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Pancake cake
The recipe for a pancake cake appeared relatively recently, but already has dozens of variations. One of them is with cream cheese and raspberries. Using cream cheese in the filling, you can be sure that the cake will not fall apart, and the cream will not flow. The cream for the pancake cake must be thick and dense. Curd or butter cream and whipped cream will also work. It is also worth remembering that the larger the diameter of the frying pan, the lower the cake will be. Therefore, the optimal solution would be a frying pan with a diameter of 16-20 cm.
How to cook Pancake cake
Step 1
Combine eggs with sugar and salt, beat with a mixer until a homogeneous fluffy mass is formed. Pour in a little milk and, gradually adding flour, mix thoroughly. Add the remaining milk, butter and mix again. Leave the finished dough for 10 minutes.
Step 2
Melt some butter in a heated frying pan and carefully pour in the pancake mixture. Fry the pancakes for 2 minutes on both sides. Let the finished pancakes cool.
Step 3
Start making the cream. Beat the cream cheese and powdered sugar with a mixer until thick. Then add the cream and beat again with a mixer.
Step 4
Form the cake. Place one pancake at a time on a plate in a stack. Grease each pancake with cream using a culinary spatula or a spatula. Don't forget to grease the edges of the cake so that its sides look smoother when finished.
Pancake cake - FAQ About Ingredients, Baking Time and Storage
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