Crepe cake with blueberries
Description
The recipe won't take much time. Incredibly tender, very juicy, and good for you, this pancake cake will earn its proper place on the holiday table—especially on the eve of Maslenitsa! It's easy to make; the main thing is to bake plenty of pancakes.
Instructions
- 1
Step 1
Prepare the ingredients listed. You can use blueberries fresh or frozen.
- 2
Step 2
In a deep bowl, beat the eggs with salt and granulated sugar. Pour in cold water and beat everything again.
- 3
Step 3
Add the wheat flour and carefully fold it into the dough.
- 4
Step 4
Pour in vegetable oil, mix well, and let the dough rest for 15–20 minutes.
- 5
Step 5
Rinse the blueberries and set aside a quarter of them by weight for decorating the cake. Transfer the remaining berries to a saucepan or small pot, add sugar, and cook for about 3–5 minutes from the moment they come to the boil until the mixture turns into jam. Let cool.
- 6
Step 6
Cook the thin pancakes for one minute on each side, greasing the hot skillet with vegetable oil the first time. Let cool.
- 7
Step 7
Whip the sour cream frosting, combining sour cream of any fat content, stabilizer or thickener for whipped cream and sugar.
- 8
Step 8
On a plate, arrange two pancakes, spreading between them. Then add another pancake. Spread it with sour cream filling and top with a little sweet berry mixture. Then cover again with a pancake.
- 9
Step 9
Then spread it with sour cream frosting, etc. Use the frosting sparingly—don’t put too much on each crepe, or you’ll run out while assembling the cake. After roughly 5–6 crepes, repeat the blueberry jam filling again. Coat the finished cake with frosting and refrigerate for soaking for at least 2 hours.
- 10
Step 10
When serving, garnish with blueberries and don’t forget the hot tea!