One of the best cake choices is definitely pancake cake.
It can be cooked relatively quickly, the “cake” are pancakes. A simple and tasty dish can not only please the family at a common tea party, but also become an ornament to the festive table.
Pancake Cake with Sour Cream - General Cooking Principles
It's simple: pancakes are sandwiched with cream and then stand in a cold place for about two hours so that the product is sealed. Thus, it is easy to prepare both a sweet pancake cake with sour cream and a snack bar.
Sour cream is a thick sour cream, shot down with any additives. Most often it is made sweet by churning sour cream with powdered sugar and, possibly, with any additives. But they also prepare salted cream by adding salt, curry, capers and the like.
Pancake Cake with Sour Cream: Recipe 1. “Creamy Chocolate”
Ingredients
Flour - 450 g
Milk - 0.5 L
Boiled water - 0.3 l
Sugar - 2 tbsp. spoons
Eggs - 4 pcs.
Salt - 1 pinch
Sour cream - 0.5 kg
Sugar powder - 1,5 glasses
Cocoa - 3 tbsp. spoons
Walnuts - 1 cup peeled
Method of preparation
From flour, milk, eggs, water and sugar, knead the dough for pancakes. In this case, you can use a mixer. If the dough turned thick, add a little water.
Fry pancakes. On the cake you will need from 15 to 25 pieces, depending on the thickness of the pancakes and the appetite of the eaters.
Removing the pancake from the pan, lightly grease it with oil and cover with a lid.
Squeezed sour cream (with which the glass excess liquid) with a mixer must be knocked down with powdered sugar and cocoa to a good density.
Dry walnuts in the microwave or oven, peel off the skin. Kernels chop with a knife or roll with a rolling pin. Most of the mix in the cream. Collect pancake cake with sour cream, smearing each pancake with about a tablespoon of cream. Top cake, too, smear and decorate with “waves” of cream. Sprinkle with the remaining nuts.
Pancake Cake with Sour Cream: Recipe 2. “Get Smart!”
For this delicious cake, you need to make two kinds of pancakes. Of course, the process is delayed because of this, but the result is worth it.
Ingredients
For lush pancakes:
Flour - 300 g
Kefir - 0.5 L
Eggs - 2 pieces
Dry yeast - 1 tsp
Sugar - 1 tbsp. spoon
For thin pancakes:
Flour - 250 g
Milk - 0.3 L
Boiled water - 0.3 l
Eggs - 2 pieces
Cocoa - 3 tbsp. spoons
For cream:
Thick sour cream - 0.5 l
Icing sugar - 1 cup
Vanilla sugar - to taste
Method of preparation
Put the dough on lush pancakes, mixing kefir at room (!) Temperature, eggs, sugar, flour and yeast. Put to fit. In the meantime, make the dough for chocolate pancakes.
Mix flour, milk, water, cocoa powder and eggs. To do this, it is better to use a mixer, but you can knead and whisk, only carefully, so that there are no lumps.
Bake from the chocolate dough thin pancakes, put in a bowl, oiling and covering with a lid.
If the yeast dough has already come, bake pancakes or pancakes from it.
Thanks to chocolate pancakes, the taste of pancake cake with sour cream will be more piquant.
Knock sour cream with icing sugar.
To put chocolate pancakes into shape, sandwiching with sour cream. Fritters cut into strips, mix with cream and put the mass into a form. Top with the remains of the cream.
Put the form in the oven at 200 degrees for about 7 - 10 minutes. Take pancake cake with sour cream from the mold and cool.
By the same principle, you can make a rainbow pancake cake, adding dyes to the dough and alternating, when assembling the cake, pancakes of different colors.
Pancake cake with sour cream: recipe 3. "Winter log"
Ingredients
For pancakes:
Flour - 300 g
Eggs - 4 pcs
Kefir - 1 L
Soda, hydrated with lemon juice - half a teaspoon
Sugar - 2 tbsp. spoons
Salt - Pinch
For chocolate filling:
Chocolate at least 70% cocoa
Sweet crackers - 5-6 pieces
Any nuts - 1 cup of peeled
For sour cream:
Sour cream fat - 0.5 l
Icing sugar - 1 cup
Cream 20% - one third of the glass
Gelatin in accordance with the instructions on the pack
Method of preparation
Gelatin pour cream, let stand and warm up in accordance with the instructions, so that it dissolves, pass through a frequent sieve. Cool it down.
Sour cream with a powdered sugar mixer. Continuing to whip, pour the cream with gelatin. It must be borne in mind that the gelatin cream will give the pancake cake with sour cream a completely different taste and appearance.
Rusks mince or grind in another way. You can use ordinary, savory crackers, but then you need to add a spoonful of sugar.
Harden the nuts and peel the skin, chop with a knife or rolling pin.
Melt chocolate in a water bath, cool and mix crackers and nuts.
Put a filling on each pancake and roll it up. Pancake tubes lay “woodpile” and generously cover with sour cream. Keep in the refrigerator for about three hours.
To cut such a pancake cake with sour cream should be across the tubes. Both its appearance and its taste are rather unusual, but pleasant. If desired, the tubes can be covered with chocolate chips or nuts even before the cream.
Pancake cake with sour cream. Recipe 4. “Banana Delight”
For this cake, pancakes are suitable yeast or not very thin pancakes, cooked according to any recipes, for example, one of those that have been given above.
An interesting effect is obtained if half of the flour is replaced by semolina, this will give the pancakes pomp. Ingredients
15 - 20 pancakes
Sour cream thick and fat - 0.5 kg
Iced sugar - half a cup
Apples are sweet and dense (for example, Semerenko) - about one and a half kg
Bananas - 4 pieces
Cinnamon - 1 tsp (or to taste)
Butter - 60 g
Method of preparation
Apples peeled and cut into small slices. Heat the butter in a frying pan and fry the apple pieces in it quickly. Then cover and extinguish for about five minutes.
Get apples and put to cool, sprinkled with cinnamon.
Put banana slices in a frying pan and fry very quickly too. Remove on a napkin.
Beat sour cream with icing sugar.
Put a pancake on a dish, put a couple of spoons of apples on it. Cover the second, which put a little banana and a little cream, evenly distributing the filling. Cover with a third, again with apples. So continue to the top.
Top and sides smeared with the remaining cream. If desired, pancake cake with sour cream can be decorated with coconut, grated chocolate or nuts.
Pancake cake with sour cream: recipe 5. “Snack”
We recommend you to try the recipe for pancake cake with sour cream, but not sweet, but salty.
It can be served as an appetizer, cold or hot. Such a dish can make a successful competition to traditional sandwiches.
Ingredients
Lush pancakes or pancakes on kefir - 15-25 pieces
Thick sour cream - 0.5 kg
Plain sour cream - 150 g
Fresh champignons - about 600-700 g, to taste
Hard cheese - 150 g
Butter - 50-60 g
Salt - to taste
Method of preparation
Cheese grate on the smallest grater.
Beat thick sour cream with salt, carefully add grated cheese into it.
Wash champignons, peel, chop. Stew mushrooms with sour cream and butter for 10 minutes.
For this pancake cake with sour cream it is better to take looser and lush pancakes. Alternating, lay out the pancakes stuffing: or a layer of mushrooms, sprinkled with cheese, or a layer of cream.
Top of the cake should be smeared with sour cream and sprinkle with cheese.
If desired, this pancake cake with sour cream can be put on a hot oven for another 5 minutes - with a temperature of 220-250 degrees. Then, of course, it is necessary to collect it not on a dish, but in a refractory form. But you can not do this. Who likes to baked, and who does not.
Pancake cake with sour cream - tricks and useful tips
- To make the cream more thick and saturated, you need to take 25-30% sour cream, put it in a linen knot and hang it over the sink or put it in a colander, placing a small weight on top (a jar of water). Leave for a couple of hours. What has merged, you can add to the pancakes, and become very thick sour cream to use for the cream.
- If the previous version does not suit you for some reason, you can slightly thicken the sour cream with dietary soft cottage cheese, add a few tablespoons of almette (of course, only to salty cream) or cream with gelatin dissolved in them.
- To make pancakes thin and plump, you need to put more eggs than usual, and replace some of the milk with water. On the contrary, if you want looser pancakes, eggs are better to take smaller, and use only milk or kefir as a liquid.
