Pancake cake with chocolate fondant
8 servings
25 minutes
The pancake cake with chocolate icing is a refined treat that combines the tenderness of thin pancakes and the rich taste of chocolate. This dessert has roots in Russian cuisine, where pancakes have always been a symbol of home comfort and celebration. The layered structure of the cake, soaked in condensed milk and chocolate glaze, makes it incredibly soft and melt-in-your-mouth. Dark chocolate adds depth to the flavor, while colorful sprinkles add a festive mood. Such a cake is not only a wonderful treat for tea but also an impressive dessert for special occasions that captivates with its simplicity and elegance.
1
We bake pancakes as usual.
2
Then we make chocolate icing. For this, we pour milk into a small saucepan, add sugar, and whisk everything together. When the sugar dissolves, we add butter and finely chopped chocolate. We mix everything well, then add potato starch and mix again until a uniform consistency is achieved.
- Milk 3.5%: 500 ml
- Sugar: 75 g
- Butter: 150 g
- Dark chocolate: 150 g
- Potato starch: 30 g
3
Place the first pancake on a plate and spread a layer of condensed milk on it, then coat it with icing again and cover with another pancake. Repeat the layers.
4
Once all the pancakes are coated this way, the edges can be smeared with chocolate icing. The top of the cake can be sprinkled with colorful confectionery sprinkles.
5
Pour milk into a bowl, add eggs, salt, sugar, and mix everything with a whisk. Then add flour and beat everything until smooth. When the mixture is smooth, add sunflower oil.
- Milk 3.5%: 500 ml
- Chicken egg: 2 pieces
- Salt: to taste
- Sugar: 75 g
- Wheat flour: 600 g
- Sunflower oil: 1 ml