Pancake cake sour cream recipe. Chocolate pancake cake with sour cream

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

The dish is quite simple to prepare.

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

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

For test:

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

For filling:

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

Eggs must be beaten with a mixer in a lush foam, add salt, sugar and soda. Then pour half the milk, vegetable oil and mix everything thoroughly.

Now you need to gradually pour out 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, mix. 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 the 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.

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

Put the resulting cake in the refrigerator for about 1 hour so that it is well soaked. Top can be decorated with red fish and caviar, herbs.

Recipe 2: homemade sweet pancake cake

Today we will prepare a delicious pancake cake with sour cream and fruit. This recipe for pancake cake will be a great solution for Shrovetide. He will also perfectly cope with the role of the main cake for any other holiday.

A cake made from pancakes is no less tasty than any other. As the basis of the cake - shortcakes, it uses thin pancakes with milk, the recipe of which you will find at the link. This cake recipe with delicate sour cream and fresh winter fruits has become a favorite dessert for Maslenitsa. True, you won’t eat much of it, because the cake turns out to be very high-calorie and nutritious. Well, in a large family, the cake is eaten in a day. And I hope that this hearty dessert on the eve of Great Lent will also appeal to you. Let's get started soon!

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 filling:

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

To prepare dough for pancakes, we sift flour through a sieve. We introduce two eggs and two yolks into the sifted flour, from the remaining protein we can prepare, for example, homemade meringue or marshmallows. Add salt. Melt the butter and add it to the flour along with the milk. Mix everything with a mixer until the lumps are completely dissolved. So that the flour does not scatter, start mixing it with the mixer turned off, and when the flour absorbs moisture, turn it on and continue to mix at medium speed. The dough for thin pancakes is ready.

We heat up a special frying pan for pancakes or a cast-iron skillet. The better it is warmed up, the more small holes will appear on the pancakes. When the pan is well heated, grease it with bacon on a fork. Using a small ladle, pour in the batter and spread it evenly over the entire surface by turning the pan clockwise. Fry our first pancake until golden brown on one side. Gently flip the pancake with a spatula, or toss it if you know how to do it. We fry our pancake on the other side. About 16 pancakes will come out of this volume of dough (I got 18 this time). Stack them up as they cook.

Let's prepare the fruit first. Oranges work both sweet and sour. Extra sourness in this recipe will not hurt, but will be very useful.

1 large orange or 2 small ones, wash and dry. Finely grate orange zest. It will add a little bitterness and awesome flavor to our pancake cake. We do not regret 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.

For the filling, thin pieces are better, and for decoration - plump pieces.

We also cut it for decoration and for stuffing kiwi.

And it remains for us to cut the banana in the same way: for filling and decoration.

For smearing the cake and lubricating the layers, we will use the following recipe for sour cream. Sour cream is moderately sweet. But adjust the amount of sugar to your liking, this will not affect the quality of the whipped cream.

For cream, in a deep bowl, mix fat sour cream and powdered sugar. Stir with the mixer turned off so that the powder does not scatter around the kitchen. After it mixes, turn on the mixer and start beating. The main thing is not to overdo it, otherwise you will get oil instead of cream.

We begin to form a sweet pancake cake. We put the first pancake on a plate or a cake stand and put a tablespoon with a slide of cream on it. Spread a thin layer of cream over the pancake. We repeat 2 more times, laying the pancakes on top of each other and smearing them with cream.

Approximately for every 3rd pancake we spread fruit or grated orange zest. Finely chopped orange will go first.

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

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

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

The last will be a banana. And after him lay out the remaining pancakes.

This is how the cake should look like.

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

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

It remains for us to 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. Keep it in the refrigerator for 30 minutes before serving. Bon appetit!

Recipe 3: homemade pancake cake with chocolate

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

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 not less than 30% - 600 milliliters

White chocolate icing

White chocolate - 250 grams
Cream - 150 milliliters

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

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

Let's make 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 the sticky dough from the sides of the bowl. Gradually adding 300 milliliters of milk, knead the batter. Set aside for 20 minutes for the flour to swell. After 20 minutes, remove the dough from the walls of the bowl and additionally mix with a mixer for two to three minutes.

We filter the finished dough, add two tablespoons of vegetable oil and proceed to baking pancakes.

We put the pan for pancakes on the fire. If necessary, grease the pan with fat and bake thin pancakes.

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

We bake pancakes on medium heat, on both sides. From this amount of dough, about 20 pancakes with a diameter of 24-25 centimeters should be obtained.

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 a pancake cake. We line a deep bowl with a diameter of 20 centimeters with pancakes, grease the pancakes with a thin layer of cream.

We spread another layer of pancakes, grease with cream, and so on, until the bowl is completely filled, and a depression remains 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. We leave a little cream to coat the surface of the cake.

We bend the edges of the pancakes inside the bowl, cover with 2-3 pancakes, turn them over onto a board, press lightly and send them to the refrigerator for at least 4 hours.

The pancake cake can be covered with the rest of the cream and decorated to your liking. We will cover the pancake cake with white chocolate icing.

Let's prepare the frosting. Grind 250 grams of white chocolate into a bowl. Bring 150 milliliters of cream to a boil, pour over chopped chocolate and mix until a homogeneous mass is obtained. If, for some reason, all the chocolate hasn't melted, don't worry, you can warm it up a bit in a water bath or in the microwave.

We take out the pancake cake from the refrigerator. Trim off excess pancakes and cream. Turn over, cut along the edge of the bowl, turn it over onto the board again and raise the bowl.

We coat the entire cake with a thin layer of cream, carefully level it, smoothing out all the bumps.

During this time, the glaze has cooled to room temperature, but has not thickened. Place the cake on a wire rack and pour frosting evenly over it. The excess glaze that has dripped from the cake can be collected, strained, slightly warmed up and cover the cake again.

We rearrange the cake on the dish on which we will serve it, and send it to the refrigerator for a few more hours.

Decorate the cake as you wish. We make a curb at the foot of the cake from the remaining cream. 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 creamy chocolate cream, both black and white.

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

There are probably hundreds, if not thousands, of recipes for pancake cakes that you can cook at home. Each hostess prepares them in her own way, uses her own, most delicious cream for pancake cake and decorates as fantasy allows.

Crepeville takes its name from the French word Crèpe, which means pancake. In other words, it turns out a dessert consisting of a large number of thin pancakes, which are layered with filling. As a rule, many cooks use custard, whipped cream, berries, fruits, chocolate, nuts as a layer ... Yes, 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 filling:

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

Decoration:

strawberries - 200 gr
bitter chocolate - 60 gr
cream - 30 ml

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

You can cook the dough for pancakes in any deep dish. We break 3 chicken eggs into a container, add 2 tablespoons of sugar and a pinch of salt. If you like, you can flavor the pancake dough with vanilla or vanilla sugar.

Beat everything again with a mixer to get a completely homogeneous dough without lumps. If you add all the milk at once, the pancake dough may be lumpy, but we don’t need it.

We leave the dough for pancakes on the table for 10-15 minutes, so that the gluten of the flour swells. After resting, the pancake dough 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 we heat the pan, grease it for the first pancake with oil and pour the dough. With a quick movement, evenly distribute the dough over the entire surface and bake the pancake until browned on the bottom side over medium heat.

Thus, we cook all pancakes in milk. I got quite a lot (how many, I didn’t count), with a diameter of 20 centimeters. You can have more or less depending on the size of the pan and the thickness of the pancakes you want. We leave the pancakes to cool, as whipped cream does not like hot and will flow.

When the pancakes have cooled (they can be laid out on a large cutting board or just a work surface to make the process go faster), you need to whip the heavy cream. They must be chilled! I added some vanilla powdered sugar (I just ground homemade vanilla sugar in a coffee grinder), but you don't have to sweeten the cream as the jam is already sweet. Whip heavy cream with a mixer at medium speed. You can beat them with a whisk - it's even more reliable. Don't over beat or you'll end up with butter and buttermilk.

We begin to collect Crepeville pancake cake. Put 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, it can be slightly warmed up in the microwave, after which it must be cooled.

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

From above we cover it with one pancake, which we do not coat with the filling (we will pour it with chocolate icing). We apply the rest of the whipped cream on the sides of the cake and carefully level them with a shovel, spatula or pastry palette. We put the Crepeville cake in the refrigerator for half an hour or 10-15 minutes in the freezer so that the cream thickens.

While the cake is cooling, you can prepare the chocolate frosting. Pour 30 milliliters of cream (any fat content) into a small bowl or bowl and put 60 grams of chocolate there. You can use not bitter, but milk chocolate, but then the cake will be even sweeter. These two ingredients must be thoroughly heated, while not boiling. It is most convenient to do this in the microwave on the Preheat mode, checking the contents of the dishes every 7-10 seconds. In contact with hot cream, chocolate slices instantly melt. But remember that the temperature is quite high, so you need to constantly stir so that the chocolate does not curdle.

Literally in a minute you will get a completely homogeneous, smooth and shiny chocolate icing. The consistency of the frosting can be easily adjusted by adding extra hot milk or cream – just keep it handy.

If you like these chocolate smudges, you can decorate the cake with them. To do this, we shift the hot icing into a bag, cut off a corner. With quick movements we pass along the sides of the cake, squeezing out the icing. Then we apply the rest of the glaze in the center and distribute it over the entire surface with a spatula. Put the cake back in the fridge to let the frosting set.

It remains a little: prepare the strawberries for decoration. The most beautiful berries (preferably the same size) are washed under cold running water and dried thoroughly on a napkin or towel. After that, cut in half lengthwise to get such delicious slices. You can leave the ponytails - it is more beautiful with them and it is more convenient to take them from a piece of cake.

We spread the strawberries on the chocolate icing, which has already managed to grab in the cold, but at the same time it will remain soft enough. Ready 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 soak into pancakes.

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

Bon appetit!

Recipe 5: how to make a pancake cake at home

A delicious 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 with the harmonious combination of products and will positively appreciate this dish. Also, a classic pancake cake can be prepared for children's birthdays, adding a twist to a completely ordinary diet of a feast.

Pancake dough:

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

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.

We make simple homemade pancake dough. We break the pre-washed eggs into a capacious container. We add the egg yolks separately, see the step-by-step photo. And we leave the proteins on the protein cream, after that we put them in the refrigerator for some time. Pour salt and sugar into the yolks according to the above norm, then mix them with a metal whisk until a foamy mass is formed.

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

Pour the wheat flour at room temperature, beat the dough with quick movements for 5 minutes. We do this action so that there are a lot of air bubbles in the dough, so the baked pancakes are thin, porous with small holes.

Lubricate a dry frying pan with vegetable oil and put it on the included burner. When the oil cracks in the pan, pour the dough, distributing it over the entire surface. Bake on both sides until golden brown.

The basis of the filling for the pancake cake will include bananas. Remove the peel from bananas, then divide the fruit into three parts and cut into slices.

We take a pancake, stuff it with bananas and wrap it in a tube. We do the same with the rest of the pancakes.

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

The rest of the tubes are also put on a plate and cut. Wrapped pancake rolls for homemade cake are set aside for a while.

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

Stirring occasionally, bring to a boil, then reduce the set power of the burner and boil to small air bubbles for 5 minutes. Remove the boiling sugar syrup from the burning burner, cover with a glass lid so that it does not cool down.

We take out the chilled egg whites from the refrigerator, beat for 15 minutes and pour citric acid in the process. Add directly to the whipped mass was a thick consistency.

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

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

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

Lubricate the cake with the remaining cream, equalizing the edges and surfaces. We decorate with chocolate sprinkles, if there are fruits at hand, then we cut them into pieces and lay them out beautifully. Divide the ready-made 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 cup (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 teaspoon without a slide,
vanilla - to taste
champignons - 150 gr.,
onion - 1-2 pcs. (depending on size)
smoked chicken leg - 1 pc. (500 gr),
hard cheese - 100 gr.,
sour cream - 150 gr.,
spices - to taste,
greens, vegetables for decorating the cake - to taste.

To make pancake batter, beat in two eggs. Add sugar, salt, baking powder. Beat everything until fluffy foam. If you like your pancake recipe, you can use it. I will describe mine.

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

Add some vegetable oil to the dough. 2 tablespoons will be enough. Whisk again to disperse the butter into the batter. If you dip a spoon into the dough and pull it out, then a thin layer of dough remains on the spoon. The dough lies flat on the spoon, evenly.

Heat up the skillet very well. Pour a little vegetable oil into a hot pan. Take the dough for the first pancake and pour it into the pan. Rotate the pan with the dough so that it rolls down into an even pancake. We fry pancakes until the end of the test.

While the pancakes are frying, prepare one of the types of filling. Wash the mushrooms 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. Cutting does not matter.

Peel the onion and cut into half rings.

In a frying pan, with the addition of vegetable oil, fry the mushrooms. When the water boils, add the chopped onion to the mushrooms. Stir. Simmer together until done. You can add a little salt and pepper to taste.

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

Let's make a pancake cake. To do this, put one pancake on a flat dish. Brush it with sour cream. Spread sour cream all over the pancake. Put another pancake on top and brush it again with sour cream.

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

Chop the green onion and sprinkle over the poultry meat. Onions will add spice, and the cake will not be bland.

Cover the layer of meat with a new pancake. Lubricate the pancake with sour cream and smooth.

Put 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 lay out a layer of smoked chicken meat.

Cover the meat with a new pancake. Brush it with sour cream and smooth it out. Cover again with a new pancake and brush with sour cream. I deliberately double-dipped pancakes on the top and bottom layers of the pancake cake. When cutting, the cake will not spread, and the filling will come out. The cake will keep its shape very well. I'll show you a cutaway cake. Everything will be clear. Grate hard cheese on a coarse grater. Spread the cheese over the final pancake and spread evenly. This is the final layer. Try to distribute everything evenly and evenly.

Make a decoration for a cake from greens and fresh vegetables. You can decorate the cake however you like. Chopped greens, tomatoes, cucumbers, olives or olives can be used for decoration, and everything you can imagine. Pancake pie can be served immediately to the table. Pancake cake does not require waiting and soaking.

Here we have 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 to cook it in your own 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 chefs with experience in making pancakes can make very quickly. This delicacy can have a sweet or salty layer, as the cream can be made from condensed milk, butter and sour cream, generously flavored with a large portion of sugar. For gourmets, the recipe for a pancake cake layered with liver pate or zucchini caviar is perfect. There are so many options for preparing an original dessert or a non-trivial snack that this versatile dish will surely become a regular on your tables during festive 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 cream for pancake cake:

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 cakes based on kefir or water.

Add chicken egg.

Pour the right amount of granulated sugar and mix the ingredients well.

Salt the milk base of pancakes.

Pour in the desired measure of sunflower oil.

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

Beat the dough with a mixer to quickly turn 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 bacon, fry pancakes. From this amount of dough, at least 20 pieces of thin pancakes should be obtained.

Roast the walnuts over low heat.

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

Place the cake on a pancake stand with condensed milk.

Crush the cake with cookie crumbs.

Finely chop the nuts.

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

Decorate your homemade pancake cake with walnuts, cherries, strawberries, or any other yummy 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 non-trivially prepared cake.

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

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

Pancakes cooked on kefir are tender and airy, which will be an excellent basis for our cake. A pancake cake with sour cream can be a wonderful decoration for a festive table or a family tea party.

For thin pancakes:

kefir - 2 cups (500 ml);
chicken eggs - 2 pieces;
sunflower oil - 2 tablespoons;
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 cup.

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

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

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

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

To make the cake even and beautiful, try to keep all the pancakes the same size.

Sour cream must be beaten with sugar for 10-15 minutes until the mass becomes airy.

Lubricate the cooled pancake with sour cream. Place the next pancake on top. Continue to spread the pancakes in a pile, lubricating each with cream.

Gently coat the finished cake with cream on all sides.

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

Below is one of the ways to easily and originally decorate the cake.

With melted chocolate or chocolate rice, apply thin lines in the form of 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 pattern 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!

For gatherings with a cup of fragrant tea, we offer pancake cake with sour cream. First, pancakes are baked, and then a cake is formed with cream made from sour cream. The recipe is simple, so even novice hostesses will cope with the culinary task perfectly well. The dough for pancakes is kneaded on kefir. Pancakes are obtained with a soft structure, airy.

Pancake cake with sour cream can hardly be called a fundamentally new dish. Most likely, this is an unusual serving of traditional pancakes with sour cream. And if pancakes are laid, most often, on the everyday table, then a pancake cake can become a noticeable decoration on the festive table. Such a cake, for example, is good to see off the icy winter during Shrovetide week.

Easy

Ingredients

Wheat flour - 1 cup;
Kefir - 2 cups;
Chicken egg - 2 pieces;
Baking powder for dough - 0.5 teaspoon;
Salt - 0.5 teaspoon;
Sugar - 130 g;
Vanilla sugar - 15 g;
Powdered sugar - 1 tablespoon;
Sour cream - 300 ml;
Vegetable oil - 3 tablespoons.

Cooking

Pour the declared amount of kefir or sour milk into a suitable bowl. It is better if the "sour milk" has time to warm up after being in the refrigerator. Immediately add a little baking powder to the kefir for the dough. By the way, baking powder can be replaced with classic baking soda. At the same culinary stage, add salt to kefir and about a couple of tablespoons of granulated sugar. Mix the ingredients.

Now beat a couple of chicken eggs into kefir. Stir again with a whisk the introduced products in a cup. The mixture should come out homogeneous.

In the resulting kefir mass, start sifting wheat flour in small portions. Immediately mix the flour into the kefir mass.

The dough for pancakes should turn out without flour lumps, so it is better to use a whisk for kneading.

Pour a couple of tablespoons of butter into the already prepared pancake dough for the cake. Mix thoroughly.

Starting baking pancakes, grease the pan-crepe pan with oil, heat it well. Scoop up the cooked batter with a ladle and then spread it over the surface of the hot skillet.

In parallel with baking pancakes for the cake, make sour cream. Mix sour cream, granulated sugar with vanilla sugar in a bowl (you can also use natural vanilla or vanillin). Beat the products intended for the cream with a mixer.

From the proposed amount of ingredients, 10-12 pancakes should be obtained. When the pancakes have cooled, start forming the cake.

Spread each pancake with sour cream. Stack each greased pancake on top of each other.

Sprinkle the finished pancake cake with sour cream with powdered sugar and garnish with fresh or frozen berries as desired.

Chocolate pancake cake with sour cream

Sometimes households get tired of the traditional set of sweet dishes and demand something new from the hostess. Savvy will help to refresh old proven recipes. And if there are not enough pancakes folded in the form of a single cake, then you can embark on experiments even further. You can cook, for example, chocolate pancake cake with sour cream. Cocoa added to the dough will add tart notes of chocolate to the dish.

Special gourmets can add a little melted chocolate to the dough - it will turn out even tastier! Any bar of chocolate will not work. Look carefully at the labels on the packaging. Now they often sell not chocolate, but confectionery tiles. And in our recipe, real chocolate is needed at all, without milk, with a slight bitterness - only 30-50 grams.

Dough Ingredients:

Wheat flour - 1 cup;
Cocoa powder - 4 tablespoons;
Chicken egg - 2 pieces;
Milk - 1 glass;
Sugar - 0.5 cups;
Vanilla sugar - 1 teaspoon.
Baking powder - 0.5 teaspoon;
Salt is on the tip of a knife.

For cream:

Sour cream - 1 glass;
Chicken egg - 1 piece;
Sugar - 1 cup.

Cooking:

Let's start cooking with pancake dough. In a deep bowl, break the eggs and beat them together with sugar. Heat the milk on the stove until it is warm, but not scalding hot. Otherwise, the eggs may curl. Add milk to a bowl, as well as baking powder, vanilla sugar, cocoa. Let's mix everything thoroughly. Lastly, add the sifted flour. And again mix the mixture so that there are no lumps.
We bake pancakes in the traditional way.
We prepare a cream of sour cream, egg white and sugar (the yolk can be added to pancake dough or put on some other dish). We send all the ingredients to a bowl and beat the cream thoroughly.
Grease the finished pancakes with cream and stack them in a pile so that you get a cake.
You can decorate the cake with chocolate chips or berries, you can also cover it with chocolate icing.
Pancake cake should "rest" in the refrigerator for about 40-60 minutes.

Like any basic idea, a pancake cake recipe can be modified and improved to suit the preferences of your own family. For example, sour cream gives a lot of room for creativity.

Variations of cream for pancake cake:

sour cream-curd - in this case, we take a tender children's cottage cheese and beat it together with sour cream and sugar;
with fruit - a banana and an apple are perfect, we also cut them into a small cube and add it to the finished creamy mass;
from condensed milk - you need to take "condensed milk" both regular and boiled and just grease the pancake with it, since it is already so sweet;
walnut - grind the nuts in a mortar or cut with a knife, add to the finished cream;
poppy - brewed poppy just needs to be added to whipped cream;
with berries - strawberries and raspberries will be good in such a cream, cut the berries into small pieces and add to the whipped cream.

If your family loves not thin, openwork pancakes, but lush, thick pancakes - it doesn’t matter! Cook cakes from yeast pancakes. This will also be very tasty.

To prepare yeast pancakes, put yeast (1 pack of dry yeast) in sour milk (not cold, room temperature, 1 cup). The mixture in the bowl should stand for a while until a yeast reaction occurs. At this time, you need to beat a couple of eggs with granulated sugar (half a glass) and a drop of salt in a separate bowl. We combine the contents of two bowls in one bowl, mix the liquid. Sift the flour (put on the eye, how much the dough requires), add to liquid products. You need to mix the dough thoroughly, otherwise there will be lumps. The dough should be slightly infused and then it will be possible to bake it in the usual way. The crepe maker must first be greased with melted butter or vegetable oil.

Thin, openwork pancakes are obtained due to the correct work with the dough at the kneading stage. To make the dough even, viscous and without lumps, you must first mix loose and liquid ingredients separately. And only then gently combine them and mix thoroughly.
Milk, kefir, eggs must be removed from the refrigerator in advance so that at the time of preparation of the dough they reach room temperature. In this case, the dough will rise well. This rule applies not only to the preparation of yeast pancakes, but also pancakes with sour milk.
Sift flour for making pancakes. So the flour "powder" will become more airy, saturated with oxygen. As a result, the dough will be lighter, not rubbery.

Pancake cake is a dish for lazy housewives. Every woman knows how to bake pancakes, it's easy, simple, fast and uncomplicated.

Pancake cakes can be made with meat, liver, anything, but if you want to treat your loved ones to something sweet, then a pancake cake with sour cream will be a great option.

Easy sour cream treat recipe

We put the kettle on the fire - we need boiling water. In the meantime, we sift the flour through a sieve, enriching it with oxygen in this way.

This is necessary in order for the pancakes to turn out more airy. Break the eggs into the bowl of a food processor, pour 500 milliliters of milk, add 1 tablespoon of sugar and mix the contents at low speed.

In the process, gradually add flour one spoon at a time. Pour in the rest of the milk and continue beating.

After connecting almost all the ingredients for pancakes, add 1 cup of boiled water and pour olive oil into it. The resulting dough consistency should be like pancakes.

Fry pancakes in a preheated pan. No need to lubricate it with oil or lard, it will be superfluous.

For cream, it is best to take homemade sour cream - it is quite oily and thick. You can first put it under a press to remove excess moisture, then the cream will turn out denser and will not spread.

We put cold sour cream in a mixer, pour out sugar, vanillin and beat the cream at high speed. You can immediately start smearing pancakes after this, but it is desirable that the whipped mass stand in a cold place for about an hour.

We spread the finished pancakes one by one on a dish and thickly, without sparing, smear with cream. Leave the prepared cake to stand for 2 hours for final impregnation. Pancake cake with sour cream is tender, airy and very tasty.

Pancake cake with condensed milk and sour cream

Components:

Wheat flour - 400 grams;
Sour cream - 300 grams;
Chicken egg - 5 pieces;
Salt - 5 grams;
Sugar - 25 grams;
Vegetable oil - 5 tablespoons;
Milk - 750 milliliters;
Boiled condensed milk - 1 can.

To test for pancakes, you need to take a pan with a deep bottom, drive cold eggs into it, add sugar and gently beat with a whisk by hand or with a mixer. After that, pour in the warmed milk, without ceasing to whisk.

Then take the pre-sifted flour and pour it in parts into a mixture of milk and eggs. At the very end, add salt and vegetable oil.

The cream will require sour cream with a fat content of at least 25 percent, as it should be thick. Combine condensed milk with sour cream in a deep bowl, mix thoroughly until smooth and put in the refrigerator.

Spread the finished pancakes with the resulting cream and let them soak for several hours. Ready-made pancake cake with cream of sour cream and condensed milk can be served at the table.

Chocolate pancake cake with sour cream

Components:

Sugar - 300 grams;
Flour - 0.5 kilograms;
Chicken eggs - 6 pieces;
Milk - 1 liter;
Olive oil - 4 tablespoons;
Vanillin - 1 sachet;
Cocoa - 3.5 tablespoons;
Sour cream - 2 cups;
Walnuts - 200 grams.

Take a large bowl, beat eggs into it, add 30 grams of sugar and beat thoroughly until it is completely dissolved. After that, start adding flour, alternating with milk: three tablespoons of flour - half a glass of milk.

Finish with milk at the end of the batch. Pour olive oil into the resulting mixture and add cocoa (only carefully, otherwise there will be lumps), mix everything well again. Start frying pancakes.

Cream: combine sugar, vanillin and sour cream, beat at high speed for 7-11 minutes. You should get a thick lush mass in which there is a spoon. We remove the finished cream in the cold.

Lubricate the cooled pancakes with ready-made sour cream and sprinkle each layer with walnuts. Let the cake brew, and bon appetit.

To prepare a pancake cake with sour cream, it is best to use premium flour, then the pancakes will be tender and soft.

Eggs, if possible, also take homemade. Their yolk color is more saturated, this will give the pancakes a pleasant yellowish color.

The pan should be non-stick and have a thick bottom. It is undesirable to use a frying pan made of thin metal, pancakes will stick.

Do not fry pancakes on too high a fire - there will be no openwork pattern, they will just burn. If you add oil to the dough, then when frying, you do not need to grease the pan with lard so that an extraneous smell does not appear.

If desired, you can pour glaze over the pancake cake at the end of cooking. This will add zest to the taste of the dish.

Fruits will be a good addition: pineapples, apples, kiwi, drying is also suitable for a change.

A cake made from pancakes is no less tasty than any other. As the basis of the cake - shortcakes, it uses thin pancakes with milk, the recipe of which you will find at the link. This cake recipe with delicate sour cream and fresh winter fruits has become a favorite dessert for Shrovetide. True, you won’t eat much of it, because the cake turns out to be very high-calorie and nutritious. Well, in a large family, the cake is eaten in a day. And I hope that this hearty dessert on the eve of Great Lent will also appeal to you. Let's get started soon!

Ingredients:

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 filling:

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

How to make a delicious pancake cake at home

How to make pancake batter

In this recipe, I will briefly describe the cooking process. A more detailed recipe for thin pancakes, as well as recommendations and secrets in their preparation, you will find at the link.

1. To prepare dough for pancakes, we sift flour through a sieve. We introduce two eggs and two yolks into the sifted flour, from the remaining protein we can prepare, for example, homemade meringue or marshmallows. Add salt. Melt the butter and add it to the flour along with the milk. Mix everything with a mixer until the lumps are completely dissolved. So that the flour does not scatter, start mixing it with the mixer turned off, and when the flour absorbs moisture, turn it on and continue to mix at medium speed. The dough for thin pancakes is ready.

How to fry pancakes

2. We heat up a special pan for pancakes or a cast-iron pan well. The better it is warmed up, the more small holes will appear on the pancakes. When the pan is well heated, grease it with bacon on a fork. Using a small ladle, pour in the batter and spread it evenly over the entire surface by turning the pan clockwise. Fry our first pancake until golden brown on one side. Gently flip the pancake with a spatula, or toss it if you know how to do it. We fry our pancake on the other side. About 16 pancakes will come out of this volume of dough (I got 18 this time). Stack them up as they cook.

Preparing the filling for the cake

3. First, prepare the fruit. Oranges work both sweet and sour. Extra sourness in this recipe will not hurt, but will be very useful.

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

For the filling, thin ones are better, and for decoration - plump pieces.

5. We also cut it for decoration and for filling kiwi.

6. And it remains for us to cut the banana in the same way: for filling and decoration.

7. For smearing the cake and smearing the layers, we will use the following sour cream recipe. Sour cream is moderately sweet. But adjust the amount of sugar to your liking, this will not affect the quality of the whipped cream.

8. We begin to form a sweet pancake cake. We put the first pancake on a plate or a cake stand and put a tablespoon with a slide of cream on it. Spread a thin layer of cream over the pancake. We repeat 2 more times, laying the pancakes on top of each other and smearing them with cream.

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

10. Lay out 3 pancakes again, each smearing with cream. Sprinkle the top of the 3rd pancake with orange zest.

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

12. Again lay out 3 layers of pancakes with sour cream and a layer of orange.

13. The last will be a banana. And after him lay out the remaining pancakes.

This is how the cake should look like.

14. And with the remaining cream we create a cake shape, coating it on top and around the edges.

15. Using the cream that remains, decorate the cake on top.

16. It remains for us to 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. Keep it in the refrigerator for 30 minutes before serving. Bon appetit!

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