Pancake Cake
Description
The recipe won't take much time. The upside of this dessert isn't only its flavor and how well it's soaked—it's also how quickly you can put it together. You can bake such a cake from leftover pancakes from the night before or from breakfast; you can swap the sour cream for cream or stir in jam or preserve. Bring your culinary imagination to play.
Instructions
- 1
Step 1
Prepare the specified ingredients.
- 2
Step 2
Pour kefir (any fat content) into a deep bowl; add chicken eggs, salt, and 4 tbsp granulated sugar. Whisk for 1 minute.
- 3
Step 3
Pour in the flour and baking powder. Gently fold the dry ingredients into the liquid mixture—do not beat. The dough should turn out very thick and dense, like thick sour cream.
- 4
Step 4
Heat vegetable oil in a frying pan, then reduce the heat almost as low as it will go, because the pancakes will brown very quickly. Drop spoonfuls of batter into the hot oil.
- 5
Step 5
After 1–2 minutes, turn the pancakes over and cook the other side for the same length of time. Remember: flip the pancakes before the top looks fully cooked!
- 6
Step 6
Bake the remaining pancakes (or drop scones) the same way. Let them cool for 20 minutes in a cold place.
- 7
Step 7
From sour cream of any fat content, sugar, and a stabilizer designed for sour cream or for cream, make a frosting, stirring all ingredients thoroughly for 2–3 minutes.
- 8
Step 8
Coat each little pancake with the sour cream frosting and arrange them on a plate, building the cake as round and level as possible. Spread frosting into the gaps between the pancakes as well.
- 9
Step 9
Dust the finished cake with cocoa powder and refrigerate for 1–2 hours to soak through.
- 10
Step 10
When serving, garnish the dessert with berries or fruit, and cut into servings.