Pancake Cake with Persimmon and Almonds

8 servings

45 minutes

Pancake cake is something that people inevitably come to at the end of Maslenitsa. If you have a stack of pancakes, why not layer it with some filling and cut it like a cake? This recipe uses mascarpone , honey and persimmon mashed in a blender. Recipe from Eldar Musin, chef of Truba Bar & Grill.

Energy value per serving

• Calories: 690.1
• Proteins: 13.1g
• Fats: 47.8g
• Carbohydrates: 55.4g

Ingredients

• Wheat flour: 250 g
• Milk: 700 ml
• Chicken egg: 2 pc
• Vegetable oil: 150 ml
• Sugar: 20 g
• Salt: 5 g
• Persimmon: 500 g
• Mascarpone cheese: 300 g
• Honey: 100 g
• Strawberry: 120 g
• Almond petals: 80 g
• Pistachios: 40 g

Cooking steps

1. First, make the pancakes. Combine flour, milk, eggs, vegetable oil, salt, and sugar and mix well. When there are no lumps left, strain the batter through a sieve.

   Required ingredients:

   • Wheat flour: 250 g
   • Milk: 700 ml
   • Chicken egg: 2 pieces
   • Vegetable oil: 150 ml
   • Sugar: 20 g
   • Salt: 5 g

2. Bake thin pancakes on a hot skillet. You should get 10 pancakes.

3. Peel 250 grams of persimmon and blend it in a blender until smooth.

   Required ingredients:

   • Persimmon: 500 g

4. Combine persimmon with mascarpone cheese and honey. Whisk the mixture until smooth.

   Required ingredients:

   • Persimmon: 500 g
   • Mascarpone cheese: 300 g
   • Honey: 100 g

5. Grease each pancake with cream. Assemble the cake. Serve fresh persimmon and strawberries alongside. Decorate with pistachios and almonds.

   Required ingredients:

   • Persimmon: 500 g
   • Strawberry: 120 g
   • Almond petals: 80 g
   • Pistachios: 40 g