Pancake cake
Description
Perfectly pairs with tea and coffee. I want to tell you, the baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
1. Mix the flour with cocoa powder, salt, and baking soda. Whisk the room-temperature eggs with sugar and vanilla sugar using a whisk. Add kefir heated to 30–35 degrees and refined vegetable oil.
- 2
Step 2
2. Mix thoroughly and combine with the flour mixture in two batches. Let it sit for 20 minutes at room temperature, then add boiling water, constantly stirring the mixture. Start baking immediately.
- 3
Step 3
3. Grease a heated pan with a thin layer of vegetable oil and spread the batter thinly. As soon as the surface of the pancake becomes matte, flip it and cook the other side.
- 4
Step 4
4. Cool the finished pancake on a separate plate, then add it to the rest. Combine the eggs with sugar, vanilla sugar, starch, and cocoa powder. Mix thoroughly.
- 5
Step 5
5. Bring the milk to a boil and slowly pour it in a thin stream into the egg mixture, constantly stirring. Return to the saucepan and cook over low heat, stirring, until bubbles appear. Then cook the cream for another minute, stirring.
- 6
Step 6
6. Pour into a bowl, add the chopped chocolate and butter. Mix until smooth. Finally, add the ground hazelnuts. Cool the cream at room temperature, stirring occasionally.
- 7
Step 7
7. Line a 2-liter bowl with plastic wrap. Arrange the crepes in the bowl, overlapping them. Spread a thin layer of cream and position the crepes so that they match the diameter of the bowl. Fold the edges of the crepes inward, spread them with cream, and place the last crepe on top.
- 8
Step 8
8. Cover with plastic wrap and refrigerate for 8–10 hours. Place the cake on a rack set over a plate. Pour hot cream, brought to a boil, over chopped chocolate and stir until smooth.
- 9
Step 9
9. Add the soft butter. Immediately pour it over the cake. Sprinkle the sides with chopped hazelnuts and transfer the cake to a serving plate. In a saucepan, combine sugar and water and cook without stirring until the mixture turns caramel in color.
- 10
Step 10
10. Skewer hazelnuts on toothpicks, dip them into caramel—let the caramel thicken slightly. Place the toothpicks between books to hold them upright and let the caramel harden completely. Decorate the cake.