Pancake cake with cream
Description
This cake is perfect for breakfast, afternoon snack, or simply serving during tea time. The pancakes turn out very soft and quickly soak up the custard cream. As you can see in the cross-section, the cake looks absolutely stunning and resembles a Napoleon. Try making this pancake cake with cream at home and delight your family with a delicious dessert. Serve it with tea or coffee.
Instructions
- 1
Step 1
Arrange all the necessary ingredients on the work surface for convenience. This will speed up the cooking process.
- 2
Step 2
First, prepare the custard cream. In a medium-sized container, rub the eggs with sugar until white in color.
- 3
Step 3
Mix the eggs beaten with sugar with the required amount of flour. Add 1/3 of the milk to the mixture and stir thoroughly until smooth. Pour the remaining milk into a saucepan and place over heat. When the milk is warm, pour the prepared mixture into the saucepan and add the butter. Cook over low heat, stirring constantly, for about 10 minutes, until the cream thickens.
- 4
Step 4
Remove the cream from the heat, add the poppy seeds, and mix. While the cream cools, stir it occasionally to prevent a skin from forming.
- 5
Step 5
To prepare pancake batter, beat the eggs until foamy, then gradually pour in 300 ml of boiling water in a thin stream, continuing to beat.
- 6
Step 6
Mix the flour, baking soda, and salt in a separate container. To the beaten eggs, add kefir, sugar, and sunflower oil. Gradually add the dry flour mixture to the resulting kefir-egg mixture, stirring constantly to prevent lumps from forming.
- 7
Step 7
Bake the pancakes on a preheated, greased skillet and stack them as you go.
- 8
Step 8
Assemble the cake by spreading each pancake with the prepared poppy cream.
- 9
Step 9
Decorate the cake and refrigerate it for several hours.