Delicate pancake cake with condensed milk and cranberries

5 servings

60 minutes

The delicate pancake cake with condensed milk and cranberry is an exquisite dessert of Russian cuisine that combines the airy texture of pancakes, the rich sweet taste of condensed milk, and the tartness of fresh cranberries. The origins of this dish trace back to Russian tea traditions where pancakes have long held a special place. The layers are soaked in sour cream and chocolate cocoa, giving the cake softness and creamy richness. Grated chocolate complements the composition, creating a light bitterness balanced by berry freshness. This cake is perfect for cozy family evenings, celebrations, or tea parties with friends. It is served chilled to allow the flavor to unfold in all its beauty, while the cranberry not only decorates the dessert but also adds a touch of freshness that highlights its harmonious balance.

Energy value per serving

• Calories: 416.4
• Proteins: 9.2g
• Fats: 23.6g
• Carbohydrates: 44.4g

Ingredients

• Pancakes: 25 pc
• Condensed milk: 0.5 jar
• Sour cream: 200 g
• Frozen Cranberries: 50 g
• Grated chocolate: 50 g

Cooking steps

1. Bake pancakes (see in my recipes).

   Required ingredients:

   • Pancakes: 25 pieces

2. Spread sour cream, condensed milk, and then condensed cocoa between the pancakes alternately.

   Required ingredients:

   • Sour cream: 200 g
   • Condensed milk: 0.5 jar

3. Sprinkle grated chocolate on top and decorate with cranberries or any other berry.

   Required ingredients:

   • Grated chocolate: 50 g
   • Frozen Cranberries: 50 g