Pancake cake on yogurt with raspberry jelly is a simple and affordable dessert that you can cook at home and in the country, especially when the raspberry ripens. Raspberry jelly on this recipe is very thick and incredibly tasty. Pancakes, fastened with jelly, keep their shape, and sliced pancake cake pieces really look like a good flaky cake. It remains only to prepare for it whipped cream or sour cream.
Raspberry jelly can be cooked not only from fresh berries. If last year’s frozen crop remains, then it's time to put it into action. I didn’t notice any differences between frozen raspberries and fresh raspberries; the jelly was tasty in both cases.
- Cooking time: 1 hour + 2-3 hours to soak the cake.
- Servings: 6
Ingredients for making pancake cake on yogurt with raspberry jelly
For pancake dough:
- 230 ml of yogurt;
- chicken egg;
- 35 ml of olive oil;
- 170 g wheat flour;
- 35 g of oatmeal;
- 55 g of corn flour;
- 5 g baking powder;
- salt, butter.
For raspberry jelly:
- 300 g of frozen or fresh raspberries;
- 150 grams of granulated sugar;
- 50 ml of water;
- 20 g potato starch.
Method of cooking pancake cake on yogurt with raspberry kissel
Separately mix the liquid ingredients of the dough - yogurt, olive or vegetable oil, egg and 1/2 tsp of salt. Beat the ingredients until the mass becomes homogeneous.
We combine dry ingredients in a separate bowl - wheat flour, baking powder, corn flour and oatmeal.
Gradually add liquid ingredients to the flour bowl, knead the dough. If it turns out too thick, add some more sour milk. The consistency of it should be quite liquid, so that it spreads well in the pan.
Heat the pan well with a thick bottom, preferably a cast iron pan. Lubricate it with a thin layer of fat or vegetable oil for frying. One pancake - two tablespoons with a pile of dough, bake for 1-2 minutes on each side. Finished pancakes are stacked, each greased with a generous portion of butter, which should be a lot, otherwise the cake will be dry.
Cooking thick raspberry jelly. Frozen berries or fresh raspberries put in a saucepan, add a little water, bring to a boil, cook for 3-4 minutes, then wipe through a fine sieve.
In cold water, stir the potato starch and pour in a thin stream into the boiling raspberry juice. Stir so as not to form lumps, cook for 3-4 minutes over low heat.
Raspberry jelly cooked according to this recipe turns out to be very thick, you can eat it with a spoon, like in the old fairy tale. Mix jelly so as not to become covered with film, and you can collect pancake cake.
We coat each pancake with a thick layer of raspberry jelly, put the pancakes in a neat pile.
We put a flat plate on pancakes, load it on it, put it in the fridge or just in a cool place for a few hours.
Cut the finished cake in portions, pour the kissel and serve with sour cream or whipped cream, decorate with a mint leaf.
Pancake cake on yogurt with raspberry jelly ready. Enjoy your meal!
