Pancake Cake with Persimmon and Almonds
8 servings
45 minutes
Pancake cake is something that people inevitably come to at the end of Maslenitsa. If you have a stack of pancakes, why not layer it with some filling and cut it like a cake? This recipe uses mascarpone , honey and persimmon mashed in a blender. Recipe from Eldar Musin, chef of Truba Bar & Grill.
1
First, make the pancakes. Combine flour, milk, eggs, vegetable oil, salt, and sugar and mix well. When there are no lumps left, strain the batter through a sieve.
- Wheat flour: 250 g
- Milk: 700 ml
- Chicken egg: 2 pieces
- Vegetable oil: 150 ml
- Sugar: 20 g
- Salt: 5 g
2
Bake thin pancakes on a hot skillet. You should get 10 pancakes.
3
Peel 250 grams of persimmon and blend it in a blender until smooth.
- Persimmon: 500 g
4
Combine persimmon with mascarpone cheese and honey. Whisk the mixture until smooth.
- Persimmon: 500 g
- Mascarpone cheese: 300 g
- Honey: 100 g
5
Grease each pancake with cream. Assemble the cake. Serve fresh persimmon and strawberries alongside. Decorate with pistachios and almonds.
- Persimmon: 500 g
- Strawberry: 120 g
- Flaked almonds: 80 g
- Pistachios: 40 g
