Pancake cake with condensed milk and canned fruits
12 servings
90 minutes
Pancake cake with condensed milk and canned fruits is a delightful dessert that combines tender thin pancakes, sweet creamy filling, and juicy fruit accents. The origins of such dishes trace back to the European tradition of making layered cakes, where each layer adds a unique texture to the flavor. In this recipe, airy pancakes are infused with the aroma of condensed milk, creating a harmony of sweetness. Adding cocoa to part of the cream gives an exquisite chocolate note, while canned fruits add freshness and a pleasant tartness. This cake is perfect for family celebrations and cozy evenings when you want to treat yourself to something special. It should be chilled before serving so that the layers soak well and the flavor becomes richer.
1
Beat the eggs with sugar.
- Chicken egg: 3 pieces
- Sugar: 1 tablespoon
2
Add water and flour. Mix.
- Water: 500 ml
- Wheat flour: 500 g
3
Add milk. Stir.
- Milk: 250 ml
4
Then add baking soda, salt, and oil. Mix.
- Soda: 0.5 teaspoon
- Salt: 0.5 teaspoon
- Vegetable oil: 3 tablespoons
5
We are baking pancakes. (I use a large non-stick frying pan. I do not pour oil into the pan when frying pancakes)
6
Next, prepare the filling. Whip a can of condensed milk with cottage cheese and divide it into 2 bowls. Add cocoa to one of them.
- Condensed milk: 1 jar
- Fat cottage cheese: 250 g
- Cocoa powder: 5 tablespoon
7
Now we assemble the cake. We place a pancake and spread condensed milk on it. On top, we place the next pancake and spread condensed milk with cocoa powder.
8
Alternate pancakes and condensed milk. For every 3 pancakes, add a layer of condensed milk with canned fruits. Cover the top layer of the cake with fruits regardless of the pancake layer underneath. Any fruits can be used to taste.
- Canned fruits: 1 jar
9
After assembling, cover the cake with a bag and refrigerate for at least an hour.