Pancake cake with sour cream

Cookinero 3 November 2022

This pancake cake with sour cream can be a great end to a Shrovetide feast, but it is also quite suitable for any other festive occasion. The dessert looks great and tastes good too. Especially such a “hut” of delicious rolls with chocolate sauce and delicate sour cream will appeal to little fidgets who love to eat with their hands. Give them that opportunity! Let the kids take apart the pancake cake with sour cream into components and gobble up the rolls, smacking their lips with pleasure. If you don’t like this picture, cut the dessert into neat pieces and arrange on plates. This will not be difficult at all: the gelatin cream perfectly holds the pancake rolls together and holds them very securely.

How to cook Pancake cake with sour cream

Step 1

Pancake cake with sour cream

Prepare sour cream for pancake cake. Wash the raisins, then put them in a bowl, cover with hot water and leave for 30 minutes. Pat dry on paper towel.

Step 2

Pancake cake with sour cream

Pour the gelatin into a small bowl, cover with cold water and leave for 15 minutes. Then add sugar and, stirring constantly, bring to a boil over medium heat. Sugar and gelatin should dissolve.

Step 3

Pancake cake with sour cream

Mix the resulting gelatin syrup with a whisk with sour cream and raisins. No need to beat. Place in refrigerator for 30 minutes. Sour cream for pancake cake is ready.

Step 4

Pancake cake with sour cream

Grate the chocolate on a coarse grater into a ladle or just chop finely. Then, stirring with a spatula, melt together with the cream over low heat. Do not bring to a boil.

Step 5

Pancake cake with sour cream

Put one pancake on the desktop. Spread over it a little cooled chocolate cream mass and cream. Roll up the tube. Thus prepare all the other pancakes for the cake. You should have about a third of the cream left.

Step 6

Pancake cake with sour cream

Lay a layer of pancake rolls on a dish and pour over some of the sour cream. Lay the rest on it in layers (the number of rolls is gradually reduced to one), also pouring cream. Place the cake in the refrigerator for 4 hours. Garnish as desired before serving.

Pancake cake with sour cream - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute raisins with dried cranberries, chopped apricots, or omit them entirely for a simpler cream.
The cake will keep well in the refrigerator for up to 3 days if covered tightly to prevent drying.
Yes, you can use agar-agar as a vegetarian substitute for gelatin, following the same preparation steps.
Absolutely! Assemble the cake a day in advance and refrigerate overnight for the flavors to meld beautifully.
Serve chilled, garnished with fresh berries, mint leaves, or a dusting of cocoa powder for an elegant touch.
Freezing is not recommended as the sour cream and gelatin layers may separate and become watery upon thawing.
Reduce the sugar in the gelatin syrup or use a sugar substitute, and opt for dark chocolate with higher cocoa content.
Use thin, crepe-like pancakes for easy rolling. Avoid thick, fluffy pancakes as they won’t roll as neatly.
Yes, lightly sweetened whipped cream can be used, but the cake may be less stable and should be served sooner.

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