Pancake cake with sour cream
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

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

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

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

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

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

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
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Azu in Tatar style
Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.
Beef shurpa
Shulum, chorpa, shorpo, sorpa... In different countries, shurpa is called by different names, but it looks about the same everywhere: a rich soup with meat and vegetables. Various herbs and spices can be added to it, or it can be made on the basis of
Kharcho with chicken
Usually kharcho is cooked in beef broth. But we decided to break the rules to get a slightly different, but no less tasty dish. Kharcho based on chicken will be more dietary, but in taste it will be the same famous Georgian soup, which you can easily
Rasstegai with meat
A rasstegai is a pastry that is a pie with a partially open filling. The dough is pinched at the edges, and a hole is left in the center at the top. This way, the pie is "unbuttoned."
Apple marshmallow
Apple marshmallows can be considered a healthy homemade treat. The low-calorie dessert is made by making marshmallows from applesauce. In order for homemade apple marshmallows to hold their shape well, they need to be made with gelatin. According to
Beef knuckle
The special value of the beef knuckle (the lower part of the beef carcass leg) is the marrow bone, rich in nutrients. The recipe recommends using meat from young animals no more than 20 months old. It can be distinguished by the rich red and pink col