Pancake cake with raspberries

4 servings

40 minutes

Recipe from the restaurant menu of the bath spa complex Siberia.

Energy value per serving

• Calories: 839.1
• Proteins: 22.4g
• Fats: 46.5g
• Carbohydrates: 82.8g

Ingredients

• Milk: 500 ml
• Wheat flour: 250 g
• Chicken egg: 3 pc
• Salt: 5 g
• Vegetable oil: 20 ml
• Sugar: 40 g
• Cremette cheese: 350 g
• Sour cream: 150 g
• Honey: 50 g
• Raspberry: 280 g

Cooking steps

1. Pour room temperature milk into a saucepan, add chicken eggs, and whisk.

   Required ingredients:

   • Milk: 500 ml
   • Chicken egg: 3 pieces

2. Then add salt, 40 grams of sugar, and vegetable oil. Mix well.

   Required ingredients:

   • Salt: 5 g
   • Sugar: 40 g
   • Vegetable oil: 20 ml

3. Then gradually add the sifted flour while constantly mixing with a whisk, preventing the formation of lumps.

   Required ingredients:

   • Wheat flour: 250 g

4. Mix the dough until smooth and let it rest at room temperature for 15-20 minutes.

5. Bake thin pancakes. Then they need to cool to room temperature so that the cream doesn't melt when assembling.

6. Mix cream cheese in a hemisphere with sour cream and whisk until smooth.

   Required ingredients:

   • Cremette cheese: 350 g
   • Sour cream: 150 g

7. After adding honey and a pinch of salt, mix the cream. A mixer can be used.

   Required ingredients:

   • Honey: 50 g
   • Salt: 5 g

8. Place one pancake on the plate and spread cream with a thickness of about 1 mm.

9. Then place another pancake on top and cover it with cream as well.

10. Continue assembling the cake until the pancakes run out.

11. Cover the last pancake with a slightly thicker layer of cream. Make sure there is enough cream.

12. Top with raspberries.

    Required ingredients:

    • Raspberry: 280 g

13. To serve.