Pancake cake cream can be prepared using different ingredients. Some people make it from sour cream, some use custard filling, and some cook it using ingredients such as cottage cheese, cheese, fish, condensed milk, cream, etc.
Today we will present you several options on how to make a delicious pancake cake. Using these recipes, you can not only quickly and deliciously prepare homemade dessert, but also surprise your guests.
Knead the base
We will tell you how to make cream for pancake cake a little further. Now I would like to tell you exactly how the cakes are prepared.
First you need to knead the liquid pancake dough. To do this, you need to combine low-fat milk with raw eggs and beat them thoroughly with a fork. Next, add baking soda, a pinch of salt, vanilla and regular sugar.
Having achieved the dissolution of all bulk products, you need to gradually add flour to them. As a result, you should get a base with the consistency of liquid kefir. If the dough is too thick, you can add a little water to it.
How to prepare “Sour cream for pancake cake”
1. The little secret of this cream is that the sour cream should be as cool as possible. To do this, place it in cold water in a thin container or on ice. It is better to take sour cream with 20% fat content.
2. Beat it at low speed until fluffy. The main thing is not to overbeat the sour cream into the butter, so watch and control the whipping process.
3. Add powdered sugar and continue beating. Add vanilla sugar if desired.
4. When ready, the cream is thick. It’s easy to check the consistency - the cream should remain on the mixer beaters even in a vertical position. The cream in the pancake filling looks like in the photo.
We fry the products
After the pancake base is ready, you should start frying it. To do this, you need to heat the vegetable oil in a cast-iron frying pan, and then pour in a partial ladle of the base in a circular motion. To make the pancake smooth, thin and beautiful, it is recommended to immediately tilt the pan in different directions. As a result, the dough will be evenly distributed over the entire bottom of the pan.
The product should be fried on both sides until browned. After this, you need to remove it from the dish with a spatula, place it on a flat plate and grease it with a small amount of cooking oil. By analogy, you need to fry all the other pancakes. You should end up with a fairly tall stack.
Recipe Cream for pancakes. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Cream for pancakes”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 90.9 kcal | 1684 kcal | 5.4% | 5.9% | 1853 |
| Squirrels | 10.7 g | 76 g | 14.1% | 15.5% | 710 g |
| Fats | 3.2 g | 56 g | 5.7% | 6.3% | 1750 g |
| Carbohydrates | 4.4 g | 219 g | 2% | 2.2% | 4977 g |
| Organic acids | 0.4 g | ~ | |||
| Alimentary fiber | 2.9 g | 20 g | 14.5% | 16% | 690 g |
| Water | 41.2 g | 2273 g | 1.8% | 2% | 5517 g |
| Ash | 0.841 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 10.3 mcg | 900 mcg | 1.1% | 1.2% | 8738 g |
| Retinol | 0.009 mg | ~ | |||
| beta carotene | 0.006 mg | 5 mg | 0.1% | 0.1% | 83333 g |
| Vitamin B1, thiamine | 0.027 mg | 1.5 mg | 1.8% | 2% | 5556 g |
| Vitamin B2, riboflavin | 0.085 mg | 1.8 mg | 4.7% | 5.2% | 2118 g |
| Vitamin B4, choline | 10.83 mg | 500 mg | 2.2% | 2.4% | 4617 g |
| Vitamin B5, pantothenic | 0.174 mg | 5 mg | 3.5% | 3.9% | 2874 g |
| Vitamin B6, pyridoxine | 0.023 mg | 2 mg | 1.2% | 1.3% | 8696 g |
| Vitamin B9, folates | 2.294 mcg | 400 mcg | 0.6% | 0.7% | 17437 g |
| Vitamin B12, cobalamin | 0.183 mcg | 3 mcg | 6.1% | 6.7% | 1639 g |
| Vitamin C, ascorbic acid | 0.6 mg | 90 mg | 0.7% | 0.8% | 15000 g |
| Vitamin D, calciferol | 0.023 mcg | 10 mcg | 0.2% | 0.2% | 43478 g |
| Vitamin E, alpha tocopherol, TE | 0.025 mg | 15 mg | 0.2% | 0.2% | 60000 g |
| Vitamin H, biotin | 1.468 mcg | 50 mcg | 2.9% | 3.2% | 3406 g |
| Vitamin RR, NE | 0.9284 mg | 20 mg | 4.6% | 5.1% | 2154 g |
| Niacin | 0.194 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 191.57 mg | 2500 mg | 7.7% | 8.5% | 1305 g |
| Calcium, Ca | 65.61 mg | 1000 mg | 6.6% | 7.3% | 1524 g |
| Magnesium, Mg | 41.51 mg | 400 mg | 10.4% | 11.4% | 964 g |
| Sodium, Na | 24.01 mg | 1300 mg | 1.8% | 2% | 5414 g |
| Sera, S | 13.3 mg | 1000 mg | 1.3% | 1.4% | 7519 g |
| Phosphorus, P | 95.4 mg | 800 mg | 11.9% | 13.1% | 839 g |
| Chlorine, Cl | 50.46 mg | 2300 mg | 2.2% | 2.4% | 4558 g |
| Microelements | |||||
| Aluminium, Al | 22.9 mcg | ~ | |||
| Iron, Fe | 1.862 mg | 18 mg | 10.3% | 11.3% | 967 g |
| Yod, I | 4.13 mcg | 150 mcg | 2.8% | 3.1% | 3632 g |
| Cobalt, Co | 0.367 mcg | 10 mcg | 3.7% | 4.1% | 2725 g |
| Manganese, Mn | 0.0028 mg | 2 mg | 0.1% | 0.1% | 71429 g |
| Copper, Cu | 5.5 mcg | 1000 mcg | 0.6% | 0.7% | 18182 g |
| Molybdenum, Mo | 2.294 mcg | 70 mcg | 3.3% | 3.6% | 3051 g |
| Tin, Sn | 5.96 mcg | ~ | |||
| Selenium, Se | 0.917 mcg | 55 mcg | 1.7% | 1.9% | 5998 g |
| Strontium, Sr | 7.8 mcg | ~ | |||
| Fluorine, F | 9.17 mcg | 4000 mcg | 0.2% | 0.2% | 43621 g |
| Chromium, Cr | 0.92 mcg | 50 mcg | 1.8% | 2% | 5435 g |
| Zinc, Zn | 0.1835 mg | 12 mg | 1.5% | 1.7% | 6540 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.677 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.4 g | max 100 g | |||
| Sterols (sterols) | |||||
| Cholesterol | 3.67 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.5 g | max 18.7 g |
The energy value of the pancake cream is 90.9 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Making custard
The recipe for custard cream is known to almost all housewives. If you are not one of them, then the method for preparing such a filling will be presented to you right now.
So, we need:
- yolks - from 4 eggs;
- sugar - glass;
- vanilla sugar - a bag;
- low-fat milk - 100 ml;
- sifted flour - 50 g;
- butter – 70 g.
Chocolate cake
Chocolate cake is one of the most delicious desserts; the pancake version will surprise your family and guests. Test components:
- Eggs – 3 pcs.
- Milk – 500 ml.
- Water – 250 ml.
- Granulated sugar – 45 gr.
- Starch – 15 gr.
- Baking powder – 0.5 tsp.
- Olive oil – 3 tbsp. l.
- Cocoa – 2 tbsp. l.
- Flour – 2 tbsp.
For cream:
- Sugar – 100 gr.
- Egg
- Flour – 3 tbsp. l.
- Milk 1% – 300 ml.
- Butter – 180 gr.
- Vanillin – 8 gr.
- White chocolate
Beat the egg and sugar, add vanillin, sifted flour, add milk little by little, stir with a whisk and put the mixture on low heat, stirring continuously until thickened and set aside. Beat the butter separately. Add the cream in portions, continuing to beat, and the chocolate, melted in a water bath. Cool.
For pancakes, beat the yolks with sugar, throw in a pinch of salt, pour in a glass of milk, then add flour, baking powder, starch, cocoa, mix, pour in the rest of the milk, butter, then water and whipped whites.
Bake pancakes after 30 minutes. Heat the frying pan, grease and pour in the dough, spread over the entire surface, bake the pancake on one side and the other, then the rest.
Grease each layer with cream, then sides, top and decorate with nuts and grated chocolate. Refrigerate for two hours.
Cooking method
To make custard for pancake cake, you need to add sugar to the yolks and grind them thoroughly. Next, add vanillin and flour to the same bowl. Finally, boiling milk should be gradually poured into the homogeneous mass. After this, the ingredients must be put on low heat and cooked until thickened (do not boil). At the very end, add whipped butter to the cooled egg-milk mass.
After preparing the custard, you should spread it on all the previously fried pancakes, then decorate the cake and put it in the refrigerator for a couple of hours.
Chocolate layer for pancake cake
True gourmets will undoubtedly appreciate the chocolate layer for the cake.
This is perhaps one of the easiest recipes, but the taste is in no way inferior to other creams: it turns out to be rich in texture and has a refined chocolate aroma.
- Required ingredients:
- ¾ cup Nutella chocolate spread;
- half a glass of cream;
- half a bar of bitter dark chocolate (the higher the cocoa content in the chocolate, the richer and brighter the taste).
Cooking instructions:
- Heat the cream in a saucepan.
- Without bringing the cream to a boil, add Nutella paste and chocolate to the saucepan.
- Stir the ganache well until the texture is smooth and uniform.
- Then leave to cool slightly.
- You can start greasing the pancakes.
Another chocolate layer recipe. It has a thick, velvety texture and a distinct, characteristic taste.
To prepare this chocolate layer you will need:
- 2 eggs;
- 170 g dark chocolate;
- 500 g soft or melted butter;
- 300 g sugar;
- 250 ml milk.
Step-by-step instruction:
- Heat milk in a small saucepan. There is no need to bring to a boil.
- Add sugar little by little and stir until it dissolves.
- While the milk is cooling, beat the eggs with a mixer until fluffy.
- Then pour the egg mixture into the pan and stir thoroughly.
- Break the chocolate into small pieces and add to the egg-milk mixture. Place the pan on the fire.
- Cook until the mixture thickens. At the same time, it is important to constantly stir the cream.
- Remove the pan from the heat and let cool slightly.
- Add oil to the cream. Then beat the thick mixture well.
- Cool the cream before assembling the cake.
Making cream
To make yogurt cream, you need to put soft cream cheese in a deep bowl and then beat it a little with a mixer. Next, you need to add sugar, milk drink and vanillin. By mixing the ingredients again, you should get a thick, but very tender and tasty mass.
In addition to cream, it is recommended to use ripe bananas to make this cake. They should be peeled and then cut into very thin slices.
Cream with sour cream
Ingredients
| Sour cream 30% | 500 ml |
| Sugar | 250 g |
| Vanilla sugar | 10 g |
How to choose ingredients
Use the full-fat sour cream available, and do not substitute low-fat alternatives or Greek yogurt. Fat makes the cream denser, and a product that is not dense enough will spread quickly. And be sure to pay attention to the expiration date of sour cream!
Preparation
- Combine sour cream, sugar and vanilla sugar in a bowl.
- Beat the mixture at high speed with a mixer until it becomes dense and thick.
To make the cream successful, use fresh and very cold sour cream, because warm sour cream does not whip well. You should immediately coat the pancakes with the finished product or store it in the refrigerator for no more than 6 hours. Long-term storage spoils the taste of sour cream.
Video recipe
Watch this wonderful video tutorial and learn all the secrets of making the right sour cream.
The process of forming a homemade dessert
After processing the fruit and preparing the cream, you should immediately begin forming the pancake cake. To do this, place the flour products one at a time on a flat plate and grease them with the filling. You also need to place banana slices on each pancake. As a result of the described actions, you should have a fairly tall cake.
Before presenting the finished dessert to the holiday table, it is recommended to keep it in the refrigerator for several hours. Guests should serve the pancake cake along with hot tea. Enjoy your meal!
Pancake cake with bananas, condensed milk and cookies
The recipe for this delicacy is interesting because of the banana, or more precisely, the taste that this fruit gives us. And the highlight in the form of crushed cookies will also not leave you indifferent to such an unusual dessert.
Ingredients:
- liter of mineral water
- 4/5 cup milk (pasteurized)
- egg
- flour
- 15 grams sugar
- 5 grams of salt
- a third of a teaspoon of slaked soda
- 150-200 grams of sour cream
- 300 grams of cookies (for example, “anniversary”, “baked milk”)
- 450 grams of boiled condensed milk
- 4 bananas
Cooking method:
In a large bowl, mix mineral water and milk, salt, sugar, egg. Stirring constantly, add the sifted flour and knead the dough; if you get lumps, don’t despair - just strain it through a fine sieve. Add soda, 5-6 tablespoons of vegetable oil and start baking pancakes. If you are skilled enough, use 2 pancake pans.
The recipe smoothly approaches the second stage: it’s time to make the delicate banana cream. Grind 2 bananas in a blender, add 200 grams of sour cream - the cream is ready. Heat a jar of boiled condensed milk slightly in a saucepan with hot water. Start forming the cake: cover a baking sheet with paper and add a layer of crushed cookies the size of the pancake. Place the first pancake on top, grease it with boiled condensed milk and press down with the second. Next, pour 2-3 tablespoons of sour cream-banana cream and sprinkle with crushed cookies. Repeat the procedure to form a cake. Finish the top layer of the product with condensed milk and crushed cookies.
Preheat the oven to 140 degrees and send the cake to warm up on the middle shelf for a quarter of an hour. After the specified time, remove the dessert and leave it to cool. Before serving, decorate the finished cake with sliced bananas - enjoy your tea party!
Cooking savory cake with fish and cheese
Pancake cake with cheese will serve as an excellent appetizer for the holiday table. It should be noted that this product is not sweet. Although the pancakes for it contain granulated sugar and are prepared exactly as described at the very beginning of the article.
So, for the filling we need:
- lightly salted salmon – about 300 g;
- Feta cheese - approximately 200 g;
- fresh dill and parsley - a large bunch;
- red caviar - to decorate the dish;
- olive oil – about 50 ml.
Cooking with sour cream
Pancake cake with sour cream filling is probably one of the best combinations. This combination, familiar from childhood, involuntarily resembles grandma’s pancakes, rich sour cream and warm herbal tea.
Ingredients for sour cream layer:
- 450 g fatty (25% and above) sour cream;
- 100-120 g of sugar or powdered sugar (with it the cream will be softer);
- a handful of berries – add as desired.
- With a mixer at medium speed, beat the sour cream until fluffy.
- Then add sugar in parts and continue beating for 3-4 minutes.
- If desired, add berries to the cream.
- Before coating the pancakes, cool the sour cream in the refrigerator.
Pancake cake is a very tasty and quick dessert for those who are too lazy to bother with baking cakes. There is nothing easier than frying a stack of golden brown pancakes and covering them with cream, and the result will exceed all your expectations. The pancake cake turns out incredibly tasty, with an interesting multi-layered structure and layers of delicate filling. The perfect dessert for tea time! So, if you have fried a lot of pancakes, then do not rush to eat them with jam and honey, but rather prepare a quick and original dessert for the whole family. An essential component of a pancake cake is a delicious, delicate cream, so today I will teach you several simple recipes for creams for every taste.
Preparing the ingredients
Before forming a savory cake, you should prepare all the components. First you need to mash the Feta cheese with a spoon and add chopped herbs and olive oil to it. As a result, you should get a kind of salty cream.
In addition to cheese, this appetizer also includes such an ingredient as red fish. Lightly salted salmon needs to be washed thoroughly, the skin and backbone with bones removed. In the future, it must be cut into very thin slices.
Pancake cake
The basis of the dish is pancakes prepared in the usual way in a frying pan. They can be baked either according to a yeast recipe or according to the most ordinary one. The thickness depends only on the wishes of the housewife, but the number of pancakes required will also vary depending on it. If you cook thin ones, you will need approximately 20–25 pieces.
Moving on to the filling, your flight of fancy begins. You can choose or come up with any cake filling yourself. It can be sweet or salty. For example, you can coat pancakes with condensed milk, jam, jam, or prepare some kind of cream. The most popular creams for pancake cake: sour cream, custard, curd, butter with condensed milk, and so on. Also, in addition to some kind of coating, you can put fruits or berries between the pancakes.
As for dishes with salty filling, they will be prepared in the same way. They just use mushrooms, herbs, liver, fish, and vegetables instead of sweets. In short, everything your heart desires. And it will all be delicious. This cake can be cut into pieces and served as a small snack.
It can be served either cold or slightly warmed. But you should not use it immediately after preparation, since puff pastries require impregnation. The best option would be to prepare the cake in the evening, since you need to leave it to soak for six hours, and you can safely try it in the morning.
