Crepe cake with yogurt cream
Description
This cake can be made with any favorite pancakes; the main thing is that they are thin. If you use plain yogurt, you can add fresh berries, jam, fruit, or simply sweeten it to your taste. The baked dish is ready. Serve it at the table.
Instructions
- 1
Step 1
Prepare all the ingredients you need to make a crepe cake with yogurt cream.
- 2
Step 2
Prepare a homogeneous pancake batter from milk, egg, salt, sugar, baking powder and flour. Cook thin pancakes in a frying pan greased with vegetable oil, then cool.
- 3
Step 3
Soak the gelatin in cold boiled water for 30–40 minutes until swollen.
- 4
Step 4
Dissolve the gelatin until liquid using a double boiler. Pour yogurt into a bowl—I used strawberry—and, while stirring, pour in the melted gelatin. Mix everything thoroughly until smooth.
- 5
Step 5
Line a suitable bowl with plastic wrap and pour a little of the yogurt mixture on the bottom. Place a pancake on top, pressing down lightly.
- 6
Step 6
Cover the pancake with a layer of yogurt cream.
- 7
Step 7
Place a pancake on top. Alternate pancakes and cream until you run out of both. The top layer should be a pancake. Cover the top and chill in the refrigerator for 6–8 hours until the cake sets.
- 8
Step 8
Remove the film from the top, turn the bowl with the cake out onto a serving plate, and lift off the bowl together with the film. Decorate as you like; I used chocolate.
- 9
Step 9
Done. Serve at the table.