Simple squid salad

Rainbow pancake cake is the most colorful cake for children's parties and more.

This easy-to-prepare pancake cake will delight kids with its appearance and taste. And even a beginner in the culinary arts can cook it.
Hello, dear readers of my blog and viewers of the YouTube channel.
I am pleased to present to you the recipe for a beautiful Rainbow pancake cake. Making colorful pancakes will become a colorful meditation for you.
The cream for this cake can be any: whipped cream, custard, curd, sour cream or condensed milk, your choice. In my opinion, whipped cream is the best option for cream for a Rainbow pancake cake.
I covered the top of the pancake cake with strawberry jam from my winter preparations. You can cover the pancake cake with any jam or jam to your liking.

To make a pancake cake, you need to bake thirty colorful pancakes in rainbow colors. We remember how we remembered the colors of the rainbow in childhood: Every Hunter Wants to Know Where the Pheasant Sits. Only we will have not seven, but six colors of the rainbow: red, orange, yellow, green, blue and purple. Although options are possible.

Ingredients for making Rainbow pancake cake

• 4 eggs
• 3 tbsp. l. sugar (40 gr.)
• 2 tbsp. l. vegetable oil (30 ml)
• 50 gr. butter
• 2 cups milk (adjust the amount according to the thickness of the dough) (500 ml)
• 2 cups flour (250g.)

• 2 cups whipped cream (500 ml)
• ¼ cup sugar (50 gr.)
• Vanilla extract 1 teaspoon (5 ml) or vanilla sugar

Making Rainbow pancake cake. Step 1.

It is very convenient to make pancake dough in a blender or mixer, but you can also use a whisk. To prepare the pancake dough, mix eggs, sugar, vegetable and butter, milk and flour.
The finished dough should stand on the table for 15 - 20 minutes for the flour to swell. If the dough is thick, add a little milk.

Making Rainbow pancake cake. Step 2.

Pour the prepared pancake dough into six glasses in equal quantities. Add the desired dye to each glass and mix. We get multi-colored pancake dough.

Making Rainbow pancake cake. Step 3.

Lightly grease a non-stick frying pan with vegetable oil. We bake thin pancakes.

Making Rainbow pancake cake. Step 4.

For the cream, whip whipping cream with a fat content of at least 33%, adding sugar and vanilla.

Making Rainbow pancake cake. Step 5.

We assemble a pancake cake, starting with purple and ending with red. We coat each pancake with cream.

Place the pancake cake in the refrigerator for two hours to soak.

Making Rainbow pancake cake. Step 6.

Cooled and soaked in cream, spread the pancake cake on top with your favorite jam or preserves.

Don't forget to keep a piece of this beautiful and delicious Rainbow Pancake Cake for yourself.

• Stuffed pancakes
• Sour pancakes on sourdough
• Sticky rice with mango
• Holiday snack. A new twist on your favorite salad.

Fried garlic shrimp Hot cheese sandwiches

5 comments on “Pancake cake”

What a beautiful cake and easy to make. I need to cook it for my granddaughters. Great idea!

Very simple and beautiful. The children will be delighted. Good luck to you.

What a craftswoman! How many colorful pancakes I baked! And how beautiful it is, just a holiday. Maslenitsa is coming soon, so I’ll definitely bake these!

Maslenitsa with colorful pancakes - masterpiece!

Pancake cake recipe with 5 types of fillings and secrets of the right dish!

Pancakes are considered an original Russian dish, so it’s no wonder that our housewives are actively trying to experiment with them. The desire to cook even better and tastier is also due to the pancake cake, which is a multi-layer “construction” of pancakes with the addition of various fillings.

Unleavened or yeast pancakes are used for preparation. The number of them depends on your desire to make the cake taller, but on average 20 pieces are enough for it. The filling can be different, and it is not necessary to limit yourself to only sweet options. Using the salty filling, you can make an appetizer for an everyday or holiday table.

The right pancake cake recipe: 5 secrets

• The pancakes should be as thin as possible, then the product will be well soaked in cream.
• The cream for the pancake cake should be thick and viscous, otherwise it will leak.
• It is advisable to prepare the sweet version (with cottage cheese or condensed milk) in advance and give it time to soak.
• A salty cake (for example, with salmon or mushrooms) is also prepared several hours before consumption, wrapped in foil and refrigerated. And before guests arrive, you can warm it up in the microwave or oven.
• If you want the appearance to be more attractive, place it in a preheated oven for a few minutes to brown.

Pancake cake batter

Preparing the right dough means doing a good half of the job. After all, it determines whether the dish will be dry or tough. It is no more difficult to prepare than quick pie dough.

• milk - 750 ml;
• eggs - 2 pcs.,
• flour - 320 g or 2 cups;
• sugar - 2 tablespoons (it doesn’t matter whether your cake is sweet or salty);
• vanilla sugar - 1 sachet, if preparing a sweet dish;
• salt.

1. Add sugar, vanillin, salt into slightly warmed milk and mix well. Add eggs, stir again.
2. Gradually add flour, sifting through a sieve. When the consistency of kefir is reached, add 3 tablespoons of vegetable oil and start frying.
3. Fry the pancakes, cover them with a lid and a towel so that the edges remain soft.

Pancake Custard Cake Recipe

• ready-made pancakes - 20 pcs.;
• yolks - 4 pcs.;
• sugar - 180 g or 1 glass;
• vanilla sugar - 1 sachet;
• milk - 50 ml;
• flour - 50 g.

1. Grind the yolks with sugar, add flour, knead until smooth.
2. Boil the milk and add it to the yolks, stirring quickly.
3. Place the mixture on the fire, stirring constantly, until it thickens.
4. Cool and coat each pancake, stacking it on top of each other.
5. Leave the pancake cake with custard to soak for 3 hours.

Pancake cake with curd cream

• ready-made pancakes - 20 pcs.;
• cottage cheese - 500 g;
• sugar - 80 g;
• powdered sugar - 150 g;
• cream - 200 ml;
• raspberries - 200 g (fresh or frozen).

1. Grind the cottage cheese with powdered sugar.
2. Whip the cream until thick (so that the pattern on its surface lasts for at least 10 seconds).
3. Slowly combine the cottage cheese with the cream and stir.
4. Sprinkle the raspberries with sugar, leave for 20 minutes, and then puree them with a blender.
5. Spread each pancake with raspberry puree and generously apply curd cream on top.
6. After placing the last pancake, decorate its top and sides with cream and raspberries.

Pancake cake with condensed milk

• ready-made pancakes - 20 pcs.;
• boiled condensed milk (“toffee”) - 500 ml;
• butter - 200 g;
• lime - 1 pc.;
• shelled walnuts - 50 g.

1. Mix condensed milk and butter, add lime juice, and beat until fluffy.
2. Dry the nuts in a frying pan. After cooling, lightly crush them with a rolling pin (not into crumbs).
3. Add nuts to the cream, stir.
4. Coat each pancake with filling and decorate with whole nuts.

Recipe for pancake cake with sour cream

• ready-made pancakes - 20 pcs.;
• high fat sour cream - 1 kg;
• sugar - 250 g;
• vanillin - 1 sachet.

1. Mix sour cream, vanilla and sugar, beat until voluminous cream.
2. Place the pancakes on a plate and spread with cream.
3. Decorate the top with flowers or waves of cream using a pastry sleeve.
4. Place the dish in the refrigerator for 2 hours.

Chocolate pancake cake

• ready-made pancakes - 20 pcs.;
• chocolate (milk or bitter) - 200 g;
• heavy cream - 350 ml;
• butter - 20 g.

1. Whip the cream by hand with a whisk.
2. Chop the chocolate and melt in a water bath, then add softened butter and stir. Cool and, stirring, combine with cream.
3. Coat the pancakes with cream, decorate the top with cream and chocolate chips.

These are just a few recipes for a delicious pancake cake. We are sure that after preparing a couple of them you will have your own recipes for this versatile dish!

Video recipes for pancake cake

Pancake cake with matcha green tea - step by step recipe

• Pastry flour: 125 grams
• Matcha green tea: 10 grams, (+ extra for sprinkling)
• Chicken eggs: 4 pieces
• Milk: 250 grams
• Sugar. 65 grams
• Butter: 35 grams
• Cream 35%: 50 grams
• powdered sugar: 10 grams

• Ingredients.
• Prepare the dough. Sift flour and matcha powder into a bowl. Add the egg and mix well.
• Add milk to the mixture and mix well. Then add sugar and mix well again.
• Melt the butter and add to the dough. Mix well.
• Heat a frying pan and add a little butter. Ladle the dough into the pan. Distribute the dough evenly over the entire surface of the pan. Fry on both sides until golden brown. This is how we prepare all the pancakes.
• Place the pancakes on a plate and cover the top with another plate (use it as a template). Cut according to the template.
• Whip the cream and powder until stiff peaks form.
• Assembling the cake.
• Sprinkle powdered sugar and matcha powder on top.
• The dessert is ready to serve.

How to make a pancake cake - a simple recipe - a complete description of the preparation so that the dish turns out very tasty and original.

My family simply loves thin pancakes and can eat them for breakfast, lunch and dinner with honey or jam. It's not surprising that I bake pancakes very often and experiment a lot with shapes and fillings. I recently made a very successful pancake cake; it turns out that it’s not at all difficult to make a pancake cake at home. I give the recipe with photos step by step, you will see for yourself that it is easier to make than regular stuffed pancakes. At the same time, it looks perfect, you can safely go on a visit with such a cake, it can successfully compete with store-bought ones, since you will take fresh and high-quality products for it. Another “plus” of this recipe is that the cake turns out quite light. Relatively little oil goes into the cream; the cream is custard, made in the best traditions of French crepevilles. It is much tastier than sour cream, and is very easy to prepare. I hope that you will like this pancake cake, and perhaps it will become your signature holiday recipe.

• egg – 1 pc.
• sugar – 3 level tablespoons
• flour – 2 cups
• milk – 0.5-0.7 l
• salt - a pinch
• sunflower oil – 2 tablespoons + for greasing the pan when baking

for custard:

• sugar – 6 tablespoons
• flour – 3 tablespoons
• milk – 350 g
• butter – 70 g
• vanillin (optional)

How to make pancake cake at home

Preparing pancakes for the cake

We start preparing the cake by kneading the dough for thin pancakes. To do this, beat an egg into a bowl, add sugar and a pinch of salt, beat.

I’m used to putting the products in exactly this order; if you first pour in the milk and only then add the flour, do it as is convenient. Dilute the resulting flour crumbs with milk and beat again until the dough becomes homogeneous without lumps.

Next add oil.

To make successful pancakes, the dough should be neither too liquid nor too thick. The right base has the consistency of jelly and resists a little when scooping.

Heat the frying pan, grease it for the first time with oil or fat and bake pancakes (1 scoop = 1 pancake).

The simplest custard for pancake cake

When they are laid in a beautiful stack, prepare the custard. If you are afraid that for some reason it will not work, beat the sour cream with sugar and coat the pancakes with this sweet mass. But I assure you, even a child or a husband can make custard using the proposed recipe, although the child will figure it out faster.

So, in a dry saucepan, mix sugar and flour.

Warm the milk slightly (no need to bring it to a boil) and pour it into the same saucepan.

Beat for 2 minutes. Again, it is important to get rid of lumps. Place the container over very low heat and bring the mixture to a boil, making sure to stir constantly. If you leave the stove for a long time, the cream may burn, or rather, it will definitely burn. After the contents of the pan begin to “breathe”, there will be no obvious bubbling, because the cream will thicken, keep it on the fire for another 30 seconds and remove from the stove. Quickly add melted butter to the cream and start the mixer again. You should end up with a soft custard.

The pancakes are ready, the cream too, let's assemble the cake. Place the pancake on a flat plate and coat it with the sweet custard mixture.

We put the next one on it and do the same. And so on until you have a dome-shaped pancake cake on your plate.

We put the cake in the refrigerator for a couple of hours, decorate as desired, you can simply put a few frozen cherries on top, like I did.

For those who liked baking pancake cakes and want to try other recipes, I offer two videos that personally aroused great interest in me.

The first recipe is for those who like experiments. A very unexpected pancake recipe and a non-trivial protein-butter cream.

This recipe is simpler. A traditional way of making pancakes for a cake and a simple but unusual cream made with cream and white chocolate. It also shows how to make a pancake cake in the shape of a hemisphere.

Only 8 comments on the recipe

Thank you very much for the recipe! I've wanted to do something like this for a long time. Maybe I’ll dare to go crazy for my daughter’s birthday))
I have a request (or advice) for you. I really like to print out recipes, then I store them in a special folder and use them. So, could you make a “print recipe” button like this? To avoid selecting pieces of text scattered between photos and copying them into Word?

)) I hope we will do this over time. While we have the opportunity to add recipes to favorites, a tab crawls on the right. You can add a recipe by clicking on the green button below the text. I use these favorites myself, it’s a convenient thing.

I love French crepevilles, but they are quite indecent in pastry shops. I just more or less learned how to bake pancakes, so you can make yourself a belly feast right on the weekend :). And if I add cocoa to the pancake batter, will it ruin the batter? My favorite is chocolate crepeville.

Thank you very much for the recipe. delicious)))

bad recipe. The pancakes are thick and there’s not enough yolks to add to the cream, it doesn’t thicken.

Elena, if you brew the cream with flour, it will thicken. The thickness of the pancakes depends on the milk-flour ratio. It is impossible to calculate it accurately for pancakes, because the flour is all different (humidity and starchiness can vary greatly). Therefore, a range from 500 to 700 ml of milk is given.

Thanks for the recipe, very tasty) simple, fast and affordable)))

Thanks for the recipe, everything worked out) The only thing I had to add was 2 more eggs, because the pancakes stuck, even though the frying pan was greased with oil) The cream turned out without any problems, I also added a little finely grated nutmeg. In general, the cream reminds me of Bechamel sauce, only sweet))))

Category: Pancake cake

An appetizing pancake cake can be prepared both for a festive table and just for dinner. The basis of this cake is thin yeast or unleavened pancakes.

The filling for the pancake cake can be sweet or savory. Pancakes for a cake with a sweet filling can be made with the addition of a small amount of sugar. For a snack cake with a savory filling, you can add some spices and seasonings to the pancake dough.

This dish can be prepared at any time of the year. In spring, it is good to use fresh herbs as a filling, in summer – juicy berries, and in autumn – a variety of vegetables and mushrooms. There are many filling recipes with ingredients available all year round. Prepare a pancake cake with herring pate or chicken meat, and you will surely love this snack. The filling for this dish should not be too liquid so that it does not leak out in the finished cake.

Some pancake cakes need to be placed in the oven for a few minutes after layering the filling so that the ingredients are better soaked and a delicious golden brown crust appears.

If such a cake contains gelatin or cottage cheese, then it must be placed in the refrigerator for at least half an hour.

A pancake cake with meat and mushrooms, stewed vegetables, liver pate, fish and seafood is perfect as an appetizer.

For dessert, you can make a pancake cake with thick jam, curd mass with nuts or dried fruits, chocolate cream or berries. On holidays, you can surprise your guests with a pancake masterpiece with caviar, a sweet cake with oranges and mascarpone, or a pancake cake with aromatic mushroom filling.

Sometimes there is no desire or opportunity to bake complex pies using an oven. But I really want to please my family or guests with a sweet, unusual delicacy. In this case

It’s hard to imagine a more original and simple quick dessert than pancake cake with Nutella. You can cook it simply to please your loved ones. Especially,

Children love desserts, but sweets should also be as healthy as possible for them. Make them a pancake cake with sour cream. By the way, children may well

French pancake cake is an interesting dessert option. As the name suggests, this cake consists of pancakes, with the addition of yogurt, fruit and jam. The hardest thing about

Everyone knows the cute cake in the shape of a woodpile of firewood, generously sprinkled with cream snow flakes. We suggest preparing an unusual version of this delicacy. Our cake “Firewood under the snow”

In no way inferior to the festive ones, the pancake cake with mascarpone is fully consistent with the special event: neat, in cross-section it resembles a multi-layered “Napoleon” and at the same time incredibly tender, airy and,

A hearty pancake cake with mushrooms and chicken can feed a family or a small group of guests on its own and be the main dish on the table. More solemn

Typical of Russian cuisine, often eaten in many homes, familiar from childhood and obligatory on Maslenitsa days, pancakes are an excellent cold appetizer, sweet dessert and

Crepeville pancake cake is popular among gourmands in many countries. It is considered a French invention, although it has Russian origins. Its components are pancakes and condensed milk. Cooking the cake

You always want the table not to be full of food, but not empty. We want to put in a minimum of effort, so we often look for a simpler recipe,

The main ingredient of any pancake cake can be a completely different pancakes: plain, yeast and even chocolate – it all depends on your imagination. Minor ingredients can include fresh fruit, cottage cheese, sour cream or cream. Be sure to try recipes for pancake cakes from our culinary experts with photographs and step-by-step preparation, as well as experiment and send us your creative culinary works.

You may need prescriptions

Pancake tiramisu cake

Tiramisu pancake cake differs in taste from the classic one, but it is just as tasty and just as easy to prepare.

Pancake cake with curd cream

A delicate, exciting pancake cake with curd cream will certainly delight your tea party guests.

Pancake cake with sour cream

A zucchini snack cake can be a highlight of the summer menu. Tender zucchini pancakes go well with various fillings, so the cake always turns out very tasty and nutritious.

zucchini, cottage cheese, sour cream, tomatoes, carrots, onions, chicken egg, wheat flour, garlic, baking powder, herbs, salt, ground black pepper, vegetable oil.

One of the most popular savory pancake cakes is pancake cake with chicken and mushrooms. But you can choose your favorite filling for the pancake cake. Sweet pancake cake is prepared with a thick filling, otherwise it will leak out. Here you can recommend recipes such as pancake cake with condensed milk, pancake cake with custard, pancake cake with curd cream, pancake cake with sour cream. Sometimes they also use fruit filling, the main thing is that it is viscous, for example, as in the recipe pancake cake with banana. If there is no fruit, but you really want to make a sweet pancake cake, a recipe with jam or marmalade can help you out. And the children's favorite is, of course, the pancake chocolate cake.

In this recipe, probably the most difficult thing is to prepare beautiful and tasty pancakes for the cake. Anyone who knows how to cook pancakes can prepare a pancake cake without much hassle. A recipe with a photo will be needed for those who have not yet gotten their hands on making pancakes. Without them, you can’t make real pancake cakes; recipes with photos will therefore be very useful. And then everything is simple: you just need to miss the mark pancake cake .

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Pancake cake is a simple, versatile dish. Ordinary thin pancakes are used as cake layers, which can be prepared according to absolutely any recipe.

Depending on the intended filling, an appropriate recipe for pancakes is selected: yeast, unleavened, milk, kefir, egg, custard, sweet, salty, etc.
There are also many options for designing pancake cakes. They can be made in a traditional round shape, in the form of spirally rolled pancake rolls with filling, in the form of a slide, a log or a roof.

Sweet decorations can include grated chocolate, colorful coconut flakes, fresh berries, whipped cream or egg whites, sliced ​​fruit, colorful dragees, nuts and more. The appetizer option can be decorated with figuratively chopped vegetables, red or black caviar, shrimp, a patterned mesh of mayonnaise, pomegranate seeds, herbs, roses made from strips of red fish, or in any other way.

Pancake cake can be prepared for any occasion. Simpler versions with traditional fillings are served on weekdays. But delicacy fillings are used for festive pancake cakes. Such baked goods are especially popular during Maslenitsa.

Pancake cake step by step with photos

The tradition of baking pancakes on Maslenitsa dates back more than one thousand years. During Maslenitsa, pancakes become the main food in homes in our time. Modern housewives have significantly expanded the number of recipes by which they prepare pancakes and pancakes for their loved ones. If you want to surprise your family with your ability to cook pancakes, then you need to not just bake a stack of pancakes, but make a real delicious pancake cake out of them.

In order not to be late with pancakes for Maslenitsa in 2017, you need to remember that it starts on February 20. February 26th will be the last day of Maslenitsa, which is commonly called Forgiveness Sunday.

For a pancake cake you need to prepare 12-15 pancakes. This can be done according to any familiar recipe. The pancake recipe below might work:

• 350 ml milk;
• 1 large or 2 small eggs;
• 180.0 g flour;
• 40 g sugar;
• vanilla or vanilla sugar to taste;
• 5 g soda;
• 5 g salt;
• 50 ml oil.

To decorate the top:

Preparation of pancake cake step by step:

1. Beat pancake dough from milk, eggs, salt, sugar, vanilla, soda and flour. Pour one tablespoon of oil into the dough.

2. Heat the pan. Lubricate its surface with oil. Pour the dough with a pouring spoon. The dough should be evenly distributed over the entire area of ​​the pan.

3. When the cake pancake is browned, turn it over to the other side.

4. The more pancakes you prepare for the pancake cake, the higher it will turn out. It is optimal if 12 - 15 pancakes are used for a pancake cake.

5. When all the pancakes are ready, they need to be allowed to cool a little.

6. Place a ripe soft banana, butter, and condensed milk into a suitable saucepan.

Important! You can make any cream, but it must be thick enough. You also need to remember that the more layers there are in the pancake cake, the more cream you need to lubricate them.

7. Place the pancakes on top of each other after the previous pancake has been coated with a layer.

Grease the top pancake with cream and sprinkle with chocolate chips. You can cut strips from a separate pancake and then twist them into roses.
Place the cake in the refrigerator for an hour, after which it can be cut and served during the Maslenitsa celebration.

Homemade pancake cake

This is a very simple but delicious pancake cake. Pudding is used as a layer, and strawberry jelly is poured on top.

• 250 gr. wheat flour;
• 5 tbsp. vegetable oil;
• 3 fresh eggs;
• 1.1 liters of milk (including 450 ml for cream);
• 1 pinch of salt;
• 250 gr. sugar (including 100 g for jelly);
• 37 gr. vanilla pudding powder;
• 150 ml boiled water;
• 0.8 kg of fresh strawberries;
• 2 tbsp. instant gelatin.

Mix pancake dough from milk, vegetable oil, eggs and flour. Add salt and sugar to taste. We bake thin pancakes in the traditional way.

For the layer, dilute sugar and powdered pudding in cold milk. Mix everything thoroughly and put it on the stove. As soon as the cream boils and thickens, set aside and cool.

Cover the bottom of the mold with removable sides with baking paper. Place the pancakes one by one in a stack, spreading each layer with 1.5 tbsp. pudding. We send the workpiece into the cold.

Meanwhile, make strawberry jelly. Soak the gelatin in water for 5-25 minutes, depending on the properties of the particular product (read the method of preparing gelatin on the packaging).

Wash fresh strawberries, dry them, remove sepals, and puree with an immersion blender. Instead of fresh berries, you can use frozen ones. Heat the soaked swollen gelatin, but do not boil.

Add sugar and gelatin to the berry puree, mix everything until smooth.

Fill the cake mold with strawberry jelly and return it to the refrigerator until the jelly coating has completely hardened.

Before serving, remove the sides of the pan, decorate the pancake cake as desired and serve by cutting it into portions.

Pancake cake with condensed milk

A very tender and sweet cake made from pancakes with cream based on sweet condensed milk and sour cream. If the dessert is intended exclusively for adults, then you can pour a little cognac into the cream.

• 1 tbsp. spring water;
• 3 tbsp. granulated sugar;
• 2 fresh eggs;
• 2 tbsp. milk;
• 2 tbsp. lean butter;
• 2 tbsp. white flour;
• 0.5 tsp table salt;
• 350 gr. condensed milk (boiled);
• 0.5 l. homemade sour cream;
• 2 tbsp. cognac (optional).

In a deep bowl, combine water, milk, eggs at room temperature, add sugar and salt, beat everything until smooth. Add flour in parts, stirring each time to break up all the lumps. At the end of kneading, add vegetable oil, leave the dough for half an hour, covering the bowl.

Bake golden brown pancakes in a dry, hot frying pan.

For the cream, beat homemade sour cream until a fluffy, stable mass. Add the boiled condensed milk in small portions, stirring thoroughly with a whisk each time. At the end of cooking, add a little cognac if desired.

The original article is located on the website to-be-woman.ru

Place the first pancake on the dish, generously grease it with cream, cover it with the next one and assemble the entire structure.

To ensure that the shape of the cake is fixed and the pancakes are soaked, we place the confectionery product on the refrigerator shelf for half an hour.

Before serving, decorate the pancake cake with fresh berries and mint sprigs.

Pancake cake with custard

This dessert is prepared according to the principle of the “Monastery Izba” cake, only instead of shortbread pastry tubes, homemade thin pancakes are used. This option is less labor-intensive than the original.

So lovers of pancakes and curd-cherry fillings should definitely try this recipe.

• 50 gr. butter;
• 160 gr. white flour + 2 tbsp. for cream;
• 700 ml milk (including 400 ml for cream);
• 4 chicken eggs (including 2 for cream);
• 150 gr. sugar (including 100 g for cream);
• 1 pinch of salt;
• 250 gr. frozen pitted cherries;
• 0.5 kg of curd mass;
• 170 gr. Philadelphia cheese.

To prepare the cream, heat the milk until hot, but do not boil.

In a bowl, beat 2 eggs with sugar and flour until fluffy. Then pour in hot milk in a stream, whisking all the time.

Place the bowl with the contents on low heat, stir vigorously and bring the mixture until thickened. Place the cream aside and let it cool. Add Philadelphia to the warm mixture and stir until smooth.

To prepare pancakes using protein dough, first separate the whites from the yolks. Beat the whites until stiff, adding a pinch of salt. In a bowl, combine the melted butter, 1 egg yolk, sugar, milk and salt. Add sifted flour to the thoroughly kneaded mass, and at the end of the kneading add protein foam. Using the protein dough, we immediately begin baking pancakes in a lightly oiled hot frying pan. This serving yields 12-15 pancakes.

Now we begin to assemble our cake. Unwrap one pancake and coat with cream. Stepping back 1-2 cm from the edge, lay out the thawed pitted cherries in a row. Roll up a tight tube with cherries inside. We do this with all pancakes. Place the tubes on a serving plate in a mound, gradually tapering towards the top, to form a roof shape. We additionally coat each layer of tubes with warm cream. Coat the entire structure with cream and decorate with grated chocolate.

To make the cake tasty and juicy, let it soak in the refrigerator for at least two hours. During this time, the cream layer will thicken, and the pieces will hold their shape when cut.

Sour cream pancake cake

The simplest and most delicious treat will be pancake cake with sour cream. Milk pancakes are perfect for preparing it; they will quickly soak in and highlight the taste of sour cream.

• 400 ml milk;
• 200 gr. white flour;
• 2 tbsp. vegetable oil;
• 3 tbsp. sugar (including 2 tbsp for cream);
• 0.5 tsp salt;
• 2 eggs;
• 400 gr. sour cream;
• 20 gr. vanilla sugar.
• 2-3 tbsp. coconut flakes.

For pancake dough, beat fresh eggs with granulated sugar and add salt. Then add half the milk and add the sifted flour. Mix everything well with a whisk. At the end, add the rest of the milk and vegetable oil, knead the mixture, and leave it alone for a quarter of an hour. Bake 15 thin pancakes in a hot dry frying pan.

While the pancakes are cooling, we prepare the sour cream. It is very easy to prepare. Combine rich, well-chilled sour cream with granulated sugar and vanilla. Mix thoroughly until a fluffy, stable mass is obtained.

To form the cake, coat each pancake with a layer of cream and stack it on a plate. Generously grease the top of the pancake cake with cream and cover with coke shavings (you can use colored ones).

Before serving, cool the cake in the refrigerator for 1.5-2 hours.

Pancake-curd cake

• 0.5 liters of fresh milk;
• 2 tbsp. granulated sugar;
• 2 eggs;
• 0.5 tsp baking soda;
• 8 gr. vanilla;
• 1 pinch of salt;
• 1-1.5 tbsp. wheat flour;
• 1 tbsp. boiling water;
• 2-3 tbsp. lean butter;
• 150 gr. curd cheese;
• 150 gr. butter;
• 120 gr. sweet powder;
• 2 tangerines;
• 3 tbsp. dissolved dark chocolate.

For pancake dough, beat eggs with salt, vanilla and granulated sugar. When all the crystals have dispersed, add the sifted flour and continue working with the mixer at low speed. At this stage, add baking soda.

Add boiling water in a thin stream and stir vigorously. Pour in the vegetable oil and leave the pancake dough alone for a quarter of an hour. Then we bake a stack of thin pancakes in the traditional way.

Beat softened butter with cream cheese. Pour sweet powder and vanilla into a homogeneous cream.

For assembly we use a mold with removable sides. We cover the bottom with a pancake, and along the edge we lay out 4 more pancakes in a circle, overlapping each other, so that their edges hang over the sides of the mold. Generously cover the bottom and sides with cream.

Place two pancakes inside and coat with cream. Then we put one at a time, spreading it with a creamy layer each time. Cover the latter with a thick layer of cream and cover with the hanging edges.

We decorate the top of the cake with chaotically arranged pancakes (2-3 pieces), and place peeled tangerine slices on them. Lightly sprinkle the top of the pancake cake with powdered sugar and pour melted chocolate over it.

After three hours in the refrigerator, the cake can be removed from the mold and served.

Chocolate pancake cake

Pancake cake with delicate chocolate cream will be an excellent addition to tea drinking in a warm family circle.

• 1.5 tbsp. wheat flour;
• 3 tbsp. granulated sugar;
• 20 ml vegetable oil;
• 350 ml fresh milk;
• 2 tbsp. vanilla sugar (including 1 tbsp for cream);
• 2 fresh eggs;
• 1 tsp baking powder for dough;
• 0.5 tsp salt;
• 150 gr. peach jam;
• 5 tbsp. cocoa powder;
• 150 gr. cream cheese;
• 1 tbsp. powdered sugar;
• 100 gr. peeled hazelnuts;
• 1 pack of cream fixative;
• 350 gr. fat sour cream.

We make pancake dough from eggs, milk, flour, sugar, vanillin and baking powder. At the end of the kneading, add vegetable oil and salt. We bake pancakes in a dry hot frying pan.

Beat cooled sour cream, cheese and cocoa powder. In the process, add the fixative, sweet powder and vanilla sugar. We put a small part in a separate bowl to decorate the dessert. Add half the chopped hazelnuts to the rest of the cream.

Now let's start assembling the cake. Place the first cooled pancake on a plate and brush it with cream. We cover with the second one - coat it with peach jam. Alternating the layers in this way, we assemble a stack of pancakes.

Grease the top pancake generously with cream, sprinkle the sides of the cake with crushed hazelnuts. Pipe the remaining cream from a pastry syringe in a circle.

Place the finished chocolate pancake cake in the cold for 2-3 hours. Then serve with tea or coffee.

Secrets of making pancake cake

• The basis of a delicious pancake cake is, of course, delicious pancakes. It is their baking that takes most of the time. To facilitate and speed up this baking process, it is better to use special pancake pans. Pancakes can be easily removed from them and fried with virtually no oil.
• To brown the pancake cake, you can place it in a preheated oven for a few minutes. But if the composition contains jelly or curd layers, then it is better to keep such a dessert in the refrigerator for several hours.
• A pancake cake decorated with protein meringue looks beautiful. To give the surface a golden color, the cake is placed in the oven or the surface is burned with a special pastry burner.
• You cannot use ingredients that are too liquid for the layer. In this case, the cake threatens to spread right on the dining table.

Bon appetit and delicious pancake cakes!

Fluffy milk pancakes without yeast recipe

From the most ordinary thin pancakes you can prepare a full-fledged holiday dessert or a hearty snack. This is a pancake cake with various fillings. The treat is prepared as quickly and simply as possible, but at the same time it can surprise even the most fastidious gourmet with its appetizing appearance and excellent taste. It is especially important to make it for Maslenitsa.

The recipe for pancake cake with curd cream can be called classic. This filling goes well with pancakes prepared according to any chosen recipe. And dried fruits, fresh or frozen berries will help improve the taste of the finished dish. You also need to take: 450 ml. milk, 60 g butter, 1 egg, a pinch of baking powder and baking soda, 160 g sugar, flour according to consistency (about 220 g), 300 g each of sour cream and cottage cheese. Dried fruits and berries are used in any quantity according to the taste of the cook. Below is a similar recipe for pancake cake with curd cream.

1. The egg is lightly beaten with 40 g of sugar and salt, and then warm milk is added to these ingredients and they are thoroughly mixed.
2. Melted butter is poured into the dough and flour, sifted with baking powder, is gradually poured in small portions.
3. The mass is whipped with a whisk (you can use a mixer) until all lumps disappear.
4. The dough should rest for at least 15-20 minutes.
5. Pancakes are prepared in the standard way - fried on both sides.
6. To make the cream, the cottage cheese is mixed with sour cream and the remaining sugar. Vanillin and chopped dried fruits can be added to the resulting mass.
7. All pancakes are carefully coated with cream, stacked on top of each other and decorated with berries.
8. The resulting cake must stand for at least 60 minutes to soak.

Before serving, if desired, the treat can be slightly warmed in the microwave.

Custard recipe

This recipe is somewhat more complicated than the previous one, but even novice housewives will be able to cope with it. It is best to choose kefir pancakes for this dessert option. You will need to use the following products: 750ml. low-fat kefir, 4 eggs, 60g. sugar, 450g. flour, 220 ml. boiling water, a small piece of butter, 0.5 tsp. salt and soda. The cream is prepared from: 750 ml. milk, 320g. sugar, 130g. flour, 100g. butter and 1 standard sachet of vanilla sugar (10g).

1. For pancake choux pastry, mix eggs, salt, sugar and kefir in a bowl. Lastly, flour and baking soda are poured into the mixture in small portions, after which all ingredients are thoroughly mixed.
2. Cool boiling water is poured into the dough. Water should be added to it directly during the kneading process. The last ingredient will be melted butter.
3. Before baking, the dough rests for 12-15 minutes.
4. Pancakes are fried on both sides until cooked.
5. To make the custard, flour is mixed with granulated sugar and vanilla.
6. Hot milk is carefully added to the other ingredients. The mass must be mixed thoroughly so that there are no lumps in it.
7. Bring the cream to a boil over low heat and cook for a couple more minutes.
8. All that remains is to add butter to the mixture and beat it with a mixer.
9. The pancakes are carefully coated with cream and stacked on top of each other. Each of them will require about 2-3 tablespoons of the mixture.

You can decorate the finished dish with coconut shavings and any fresh berries.

With sour cream

Pancakes for this cake can be prepared according to any recipe. The main thing is that in the end they turn out thin and sweet. Enough to take 15 pancakes. For the cream you need to use: 350 g of fat sour cream, 20 g of vanilla sugar, 1 tbsp. powdered sugar

1. In a deep bowl, sour cream is thoroughly mixed with powder and vanilla sugar. Instead of the last ingredient, you can use vanillin or even natural vanilla.
2. To make the cream airy, you should thoroughly beat all the ingredients using a mixer.
3. Slightly cooled pancakes, prepared according to the recipe chosen by the housewife, are carefully coated with the resulting tender mass and stacked on top of each other.

With condensed milk

This is the simplest recipe for a delicious pancake dessert. You don't even need to prepare cream for it. In addition to 12 ready-made pancakes, you will need to take 150 ml. condensed milk and a packet of colored coconut.

1. All pancakes in turn are generously coated with condensed milk (not boiled) and stacked on top of each other.
2. To make the treat more colorful and appetizing, sprinkle the last pancake with colored coconut shavings. This will also make it taste more interesting.

Pancake cake with condensed milk can be served immediately. It doesn't require soaking time.

How to make chocolate pancake cake?

Chocolate pancake cake turns out to be very unusual not only in taste, but also in appearance. This dessert will definitely please both children and adults. And it is prepared as simply as possible from the following ingredients: 450 ml. milk, 400 g sifted flour, 3 eggs, 150 g sugar, a pinch of salt and vanillin, 40 g cocoa, dark chocolate bar, 0.5 tsp. baking powder, 200 ml. very heavy cream. How to make a pancake cake with a hint of chocolate is described below.

1. Beat the eggs with salt and 40 g of granulated sugar using a mixer or whisk.
2. Warm milk is poured into the mixture in a thin stream and it is whipped again.
3. Separately combine cocoa and flour, sifted with baking powder.
4. The dry mixture is gradually poured into the liquid mixture. There should be no lumps in the resulting dough.
5. Chocolate pancakes are fried on both sides until cooked.
6. For the cream, whip the cream with a mixer until thick. The process starts at minimum speed. Sugar is gradually added to the mixture.
7. When the mixture thickens, vanillin is added to it, as well as a melted chocolate bar.
8. All that remains is to coat each pancake with the resulting cream and stack them on top of each other.

If desired, you can pour melted chocolate on top of the finished cake. It will take at least 2 hours to soak.

Pancake cake with strawberries

For the strawberry cake under discussion, it is best to prepare custard pancakes. And for the filling you need to take: 400 g of cottage cheese, 120 g of fat sour cream, 140 g of sugar, a pinch of vanillin and 450 g of strawberries.

1. The cake will be made from 10-12 thin pancakes.
2. The cottage cheese is thoroughly ground through a sieve, mixed with sour cream, sugar and vanillin.
3. Strawberries are washed and cut into thin slices.
4. When assembling the cake, each pancake is coated with curd cream, after which berry slices are placed on it.
5. You can place whole strawberries on the last layer for decoration.

For such a cake, you can use not only fresh or frozen berries, but also those extracted from jam or compote.

Banana stuffing recipe

Delicate sweet banana cream goes perfectly with the dish under discussion. Experienced housewives recommend making this cake from thick pancakes (10 pieces). For the cream you will need to use: 3 ripe soft bananas, 180 g butter, 400 ml. milk, 2 eggs, 80 g. wheat flour, 220 g. sugar.

1. Half the milk is poured into the saucepan, flour and eggs are added. The ingredients are thoroughly whisked and sent to low heat. After 5-7 minutes, you can pour in the remaining milk and cook the cream until thick, stirring constantly.
2. Separately, use a blender to beat the softened butter and bananas into a homogeneous mass.
3. All that remains is to add the fruit-butter mixture to the cream base and grease each pancake with it and place them on top of each other.

The resulting cake can be decorated with crushed chocolate or butter cookies.

With added chicken and mushrooms

Pancake cake can be more than just sweet!

You can even use chicken meat (400 g fillet) and any mushrooms (350 g) as filling. In addition to these ingredients, you will need to take: 2 pcs. onions and carrots, 1 tsp. mustard, 350 ml. low-fat sour cream, salt, pepper, butter. Pancakes for snacks can be prepared according to any recipe - 10 pieces.

1. Onions, carrots and mushrooms are chopped in any convenient way, and then salted and fried in vegetable oil until golden.
2. Chicken fillet is finely chopped and boiled in salted water.
3. A mixture of sour cream and mustard will be used as cream for the cake. You can add any seasonings to it.
4. Each pancake is coated with sour cream sauce during the assembly process. Alternately, either chicken fillet or vegetables and mushrooms are placed on them. The layers should alternate.
5. The pancakes are stacked on top of each other to form a cake.

The top of the treat can be decorated with fresh herbs and olive slices.

Maslenitsa is in its final days this year, and you and I are finishing our last pancakes. And it seems like we’ve already tried everything - pancakes with caviar and condensed milk, lacy pancakes and rich pancake cakes - but the soul asks for something else - unusual, intricate. For those who decide to play pancake gourmet, we suggest trying to make multi-colored pancakes. By the way, such original colored pancakes will also be a tasty surprise for children! The authors of this culinary master class talk about the secrets of making colored pancakes using natural dyes.

Maslenitsa: colorful pancakes for children

This is the last post about pancakes this Maslenitsa. Last but important, because about pancakes for children: small pancakes and colorful pancakes.

Yesterday my friend inspired and puzzled me with a special “order”. Namely - colored pancakes for babies. Today there was a themed lesson about Maslenitsa, and we couldn’t do without pancakes! The idea came quickly, and it was to make tiny colorful pancakes. But the implementation of the idea took 4 hours, 3 of which were spent on frying pancakes. (The frying pan is almost like a toy, 10-11 centimeters in diameter.)

I divided all the pancake dough according to the basic recipe (weighing approximately 1.6 kg) into 5 equal parts of 320 g each. It turned out to be a mini batch for each color. Dyes are exclusively natural: juices and purees from fruits and vegetables. Namely: carrot and beet juice, spinach puree, as well as blueberry juice and pulp. True, I “sinned” a little - I also used Curacao Blue liqueur.

Here's what happened: carrots - yellow, beets - pink, spinach - green, blueberries - purple, liqueur - turquoise.

The amount of added dyes turned out to be almost the same everywhere: 2 tbsp. juice or puree.

Dough coloring with juices

Since we introduce additional liquid into the dough in the form of juice, to maintain the correct consistency we need to additionally add flour - according to Art. l. without top. To avoid making lumps, pour 3-4 tbsp. l. dough into a separate bowl and add flour there. Thoroughly stir the thick dough and return it to the main mini-knead.

In addition, I would like to note that beet juice is never drunk freshly squeezed. Fresh beetroot is rich in aldehydes, and they are toxic substances (generally toxic and neurotoxic) and are irritating. This juice may cause dizziness, nausea or vomiting. Therefore, before use, it should sit for 3 hours in the refrigerator, in a wide container without a lid (this way the surface area is larger and volatile toxic substances will evaporate faster).

Coloring the dough with vegetable or fruit puree

Spinach puree does not increase the amount of liquid in the batch, so it does not require additional flour. Whatever we paint with, the main thing is to grind it and pass the original raw material through a fine sieve. We only need pure puree, pulp, without unnecessary fractions (seeds, plant fibers, etc.).

So what's the result?

The result is a mini slide of “toy” pancakes. All colored pancakes As they fry, I lined them with a narrow strip of parchment paper (1-1.5 cm x 10-12). This tape separates them symbolically, but definitely makes the process of separating the pancakes easier, especially if they turn out thin.

For kids colorful pancakes Of course I liked it. So bright and tiny. Which once again proves that children really need a playful component in their food. It awakens their interest, and the process of eating for children becomes entertaining and fun.

Pancake cake with matcha green tea

There are still a few days left of Maslenitsa, which means it’s too early to stop indulging in baking pancakes when you get to the kitchen in the evening after a working day or in the morning after a good, sweet sleep. Personally, the process itself (along with the result, of course!) gives me a lot of pleasure, while striking in its simplicity!

Therefore, and also because the holiday is gradually approaching its end, I am moving on to projects that are more serious than classic Maslenitsa pancakes. So, in front of you colored pancake cake with matcha green tea! Treats with this ingredient are my absolute favorite! I ate them in Japan and China, I myself am doing something similar for the first time.

Needed to make matcha green tea colored pancake cake

For pancakes:
5 eggs
600 ml milk
4 tbsp. l. vegetable oil
2 tbsp. l. with a big pile of sugar
250 g flour
matcha green tea powder

For cream:
Custard
200 ml heavy cream

Making colored pancake cake with matcha green tea

Preparing pancakes:
Beat eggs with milk with a mixer, add vegetable oil, sugar, gradually sift the flour.
Add matcha green tea powder little by little until you get a pleasant green pancake batter. Let it rest for 30 minutes.
We bake thin pancakes without oil (the process will go quickly) (about 25 will come out).
Cover them and cool.

Preparing the cream:
Boil the custard and cool to room temperature.
Whip the cream to stable peaks.
Add cream to cream.

Let's prepare the pancake cake ourselves:
Grease each pancake with a full spoon (as much as you need) of cream and build a cake from the resulting layers.