Crepe cake with caramel
Description
Baking is simple and quick to prepare. A pancake cake is ideal for serving with unsweetened hot drinks: tea, coffee, cappuccino, and so on. For the caramel layer to stay soft and easy to cut, add a little extra good-quality butter that does not split when heated. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the specified ingredients.
- 2
Step 2
Pour 300 ml of milk into a deep bowl, add 200 ml of water, 80 grams of sugar, and salt. Crack in three chicken eggs, reserving one yolk for the pastry cream. Whisk everything with a whisk for about 1–2 minutes.
- 3
Step 3
Add the wheat flour, sifting it first and reserving a little for the cream. Whisk with a whisk, taking care not to form lumps. Pour in the vegetable oil, stir, and let stand for 10–15 minutes.
- 4
Step 4
Then, for the first time, lightly coat the preheated pan with vegetable oil. Pour in some of the batter and swirl the pan to spread it; cook the pancake on one side for a minute, then flip it and cook the other side.
- 5
Step 5
Bake the remaining pancakes the same way, then let them cool.
- 6
Step 6
Whisk the remaining milk with the flour, remaining sugar, and egg yolk. Put the container with the mixture on the stove and cook it for 10–12 minutes, stirring as you go. At the end, add the butter and mix it in well, then chill the cream for about 1–2 hours until it thickens.
- 7
Step 7
Spread each pancake with some of the cream, stacking them one on top of the other.
- 8
Step 8
In a kazan or a non-stick saucepan, combine the butter and sugar prepared for the caramel. Heat over moderate heat.
- 9
Step 9
Bring to the desired light brown caramel color.
- 10
Step 10
Turn off the heat and pour onto the cooled assembled crepe cake in portions, spreading over the surface of the cake with a silicone spatula.
- 11
Step 11
Cool and decorate the dessert to your taste.