Pancake cake with custard
6 servings
60 minutes
Pancake cake with custard is a delicate treat that embodies the best traditions of Russian cuisine. Its roots trace back to the history of making pancakes, which were symbols of the sun and celebration. Airy pancakes soaked in fragrant custard with vanilla notes create an exquisite combination of textures: the softness of the dough and the velvety sweetness of the cream. This dessert is perfect for cozy family tea times and festive occasions. The slight tanginess of kefir gives the dough a subtle piquancy, while custard with natural vanilla adds refined sweetness. The pancake cake is not just a treat but a true symbol of home warmth that delights with its taste and tenderness.
1
Making pancakes: take 2 eggs. Separate the whites from the yolks. Put the whites in the fridge. Mix the yolks with 1 tablespoon of sugar and salt.
- Chicken egg: 2 pieces
- Sugar: 160 g
- Salt: pinch
2
Pour 2 cups of kefir into the yolks.
- Kefir: 3 glasss
3
Add 1 teaspoon of baking soda and mix well.
- Baking soda: 1 teaspoon
4
Gradually add the sifted flour.
- Wheat flour: 2 glasss
5
We are kneading the dough.
6
We add the remaining kefir.
- Kefir: 3 glasss
7
Whip the egg whites into a strong foam and gently fold into the dough.
- Chicken egg: 2 pieces
8
We are baking pancakes.
9
Preparing custard: pour 0.5 liters of milk into a saucepan, add 80 grams of sugar, and add vanilla seeds and the pod.
- Milk: 500 ml
- Sugar: 160 g
- Vanilla pod: 1 piece
10
Stir and bring to a boil.
11
Remove from heat and let it steep for 20-30 minutes.
12
Meanwhile, in a bowl, we add corn starch and the remaining 80 g of sugar. We mix.
- Cornstarch: 27 g
- Sugar: 160 g
13
Add 2 eggs and mix until smooth.
- Chicken egg: 2 pieces
14
Remove the vanilla pod from the milk and bring it back to a boil.
15
Pour one third of the milk into the starch-egg mixture, stirring constantly. Then, while stirring continuously, add the remaining milk.
16
Pour the mixture into a pot and place it on low heat.
17
By increasing the temperature and stirring constantly, we cook the cream until it thickens.
18
After the cream thickens, add 50 g of butter and let it cool.
- Butter: 50 g
19
We spread cream on each pancake and form the cake.
