs.
• Vegetable oil – 4 tbsp.
• Granulated sugar – 3 tbsp.
• Salt – ½ tsp.
• Bananas – 5-6 pcs.

For filling:

• Sour cream 25% – 300 gr.
• Granulated sugar – 150 gr.

Cooking process:

Step 1. We start cooking with the dough: in a bowl with high sides, combine the eggs with salt and sugar, pour in ½ part of the milk and beat lightly with a whisk.

Step 2. Add flour and mix the ingredients thoroughly, add the second part of the milk and mix.

Step 3. Add vegetable oil to the base, stir in and let it rest for 10-15 minutes.

Step 4. Fry the pancakes on both sides until light brown. If you are not confident in your frying pan, we recommend periodically oiling it. Cool the finished pancakes.

Step 5. At the same time, prepare the cream: mix granulated sugar and sour cream, insist a little so that the sweet crystals have time to dissolve.

Step 6. Line the pan with pancakes so that the edges hang “outside” the pan.

Step 7. Season each pancake with cream along the entire diameter, add a strip of banana pulp and roll it into a roll.

Step 8. Place the rolls in the mold in one layer and grease with cream.

Step 9When all the rolls are “united”, coat the top with sour cream and cover with the hanging edges.

Step 10. Place the dessert in the refrigerator for at least 6 hours, then carefully turn it over onto a plate and decorate it to your liking.

Step 11. Prepare and enjoy not only the result, but also the process!

Pancake cake with sour cream and fruit

Pancake cake with sour cream and fruit is an original and incredibly tasty option for a varied tea party or serving a treat to the festive table that will delight all household members and guests. Everyone will love the combination of thin chocolate pancakes, small slices of fresh fruit and rich sour cream!

Cooking time – 2 hours 40 minutes.

Cooking time - 30 min.

Portions – 6-8.

Ingredients:

For pancakes:

• Milk – 500 ml.
• Cocoa powder – 20 gr.
• Eggs – 2 pcs.
• Granulated sugar – 3 tbsp.
• Flour – 170-190 gr.
• Vegetable oil – 2 tbsp.
• Salt – 1 pinch.

For filling:

• Sour cream – 700 gr.
• Powdered sugar – 150 gr.
• Gelatin powder – 15 g.
• Water – 100 ml.
• Fruits/berries - to taste.

Cooking process:

Step 1. Let's bake pancakes: to prepare them, lightly beat eggs with sugar and salt.

Step 2. Continuing the work of the whisk, pour in milk at room temperature.

Step 3. Add sifted cocoa powder to the mixture and stir.

Step 4. Gradually add sifted wheat flour and knead into a homogeneous dough.

Step 5. At the end, add oil, stir again and leave for 10-15 minutes.

Step 6. Heat the frying pan, grease it with vegetable oil before the first pancake and pour out a whole ladle or half a ladle of dough, distribute it over the entire diameter and bake.

Step 7. After 60 seconds, carefully turn over and brown on the second side.And so we bake all the dough pancake by pancake.

Step 8. Let's move on to assembling the dessert: cover the split baking ring with cling film and place the first pancake on the bottom.

Step 9. For the cream, whisk the sour cream and powdered sugar.

Step 10. Pour gelatin into a bowl and pour 100 milliliters of cold water until it swells.

Step 11. Heat the swollen component until the grains are completely dissolved, but do not allow it to boil.

Step 12. Pour the cooled gelatin mixture into the sour cream in a thin stream and actively stir with a whisk.

Step 13. Cut the selected fruits and berries into small slices and mix.

Step 14. Generously coat the pancake placed on the bottom of the pan with cream.

Step 15. Prepare 4 salad bowls, place a pancake in each, as shown in the photo, pour in a couple of spoons of cream and add fruit filling.

Step 16. Raise the edges to form bags.

Step 17. We make 8 such “bags” in total, distribute them in the mold, pressing them tightly against each other.

Step 18. Pour in the remaining fruits and berries.

Step 19. Coat all the strips with cream and level the surface with it, leaving a little mass.

Step 20. Cover the “filling” with a pancake and also flavor it with cream - put it on the refrigerator shelf for 2-4 hours.

Step 21. After the specified time has passed, carefully turn the delicacy onto a plate, remove the film and decorate it to your liking.

Step 22. Serve the fragrant dessert and enjoy. Bon appetit!

Pancake cake with curd and sour cream

A pancake cake with curd and sour cream is a tender and melt-in-your-mouth treat, for the richness of its taste, we suggest that you place the molded cake in the oven for 15-20 minutes. From this action, the sugar will melt, and the pancakes will instantly be soaked in moderately sweet buttercream.

Cooking time – 50 min.

Cooking time - 20 minutes.

Portions – 5-6.

Ingredients:

• Flour – 2 tbsp.
• Eggs – 2 pcs.
• Granulated sugar – 1.5 tbsp.
• Sour cream – 200 gr.
• Curd mass – 2 packs.
• Milk – 1 tbsp.
• Water – 0.5 tbsp.
• Salt – 1 pinch.
• Vanillin – 1.5 g.

Cooking process:

Step 1. In a bowl, mix milk and half a glass of water, add about three tablespoons of granulated sugar, a pinch of salt, beat in the eggs - beat them and gradually pour in two glasses of flour.

Step 2. Fry thin and fragrant pancakes, their size should match your baking dish.

Step 3. Place the pancakes in a stack and let them cool a little.

Step 4. Meanwhile, prepare the cream: put rich sour cream in a plate with high sides.

Step 5. Pour in about a glass of sugar and mix using a hand whisk.

Step 6. As an additive, you can use both regular cottage cheese and curd mass with various fillings - as you like.

Step 7. Place the first pancake on the bottom of the baking dish and coat it with curd mass.

Step 8. And also sour cream.

Step 9. In a similar way, assemble the entire cake, flavor the top with cream and lightly sprinkle with sugar.

Step 10. Place the dessert in the oven, preheated to 180-200 degrees for 15-20 minutes, during which time the granulated sugar will have time to melt and the entire cake will be soaked during heat treatment.

Step 11. Cut the treat into portions and serve to the table, to the delight of the household. Bon appetit!

Pancake cake with berries and sour cream

Pancake cake with berries and sour cream is a delicate and light dessert that everyone will love.After all, what could be tastier than homemade pancakes, complemented with fresh berries and fruits, as well as melting sour cream? The process is very simple and will not take much free time, so read on and get started!

Cooking time – 12 hours

Cooking time – 25 min.

Portions – 6-7.

Ingredients:

• Thin pancakes – 10 pcs.
• Sour cream 25% – 700 gr.
• Gelatin – 35 gr.
• Water – 150 ml.
• Granulated sugar – 150-180 gr.
• Cream, whipped 33% – 100 ml.
• Vanilla essence - to taste.
• Berries - to taste.
• Kiwi – 3 pcs.
• Oranges – 1 pc.
• Strawberries – 200-250 gr.

For the glaze:

• Cocoa powder – 2 tbsp.
• Granulated sugar – 3 tbsp.
• Milk – 40 ml.
• Butter – 30 gr.

Cooking process:

Step 1. To speed up the process and for your own convenience, place pancakes, washed and dried fruits, as well as all other ingredients on the work surface.

Step 2. Dissolve gelatin in 150 milliliters of water and leave to swell.

Step 3. Pour the gelatin mixture into the full-fat sour cream, add sugar and mix well - let it sit for a while and stabilize.

Step 4. Remove the stems of small strawberries and cut the kiwi and citrus fruit pulp into cubes.

Step 5. Cover a mold with high sides completely with cling film, place the pancake as shown in the photo, and flavor with cream.

Step 6. Place a pancake in a bowl, add about two tablespoons of cream and add a small handful of berries and fruits.

Step 7. Raise the edges, thereby forming a pouch.

Step 8. We place the blanks close to each other, trying to fill the entire space of the base.

Step 9. Pour the remaining fruit slices randomly onto our workpiece.

Step 10. Fill the cavities with the remaining cream (save a couple of spoons for the final layer).

Step 11Place the last pancake on top and grease it with cream.

Step 12. Place the formed dessert in the cold for 8-10 hours for the sour cream to harden.

Step 13. When it’s time to remove the cake from the refrigerator, prepare the glaze: in a saucepan, combine all the ingredients in the required proportions, as indicated in the list, heat until smooth with constant stirring.

Step 14. Turn the stabilized cake onto a plate, remove the film and cover the confectionery with chocolate glaze.

Step 15. We also decorate with leftover fruits and berries and whipped cream.

Step 16. Serve the spectacular dessert to the table in combination with a cup of aromatic tea or coffee and enjoy the meal. Bon appetit!