Pancake cake with raspberries
4 servings
40 minutes
Recipe from the restaurant menu of the bath spa complex Siberia.
1
Pour room temperature milk into a saucepan, add chicken eggs, and whisk.
- Milk: 500 ml
- Chicken egg: 3 pieces
2
Then add salt, 40 grams of sugar, and vegetable oil. Mix well.
- Salt: 5 g
- Sugar: 40 g
- Vegetable oil: 20 ml
3
Then gradually add the sifted flour while constantly mixing with a whisk, preventing the formation of lumps.
- Wheat flour: 250 g
4
Mix the dough until smooth and let it rest at room temperature for 15-20 minutes.
5
Bake thin pancakes. Then they need to cool to room temperature so that the cream doesn't melt when assembling.
6
Mix cream cheese in a hemisphere with sour cream and whisk until smooth.
- Cremette (cream cheese): 350 g
- Sour cream: 150 g
7
After adding honey and a pinch of salt, mix the cream. A mixer can be used.
- Honey: 50 g
- Salt: 5 g
8
Place one pancake on the plate and spread cream with a thickness of about 1 mm.
9
Then place another pancake on top and cover it with cream as well.
10
Continue assembling the cake until the pancakes run out.
11
Cover the last pancake with a slightly thicker layer of cream. Make sure there is enough cream.
12
Top with raspberries.
- Raspberry: 280 g
13
To serve.
