And you know that for cooking homecake does not have to have a stove and oven in the kitchen, not to mention the new-fashioned bread makers and multivars. By the way, it is also not necessary to look for recipes for any magic test for such a masterpiece. And in some special products, too, there is no need. Nevertheless, you can cook a delicious, delicate and very original cake without the oven and with a minimal set of confectionery ingredients. Are you intrigued? Then try to make 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 cook the custard, and then collect the cake. Pancakes bake ordinary - such as we like. They can be made from pancake flour, from yeast or from any unleavened dough. The only wish is: add a little vanillin, rum essence or any other confectionery perfume to the pancakes for a pint - all the same. Frying pan for pancakes, too, can take any. However, if you are used to baking pancakes in a special frying pan, then use it. Just remember that the size of the frying pan will depend on the size of the cake. And if you are going to cook a cake for a large number of eaters, then do not fry small pancakes, but large pancakes. As for the number of pancakes, everything depends on their thickness - the thinner the pancakes, the more they will be needed for the cake. On average, one pancake cake leaves from eight to twenty pancakes. Ready pancakes must be cut at the edges, leveling them with any round shape of a suitable size (you can simply cut out a template from cardboard). The cake, gathered from the pancakes cut off at the edges, looks like a cake, and not a pile of usual pancakes. Picking a pancake cake is very simple. For this, pancakes are stacked on each other, sandwiching them with a custard. For a change in the quality of the filling you can use crushed nuts, berries or slices of soft fruit. The sides and top of the cake are also coated with cream and sprinkled with nut crumbs, chocolate or coconut shavings. 
Cake of fresh pancakes
As we have already said, the dough for a pancake cake can be any. We offer you options for making a cake of fresh 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 cream:
- Milk - 2 cups;
- Flour - 2 tablespoons;
- Egg yolks - 5 pieces.
Preparation: Milk poured into a saucepan, dissolve in it sugar, salt and vanilla sugar, break the egg and mix. Pour the sifted wheat flour, kneading the dough consistency of liquid sour cream. In the finished dough, put the soda and pour out the lemon juice. When the dough is foamed, add the vegetable oil, stir and fry the pancakes. To prepare the custard, put the milk on the fire, let it boil and cool down a little. Mix the yolks with sugar, grind, add flour and a little warm milk. We mix a thick slurry without lumps, and then dilute it with the remaining warm milk. We put the cream on the fire and, constantly stirring, boil on very slow fire until thickening. As soon as the cream thickens, remove it from the heat, cool it to a warm state and add vanilla and butter. We rub everything into a homogeneous smooth mass. We collect the cake, folding pancakes in a pile and smearing them with a custard. Boka and top of the cake, too, is coated with cream and sprinkled with crushed nuts.
Cake of custard pancakes
Brewed dough is prepared almost the same way asfresh. Only at the end of cooking we add boiling water to it. Pancakes from this dough are even more delicious and tastier. Therefore, the cream for the cake, we will cook not ordinary, 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 cream:
- Chocolate white - 2 tiles;
- Egg yolks - 4 pieces;
- Sugar - 2 tablespoons;
- Cream (not less than 10% fat) - one and a half cups.
Preparation: Egg is mixed with vanillin, sugar, salt and baking powder and beat into foam. Pour out the milk, mix and start pouring the flour, whipping the dough with a mixer. You should get a medium density dough (thicker than for pancakes). Then add the vegetable oil and boiling water and again all quickly mix. Letting the dough stand for five minutes, fry pancakes. Chocolate tile grind on a fine grater. Half put it in a crockery and put it in the refrigerator. In a separate bowl, whisk egg yolks with sugar. In a saucepan, bring to a boil the cream and pour a little hot cream into the mashed yolks. Now dilute the yolks slowly pour into a saucepan with cream, stir quickly and boil on low heat for five minutes, not allowing boiling (otherwise the yolks curdle). After that, pour the almost finished cream into the chocolate and mix. Pancakes stack a pile, promazyvaya every pancake, flanks and top of the cake with custard. Sprinkle the cake with the remaining chopped chocolate. 
Cake from yeast pancakes
From yeast dough, pancakes are madeopenwork. Therefore, in the additional impregnation, they do not need much, and we will make a special cream for this cake. It will be a 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 opary:
- Yeast - 20 grams;
- Flour is half a glass;
- Sugar - 1 teaspoon;
- Water is half a glass.
For 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: We divide the eggs into proteins and yolks. We remove the proteins in the refrigerator. Mix the spoon by dissolving the yeast in warm water with sugar and adding flour. We remove the sponge in a warm place. As soon as it starts to bubble, add salt, yolks and vegetable oil, mix and gradually pour the sifted flour and pour the warmed milk. Let's leave the dough warm for about an hour. During this time, it should approach and increase in volume of two times. After that, whip the proteins into a foam and in a few tricks we put them into the dough. Pancakes begin to fry immediately after the addition of proteins. To prepare the custard protein cream, heat the water and dissolve sugar in it. Then we put the syrup on the fire, we let it boil and boil over a slow fire for about three minutes. Cool the syrup to a warm state. Then beat the whites into a thick, persistent foam, add the vanilla sugar and, whilst continuing to beat, gradually pour in the sugar syrup. In the end, add citric acid. We collect the cake, folding pancakes into a pile and sandwiching them with a custard protein cream. We decorate the cake with fresh or canned fruit. Here so in a different way it is possible to prepare very tasty and gentle pancake cake. Choose a recipe and try it! Cook with pleasure, and a pleasant appetite for you! We advise you to read:
