Pancake Orange Pie
6 servings
60 minutes
Another recipe from the chef of the restaurant "Shosha" Sergei Uvarov. Thin pancakes are layered with butter cream with liqueur and laid with orange slices, and the pie is generously covered with apricot glaze on top. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides.
1
To make pancakes, mix eggs, sugar, and salt, add half of the milk and cream, then add flour and whisk until smooth, gradually adding the remaining milk and melted butter. Finally, add beer to the batter. Let it sit at room temperature for 20-30 minutes. Cook very thin pancakes in a non-stick skillet.
- Chicken egg: 2 pieces
- Sugar: 50 g
- Salt: 5 g
- Milk: 110 ml
- Cream 33%: 320 ml
- Wheat flour: 90 g
- Butter: 20 g
- Beer: 35 ml
2
For the cream, mix chilled cream with powdered sugar and whip to stiff peaks. Add orange zest, Baileys liqueur, whipped plant cream, gently mix and chill.
- Cream 33%: 320 ml
- Powdered sugar: 60 g
- Orange zest: 15 g
- Baileys liqueur: 30 ml
- Vegetable cream: 80 ml
3
To prepare apricot glaze, mix jam with water, bring to a boil, and simmer on low heat for 5-10 minutes, stirring occasionally. Strain through a sieve until smooth and cool.
- Apricot jam: 100 g
- Water: 50 ml
4
Peel the oranges and divide them into segments, completely removing the membranes.
- Oranges: 550 g
5
Assemble the pie: evenly spread cream on a pancake, place orange segments on the cream, then another pancake, cream, and orange segments, etc. Evenly coat the top pancake with apricot glaze.
- Cream 33%: 320 ml
- Oranges: 550 g
- Apricot jam: 100 g
6
Serve decorated with strawberries and mint leaves.
- Strawberry: 200 g
- Mint: 3 pieces