Pancake cake with ricotta
Description
Making such a dessert is very simple; if you already have sweet pancakes on hand, all you need to do is whip the cream. Don’t forget to let the treat soak in the refrigerator for at least 2–3 hours. Serve chilled or slightly warm.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Pour milk of any fat content into a bowl, crack the chicken eggs into it as well, and add granulated sugar and salt. Beat everything with a whisk. Then add wheat flour, beat again, and stir in odorless vegetable oil.
- 3
Step 3
Heat the crepe pan. Cook all the crepes on it, pouring the batter in small portions.
- 4
Step 4
Place half of the boiled condensed milk, farm sour cream, and ricotta into the blender bowl. If the sour cream is store‑bought, be sure to add a packet of cream thickener to the bowl, otherwise you'll get a runny cream! Beat everything for about 2–3 minutes.
- 5
Step 5
Place a couple of pancakes on a plate, put two tablespoons of cream on them, and spread it over the entire surface.
- 6
Step 6
Cover with a pancake on top and spread the cream again, and so on, until you assemble the whole cake. If desired, you can double the amount of ingredients for making the pancakes if you have prepared a lot of cream. At the very end, pour condensed milk over the cake and spread it over the surface.
- 7
Step 7
Cool the cake before serving and decorate with any berries, for example, blueberries.