Pancake cake with sabayon sauce with grape juice
8 servings
180 minutes
Grape juice sabayon sauce pancake cake is an exquisite delicacy of French cuisine, where thin pancakes are layered and soaked in an airy cream made from egg yolks and fragrant grape juice. Sabayon is a traditional dessert sauce that adds elegant sweetness with subtle citrus notes to this dish. Lemon zest enhances the freshness of the flavor, while the softness of the pancakes harmonizes with the velvety texture of the sauce. This cake is perfect for festive dinners and romantic evenings, impressing with its tenderness and refined taste. Inspired by French pastry traditions, it showcases the art of culinary balance between lightness, sweetness, and fruity freshness, turning a simple pancake into a true gastronomic masterpiece.
1
We prepare the pancake batter: mix 2 eggs, 2 cups of warm milk (if the milk is cold, you can dilute 1.5 cups of milk with 0.5 cups of warm water), 1 cup of flour, 1 tablespoon of sugar, and 2 tablespoons of sunflower oil.
- Chicken egg: 13 pieces
- Milk: 2 glasss
- Wheat flour: 1 glass
- Sugar: 7 tablespoons
- Sunflower oil: 4 tablespoons
2
We are baking pancakes.
3
In 3 cups of red grape juice, mix 6 tablespoons of sugar, add lemon zest and lemon juice, place on the stove, bring to a boil, then remove from heat.
- Red grape juice: 3 glasss
- Sugar: 7 tablespoons
- Lemon: 1 piece
4
In a bowl, whisk 11 egg yolks and gradually pour into hot syrup with grape juice, bringing to a boil while constantly stirring. Once the sauce boils, reduce the heat to prevent boiling and simmer for 20-40 minutes (time depends on the desired thickness of the sabayon sauce). The thickness of the sabayon sauce also depends on the number of yolks: if a thicker or thinner sauce is needed, adjust the number of yolks accordingly. If yolks are added during cooking, for example after 5-400 minutes, additional simmering time will be required to achieve the desired thickness.
- Chicken egg: 13 pieces
5
If the sauce doesn't thicken, bring it to a boil again, then reduce the heat. If it boils for a long time, after reducing the heat, remove it and, while constantly stirring, wait for the burner to cool down, then put it back on the hot burner. Reduce the heat until the sauce is 'simmering', removing it each time it boils again.
6
Place a baking sleeve cut along the seam into the cake mold (arrange it like foil or baking paper, as it will come off better from the sleeve), and grease it with 1 tablespoon of sunflower oil.
- Sunflower oil: 4 tablespoons
7
Layer the pancakes in the mold and brush them with the sauce made from grape juice. Completely coat the top of the cake with the sauce, or if a small pancake was made from leftover batter during baking, place it on top of the fully coated pancake and brush only it with sunflower oil.
- Red grape juice: 3 glasss
- Sunflower oil: 4 tablespoons
8
Place in an oven preheated to 180 degrees for 10 minutes.