Pancake cake for a child's birthday. Birthday for children: sweet table (part 2). No Bake Blueberry Cheesecake

Already from the name it follows that this wonderful cake is made from pancakes. The undeniable advantages of this cake are the speed and ease of execution, because the classic dish - pancakes - is prepared quite quickly, and for those who often make pancakes and who, so to speak, have their hands full, this process will not cause any difficulties at all. Those who still need tips can check out the step-by-step recipe for making thin pancakes with photos. And in this article we will talk about an equally important component of a pancake cake - the filling.

So, we offer several filling options to choose from:

• chocolate-nut-banana filling;
• sour cream filling with chocolate icing;
• tiramisu;
• fish filling;
• other fillings.

The height of the cake will depend on the number of pancakes used: the more pancakes, the higher the cake. Each pancake will serve as a cake layer in the classical sense, that is, starting from the bottom layer (pancake), we will assemble the cake, coating each layer with filling.

Pancake cake with chocolate-nut-banana filling

Ingredients

• Chocolate-nut cream “Nutella”;
• Banana - 2-3 pcs.

Preparation

1. Peel the banana and cut into thin slices

2. Now we assemble the cake, coating each layer (pancake) with Nutella and laying out banana slices.

The cake is ready, bon appetit. You can also coat it with Nutella on top, or crumble nuts, or pour chocolate glaze over it.

Pancake cake with sour cream filling and chocolate icing

Ingredients

For cream:

• Thick sour cream (fat content not less than 30%) - 400 g;
• Powdered sugar - 150 g;
• Vanillin - 1 pinch.

For chocolate glaze:

• Cocoa powder - 2 tbsp;
• Powdered sugar - 2 tbsp;
• Sour cream - 5 tbsp;
• Butter - 30 g.

Preparation

1. Place all ingredients in a bowl and beat until the cream becomes thicker. If the cream does not thicken, add a little more powdered sugar. Place the finished cream in the refrigerator so that the cake holds its shape better.

2. Make the chocolate glaze; to do this, place all the ingredients in a small saucepan and place on medium heat. Stirring constantly, bring to a boil. Remove from heat and let cool until warm.

3. Grease each pancake with sour cream. Pour glaze over the top layer.

Pancake cake TIRAMISU

Ingredients

• Instant coffee - 2 tsp;
• Full-fat sour cream (the fattier the better) - 500 g;
• Milk - 50 ml;
• Powdered sugar - 150 g;
• Cocoa powder - for sprinkling.

Preparation

1. Make sour cream (see recipe for sour cream filling above).

All cakes are prepared very easily and quickly! 1. Recipe for the most delicious and fastest cake Ingredients For the dough: Eggs - 2 pcs. Sugar &m...

2. Prepare the impregnation: pour coffee into a small bowl, pour literally 1 tbsp. boiling water to dissolve the coffee, stir and pour warm milk.

3. Now let's assemble the cake. We coat each layer with impregnation using a silicone brush, wait a little for the pancake to be soaked and grease the top with sour cream. We repeat the same with each layer.

4. Lubricate the top layer as well as the previous ones and sprinkle cocoa powder on top of the sieve.

Pancake cake with fish filling

Ingredients

• Canned fish - 2 cans;
• Rice - 1/2 cup;
• chicken egg - 2 pcs;
• dill
• mayonnaise - for dressing
• salt.

Preparation

1. Boil rice and eggs.

2. Take the fish. It can be any fish (tuna, mackerel, silver carp), but not in tomato sauce. Drain the liquid from the jar, separate the pieces, remove the seeds, and mash with a fork.

We all love to eat pancakes, but this can be done not only by stuffing them or dipping them in sour cream, but also by enjoying a real cake. I learned about this option for serving pancakes when I became a mother myself.

We didn’t eat this when we were kids, unfortunately. I think that this delicacy would definitely be remembered at some birthday and on Maslenitsa.

It is important that we do not make a very porous dough for the cake, otherwise the filling will seep into the holes and run off onto the plate. We need it to stay in place and keep its shape.

I wrote separately about the correct curd cream. They can not only grease sponge or shortbread cakes, but also pancakes.

Remember that the ingredients for the dough must be warm and not from the refrigerator.

Pancake ingredients:

• 3 eggs
• 250 g flour
• 700 ml milk
• 20 g sugar
• 1 tsp baking powder
• 1/3 tsp. Salts

For cream:

• 600 g cottage cheese
• 500 g cream (33-35%)
• 2 tbsp. Sahara
• 1 pack of vanillin

We begin to prepare the dough: beat eggs at room temperature into warm milk.

Add sugar and salt to the egg mixture.

Separately sift the flour and pour the baking powder into it.

Mix with liquid ingredients. Leave the whole mass aside a little so that the gluten swells and the dough becomes more elastic.

Now we begin to prepare the cream: take soft cottage cheese and grind it through a sieve.

Pour the chilled cream into a container, mix with sugar and vanilla and begin to beat until thick.

First we turn on low speed, then gradually increase it.

The mass will be like this.

Place the cottage cheese in it and mix for a couple of minutes. You will get a thick cream containing a spoon.

Now we begin to collect the treats.

Spread a spoonful of cream onto the cooled pancake. Then put the second one on top of the first one with cream and so on. It’s like you’re greasing the cakes.

Place the finished dessert in the refrigerator for several hours.

Cake recipe with condensed milk

Condensed milk is a favorite and affordable product. But to dilute the sweetness a little and give it shape, you need to add butter and sour cream.

This cream can also be used for any desserts.

Pancake ingredients:

• 1 liter of milk
• 400 g flour
• 3 eggs
• 2 tbsp. granulated sugar
• 1 tsp soda
• 4 tbsp. vegetable oil

For cream:

• 30 g butter
• 1 can of condensed milk
• 100 g sour cream

Make egg foam with sugar and salt. Pour it into the milk and sift the flour and soda into it. Before baking, add vegetable oil to the mixture.

We are waiting for the mass to thicken a little. Then pour the dough into a hot frying pan and bake pancakes.

All the nuances of baking the mass are described here.

Melt the butter a little, mix it with condensed milk and sour cream. When a homogeneous consistency is formed, put it in the refrigerator to thicken.

Take the prepared pancake and grease its surface with cream. You don't have to go all the way to the edges so that the cream doesn't drip.

And so we alternate layers.

Cooking with custard

There is a separate article about custard. The nuances of its preparation are described in more detail there.

He himself is quite simple, but requires a little time for himself.

Ingredients:

• 4 large eggs
• 440 ml milk
• 250 g flour
• 4 tbsp. Sahara
• 6 tbsp. vegetable oil
• ½ tsp. salt

For cream:

• 400 ml milk
• 6 tbsp. Sahara
• 3 tbsp. flour
• 100 g butter
• 1 egg
• vanillin

Mix warm milk with eggs, sugar and salt.

Add flour and vegetable oil with constant stirring.

Leave the dough for 30 minutes, then go bake the pancakes in a hot frying pan, turning on medium heat.

We make the cream like this: mix flour, vanillin, sugar and egg. It is more convenient to do this with a mixer. You should get a homogeneous mass.

Heat the milk on the stove until it boils and immediately add it carefully into the dough. Thus brewing it.

Now we put this whole mixture on the stove and heat it up. The cream should thicken, then add butter to it.

After cooling, put the bowl in the refrigerator for half an hour.

Now we begin to collect the cakes.

But first, let's make all the circles the same size. To do this, select a plate of suitable diameter and a sharp knife. Cut off the protruding edges of all the pancakes around the circumference of the plate.

Place two tablespoons of cream on each cake.

We coat the sides well and decorate the surface.

You can sprinkle with coconut, grated chocolate or decorate with icing.

The cake must be refrigerated for an hour so that it holds its shape well.

Delicious pancake cake with sour cream

Sour cream is found in almost every home; this product is unique because it is suitable for preparing a large number of dishes. Often it is simply mixed with sugar, but sometimes it is used to dilute the cloying sweetness of condensed milk or to stir cream cheese.

Let's bake 10 pancakes in advance and cool them.

For cream:

• 250 g 20% ​​sour cream
• 2 tbsp. l. Sahara
• 1 tbsp. Vanilla sugar

For pancakes, you can take the proportions of ingredients higher. If you bake with kefir, then the ingredients are indicated. You might want to use or as a basis.

Let's start mixing the cream.

Beat the cooled sour cream with sugar until it is completely dissolved.

But not for very long without getting oil and serum. Usually a couple of minutes is enough.

We begin to spread the finished mass. Place the assembled dessert in the refrigerator.

How to make chocolate pancake cake at home

The curd cream is beautifully complemented by chocolate pancakes. To prepare them you need cocoa or chocolate.

If you have a bar of chocolate, break it into pieces, mix a little with milk and send it to melt in a steam bath or in the microwave. Then pour into the dough itself.

Today we will use cocoa powder for the recipe.

For the test:

• 0.5 l milk
• 3 eggs
• 2 tbsp. sunflower oil
• 1 cup flour
• 2 tbsp. cocoa
• 2 tbsp. Sahara
• a little salt

For cream:

• 100 ml heavy cream (from 33%) or homemade sour cream
• 300 g cottage cheese
• 100 g powdered sugar
• vanillin

Let's make the dough. To ensure we get it right the first time, we warm the milk and eggs at room temperature.

Combine all ingredients in a bowl. When adding flour and cocoa, you need to regularly work with a whisk or mixer. We don't need lumps here at all.

Bake this dough in a dry, very hot frying pan.

While the finished cakes are cooling, we begin to make the curd mass.

We take chilled sour cream or cream. Pour a little into the cottage cheese, beat the rest separately with sugar.

If you have homemade high-fat sour cream, it is better to do it with a whisk so as not to get butter.

Mix cottage cheese with sour cream and vanilla. Place whipped cream or sour cream on it.

Place the entire bowl in the refrigerator for at least twenty minutes.
Now we begin to collect the delicacy, greasing the cakes one by one.

Sweet recipe with mascarpone

It is very popular in creating sauces and toppings. It holds its shape perfectly and has a delicate salty taste. When combined with sweet additives, it makes an excellent cream for desserts.

We bake pancakes according to the recipes described above. You need at least 10 of them.

For cream:

• 600 g mascarpone
• 200 ml condensed milk
• 3 tbsp. liqueur
• 100 g chocolate for decoration

Mascarpone needs to be whipped until fluffy. Without stopping whisking, we pour in the milk and liqueur.

The consistency should be airy.

We begin to spread the cream on each circle until it is all used up.

You can decorate with grated chocolate or icing.

Banana pancake cake with yogurt and walnut glaze

Now let's create a real miracle of a pancake sweet cake. We will not just bake unusual cakes, but we will also make the filling itself not simple.

For this cake you will need to purchase more ingredients, so it will be more expensive than those described above. But definitely all those who try it will recognize you as a real miracle worker.

For banana pancakes you need:

• 1 large ripe banana
• 4 tbsp. butter
• 235 ml milk
• 95 g flour
• 4 eggs
• 2 tbsp. Sahara
• cinnamon, nutmeg

• 225 g cream cheese
• 345 g unsweetened “live” yogurt
• 65 g sugar
• a little vanillin

• 125 g heavy cream from 33%
• 50 g brown sugar
• 15 g butter
• 50 g chopped walnuts

The banana needs to be cut and mashed to a puree.

Then combine it with the rest of the ingredients and mix until smooth.

Place the dough in the refrigerator for at least an hour. After this time has passed, take out the mixture and beat it well.

Bake in a hot frying pan until golden brown.

To prepare the cream, beat the cream cheese until fluffy. Then add yogurt with sugar and vanilla. We continue to beat. Let the finished cream cool for about half an hour.

We begin to assemble the cake, coating the pancakes with cream.

We will decorate with delicious glaze with walnuts. Nuts can be ground in a coffee grinder or blender.

If these helpers are not at hand, then we will use a plastic bag and a rolling pin. We will pour nuts into the bag and go over them with a rolling pin, like dough.

Beat the butter, cream and sugar, then put on the fire and bring to a boil. After this, reduce the heat to low and cook for another 10 minutes.

Add nuts and vanillin. Immediately pour the frosting over the cake.

You can also not stack the pancakes on top of each other, but roll them into a tube.

Place them on top of each other or in a mold and pour cream, jelly or glaze on top.

I would like to add that by taking any of these recipes as a basis, you can start experimenting. For example, add Japanese tea to the dough, which has been ground into powder, then the cakes will be tender green.

Or bake colorful pancakes and collect rainbow treats.

Just divide the regular dough into several cups and add natural colors to them: turmeric, blueberry or cherry juice.

Bon appetit!

Make a real homemade pancake cake with a sweet or savory filling. Our step-by-step recipes with photos will help you cope with this task easily!

The dish is very simple to prepare.

This look will not leave anyone indifferent, even an avid gourmet, since the combination of delicate pancakes with curd and fish filling is something indescribable. This is a must try!!

I also recommend adding any greens. This will make the snack more beautiful and add brightness and mood.

For the test:

• Eggs - 2 pcs.;
• Sugar - 1 tbsp;
• Salt - a pinch;
• Soda - ½ tsp;
• Citric acid - ½ tsp;
• Milk - 300 ml;
• Flour - 300 gr.;
• Vegetable oil - 1 tbsp...

For the filling:

• Garlic - 2 cloves;
• Dill - 100 gr.;
• Lightly salted salmon - 200 gr.;
• Cottage cheese - 300 gr.;
• Sour cream - 2 tbsp;
• Salt, ground black pepper - to taste.

Beat the eggs with a mixer until fluffy, add salt, sugar and soda. Then pour half the milk, vegetable oil and mix everything thoroughly.

Now you need to gradually pour in the sifted flour, knead the dough without lumps and, continuing to stir, pour in the remaining milk.

At the end, add diluted citric acid in 1 tablespoon of boiling water and stir. And immediately start baking our so-called shortcakes.

Let's start preparing the filling. Peel the garlic and pass through a press. Wash the dill, dry and finely chop. Remove bones from the fish fillet, if any, and cut into cubes.

Take cottage cheese (it can be replaced with cottage cheese), mix it with garlic, herbs and sour cream. Add salmon and mix everything.

Place the pancake on a flat dish, spread the filling on it, put the next one on top, grease it again, etc.

Place the resulting cake in the refrigerator for about 1 hour until it is well soaked. You can decorate the top with red fish and caviar, and herbs.

Recipe 2: sweet pancake cake at home

Today we will prepare a delicious pancake cake with sour cream and fruit. This pancake cake recipe will be a great solution for Maslenitsa. It will also do a great job as the main cake for any other occasion.

A cake made from pancakes is no less tasty than any other. Thin milk pancakes are used as the base of the cake - the layers, the recipe for which you will find in the link. This cake recipe with delicate sour cream and fresh winter fruits has become a favorite dessert for Maslenitsa. True, you can’t eat a lot of it, since the cake turns out to be very high in calories and nutritious. Well, in a large family the cake is eaten within a day. And I hope that you will also enjoy this hearty dessert on the eve of Lent. Let's get started quickly!

For pancakes:

• 200 g flour;
• 100 g butter;
• 700 ml. milk;
• 2 eggs;
• 2 yolks;
• 0.5 tsp. salt;
• a small piece of lard for greasing the pan.

For the filling:

• 1 liter of full-fat homemade sour cream;
• 350 g powdered sugar;
• 1 banana;
• 1 large orange or 2 small ones;
• 1 kiwi.

To prepare the pancake dough, we sift the flour through a sieve. Add two eggs and two yolks to the sifted flour; from the remaining white we can make, for example, homemade meringue or marshmallows. Add salt. Melt the butter and pour it into the flour along with the milk. Mix everything with a mixer until the lumps are completely dissolved. To prevent the flour from scattering, start mixing it with the mixer turned off, and when the flour absorbs moisture, turn it on and continue mixing at medium speed. The dough for thin pancakes is ready.

Heat up a special pan for pancakes or a cast iron frying pan. The better it is heated, the more small holes there will be on the pancakes. When the frying pan is well heated, grease it with lard using a fork. Using a small ladle, pour in the dough and spread it evenly over the entire surface, turning the pan clockwise. Fry our first pancake until golden brown on one side. Carefully turn the pancake over with a spatula, or toss it if you know how to do this. Fry our pancake on the other side. This volume of dough will yield approximately 16 pancakes (I got 18 this time). Stack them as you cook.

First, let's prepare the fruit. Oranges are suitable both sweet and sour. Extra sourness in this recipe will not hurt, but will be very useful.

Wash and wipe one large orange or 2 small ones. Grate the orange zest on a fine grater. It will add a slight bitterness and amazing aroma to our pancake cake. We do not spare the zest, we rub the entire top layer of the orange peel, but we do not reach the white fibers.

Divide the orange into slices and cut each slice into small pieces.

Thin pieces are better for filling, and thick pieces for decoration.

We also cut kiwis for decoration and for filling.

And all we have to do is cut the banana using the same method: for filling and decoration.

To coat the cake and grease the layers, we will use the following recipe for sour cream. The sour cream is moderately sweet. But adjust the amount of sugar to your taste; this will not affect the quality of the whipped cream.

For the cream, mix heavy sour cream and powdered sugar in a deep bowl. With the mixer turned off, mix so that the powder does not fly around the kitchen. After it is mixed, turn on the mixer and start beating. The main thing is not to overdo it, otherwise you will end up with butter instead of cream.

We begin to form a sweet pancake cake. Place the first pancake on a plate or cake stand and place a heaping tablespoon of cream on it. Spread a thin layer of cream over the pancake. We repeat 2 more times, placing the pancakes on top of each other and covering them with cream.

Approximately every 3rd pancake, add fruit or grated orange zest. Finely chopped orange will go first.

Again, lay out 3 pancakes, greasing each one with cream. Sprinkle orange zest on top of the 3rd pancake.

And again 3 pancakes, and put finely chopped kiwi on top of the sour cream.

Again add 3 layers of pancakes with sour cream and a layer of orange.

The last one will be the banana. And behind it we lay out the remaining pancakes.

This is what the cake should look like.

And with the remaining cream we create the shape of the cake, coating it on top and along the edges.

Using the remaining cream, decorate the top of the cake.

All we have to do is decorate the cake with pieces of fruit and orange zest to complete the composition.

Our delicious pancake cake with sour cream and fruit is ready. Before serving, keep it in the refrigerator for 30 minutes. Bon appetit!

Recipe 3: Homemade pancake cake with chocolate

Pancake cakes are made from thin pancakes, sandwiched with cream. We offer you a recipe for a pancake cake made from very thin and tasty pancakes with delicate white chocolate buttercream.

Pancake dough

• Eggs – 2 pieces
• Flour – 280 grams
• Milk – 650 milliliters
• Baking powder – 1 teaspoon
• Salt - 0.5 teaspoon
• Sugar – 1 teaspoon
• Vegetable oil – 2 tablespoons

• White chocolate – 400 grams
• Cream, fat content of at least 30% - 600 milliliters

White chocolate frosting

• White chocolate – 250 grams
• Cream - 150 milliliters

Let's prepare a preparation for butter cream with white chocolate. Grind 400 grams of white chocolate into a bowl. Bring 600 milliliters of cream to a boil, with a fat content of at least 30%. Pour hot cream into prepared chocolate.

Stir until a homogeneous mass is obtained. Cover with cling film and refrigerate for at least 5 hours.

Let's prepare pancakes. Break two eggs into a mixer bowl, add half a teaspoon of salt, one teaspoon of sugar, 350 milliliters of milk, mix.

Add 280 grams of flour and 1 teaspoon of baking powder, mix. Remove any stuck dough from the sides of the bowl. Gradually adding 300 milliliters of milk, mix the batter. Set aside for 20 minutes for the flour to swell. After 20 minutes, remove the dough from the sides of the bowl and additionally mix with a mixer for two to three minutes.

Strain the finished dough, add two tablespoons of vegetable oil and start baking pancakes.

Place the pancake pan on the fire. If necessary, grease the pan and bake thin pancakes.

Pour 40-50 milliliters of prepared dough into the frying pan. Tilt the pan in different directions so that the dough spreads over the entire surface of the pan.

Bake pancakes over medium heat on both sides. This amount of dough should yield about 20 pancakes with a diameter of 24-25 centimeters.

Remove the cream and chocolate mixture from the refrigerator and beat with a mixer at high speed until a fluffy, smooth and very tasty cream is obtained.

Let's start assembling the pancake cake. Line a deep bowl with a diameter of 20 centimeters with pancakes, grease the pancakes with a thin layer of cream.

Place another layer of pancakes, brush with cream, and so on, until the bowl is completely filled and there is a depression in the middle.

In order to fill the recess inside the bowl, grease the pancakes with cream, fold them into a triangle or an envelope and fill the bowl completely with them. Leave a little cream to coat the surface of the cake.

We fold the edges of the pancakes into the bowl, cover with 2-3 pancakes, turn them over onto a board, press them lightly and put them in the refrigerator for at least 4 hours.

The pancake cake can be covered with the remaining cream and decorated to your liking. We will be frosting the pancake cake with white chocolate frosting.

Let's prepare the glaze. Grind 250 grams of white chocolate into a bowl. Bring 150 milliliters of cream to a boil, pour it over the crushed chocolate and mix until smooth. If, for some reason, all the chocolate has not melted, don’t worry, you can warm it up a little in a water bath or in the microwave.

Remove the pancake cake from the refrigerator. Trim off excess pancakes and cream. Turn it over, cut along the edge of the bowl, turn it back onto the board and lift the bowl.

Coat the entire cake with a thin layer of cream, carefully level it, smoothing out all the unevenness.

During this time, the glaze cooled to room temperature, but did not thicken. Place the cake on a wire rack and drizzle the glaze evenly over it. Excess glaze that has drained from the cake can be collected, strained, slightly warmed up and coated the cake again.

We move the cake onto the plate on which we will serve it and put it in the refrigerator for a few more hours.

Decorate the cake as you wish. We use the remaining cream to make a border at the bottom of the cake. Dip a few strawberries in melted white chocolate and place on top of the cake.

We cut and serve a very tasty beautiful Pancake cake for tea or coffee. Pancakes go very well with chocolate cream, both black and white.

Recipe 4: how to make pancake cake (step-by-step photos)

There are probably hundreds, if not thousands, of recipes for pancake cakes that can be prepared at home. Each housewife prepares them in her own way, uses her own, the most delicious cream for the pancake cake and decorates it as her imagination allows.

Crepeville pancake cake takes its name from the French word Crèpe, which means pancake. In other words, the result is a dessert consisting of a large number of thin pancakes, which are sandwiched with filling. As a rule, many cooks use custard, whipped cream, berries and fruits, chocolate, nuts as a layer... You can’t list everything!

For pancakes:

• milk - 600 ml
• wheat flour - 300 gr
• chicken eggs - 3 pcs
• sugar - 2 tbsp.
• vegetable oil - 2 tbsp.
• salt - 1 pinch

For the filling:

• cream - 700 ml
• strawberry jam – 500 gr
• powdered sugar - 2 tbsp.

Decoration:

• strawberries - 200 gr
• dark chocolate – 60 gr
• cream - 30 ml

To prepare Crepeville pancake cake, we will need the following products: milk of any fat content (I used 3.5%), premium wheat flour, heavy cream (fat content of at least 30-33%), strawberry jam and fresh selected strawberries, medium-sized chicken eggs (45-50 grams each), refined vegetable (I used sunflower) oil, sugar and powdered sugar, dark chocolate (can be replaced with milk chocolate if you like) and a little salt for taste. All pancake dough ingredients should be at room temperature, so remove them from the refrigerator in advance.

You can prepare the pancake dough in any deep bowl. Break 3 chicken eggs into a container, add 2 tablespoons of sugar and a pinch of salt. If you want, you can flavor the pancake dough with vanilla or vanilla sugar.

Beat everything again with a mixer until you get a completely homogeneous dough without lumps. If you add all the milk at once, the pancake dough may have lumps, but we don’t want that.

Leave the pancake dough on the table for 10-15 minutes so that the gluten in the flour swells. After resting, the pancake batter turns out to be quite liquid, but much thicker than just milk. If the dough is thick (this depends on the moisture content of the wheat flour), dilute it with milk or water to the desired consistency.

Now heat up the frying pan, grease it with oil for the first pancake and pour in the dough. With a quick movement, distribute the dough evenly over the entire surface and bake the pancake until the bottom side is browned over medium heat.

This is how we cook all the pancakes with milk. I got quite a lot (I didn’t count how many), with a diameter of 20 centimeters. You may have more or less depending on the size of the pan and the desired thickness of the pancakes. Leave the pancakes to cool, as the whipped cream does not like hot and will run out.

Once the pancakes have cooled (you can lay them out on a large cutting board or just a work surface to speed up the process), you need to whip the heavy cream. They must be chilled! I added a little vanilla powdered sugar (I just crushed homemade vanilla sugar in a coffee grinder), but you don't have to sweeten the cream since the jam is already sweet. Beat the heavy cream with a mixer at medium speed. You can beat them with a whisk - it’s even more reliable. Don't overbeat or you'll end up with butter and buttermilk.

Let's start assembling the Crepeville pancake cake. Place one pancake on a flat plate or serving dish and spread it with a thin layer of strawberry jam. If the jam is too thick, you can warm it up slightly in the microwave, and then be sure to cool it.

Spread an even layer of whipped cream on top of the jam. Try to calculate so that there is enough filling for all the pancakes.

We cover it with one pancake on top, which we do not coat with filling (we will pour chocolate glaze over it). Apply the remaining whipped cream to the sides of the cake and carefully level them with a shovel, spatula or pastry palette. Place the Crepeville cake in the refrigerator for half an hour or in the freezer for 10-15 minutes so that the cream thickens.

While the cake is freezing, you can prepare the chocolate glaze. Pour 30 milliliters of cream (any fat content) into a small bowl or bowl and add 60 grams of chocolate there. You can use milk chocolate instead of bitter chocolate, but then the cake will be even sweeter. These two ingredients need to be heated thoroughly, but not brought to a boil. The most convenient way to do this is in a microwave oven on the Warm-up mode, checking the contents of the dishes every 7-10 seconds. When the chocolate pieces come into contact with hot cream, they instantly melt. But remember that the temperature is quite high, so you need to constantly stir to prevent the chocolate from curdling.

In just a minute you will have a completely homogeneous, smooth and shiny chocolate glaze. The consistency of the frosting can be easily adjusted by adding extra hot milk or cream - just keep it on hand.

If you like chocolate drips like this, you can decorate the cake with them. To do this, transfer the hot glaze into a bag and cut off a corner. We move quickly along the sides of the cake, squeezing out the glaze. Then apply the rest of the glaze to the center and distribute it over the entire surface using a spatula. Place the cake in the refrigerator again to allow the glaze to set.

There is still a little bit left: prepare the strawberries for decoration. Wash the most beautiful berries (preferably the same size) under cold running water and dry thoroughly on a napkin or towel. After that, cut it in half lengthwise to get these delicious slices. You can leave the tails - they are more beautiful and easier to take from a piece of cake.

Place the strawberries on the chocolate glaze, which has already set in the cold, but will remain quite soft. The finished Crepeville pancake cake, which weighs about 2 kilograms 600 grams, does not need to be stored in the refrigerator for a long time. It is served immediately after cooking, as over time the filling begins to be absorbed into the pancakes.

Before serving, I additionally decorated the cake with sprinkles of sugar and stuck a candle in the center.

Bon appetit!

Recipe 5: how to make pancake cake at home

A very tasty no-bake pancake cake can be made at home for Maslenitsa or a festive table as a hearty dessert. Even the most spoiled connoisseurs of traditional sweet desserts will be completely delighted by the harmonious combination of products and will positively evaluate this dish. You can also prepare a classic pancake cake for children’s birthdays, adding a twist to a completely ordinary feast.

Pancake batter:

• Chicken yolks – 5 pieces.
• Milk (2.5%) – 200 milliliters.
• Filtered water – 200 milliliters.
• Salt – 1/3 tablespoon.
• Sugar – 2 heaped tablespoons.
• Premium flour – 200 grams.
• Vegetable oil in the dough - 50 milliliters.
• Vegetable oil - for greasing the baking sheet.

• Bananas – 550 grams.

Protein cream:

• Proteins – 5 pieces.
• Sugar – 200 gr.
• Vanillin – 5 gr.
• Citric acid – 1 gram (1 pinch).
• Water – 50 ml.
• Raspberry jam syrup – 1 tablespoon.
• Chocolate – 40 gr.

Making simple homemade pancake dough. Break the pre-washed eggs into a container. We fold the egg yolks separately, see the step-by-step photo. We leave the whites for the protein cream, after which we place them in the refrigerator for some time. Pour salt and sugar into the yolks according to the above norm, then use a metal beater to mix them until a foamy mass forms.

Pour room temperature milk, warm water and vegetable oil into the yolks. Beat in the same way until fluffy and foamy.

Pour in wheat flour at room temperature and quickly beat the dough for 5 minutes. We perform this action so that there are a lot of air bubbles in the dough, thanks to which the baked pancakes turn out thin, porous with small holes.

Grease a dry frying pan with vegetable oil and place it on the burner that is on. When the oil splits in the frying pan, pour in the dough, spreading it over the entire surface. Bake on both sides until golden brown.

The filling for the pancake cake will be based on bananas. Remove the peel from the bananas, then divide the fruit into three parts and cut into slices.

Take a pancake, fill it with bananas and wrap it in a tube. We proceed with the rest of the pancakes in the same way.

Place the prepared tubes in the first layer on a flat porcelain plate. After that, we cut them into three parts, see the step-by-step photo.

We also put the remaining tubes on a plate and cut them. Set the wrapped pancake rolls for homemade cake aside for a while.

Now let's move on to preparing the protein cream. Pour 50 milliliters of filtered water into a saucepan, pour in sugar, add raspberry syrup.

Stirring occasionally, bring to a boil, then reduce the set burner power and cook until small air bubbles form for 5 minutes. Remove the boiling sugar syrup from the burning burner and cover with a glass lid to prevent it from cooling down.

Take the chilled egg whites out of the refrigerator, beat for 15 minutes and add citric acid during the process. Add directly so that the whipped mass has a thick consistency.

When the whites have acquired a fairly dense consistency, pour in boiled sugar syrup in a thin stream while whipping. Beat for 10 minutes and the protein cream is ready, it should have the appropriate soft pink color from the raspberry jam.

To richly decorate the cake, grate dark or milk chocolate.

The main components are prepared, now they need to be connected. Grease the first layer of pancakes generously with protein cream and lay out the rest of the tubes.

Grease the cake with the remaining cream, smoothing it along the edges and surface. Decorate with chocolate sprinkles; if you have fruit on hand, cut them into shapes and arrange them beautifully. Divide the finished large delicious pancake cake into portions and serve it on the festive table.

Recipe 6: Homemade pancake cake with chicken and mushrooms

• chicken egg - 2 pcs.,
• cow's milk - 1 glass (200 ml),
• drinking water - 1 glass (200 ml),
• wheat flour - 6-7 tbsp. spoons,
• vegetable oil - 3 tbsp. spoons,
• baking powder - 1 teaspoon,
• sugar - 2 tbsp. spoons,
• salt - 1 level teaspoon,
• vanilla - to taste,
• champignons - 150 gr.,
• onions - 1-2 pcs. (depending on size),
• smoked chicken leg - 1 pc. (500 g),
• hard cheese - 100 gr.,
• sour cream - 150 gr.,
• spices - to taste,
• greens, vegetables for decorating the cake - to taste.

To prepare the pancake batter, beat two eggs. Add sugar, salt, baking powder. Beat everything until fluffy foam. If you prefer your version of pancake batter, you can use it. I'll describe mine.

Pour in milk and cold water. Stir. Now sift the flour and knead the dough. It won't be too thick.

Add a little vegetable oil to the dough. 2 tablespoons will be enough. Beat again until the butter is dispersed in the dough. If you dip a spoon into the dough and pull it out, a thin layer of dough remains on the spoon. The dough lies flat on the spoon, evenly.

Heat the pan very well. Pour a little vegetable oil into a hot frying pan. Scoop out the dough for the first pancake and pour it into the pan. Rotate the pan with the dough so that it rolls and is distributed into an even pancake. Fry the pancakes until the end of the test.

While the pancakes are frying, prepare one of the types of filling. Wash the champignons and cut into small pieces. I prefer to cut the mushrooms into thin slices so that they retain their shape a little. It's a matter of taste. The cutting is not particularly important.

Peel the onions and cut into half rings.

Fry the mushrooms in a frying pan with vegetable oil. When the water has boiled, add chopped onions to the mushrooms. Stir. Simmer together until done. You can add a little salt and pepper to taste.

In the meantime, I finished cooking the pancakes. From this amount of dough I got 11 pancakes. Cool the pancakes.

We will collect pancake cake. To do this, place one pancake on a flat dish. Grease it with sour cream. Spread the sour cream over the entire pancake. Place another pancake on top and brush it with sour cream again.

Remove the meat from the smoked leg. I didn't use any skin. Cut the meat into small pieces. Divide the total amount of meat by
two parts. Place one of them on top of the pancake. This will be the first layer of filling.

Chop the green onions and sprinkle them over the poultry. The onion will add piquancy and the pie will not be bland.

Cover the layer of meat with a new pancake. Grease the pancake with sour cream and smooth it out.

Place the mushroom filling on the pancake and spread over the entire surface.

Cover the mushroom filling with a new pancake, brush with sour cream and place a layer of smoked chicken meat.

Cover the meat with a new pancake. Grease it with sour cream and smooth it out. Cover again with a new pancake and brush with sour cream. I consciously thickened the top and bottom layers of the pancake cake twice with pancakes. When cutting, the cake will not spread and the filling will not come out. The cake will keep its shape perfectly. I'll show you a cross-section of the cake. Everything will be clear. Grate hard cheese on a coarse grater. Place the cheese on the final pancake and smooth it out. This is the final layer. Try to distribute everything smoothly and evenly.

Use herbs and fresh vegetables to decorate your cake. You can decorate the cake to your taste. For decoration you can use chopped herbs, tomatoes, cucumbers, black olives or whatever you can imagine. The pancake pie can be served immediately. The pancake cake does not require waiting or soaking.

This is such a delicious and beautiful pancake cake with cheese, mushrooms and chicken. It is not only tasty, but also beautiful, healthy and looks festive. Try cooking it in your kitchen. I think you and your guests will be pleased with the result.

Recipe 7: pancake cake with condensed milk (step by step)

Pancake cake is an unusual dessert that can be made very quickly by chefs with experience in making pancakes. This delicacy can have a sweet or salty layer, since the cream can be made from condensed milk, butter and sour cream, generously flavored with a large portion of sugar. For gourmets, a perfect recipe for pancake cake layered with liver pate or squash caviar. There are so many options for preparing an original dessert or non-trivial snack that this universal dish will certainly become a regular on your tables during holiday and everyday meals.

Ingredients for making cakes:

• milk 3.2% fat – 0.5 l;
• chicken egg – 1 pc.;
• granulated sugar – 30 g;
• salt - a pinch;
• vegetable oil – 30 g;
• wheat flour – 600 g.

Ingredients for making pancake cream:

• walnuts – 100 g;
• shortbread cookies – 100 g;
• boiled condensed milk – 200 g.

Pour warm milk into a bowl. Homemade pancake cake can be made from kefir or water based cakes.

Add a chicken egg.

Add the required amount of granulated sugar and mix the ingredients well.

Salt the milk base of the pancakes.

Pour in the required amount of sunflower oil.

Add 250 grams of wheat flour sifted through a sieve. Stir the dough until the flour is completely dissolved in the milk. Add the rest of the flour and mix well again.

Beat the dough with a mixer to quickly transform the ingredients into a homogeneous mass without lumps.

In a well-heated frying pan, greased with a small amount of vegetable oil or a piece of lard, fry the pancakes. This amount of dough should yield at least 20 thin pancakes.

Toast the walnuts over low heat.

Using a rolling pin, blender or meat grinder, grind the cookies until crumbs form.

Place the crust on a pancake cake stand with condensed milk.

Crush the crust with cookie crumbs.

Finely chop the nuts.

Cover the cookie layer with a pancake, brush it again with condensed milk and crush it with chopped nuts.

Decorate your homemade pancake cake with walnuts, cherries, strawberries or any other delicious decorations.

Pancake cakes with condensed milk should be well soaked, so put the dessert in the refrigerator for 2 hours. Enjoy the taste of a uniquely prepared cake.

Recipe 8: pancake cake with sour cream (with photo)

Making a cake often takes a lot of time and effort. First you need to bake the sponge cake or shortbread in the oven for a long time. Then cook the cream for a long time. But preparing sour cream pancake cake will not take you much time or effort. You just need to bake thin pancakes in a frying pan.

Pancakes cooked with kefir turn out tender and airy, which will be an excellent basis for our cake. Pancake cake with sour cream can be a wonderful decoration for a holiday table or family tea party.

For thin pancakes:

• kefir - 2 cups (500 ml);
• chicken eggs - 2 pieces;
• sunflower oil - 2 tbsp;
• wheat flour - 1 cup (250 ml);
• baking soda - 0.5 tsp;
• salt - 0.5 tsp;
• sugar - 2 tsp.

For cream:

• sour cream - 400 gr.;
• sugar - 1 glass.

First, let's bake thin pancakes. To do this, lightly beat the eggs, add kefir, vegetable oil, sugar, and salt.

Gradually add sifted flour. Then gently mix the dough until there are no lumps left.

Dissolve baking soda in 1/3 cup water and pour into the dough.

Heat a frying pan, grease it with a small amount of vegetable oil. Distribute 1 ladle in a thin layer in the pan in the shape of an even circle. Bake over medium heat on each side for 1-2 minutes.

To make the cake smooth and beautiful, try to ensure that all the pancakes are the same size.

Beat the sour cream with sugar for 10-15 minutes until the mixture becomes fluffy.

Grease the cooled pancake with sour cream. Place the next pancake on top. Continue stacking the pancakes, brushing each one with cream.

Carefully coat the finished cake with cream on all sides.

The cake can be decorated at your discretion: with chocolate, berries, sprinkled with cocoa...

Below is one of the ways to decorate a cake in an easy and original way.

Use melted chocolate or a chocolate paintbrush to apply thin lines in a spiral on top of the cake.

Using a toothpick, draw a line from the edge of the cake to the center, draw the next line from the center to the edge, etc.

You will get a beautiful drawing that looks like a flower.

Let the cake soak for at least 2 hours.

The recipe for pancake cake with sour cream is very simple. And the result will please any sweet tooth.

Bon appetit!

“Pancake” cake (from one year)
Bake 10 thin pancakes according to your recipe. For the cream, beat sour cream with sugar and vanilla, add crushed nuts, chocolate chips or dried fruits. Cool the pancakes to room temperature, brush each pancake with cream, forming a “cake”. Grease the top pancake with cream and decorate with fruit or chocolate chips.

Cottage cheese cake (from 1 year)
3 eggs, 3 tbsp. l. fructose or 2 tbsp. l. sugar, 4 tbsp. l. flour, 1 packet of vanillin, cottage cheese, any fruit.
Beat the yolks with 1 tsp. fructose, add flour and vanillin in small portions. Separately, beat the whites with 1 tsp. fructose. Gently add them to the yolk mixture. Place the mixture in a mold greased with oil and sprinkled with flour or semolina. Bake over medium heat for 30-40 minutes. Preparing the cream. Cottage cheese and 1 tsp. beat fructose. Grease the finished chilled sponge cake with cream and decorate with fruits to which the child is not allergic.

Cake “Fisherman” (from 1.5 years)
150g “Fish” cookies, 250g sour cream, 1/2 can of condensed milk, fruit and chocolate chips for decoration

Grease a deep, elegant dish (a glass or porcelain salad bowl) with a mixture of sour cream and condensed milk, lay out a thin layer of crackers, grease them with the sour cream and condensed mixture, lay out the crackers again and grease them again, and so on layer by layer. Decorate the top of the cake with fruit or chocolate chips. Leave the cake for 2-3 hours to soak.

Cake “Winter” (from 2 years old)
Dough: 1/2 pack of margarine, 100g honey, 1 tbsp. sugar, 1/2 tsp. soda, 2 eggs
Cream: 700g sour cream, 1.5 tbsp. Sahara
Add sugar, soda and eggs to melted margarine and honey. Beat until the sugar dissolves. Add flour and knead the dough. Roll the dough into 8 balls and roll them out into cakes. Bake individually for 5 minutes. Coat the cooled cakes with sour cream, whipped with sugar.

Cake “Nut Caprice” (from 2 years old)
2 eggs, 1 stick of butter, 1 tbsp. sugar, 1.5 tbsp. flour, 0.5 tsp. slaked soda, 200g of any nuts (except peanuts), 1 can of condensed milk
Grind butter with sugar, add beaten eggs. Add flour and soda to the resulting mass in small portions. Knead well. Bake the cakes in a frying pan, previously sprinkled with flour or semolina. You need to turn the cakes carefully, because the dough is very fragile. For the cream, boil condensed milk and beat with 1 tsp. oils Brush the resulting cream onto the cakes, sprinkling each with crushed nuts. Decorate the top of the cake with whole nuts and chocolate chips

Tigger cake (from 2 years old)
Dough: 1.5 tbsp. flour, 3 eggs, 1.5 tbsp. sugar, 2 tbsp. flour, 0.5 tsp. slaked soda,
Cream: 1.5 liters of cream or milk, 1 egg, 5 yolks, 2 tbsp. sugar, 10 tbsp. l. flour (without a slide), 1 stick of butter, 1/2 orange and lemon.
Mix all the ingredients for the dough and divide the resulting mass into two equal parts. Add vanillin to one part, cocoa to the other. Bake 2 cakes. Cut the slightly cooled cakes lengthwise into 2 parts.
Bring the cream to a boil, add the egg and yolks mashed with sugar, and lastly add the flour. Cook for another 5 minutes with constant stirring. Peel the citrus fruits and grind through a meat grinder. Add oil and rolled citrus fruits to the slightly cooled creamy mass. Coat the cakes with cream, alternating them by color. Coat the top of the cake with cream and decorate with stripes of grated chocolate and orange coconut.

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