Pancake cake with sour cream

Description

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.

Step-by-Step Cooking Instructions

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.