Do you know that for cooking at homecake, you don't necessarily need to have a stove with an oven in your kitchen, not to mention new-fangled bread makers and multicookers. By the way, you don't need to look for recipes for some kind of magic dough for such a masterpiece either. And there is no need for any special products either. Nevertheless, you can make a very tasty, tender and very original cake without an oven and with a minimum set of confectionery ingredients. Are you intrigued? Then try making a pancake cake with custard!
General rules for making pancake cake
In fact, everything is very, very simple!First, you need to bake pancakes, then prepare the custard, and then assemble the cake. We bake regular pancakes - the ones we like. They can be made from pancake flour, yeast dough, or any unleavened dough. The only request: add a little vanillin, rum essence, or any other confectionery flavoring to the pancake batter - we are baking a cake after all. You can also take any pancake pan. However, if you are used to baking pancakes in a special pan, then use it. Just remember that the size of the pan will depend on the size of the cake. And if you are going to make a cake for a large number of eaters, then fry large pancakes, not small ones. As for the number of pancakes, it all depends on their thickness - the thinner the pancakes, the more of them will be needed for the cake. On average, one pancake cake takes from eight to twenty pancakes. The finished pancakes are always trimmed at the edges, leveling them with any round shape of the appropriate size (you can simply cut a template out of cardboard). A cake assembled from pancakes trimmed at the edges looks like a cake, not a stack of ordinary pancakes. Assembling a pancake cake is very simple. To do this, the pancakes are stacked on top of each other, layering them with custard. For variety, crushed nuts, berries or slices of soft fruit can be used as a filling. The sides and top of the cake are also coated with cream and sprinkled with nut crumbs, chocolate or coconut flakes.
Cake of fresh pancakes
As we have already said, the dough for the pancake cake can be any. We offer you options for making a cake from unleavened pancakes with custard on yolks. Ingredients:
- Milk - a half cup;
- Wheat flour - 1 cup;
- Egg - 1 piece;
- Sugar - 2 tablespoons;
- Vegetable oil - a third of the glass;
- Food soda - half a teaspoon;
- Vanilla sugar - 1 packet;
- Salt - a pinch;
- Lemon juice - 1 tablespoon;
- Walnuts (chopped) - half a glass.
For the cream:
- Milk - 2 cups;
- Flour - 2 tablespoons;
- Egg yolks - 5 pieces.
Preparation:Pour the milk into a saucepan, dissolve the sugar, salt and vanilla sugar in it, break the egg and stir. Add the sifted wheat flour, kneading the dough to the consistency of liquid sour cream. Add baking soda and lemon juice to the finished dough. When the dough foams, add the vegetable oil, stir and fry the pancakes. To prepare the custard, put the milk on the fire, let it boil and cool a little. Mix the yolks with sugar, grind, add flour and a little warm milk. Knead a thick, lump-free gruel, and then dilute it with the remaining warm milk. Put the cream on the fire and, stirring constantly, boil it over very low heat until thickened. As soon as the cream has thickened, remove it from the heat, cool to a warm state and add vanilla and butter. Grind everything into a homogeneous smooth mass. Assemble the cake by stacking the pancakes and spreading them with custard. Also coat the sides and top of the cake with cream and sprinkle with crushed nuts.
Cake of custard pancakes
Choux pastry is prepared in almost the same way asunleavened. Only at the end of cooking we add boiling water to it. Pancakes from such dough are even more tender and delicious. Therefore, we will not prepare the usual cream for the cake, but on white chocolate. Ingredients:
- Flour - 1 glass;
- Boiling water - half a glass;
- Milk is an incomplete glass;
- Salt - a third of a teaspoon;
- Egg - 1 piece;
- Sugar - half a glass;
- Vanillin - 1-2 pinch;
- Baking powder for dough - 1 sachet;
- Vegetable oil - half a glass.
For the cream:
- Chocolate white - 2 tiles;
- Egg yolks - 4 pieces;
- Sugar - 2 tablespoons;
- Cream (not less than 10% fat) - one and a half cups.
Preparation:Mix the egg with vanilla, sugar, salt and baking powder and beat until foamy. Pour in the milk, stir and start adding flour, beating the dough with a mixer. The dough should be of medium thickness (thicker than for pancakes). Then add vegetable oil and boiling water and quickly mix everything again. Let the dough sit for about five minutes, then fry the pancakes. Finely grate the chocolate bar. Put half of it in another bowl and put it in the refrigerator. In a separate bowl, beat the egg yolks with sugar. Bring the cream to a boil in a saucepan and pour a little hot cream into the ground yolks. Now slowly pour the diluted yolks into the saucepan with the cream, stir quickly and simmer over low heat for about five minutes, not allowing it to boil (otherwise the yolks will curdle). After that, pour the almost ready cream into the chocolate and mix. Stack the pancakes, spreading each pancake, the sides and the top of the cake with custard. Sprinkle the cake with the remaining chopped chocolate.
Cake from yeast pancakes
Pancakes are made from yeast dough.openwork. Therefore, they do not particularly need additional impregnation, and we will make a special cream for such a cake. This will be custard on proteins. Ingredients:
- Eggs - 3 pieces;
- Sugar - 2 tablespoons;
- Salt - incomplete teaspoon;
- Milk - 2 cups;
- Flour - a half cup;
- Vegetable oil - 4 tablespoons.
For the dough:
- Yeast - 20 grams;
- Flour is half a glass;
- Sugar - 1 teaspoon;
- Water is half a glass.
For the cream:
- Sugar is an incomplete glass;
- Water - half a glass;
- Egg whites - 4 pieces;
- Vanilla sugar - 1 packet;
- Citric acid is half a teaspoon.
Preparation: Separate the eggs into whites and yolks.Put the whites in the refrigerator. Mix the dough by dissolving the yeast in warm water with sugar and adding flour. Put the dough in a warm place. As soon as it starts to bubble, add salt, yolks and vegetable oil, stir and gradually pour in the sifted flour and warm milk. Leave the dough to ferment in a warm place for about an hour. During this time, it should rise and double in volume. After that, beat the whites into a foam and add them to the dough in several stages. Start frying the pancakes immediately after adding the whites. To prepare the custard protein cream, heat the water and dissolve the sugar in it. Then put the syrup on the fire, let it boil and simmer over low heat for about three minutes. Cool the syrup until warm. Then beat the whites into a thick, stable foam, add vanilla sugar and, continuing to beat, gradually pour in the sugar syrup. At the end, add citric acid. Assemble the cake by stacking the pancakes and layering them with custard protein cream. Decorate the cake with fresh or canned fruit. This is how you can make a very tasty and tender pancake cake in different ways. Choose a recipe and try it! Enjoy cooking, and bon appetit! We recommend reading:
