Pancake cake is a dessert that guarantees delight, thanks to its high aesthetics. On the cut, a few dozen of the finest pancakes , smeared with layers of sour cream, look very picturesque, a similar pleasant surprise will cause all eaters and taste of ready-made delicacy. About how to make a pancake cake with sour cream we will tell in recipes further.
Recipe for pancake cake with sour cream
Ingredients:
For pancakes:
- butter - 75 g;
- milk - 720 ml;
- eggs - 6 pcs .;
- flour - 210 g;
- granulated sugar - 55 g.
For cream:
- fatty cream - 430 ml;
- sour cream - 225 g;
- powdered sugar - 75 g;
- butter - 35 g;
- vanilla extract - 5 ml.
Preparation
Experienced culinary experts say that the finest and delicate pancakes are obtained from a real test, so if you plan to make a pancake cake for dinner, it is better to start pancakes for it from the evening of the previous day. Preparing the pancake dough is simple, just connect the melted, but chilled, butter with milk, add the eggs beaten up with sugar and start gradually pouring the liquid ingredients into the flour, stirring the dough intensively with a whisk.
Next day, spread a thin layer of vegetable oil over a pancake pan with a napkin and fry small portions of dough on both sides. Pancakes should be folded up and let them cool completely before applying the cream. For the latter, beat the fatty cream with 2/3 of the sugar powder, beat the remaining powder in the cream with soft oil and vanilla, and start to gradually introduce sour cream to the oil cream. Carefully mix sour cream and aerated whipped cream, and then start distributing portions of cream between each of the pancakes. Pancake cake with sour cream should be infused in the refrigerator before cutting at least 3 hours.
Pancake cake with sour cream and condensed milk
Ingredients:
- pancakes - 20 pieces;
- boiled condensed milk - 480 g;
- butter - 120 g;
- sour cream - 280 g;
- cream for whipping - 580 ml.
Preparation
Soften the butter and beat it with a blender before converting it into a lush white mass. In portions, start adding boiled condensed milk to the butter, followed by sour cream and whipped cream until soft peaks. Distribute equal portions of cream between each of the pancakes and stack them with a pile.
Pancake cake with sour cream cheese cream
Ingredients:
- pancakes - 20-25 pieces;
- cottage cheese - 260 g;
- cream cheese - 95 g;
- sour cream - 80 ml;
- powdered sugar - 55 g;
- a peel of one lemon.
Preparation
In the bowl of the blender, put the cottage cheese, fill it with sour cream and add a portion of cream cheese. Whisk the cottage cheese until a uniform cream is formed, add zest, sugar and turn the blender back on at full power. If there is no blender in the household, whip the cottage cheese with the rest of the mixers or first wipe the grains through a sieve, and then whisk. Lubricate each pancake with curd cream and leave the cake soaked.
Chocolate pancake cake with sour cream
Ingredients:
For pancakes:
- eggs - 2 pieces;
- milk - 980 ml;
- water 230 ml;
- vegetable oil - 175 ml;
- flour - 290 g;
- cocoa powder 95 g;
- granulated sugar - 75 g.
For cream:
- powdered sugar - 135 g;
- sour cream - 240 ml;
- cream for whipping - 460 ml;
- berries, chocolate for decor.
Preparation
Combine all the ingredients for the pancakes together and fry the dough pieces until done. Cooled pancakes cream with cream of whipped cream, combined with sour cream and sugar. Decorate the cake with berries and chocolate at your discretion. Before cutting, leave a treat in the fridge for 4-6 hours.