Pancake cake with raspberries
Description
Delicious pastry for the whole family. The delicate, velvety flavor of a pancake cake with sour cream custard is perfectly complemented by fresh raspberries. The dessert will turn out not overly sweet, juicy, and very aromatic. If desired, the cream can be made with milk or cream with a fat content no higher than 30%. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the specified ingredients.
- 2
Step 2
Crack the chicken eggs into a deep bowl, add 2 tbsp of sugar and salt there as well. Whisk everything for about 2–3 minutes.
- 3
Step 3
Pour in the water and stir. Add the wheat flour and mix it into the mixture so that no lumps form. Pour in the vegetable oil and leave the dough for 15 minutes.
- 4
Step 4
Fry the pancake batter in batches for 1–2 minutes on each side, creating golden-brown pancakes.
- 5
Step 5
Place sour cream of any fat content into a saucepan or cauldron, add sugar, wheat flour, and sour cream thickener. Stir thoroughly, place the container on the stove, and cook until thickened over moderate heat. If desired, you can mix a small piece of butter into the resulting cream.
- 6
Step 6
Place two pancakes on a plate and spread them with the prepared cream. Rinse the raspberries and place them on top of the cream.
- 7
Step 7
In this way, assemble the entire cake, spreading cream between the crepes and placing raspberries on the cream every one or two layers so that the raspberry juice does not color the whole dessert. Place the cake in the refrigerator for 1–2 hours.
- 8
Step 8
When serving, garnish the pancake cake with raspberries and fresh mint.
- 9
Step 9
Cut the cake into individual portions.