10 amazingly delicious pancake cakes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

With chocolate, bananas, fruits, berries, butter and curd cream.

1. Pancake cake "Tiramisu"

Ingredients

For pancakes:

• 3 tablespoons of ground coffee;
• 200 g flour;
• 3 tablespoons of sugar;
• 2 tablespoons of cocoa powder
• 1 teaspoon baking powder
• 3 eggs;
• 50 g sour cream;
• 40 g melted butter;
• 1 teaspoon vanilla extract or sugar
• 400 ml of warm milk;
• ¼ teaspoon vegetable oil.

For the cream:

• 120 g sugar;
• 1 tablespoon corn or potato starch
• 3 yolks;
• 400 ml of milk;
• 8 g gelatin;
• 100 g mascarpone cheese;
• 350 ml cream;
• 1 teaspoon of vanilla extract or sugar;
• 1 teaspoon liqueur, skate, or rum
• 2 tablespoons of cocoa powder - for decoration.

Preparation

Boil coffee in 200 ml of water, cool and strain.

In a deep bowl, combine flour, sugar, cocoa and baking powder. Add eggs, sour cream and about 100-120 ml of coffee. Whisk with butter and vanilla.

Pour in milk little by little and stir well each time. Strain the homogeneous mixture through a sieve. So there will definitely be no lumps.

Preheat a skillet and lightly grease it with oil. Bake pancakes of medium thickness: very thin and transparent ones are not suitable for this cake.

For the cream, whisk sugar, starch, yolks and 50-60 ml of milk.

Boil the remaining milk. Stir constantly, pour the egg mixture into it in a thin stream and bring to a boil again. The cream should thicken to the consistency of liquid sour cream.

Pour gelatin with 60 ml of water and wait as long as indicated on the package. Then heat in the microwave or in a water bath and cool to room temperature.

Use a mixer to make a fluffy mass of cheese, cream and gelatin. Add vanilla and alcohol. And then add a couple of tablespoons of custard and beat each time.

Cover the bowl with the finished cream with cling film and refrigerate for 30-40 minutes.

To assemble the cake, stack the pancakes one on top of the other. Grease each new layer with cream. Sprinkle cocoa cake on top and refrigerate for one and a half to two hours.

2. Pancake cake with curd cream

Ingredients

• 1 glass of milk;
• 1 teaspoon vanilla sugar
• 10 g gelatin;
• 500 g of cottage cheese;
• 4 tablespoons of sugar;
• 15–20 thin pancakes with milk or water;
• berries or fruits - for decoration.

Preparation

Boil the milk, vanilla sugar and gelatin in a saucepan. In a deep bowl, stir together the cottage cheese and sugar. Beat with a mixer along with the cooled milk.

Place the pancake on a flat plate and brush over the cream. Assemble the cake by alternating cream and pancake layers.

Decorate the top with berries or fruits and leave in the refrigerator for one and a half to two hours.

3. Pancake cake with cottage cheese and apple filling

Ingredients

For stuffed pancakes:

• 1 large apple;
• 15 g butter;
• 1 tablespoon lemon juice
• 40 g sugar;
• 300 g of cottage cheese;
• 1 egg;
• 1 teaspoon vanilla extract or sugar
• 10-12 thin pancakes;
• ¼ teaspoon of vegetable oil for greasing the mold.

For the sauce and decoration:

• 1 egg;
• 50 g sour cream;
• 1 tablespoon sugar
• 15 g melted butter;
• 1 apple.

Preparation

Peel and cut the apple into small cubes. Place in a skillet with heated butter, pour over lemon juice and mix with sugar. Stir constantly, simmer for 5-7 minutes or longer if you want very soft fruits.

Add the egg and vanilla to the curd. Stir and lay out the cooled apples.

Take a baking dish. Line the bottom with parchment and coat with oil.

Place two overlapping pancakes on the table. On top of them - the filling so that it is closer to one edge. Roll the roll with the cottage cheese and apple mass inside. Make a snail out of it and place it in the center of a baking dish.

Roll the next roll and connect to the first. Continue building up the spiral as long as there is room.

To pour, mix the egg with sour cream, sugar and melted butter. Whisk. Spread the whole snail well with the finished mixture. Just fill in the rest. Decorate with apple slices.

Preheat oven to 180 ° C. Bake the cake for 20-25 minutes.

4. Pancake cake with bananas

Ingredients

• 600 g sour cream;
• 1 cup powdered sugar;
• 6 bananas;
• 21 thin pancakes;
• ½ bar of dark chocolate.

Preparation

Stir in the sour cream and powdered sugar.

Peel the bananas and cut them lengthwise into quarters. Wrap each one in a pancake. Place the quarter on the edge of the pancake and wrap in it.

Place six straws on a flat plate. Pour cream on top and make another layer of straws.

With each new tier, put one less pancake to make a pyramid. Coat all layers with sour cream and powdered sugar.

Decorate the cake with grated chocolate.

5. Pancake cake with cream cheese and raspberries

Ingredients

For pancakes:

• 3 eggs;
• 2 tablespoons of sugar;
• ½ teaspoon salt;
• 500 ml of milk;
• 280 g flour;
• 3 tablespoons of vegetable oil.

For cream and decoration:

• 800 g cream cheese;
• 160 g icing sugar;
• 600 g heavy cream;
• 200 g of fresh raspberries or other berries.

Preparation

Combine eggs with sugar and salt. After that, pour in a little milk and whisk together with flour. Add remaining milk, butter and stir again. Leave the finished dough for 10 minutes.

Fry the pancakes in a well-heated skillet. Cool afterwards.

Whisk the cream cheese into a thick mass, first with the powder, and then with the cream.

Place one pancake in a stack on a plate. Lubricate each with cream.

Decorate the finished cake with the remaining creamy cheese and berries.

6. Pancake cake with cocoa and berries

Ingredients

For pancakes:

• 3 eggs;
• ½ teaspoon salt;
• 3 tablespoons of sugar;
• 350-400 ml of milk;
• 160 g flour;
• 2 tablespoons of cocoa powder
• 1 teaspoon baking powder
• 4 tablespoons of vegetable oil.

For cream and filling:

• 2 eggs;
• 3 tablespoons flour;
• 100 g sugar;
• 500 ml of milk;
• 10 g vanilla sugar;
• 30 g melted butter;
• 100-200 g of any berries.

For decoration:

1 bar of dark chocolate

Preparation

Mix eggs with salt and sugar. Add milk, flour, cocoa and baking powder. Whisk until no lumps remain. Add vegetable oil. Stir again and let sit for 10-15 minutes.

Bake the pancakes in a well-heated skillet.

Combine eggs, flour and sugar for the sauce. Add half the milk and stir.

Boil the remaining milk. Pour the egg mixture into it, stirring constantly. Cook until thick.

Transfer the cream to a bowl. Mix with vanilla sugar and butter. Cover with cling film and let cool.

Lay the pancakes one on top of the other and brush with cream. Every 3-4 layers add berries, cut into small pieces.

Top with melted chocolate on top of the cake.

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7. Pancake cake "Red Velvet" with creamy curd cream

Ingredients

For pancakes:

• 650 ml of milk;
• 1 tablespoon lemon juice
• 240 g flour;
• 2 tablespoons of cocoa powder
• 90 g icing sugar;
• ½ teaspoon salt;
• 4 eggs;
• 1 teaspoon vanilla extract
• 50 g butter;
• ¼ teaspoon red gel food coloring.

For cream and decoration:

• 500 ml of cream with a fat content of 33–35%;
• 210 g icing sugar;
• 1 teaspoon vanilla extract or sugar
• 300 g creamy curd cheese.

Preparation

Pour lemon juice into 220 ml of milk. Leave it on for 5 minutes.

Sift flour, cocoa and icing sugar into a bowl. Add salt, eggs and vanilla. Whisk with a mixer or whisk. Pour in sour and regular milk, melted butter and mix well. Then again, but with a dye.

Pass the pancake dough through a fine sieve. So there will be no lumps. Leave it at room temperature for 30 minutes. And then fry thin pancakes and cool.

Whisk the cold cream with 190 g of icing sugar and vanilla until crisp. The mixer speed is average at first, then maximum. Add cream cheese and toss with a spatula.

Assemble the cake by alternating pancakes and cream. Sprinkle 20 g of icing sugar on top.

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8. Pancake cake with berries

Ingredients

For pancakes:

• 120 g flour;
• 60 g icing sugar;
• 20 g cocoa powder;
• 1 egg;
• 250 ml of milk;
• 25 g melted butter;
• 1 teaspoon of brandy;
• 2-3 drops of vanilla extract.

For cream and decoration:

• 20 g gelatin;
• 150 ml of milk;
• 660 g sour cream of any fat content;
• 100 g icing sugar;
• 1 teaspoon vanilla extract or sugar
• 150-200 g of any frozen berries;
• 100 g of any fresh berries.

Preparation

Combine flour, powdered sugar and cocoa. Sift afterwards.

Beat the egg lightly. Combine with milk, butter, cognac and vanilla. Then add 2-3 tablespoons of the flour mixture and stir well each time.

Bake thin pancakes after 20-30 minutes.

Put the pastry ring and cake plate in the refrigerator beforehand.

Soak gelatin in cold milk for 10-15 minutes. Combine sour cream with powdered sugar. Add vanilla and gelatin heated until completely dissolved. Stir.

Inside each of 7-9 pancakes, put 2-3 tablespoons of cream and a few frozen berries and collect in a bag.

Dip each bag in sour cream sauce and place in a pastry ring with a pancake on the bottom.

Top with the remaining cream, smooth and refrigerate for 2-3 hours until the cake hardens. Garnish with berries.

If you don't have a pastry ring, just lay the cake together.

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9. Pancake cake with cranberry jelly, sour cream and condensed milk

Ingredients

For pancakes:

• 3 eggs;
• 80 g sugar;
• 1 pinch of salt;
• 500 ml of milk;
• 180 g flour;
• 2 tablespoons of cocoa powder
• 2 tablespoons of vegetable oil.

For jelly:

• 10 g gelatin;
• 300 ml of cranberry or other fruit drink.

For the cream:

• 10 g gelatin;
• 50 ml of water;
• 400 g sour cream;
• 200 g of condensed milk;
• 8 g vanilla sugar.

For decoration:

• 2-3 tablespoons of sour cream;
• 1 teaspoon caster sugar
• ½ bar of dark chocolate.

Preparation

Whisk eggs first with sugar and salt, and then with milk. Add flour, cocoa and butter and stir in the pancake dough. The mixture should be homogeneous, without lumps.

Leave it on for 10-15 minutes. Then bake thin pancakes.

For jelly, pour gelatin with three tablespoons of fruit drink and leave to swell for 10-15 minutes. Then heat in the microwave or on a steam bath until completely dissolved.

Add gelatin to the remaining fruit drink, stir and refrigerate for 20-30 minutes.

For the cream, prepare the mixture as on jelly, only pour water instead of fruit drink.

Combine sour cream with condensed milk and vanilla sugar. Add slightly cooled gelatin and mix well.

Roll 9-10 pancakes and cut into slices a couple of centimeters apart. Stir in the cream.

Cover a deep bowl with cling film. Put some of the crepes in it. A layer of jelly on top, then pancakes again. Determine the number of layers and their thickness at your discretion.

Smooth out, cover with plastic wrap and leave in the refrigerator for 2-3 hours. Then take it out, put it upside down on a plate and remove the film.

Garnish with a couple tablespoons of sour cream, beaten with powdered sugar. Break the chocolate into small pieces. Fold in a bag, tie and dip in a bowl of hot water. When the mass has melted, cut a corner of the bag and apply a pattern to the pancake cake.

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10. Pancake cake with jam and coffee and butter jelly

Ingredients

For pancakes:

• 1 egg;
• 1 tablespoon sugar
• 1 pinch of salt;
• 1 tablespoon coffee syrup
• 250 ml of milk;
• 1 tablespoon cocoa powder
• 100 g flour;
• ½ tablespoon of vegetable oil;
• 4 teaspoons of orange or other jam.

For jelly:

• 250 ml cream;
• 1 tablespoon sugar
• ½ tablespoon of instant coffee;
• ½ package of instant gelatin.

For decoration:

1 bar of dark chocolate

Preparation

Whisk the egg with sugar, salt and syrup. Then stir with half of the milk.

Add cocoa and flour. Combine the mass with butter and remaining milk. Stir the dough well so that there are no lumps left.

Bake thin pancakes. Cool, and then brush each with jam and roll in half. Fold the resulting triangles into a round silicone baking dish.

For jelly, combine cream, sugar, coffee, and gelatin. Heat over low heat to 60 ° C.

Pour the prepared mass over the pancakes and leave in the refrigerator for 2-3 hours. Then carefully remove it from the mold.

Melt half the chocolate bar in the steam bath and pour over the cake. Rub the rest on a grater and pour on top.

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