Red Velvet Pancake Cake

8 servings

180 minutes

Recipe by chef Alena Solodovichenko. Alena decided to cross the popular American dessert "Red Velvet" and the Russian tradition of pancake baking. The result was a cake with scarlet pancakes and snow-white butter cream, I years for the full impression it is better to use in the same color scheme.

Energy value per serving

• Calories: 846.2
• Proteins: 13.8g
• Fats: 50.4g
• Carbohydrates: 87.9g

Ingredients

• Wheat flour: 260 g
• Chicken egg: 2 pc
• Milk: 600 ml
• Sugar: 50 g
• Cocoa: 15 g
• Salt: 3 g
• Red food coloring: 30 g
• Sunflower oil: 120 ml
• Butter: 100 g
• Powdered sugar: 400 g
• Cream cheese: 800 g
• Fresh berries: to taste

Cooking steps

1. In a bowl, combine eggs, sugar, salt and whisk or mix until fluffy pale mass.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Sugar: 50 g
   • Salt: 3 g

2. Add milk and stir again.

   Required ingredients:

   • Milk: 600 ml

3. Pour in 100 grams of vegetable oil and mix.

   Required ingredients:

   • Sunflower oil: 120 ml

4. Sift the flour into the egg mixture in three stages, mixing well each time with a whisk or mixer.

   Required ingredients:

   • Wheat flour: 260 g

5. Add cocoa and stir again.

   Required ingredients:

   • Cocoa: 15 g

6. Add the dye. Depending on the dye, its amount may vary. For oil-based dyes, a few drops are enough for the dough to achieve the desired color. Use more powdered dye and follow the instructions. Mix the mixture well again to avoid lumps. Cover with plastic wrap and refrigerate for 30 minutes.

   Required ingredients:

   • Red food coloring: 30 g

7. Heat the pan well, lightly grease it with vegetable oil, and pour in enough batter to make a thin pancake. Fry for 1-2 minutes on each side. Transfer to a plate. Fry the remaining pancakes in the same way - there should be 16-17 of them.

   Required ingredients:

   • Sunflower oil: 120 ml

8. Take the butter out of the fridge in advance - it should become soft. In contrast, it's better to use cold cheese: it will whip better. Place the cheese with powdered sugar and butter in the mixer bowl.

   Required ingredients:

   • Butter: 100 g
   • Cream cheese: 800 g
   • Powdered sugar: 400 g

9. Whip the cream for 10–12 minutes until a uniform fluffy mass.

10. Assemble the cake: spread 1 tablespoon of cream with a good heap on each pancake and distribute it over the pancake. Cover with a second pancake. Continue this until all pancakes are used. There should be a layer of cheese cream on top. Put the cake in the refrigerator for 2 hours to thicken the cream, allow the cake to soak, and become even tastier. Decorate the cake with berries and fruits and serve.

    Required ingredients:

    • Fresh berries:  to taste