Pancake cake with condensed milk cream
8 servings
60 minutes
The pancake cake with condensed milk cream is a delicate and airy treat that has become a favorite of Russian cuisine. Its roots lie in the tradition of making pancakes, which have long been considered symbols of the sun and warmth. In this version, pancakes are transformed into a multi-layered cake soaked in velvety cream made from condensed milk, butter, and sour cream. The thin layers of dough, the gentle sweetness of the cream, and the light tanginess of the sour cream create a harmonious flavor that captivates from the first bite. This dessert is perfect for cozy family tea gatherings, festive tables, or simply to treat yourself to something delicious. It can be complemented with fresh berries, nuts, or chocolate shavings, turning the classic recipe into a true culinary masterpiece.
1
Break three eggs into a bowl, whisk with salt and sugar.
- Chicken egg: 3 pieces
- Salt: pinch
- Sugar: 2 tablespoons
2
Add milk and stir.
- Milk: 1 l
3
While mixing the dough, we start adding flour until our mixture reaches the consistency of 15% sour cream.
- Wheat flour: 400 g
4
Now we add vegetable oil and baking soda. We mix, set the bowl aside.
- Vegetable oil: 4 tablespoons
- Baking soda: 1 teaspoon
5
At this time, we prepare the cream. For this, we mix condensed milk with soft butter and add sour cream. We put it in the refrigerator.
- Condensed milk: 1 jar
- Butter: 30 g
- Sour cream: 100 g
6
Let's go back to the batter. Grease the pan with vegetable oil. Heat it and pour in some batter, spreading it over the surface. Once the pancake is covered with bubbles, flip it. Hold for a few more seconds and remove from heat.
- Vegetable oil: 4 tablespoons
7
We prepare the remaining batter in the same way, but without greasing the pan. This results in a stack of pancakes.
8
Take the cream out of the fridge, spread it on the pancakes. Decorate the cake to your taste.
- Condensed milk: 1 jar
- Sour cream: 100 g
