Banana Pancake Cake with Yogurt and Walnut Glaze
8 servings
60 minutes
Banana pancake cake with yogurt and walnut glaze is a delicate, airy treat that combines the softness of pancakes, the creamy lightness of yogurt, and the exquisite nut glaze. The roots of this dessert trace back to Russian cuisine, where pancakes have always held a special place, symbolizing the warmth of home. The sweetness of bananas harmonizes with the aroma of vanilla and a hint of cinnamon spice, while the thick creamy filling makes each layer rich and tender. The walnut glaze adds a light caramel note and a crunchy texture to the dessert. This cake is perfect for cozy family tea times as well as special celebrations, leaving a feeling of richness and gastronomic pleasure.
1
Blend the banana into a puree, add the butter, then the other pancake ingredients, and blend until smooth.
- Bananas: 170 g
- Butter: 15 g
- Milk: 235 ml
- Wheat flour: 95 g
- Chicken egg: 4 pieces
- Vanillin: 1.5 teaspoon
- Cinnamon: 0.5 teaspoon
- Nutmeg: 0.3 teaspoon
- Ground cloves: pinch
2
Pour the batter into a bowl (it should be quite liquid in consistency), cover with plastic wrap, and refrigerate for at least an hour.
3
Thoroughly beat the chilled dough and fry the pancakes on a hot skillet on both sides until golden brown.
4
Filling: Whip cream cheese until fluffy, gradually add yogurt, sugar, and vanillin. Whip until a homogeneous airy mass.
- Cream cheese: 225 g
- Yogurt: 345 g
- Sugar: 65 g
- Vanillin: 1.5 teaspoon
5
Spread filling between each pancake, and apply the remaining cream on top of the cake.
6
For the glaze, beat the cream with brown sugar and butter using a hand mixer at medium speed in a saucepan.
7
Bring the mixture to a boil, reduce the heat and cook for about 10 minutes, stirring occasionally. Add vanillin, salt, and chopped nuts.
- Brown sugar: 2 tablespoons
- Whipped cream: 120 ml
- Butter: 15 g
- Vanillin: 1.5 teaspoon
- Salt: to taste
- Walnuts: 50 g
8
Immediately cover the cake with icing on top.