Pancake cake with ice cream flavor
4 servings
165 minutes
Ice cream-flavored pancake cake is a true embodiment of tenderness and freshness, born at the intersection of Russian culinary tradition and a love for airy desserts. Thin, light pancakes soaked in the aroma of tangerine juice perfectly complement the thick creamy filling, creating a harmony of flavors reminiscent of melting ice cream. The finishing touch is chocolate shavings and juicy pieces of tangerine that add a hint of zesty sweetness to the dessert. This cake is not just a dessert but a true celebration of textures and aromas, perfect for cozy evenings and festive tables.
1
Mix yolks, milk, sugar, salt, flour, and starch and beat well, then add the whites and beat quickly again - the mixture should be liquid and slightly frothy. Fry in a pan with a little vegetable oil like regular pancakes, lay them on a table or cutting board, and let them cool completely.
- Chicken egg: 2 pieces
- Milk: 100 ml
- Sugar: 2 teaspoons
- Salt: pinch
- Wheat flour: 3 tablespoons
- Starch: 1 tablespoon
2
Make the cream: whip the cream with powdered sugar and vanilla sugar, then add cream cheese and whip again - the cream should be very thick.
- Heavy cream 35% fat: 150 ml
- Icing sugar: 2 tablespoons
- Vanilla sugar: 1 teaspoon
- Cream cheese: 100 g
3
Peel 3 mandarins, remove the seeds, and chop finely.
- Mandarins: 6 pieces
4
Assemble the cake: place a pancake on a plate, drizzle with mandarin juice, spread with cream and add 1/4 of the chopped mandarins, cover with a second pancake - layer all pancakes this way, spread cream on top as well, and refrigerate for 2-3 hours.
- Mandarins: 6 pieces
5
Then sprinkle with chocolate shavings and decorate with tangerines.
- Chocolate shavings (curls): to taste
