Pancake cake with custard cream
Description
The dessert is simple and quick to prepare. For the cake to be stable and slice perfectly, cook the custard cream until thick and use high-quality butter—it will provide the necessary stability to the cream during cooling. If desired, add lemon or orange zest, concentrated juice, or other sweet aromatic spices after cooking the cream. The pancakes and cream can be prepared in advance and chilled, for example, the night before. The dessert is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use milk of any fat content: cow's, goat's, soy, coconut, etc.
- 2
Step 2
To prepare the pancakes, break the chicken eggs into a deep container and add sugar and salt. Carefully remove 2-3 yolks and set them aside, as you'll need them for the cream. Whisk the remaining yolks and whites with sugar for about 3-4 minutes using a whisk.
- 3
Step 3
Pour in milk of any fat content and beat again for 1–2 minutes until the mixture is well combined.
- 4
Step 4
Pour in the warm water and mix everything again. At this stage, you can add a couple of pinches of vanilla, lemon zest, and other sweet spices.
- 5
Step 5
Gradually add the wheat flour in parts, mixing with a whisk but not beating, to prevent lumps from forming. Do not add baking powder! At the very end, pour in the vegetable oil and thoroughly mix the batter.
- 6
Step 6
Heat the pan on the stove, grease the bottom with vegetable oil, pour in half a ladle of batter, and spread it into a circle. Cook the pancake for 1-2 minutes on each side. If it starts to burn, reduce the heat.
- 7
Step 7
Bake all the pancakes this way and let them cool slightly while you prepare the cream.
- 8
Step 8
Place the reserved egg yolks into a cauldron or a non-stick saucepan, then add sugar and salt. Mix thoroughly with a whisk for 3-4 minutes, but do not use a metal whisk, until the mixture turns pale.
- 9
Step 9
Pour in the milk and mix again, lifting the egg mixture from the bottom with a whisk.
- 10
Step 10
Add the wheat flour in parts and mix it in, trying not to create lumps. You can add vanilla sugar and lemon juice.
- 11
Step 11
Brew the cream over medium heat for about 15-20 minutes, stirring occasionally to prevent it from burning on the bottom of the container.
- 12
Step 12
Immediately add the butter to the cream, mixing for a few minutes until completely dissolved. Then cover the cream tightly with plastic wrap, making sure it touches the surface, and chill for at least 1 hour. Be sure to use plastic wrap, otherwise the surface will dry out.
- 13
Step 13
After the cream has cooled, proceed to assemble the cake. In a deep bowl, salad bowl, or small pot, place the pancakes overlapping the edges of the container so that they extend slightly over the bottom. Then place a couple of pancakes at the very bottom.
- 14
Step 14
For the pancakes — use a third or a quarter of the cream and spread it evenly.
- 15
Step 15
Cover with another crepe and press it gently into the cream. Add another portion of cream and spread it evenly. Cover with another crepe, and so on, until the entire cake is assembled. If the crepes are very thin, use 2 at a time. For the top layer, place 2 crepes and tuck the overhanging edges inward into the container. Refrigerate the container for about 1 hour.
- 16
Step 16
Carefully cover the cake with a plate and flip it over; the cake will come out onto the plate. Decorate it with whipped cream, berries, fruits, etc. to your taste.
- 17
Step 17
Blintz cake with custard cream is ready!
- 18
Step 18
The pastry is ready. Serve with tea.