Pancake Cake
10 servings
60 minutes
The pancake cake is a delightful treat of Russian cuisine, combining the tenderness of thin chocolate pancakes and the lightness of sour cream frosting with a hint of vanilla. This dessert resembles traditional layered cakes but has a special elegance due to the delicate layers of pancakes soaked in creamy softness. The origins of the pancake cake delve into deep Russian culinary traditions, where pancakes have always played an important role in festive feasts. Its flavor harmoniously blends the softness of chocolate, the light sweetness of powdered sugar, and the freshness of berries or fruits if added. The pancake cake is an ideal choice for cozy family tea gatherings and festive events when you want to impress guests with a refined homemade dessert.
1
For pancakes: mix flour, 120 grams of powdered sugar, cocoa, and a pinch of salt in a bowl.
- Wheat flour: 240 g
- Icing sugar: 270 g
- Cocoa powder: 30 g
- Salt: pinch
2
In a separate bowl, beat the eggs, add 550 ml of milk and melted butter. Mix everything.
- Chicken egg: 2 pieces
- Milk: 700 ml
- Butter: 50 g
3
Combine liquid and dry mixtures. Cover the dough with plastic wrap and let it rest for 20-30 minutes. Then, make pancakes from it (19-20 pieces).
4
For the cream: soak gelatin in 150 ml of cold milk for 20 minutes. Meanwhile, mix sour cream with 150 grams of powdered sugar and vanilla sugar.
- Gelatin: 20 g
- Milk: 700 ml
- Sour cream: 660 g
- Icing sugar: 270 g
- Vanilla sugar: 1 teaspoon
5
Warm the gelatin with milk slightly until fully dissolved, then pour this mixture into the sour cream mixed with powdered sugar. Mix well.
- Gelatin: 20 g
- Milk: 700 ml
6
Assemble the cake: take a pastry ring with a diameter of 20-22 cm, place it on a flat plate, lay 2 pancakes at the bottom, then take another pancake, place it in a small bowl with edges, pour in 2-3 tablespoons of cream. You can add berries or chopped fruits. Join the edges of the pancake to form a pouch.
7
Dip the bottom of the bag in cream and place it in the mold. Fill the entire mold this way (about 9-10 pancakes will be used). Distribute the remaining cream over the stacked pancake bags and refrigerate for at least 3 hours. Before serving, decorate with grated chocolate.
