Three recipes for pancake cake with sour cream. Sour cream pancake cake recipe with photos and tips Sour cream pancake cake

Make a real homemade pancake cake with sweet or hearty stuffing. Our step by step recipes with photos will help to easily cope with this task!

The dish is quite simple to prepare.

This view will not leave anyone indifferent, even an avid gourmet, as the combination of delicate pancakes with cottage cheese and fish filling is something indescribable. This is a must try!!

I also recommend adding any greens. This will do and prettier appetizer, and will give brightness and mood.

For test:

• Eggs - 2 pcs.;
• Sugar - 1 tablespoon;
• Salt - a pinch;
• Soda - ½ tsp;
• Citric acid - ½ tsp;
• Milk - 300 ml;
• Flour - 300 gr.;
• Vegetable oil - 1 tbsp...

For filling:

• Garlic - 2 cloves;
• Dill - 100 gr.;
• Slightly salted salmon - 200 gr.;
• Cottage cheese - 300 gr.;
• Sour cream - 2 tablespoons;
• Salt, ground black pepper - to taste.

Eggs must be beaten with a mixer in a lush foam, add salt, sugar and soda. Then pour half the milk vegetable oil and mix everything thoroughly.

Now you need to gradually pour out the sifted flour, knead the dough without lumps and continuing to stir, pour in the remaining milk.

At the end, add diluted citric acid in 1 tablespoon of boiling water, mix. And immediately start baking our so-called shortcakes.

Let's start preparing the filling. Peel the garlic and pass through a press. Wash the dill, dry and finely chop. Remove the bones from the fish fillet, if any, and cut into cubes.

Take cottage cheese (it can be replaced with cottage cheese), mix it with garlic, herbs and sour cream. Add salmon and mix everything.

We spread the pancake on a flat dish, level the filling on it, put the next one on top, grease it again, etc.

Put the resulting cake in the refrigerator for about 1 hour so that it is well soaked. Top can be decorated with red fish and caviar, herbs.

Recipe 2: homemade sweet pancake cake

Today we will prepare delicious cake from pancakes sour cream and fruits. This pancake recipe will great solution for the carnival. He will also perfectly cope with the role of the main cake for any other holiday.

A cake made from pancakes is no less tasty than any other. As the basis of the cake - shortcakes, it uses thin pancakes with milk, the recipe of which you will find at the link. This cake recipe with delicate sour cream and fresh winter fruits has become a favorite dessert for Maslenitsa. True, you won’t eat much of it, because the cake turns out to be very high-calorie and nutritious. Well, in a large family, the cake is eaten in a day. And I hope that this hearty dessert on the eve of Great Lent will also appeal to you. Let's get started soon!

For pancakes:

• 200 g flour;
• 100 g butter;
• 700 ml. milk;
• 2 eggs;
• 2 yolks;
• 0.5 tsp salt;
• a small piece of lard for greasing the pan.

For filling:

• 1 l fat homemade sour cream;
• 350 g of powdered sugar;
• 1 banana;
• 1 large orange or 2 small ones;
• 1 kiwi.

To prepare dough for pancakes, we sift flour through a sieve. We introduce two eggs and two yolks into the sifted flour, from the remaining protein we can prepare, for example, homemade meringue or marshmallows. Add salt. We melt butter and together with milk, pour it into the flour. Mix everything with a mixer until the lumps are completely dissolved. So that the flour does not scatter, start mixing it with the mixer turned off, and when the flour absorbs moisture, turn it on and continue to mix at medium speed. The dough for thin pancakes is ready.

We heat up a special frying pan for pancakes or a cast-iron skillet. The better it is warmed up, the more small holes will appear on the pancakes. When the pan is well heated, grease it with bacon on a fork. Using a small ladle, pour in the batter and spread it evenly over the entire surface by turning the pan clockwise. Fry our first pancake until golden brown on one side. Gently flip the pancake with a spatula, or toss it if you know how to do it. We fry our pancake on the other side. About 16 pancakes will come out of this volume of dough (I got 18 this time). Stack them up as they cook.

Let's prepare the fruit first. Oranges work both sweet and sour. Extra sourness in this recipe will not hurt, but will be very useful.

1 large orange or 2 small ones, wash and dry. Finely grate orange zest. It will add a little bitterness and awesome flavor to our pancake cake. We do not regret the zest, we rub the entire top layer of the orange peel, but we do not reach the white fibers.

Divide the orange into slices and cut each slice into small pieces.

For the filling, thin pieces are better, and for decoration - plump pieces.

We also cut it for decoration and for stuffing kiwi.

And it remains for us to cut the banana in the same way: for filling and decoration.

For smearing the cake and lubricating the layers, we will use the following recipe for sour cream. Sour cream is moderately sweet. But adjust the amount of sugar to your liking, this will not affect the quality of the whipped cream.

For cream in a deep bowl, mix fat sour cream and powdered sugar. Stir with the mixer turned off so that the powder does not scatter around the kitchen. After it mixes, turn on the mixer and start beating. The main thing is not to overdo it, otherwise you will get oil instead of cream.

We begin to form a sweet pancake cake. We put the first pancake on a plate or a cake stand and put a tablespoon with a slide of cream on it. Spread a thin layer of cream over the pancake. We repeat 2 more times, laying the pancakes on top of each other and smearing them with cream.

Approximately for every 3rd pancake we spread fruit or grated orange zest. Finely chopped orange will go first.

Again lay out 3 pancakes, each smearing with cream. Sprinkle the top of the 3rd pancake with orange zest.

And again 3 pancakes, and on top of the sour cream we spread finely chopped kiwi.

Again lay out 3 layers of pancakes with sour cream and a layer of orange.

The last will be a banana. And after him lay out the remaining pancakes.

This is how the cake should look like.

And with the remaining cream we create the shape of the cake, coating it on top and around the edges.

Using the remaining cream, decorate the top of the cake.

It remains for us to decorate the cake with pieces of fruit and orange zest to complete the composition.

Our delicious pancake cake with sour cream and fruit is ready. Keep it in the refrigerator for 30 minutes before serving. Bon appetit!

Recipe 3: homemade pancake cake with chocolate

Pancake cakes are made from thin pancakes, layered with cream. We offer you a recipe for a pancake cake made from very thin and delicious pancakes with soft white chocolate cream.

Pancake dough

• Eggs - 2 pieces
• Flour - 280 grams
• Milk - 650 milliliters
• Baking powder - 1 teaspoon
• Salt - 0.5 teaspoon
• Sugar - 1 teaspoon
• Vegetable oil - 2 tablespoons

• White chocolate - 400 grams
• Cream, fat content not less than 30% - 600 milliliters

White chocolate icing

• White chocolate - 250 grams
• Cream - 150 milliliters

Prepare a preparation for butter cream with white chocolate. Grind 400 grams of white chocolate into a bowl. Bring to a boil 600 milliliters of cream, with a fat content of at least 30%. Pour hot cream into prepared chocolate.

Mix until a homogeneous mass is obtained. We cover cling film and refrigerate for at least 5 hours.

Let's make pancakes. Break two eggs into a mixer bowl, add half a teaspoon of salt, one teaspoon of sugar, 350 milliliters of milk, mix.

Add 280 grams of flour and 1 teaspoon of baking powder, mix. Remove the sticky dough from the sides of the bowl. Gradually adding 300 milliliters of milk, knead batter. Set aside for 20 minutes for the flour to swell. After 20 minutes, remove the dough from the walls of the bowl and additionally mix with a mixer for two to three minutes.

We filter the finished dough, add two tablespoons of vegetable oil and proceed to baking pancakes.

We put the pan for pancakes on the fire. If necessary, grease the pan with fat and bake thin pancakes.

Pour 40-50 milliliters of prepared dough into the pan. Tilt the pan in different directions so that the dough spreads over the entire surface of the pan.

We bake pancakes on medium heat, on both sides. From this amount of dough, about 20 pancakes with a diameter of 24-25 centimeters should be obtained.

Remove the cream and chocolate mixture from the refrigerator and beat with a mixer at high speed until a fluffy, smooth and very tasty cream is obtained.

Let's start assembling a pancake cake. We line a deep bowl with a diameter of 20 centimeters with pancakes, grease the pancakes with a thin layer of cream.

We spread another layer of pancakes, grease with cream, and so on, until the bowl is completely filled, and a depression remains in the middle.

In order to fill the recess inside the bowl, grease the pancakes with cream, fold them into a triangle or an envelope and fill the bowl completely with them. We leave a little cream to coat the surface of the cake.

We bend the edges of the pancakes inside the bowl, cover with 2-3 pancakes, turn them over onto a board, press lightly and send them to the refrigerator for at least 4 hours.

pancake cake you can cover with the rest of the cream and decorate according to your taste. We will cover the pancake cake with white chocolate icing.

Let's prepare the frosting. Grind 250 grams of white chocolate into a bowl. Bring 150 milliliters of cream to a boil, pour over chopped chocolate and mix until a homogeneous mass is obtained. If, for some reason, all the chocolate hasn't melted, don't worry, you can warm it up a little in a water bath or in microwave oven.

We take out the pancake cake from the refrigerator. Trim off excess pancakes and cream. Turn over, cut along the edge of the bowl, turn it over onto the board again and raise the bowl.

We coat the entire cake with a thin layer of cream, carefully level it, smoothing out all the bumps.

During this time, the glaze has cooled to room temperature, but has not thickened. Place the cake on a wire rack and pour frosting evenly over it. The excess glaze that has dripped from the cake can be collected, strained, slightly warmed up and cover the cake again.

We rearrange the cake on the dish on which we will serve it, and send it to the refrigerator for a few more hours.

Decorate the cake as you wish. We make a curb at the foot of the cake from the remaining cream. Dip a few strawberries in melted White chocolate and put it on top of the cake.

We cut and serve a very tasty beautiful Pancake cake for tea or coffee. Pancakes go very well with creamy chocolate cream, both black and white.

Recipe 4: how to make a pancake cake (step by step photos)

There are probably hundreds, if not thousands, of recipes for pancake cakes that you can cook at home. Each hostess prepares them in her own way, uses her own, most delicious cream for a pancake cake and decorates as fantasy allows.

Crepeville takes its name from the French word Crèpe, which means pancake. In other words, it turns out a dessert consisting of a large number of thin pancakes, which are layered with filling. As a rule, as a layer, many cooks use custard, whipped cream, berries, fruits, chocolate, nuts ... Yes, you can’t list everything!

For pancakes:

• milk - 600 ml
• wheat flour - 300 gr
• chicken eggs - 3 pcs
• sugar - 2 tbsp.
• vegetable oil - 2 tbsp.
• salt - 1 pinch

For filling:

• cream - 700 ml
• strawberry jam - 500 gr
• powdered sugar - 2 tbsp

Decoration:

• strawberries - 200 gr
• bitter chocolate - 60 gr
• cream - 30 ml

To make Crepeville pancake cake, we need following products: milk of any fat content (I used 3.5%), wheat flour premium, heavy cream(fat content not less than 30-33%), strawberry jam and fresh selected strawberries, chicken eggs medium size (45-50 grams each), refined vegetable (I have sunflower) oil, sugar and powdered sugar, dark chocolate (you can replace milk if you like) and a little salt for taste. All products for pancake dough should be at room temperature, so remove them from the refrigerator in advance.

You can cook the dough for pancakes in any deep dish. We break 3 chicken eggs into a container, add 2 tablespoons of sugar and a pinch of salt. If you like, you can flavor the pancake dough with vanilla or vanilla sugar.

Beat everything again with a mixer to get a completely homogeneous dough without lumps. If you add all the milk at once, the pancake dough may be lumpy, but we don’t need it.

We leave the dough for pancakes on the table for 10-15 minutes, so that the gluten of the flour swells. After resting, the pancake dough turns out to be quite liquid, but much thicker than just milk. If the dough is thick (this depends on the moisture content of the wheat flour), dilute it with milk or water to the desired consistency.

Now we heat the pan, grease it for the first pancake with oil and pour the dough. With a quick movement, evenly distribute the dough over the entire surface and bake the pancake until browned on the bottom side over medium heat.

Thus, we cook all pancakes in milk. I got quite a lot (how many, I didn’t count), with a diameter of 20 centimeters. You can have more or less depending on the size of the pan and the thickness of the pancakes you want. We leave the pancakes to cool, as whipped cream does not like hot and will flow.

When the pancakes have cooled (they can be laid out on a large cutting board or just a work surface to make the process go faster), you need to whip the heavy cream. They must be chilled! I added some vanilla powdered sugar (I just ground homemade vanilla sugar in a coffee grinder), but you don't have to sweeten the cream as the jam is already sweet. Whip heavy cream with a mixer at medium speed. You can beat them with a whisk - it's even more reliable. Don't over beat or you'll end up with butter and buttermilk.

We begin to collect Crepeville pancake cake. Put one pancake on a flat plate or serving dish and coat it with a thin layer. strawberry jam. If the jam is too thick, it can be slightly warmed up in the microwave, after which it must be cooled.

Spread an even layer of whipped cream on top of the jam. Try to calculate in such a way that there is enough filling for all pancakes.

From above we cover it with one pancake, which we do not coat with the filling (we will pour it chocolate icing). We put the rest of the whipped cream on the sides of the cake and carefully level them with a shovel, spatula or pastry palette. We put the Crepeville cake in the refrigerator for half an hour or 10-15 minutes in the freezer so that the cream thickens.

While the cake is cooling, you can prepare the chocolate frosting. Pour 30 milliliters of cream (any fat content) into a small bowl or bowl and put 60 grams of chocolate there. You can use not bitter, but milk chocolate, but then the cake will be even sweeter. These two ingredients must be thoroughly heated, while not boiling. It is most convenient to do this in the microwave on the Preheat mode, checking the contents of the dishes every 7-10 seconds. In contact with hot cream, chocolate slices instantly melt. But remember that the temperature is quite high, so you need to constantly stir so that the chocolate does not curdle.

Literally in a minute you will get a completely homogeneous, smooth and shiny chocolate icing. The consistency of the frosting can be easily adjusted by adding extra hot milk or cream – just keep it handy.

If you like these chocolate smudges, you can decorate the cake with them. To do this, we shift the hot icing into a bag, cut off a corner. With quick movements we pass along the sides of the cake, squeezing out the icing. Then we apply the rest of the glaze in the center and distribute it over the entire surface with a spatula. Put the cake back in the fridge to let the frosting set.

It remains a little: prepare the strawberries for decoration. The most beautiful berries (preferably the same size) are washed under cold running water and dried thoroughly on a napkin or towel. After that, cut in half lengthwise to get such delicious slices. You can leave the ponytails - it is more beautiful with them and it is more convenient to take them from a piece of cake.

We spread the strawberries on the chocolate icing, which has already managed to grab in the cold, but at the same time it will remain soft enough. Ready Crepeville pancake cake, which weighs about 2 kilograms 600 grams, does not need to be stored in the refrigerator for a long time. It is served immediately after cooking, as over time the filling begins to soak into pancakes.

Before serving, I additionally decorated the cake with sugar sprinkles and stuck a candle in the center.

Bon appetit!

Recipe 5: how to make a pancake cake at home

A delicious no-bake pancake cake can be made at home for Maslenitsa or a festive table as a hearty dessert. Even the most spoiled connoisseurs of traditional sweet desserts will be completely delighted with the harmonious combination of products and will positively appreciate this dish. Also, a classic pancake cake can be prepared for children's birthdays, adding a twist to a completely ordinary diet of a feast.

Pancake dough:

• Chicken yolks - 5 pieces.
• Milk (2.5%) - 200 milliliters.
• Filtered water - 200 milliliters.
• Salt - 1/3 tablespoon.
• Sugar - 2 tablespoons with a slide.
• Premium flour - 200 grams.
• Vegetable oil in the dough - 50 milliliters.
• Vegetable oil - for greasing baking sheets.

• Bananas - 550 grams.

Protein cream:

• Proteins - 5 pieces.
• Sugar - 200 gr.
• Vanillin - 5 gr.
• Citric acid - 1 gram (1 pinch).
• Water - 50 ml.
• syrup from raspberry jam- 1 tablespoon.
• Chocolate - 40 gr.

We make simple homemade pancake dough. We break the pre-washed eggs into a capacious container. We add the egg yolks separately, look at step by step photo. And we leave the proteins on the protein cream, after that we put them in the refrigerator for some time. Pour salt and sugar into the yolks according to the above norm, then mix them with a metal whisk until a foamy mass is formed.

Pour milk at room temperature, warm water and vegetable oil to the yolks. Beat in the same way until a fluffy foamy mass.

Pour the wheat flour at room temperature, beat the dough with quick movements for 5 minutes. We do this action so that there are a lot of air bubbles in the dough, so the baked pancakes are thin, porous with small holes.

Lubricate a dry frying pan with vegetable oil and put it on the included burner. When the oil cracks in the pan, pour the dough, distributing it over the entire surface. Bake on both sides until golden brown.

The basis of the filling for the pancake cake will include bananas. Remove the peel from bananas, then divide the fruit into three parts and cut into slices.

We take a pancake, stuff it with bananas and wrap it in a tube. We do the same with the rest of the pancakes.

We put the prepared tubes in the first layer on a flat porcelain plate. After that, we cut them into three parts, look at the step-by-step photo.

The rest of the tubes are also put on a plate and cut. Wrapped pancake rolls for homemade cake set aside for the time being.

Now let's move on to the preparation of protein cream. Pour 50 milliliters of filtered water into a saucepan, pour sugar, add raspberry syrup.

Stirring occasionally, bring to a boil, then reduce the set power of the burner and boil to small air bubbles for 5 minutes. Boiling sugar syrup remove from the burning burner, cover with a glass lid so that it does not cool down.

We take out the chilled egg whites from the refrigerator, beat for 15 minutes and pour citric acid in the process. Add directly to the whipped mass was a thick consistency.

When the proteins acquire a sufficiently dense consistency, pour boiled sugar syrup in a thin stream while whipping. Beat for 10 minutes and the protein cream is ready, it should have the appropriate pale pink color from raspberry jam.

To richly decorate the cake, grate bitter or milk chocolate.

The main components are prepared, now they need to be connected. Lubricate the first layer of pancakes with protein cream and lay out the rest of the tubes.

Lubricate the cake with the remaining cream, equalizing the edges and surfaces. We decorate with chocolate sprinkles, if there are fruits at hand, then we cut them into pieces and lay them out beautifully. Divide the ready-made large delicious pancake cake into portions and serve it on the festive table.

Recipe 6: Homemade Pancake Cake with Chicken and Mushrooms

• chicken egg - 2 pcs.,
• cow's milk - 1 cup (200 ml),
• drinking water - 1 glass (200 ml),
• wheat flour - 6-7 tbsp. spoons
• vegetable oil - 3 tbsp. spoons,
• baking powder - 1 teaspoon,
• sugar - 2 tbsp. spoons,
• salt - 1 teaspoon without a slide,
• vanilla - to taste
• champignons - 150 gr.,
• onion - 1-2 pcs. (depending on size)
• smoked chicken leg - 1 pc. (500 gr),
• hard cheese - 100 gr.,
• sour cream - 150 gr.,
• spices - to taste,
• greens, vegetables for decorating the cake - to taste.

To make pancake batter, beat in two eggs. Add sugar, salt, baking powder. Beat everything until fluffy foam. If you like your pancake recipe, you can use it. I will describe mine.

Pour in the milk and cold water. Stir. Now sift the flour and knead the dough. It won't be too thick.

Add some vegetable oil to the dough. 2 tablespoons will be enough. Whisk again to disperse the butter into the batter. If you dip a spoon into the dough and pull it out, then a thin layer of dough remains on the spoon. The dough lies flat on the spoon, evenly.

Heat up the skillet very well. On the hot pan add some vegetable oil. Take the dough for the first pancake and pour it into the pan. Rotate the pan with the dough so that it rolls down into an even pancake. We fry pancakes until the end of the test.

While the pancakes are frying, prepare one of the types of filling. Wash the mushrooms and cut into small pieces. I prefer to cut the mushrooms into thin slices so that they retain their shape a little. It's a matter of taste. Cutting does not matter.

Peel the onion and cut into half rings.

In a frying pan, with the addition of vegetable oil, fry the mushrooms. When the water boils, add the chopped onion to the mushrooms. Stir. Simmer together until done. You can add a little salt and pepper to taste.

In the meantime, I fried the pancakes. From this amount of dough, I got 11 pancakes. Cool pancakes.

Let's make a pancake cake. To do this, put one pancake on a flat dish. Brush it with sour cream. Spread sour cream all over the pancake. Put another pancake on top and brush it again with sour cream.

Remove the meat from the smoked leg. I didn't use the skin. Cut the meat into small pieces. Divide the total amount of meat by
two parts. Lay one of them on top of the pancake. This will be the first layer of filling.

Chop the green onion and sprinkle over the poultry meat. Onions will add spice, and the cake will not be bland.

Cover the layer of meat with a new pancake. Lubricate the pancake with sour cream and smooth.

Put the mushroom filling on the pancake and spread over the entire surface.

Cover the mushroom filling with a new pancake, brush with sour cream and lay out a layer of smoked chicken meat.

Cover the meat with a new pancake. Brush it with sour cream and smooth it out. Cover again with a new pancake and brush with sour cream. I deliberately double-dipped pancakes on the top and bottom layers of the pancake cake. When cutting, the cake will not spread, and the filling will come out. The cake will keep its shape very well. I'll show you a cutaway cake. Everything will be clear. Grate on a coarse grater hard cheese. Spread the cheese over the final pancake and spread evenly. This is the final layer. Try to distribute everything evenly and evenly.

Make a decoration for a cake from greens and fresh vegetables. You can decorate the cake however you like. For decoration, chopped greens, tomatoes, cucumbers, olives or olives can be used, and everything you can imagine. Pancake pie can be served immediately to the table. Pancake cake does not require waiting and soaking.

Here we have such a delicious and beautiful pancake cake with cheese, mushrooms and chicken. It is not only tasty, but also beautiful, healthy and looks festive. Try to cook it in your own kitchen. I think you and your guests will be pleased with the result.

Recipe 7: pancake cake with condensed milk (step by step)

Pancake cake is an unusual dessert that chefs with experience in making pancakes can make very quickly. This delicacy can have a sweet or salty layer, as the cream can be made from condensed milk, butter and sour cream, generously flavored with a large portion of sugar. Great for gourmets fit recipe pancake cake layered with liver pate or marrow caviar. There are so many options for preparing an original dessert or a non-trivial snack that this versatile dish will surely become a regular on your tables during festive and everyday meals.

Ingredients for making cakes:

• milk 3.2% fat - 0.5 l;
• chicken egg - 1 pc.;
• granulated sugar - 30 g;
• salt - a pinch;
• vegetable oil - 30 g;
• wheat flour - 600 g.

Ingredients for making cream for pancake cake:

• walnuts - 100 g;
• shortbread cookies - 100 g;
• boiled condensed milk - 200 g.

Pour warm milk into a bowl. Homemade pancake cake can be made from cakes based on kefir or water.

Add chicken egg.

Pour the right amount of granulated sugar and mix the ingredients well.

Salt the milk base of pancakes.

Pour in the desired measure of sunflower oil.

Pour 250 grams of wheat flour sifted through a sieve. Stir the dough until the flour is completely dissolved in milk. Add the rest of the flour and mix well again.

Beat the dough with a mixer to quickly turn the ingredients into a homogeneous mass without lumps.

In a well-heated frying pan, greased with a small amount of vegetable oil or a piece of bacon, fry pancakes. From this amount of dough, at least 20 pieces of thin pancakes should be obtained.

Roast the walnuts over low heat.

Using a rolling pin, blender or meat grinder, crush the cookies until crumbs form.

Place the cake on a pancake stand with condensed milk.

Crush the cake with cookie crumbs.

Finely chop the nuts.

Cover the cookie layer with a pancake, brush it again with condensed milk and sprinkle with chopped nuts.

Decorate a pancake cake at home walnuts, cherries, strawberries or any other tasty decorations.

Pancake cakes with condensed milk should be well soaked, so put the dessert in the refrigerator for 2 hours. Enjoy the taste of a non-trivially prepared cake.

Recipe 8: pancake cake with sour cream (with photo)

Cooking a cake often takes a lot of time and effort. First you need to bake a biscuit for a long time or sand cakes in the oven. Then cook the cream for a long time. But the preparation of sour cream pancake cake will not take you much time and effort. You just need to bake thin pancakes in a pan.

Pancakes cooked on kefir are tender and airy, which will be an excellent basis for our cake. Pancake cake with sour cream can be a wonderful decoration holiday table or family tea.

For thin pancakes:

• kefir - 2 cups (500 ml);
• chicken eggs - 2 pieces;
• sunflower oil - 2 tablespoons;
• wheat flour - 1 cup (250 ml);
• baking soda - 0.5 tsp;
• salt - 0.5 tsp;
• sugar - 2 tsp

For cream:

• sour cream - 400 gr.;
• sugar - 1 cup.

First, bake thin pancakes. To do this, lightly beat the eggs, add kefir, vegetable oil, sugar, salt.

Gradually add the sifted flour. Then gently mix the dough until there are no lumps left.

Dissolve baking soda in 1/3 cup water and pour into batter.

Heat up a frying pan, grease it with a little vegetable oil. Spread 1 ladle in a thin layer in the pan in the form of an even circle. Bake over medium heat for 1-2 minutes on each side.

To make the cake even and beautiful, try to keep all the pancakes the same size.

Sour cream must be beaten with sugar for 10-15 minutes until the mass becomes airy.

Lubricate the cooled pancake with sour cream. Place the next pancake on top. Continue to spread the pancakes in a pile, lubricating each with cream.

Gently coat the finished cake with cream on all sides.

The cake can be decorated at your discretion: chocolate, berries, sprinkle with cocoa ...

Below is one of lung ways and original cake decorations.

With melted chocolate or chocolate rice, apply thin lines in the form of a spiral on top of the cake.

Using a toothpick, draw a line from the edge of the cake to the center, draw the next line from the center to the edge, etc.

You will get a beautiful pattern that looks like a flower.

Let the cake soak for at least 2 hours.

The recipe for pancake cake with sour cream is very simple. And the result will please any sweet tooth.

Bon appetit!

Making a pancake cake with sour cream at home is easy. The basis is pancakes smeared with a delicate cream. We hope this selection of recipes will help you prepare for a series of holidays, where culinary specialties will always be welcome.

So, you will need:

• flour - 2 cups;
• eggs - 3 pcs.;
• sugar - 2 tbsp. l;
• milk - 3 cups;
• vegetable oil - 2 tbsp. l;
• soda - a pinch;
• lemon juice.

Cooking:

1. First, beat the eggs and sugar with a mixer. And then add milk and flour to the mixture in turn, knead so that there are no lumps left.
2. Then add soda quenched with lemon juice to the dough.
3. Mix everything thoroughly, and then - you can bake in a fairly heated frying pan, greased with oil. After the first pancake, it is not necessary to re-grease the pan. Pancakes are perfectly baked.

Pancake cake with cottage cheese and sour cream

A chic cake is obtained with a filling of thick sour cream and cheese curds. It is very easy to prepare it. Ingredients for cottage cheese cake you will find in any store.

Filling Ingredients:

• curd cheese - 4 pcs. 100 g;
• sour cream 25% fat - 200 g;
• powdered sugar - 3 tbsp. l.

Cooking:

1. To prepare the filling, mix cheese, sour cream and powdered sugar with a fork until smooth. If selected cottage cheese, it must be wiped through a colander in advance. Part of the filling can be tinted with beetroot juice. Then you get a pink cream.
2. Lubricate “cakes” in turn with white filling, then pink.
3. Decorate the dish with chocolate icing, berries or fruits.

The cake soaks very quickly. Immediately, after cooking, you can collect everyone to the table.

Recipe with chocolate

Chocolate cake pancakes are prepared in the same way as usual, but one of the ingredients here will be cocoa powder. Add 0.5 tablespoons to the dough.

For the filling you will need:

• cream - 0.5 l;
• Nutella chocolate paste - 350 g.

How to cook:

1. In a blender, mix and beat all the ingredients for pancakes. Leave the dough in the refrigerator for 1 hour.
2. Fry the pancakes in a well-heated pan, greased with vegetable oil.
3. Whip cream.
4. To make the Chocolate Pancake Cake, arrange the pancakes one at a time on a serving platter, brushing them with Nutella and whipped cream, one at a time.

The top layer must be smeared chocolate paste and sprinkled with cocoa.

Cooking with banana and icing

A cake according to this recipe can be prepared very quickly, and it is also quickly eaten. The main component is an exotic fruit. Its quantity depends on the total volume.

For glaze, take:

• cocoa powder - 2 tbsp. spoons;
• sugar - 3 tbsp. spoons;
• sour cream - 2 tbsp. spoons;
• butter - 50 g.

How to cook:

1. First of all, beat sour cream, vanilla and sugar well.
2. Cut fruit into slices.
3. To prepare the icing for the cake with sour cream and bananas, mix all the ingredients and leave to boil over low heat.
4. Place pancakes in the following order - pancake, then sour cream and banana, after - the next pancake, etc.

Pour the icing over the cake and decorate it with grated chocolate on top. Put the dish in the refrigerator for half an hour.

Dessert with berries

Do you want to cook delicious delicate cake, having spent a minimum of effort and time, arm yourself with this recipe. If in winter you cannot find raspberries or blackberries, replace with other berries.

Ingredients:

• fat cream - 500 ml;
• vanilla cream - 200 ml;
• blackberry - 200 g;
• raspberries - 100 g;
• blueberries - 100 g;
• bananas - 2 pcs.;
• raspberry jam - 250 g;
• powdered sugar - to taste.

cook:

1. Cooking pancakes. When they are ready, make cream. Mix vanilla cream with cream and beat them with a mixer.
2. After the pancakes have cooled, spread with jam, place on top of each other. The filling of the cake should also contain bananas and a mixture of cream and cream.
3. Decorate the cake with a berry “hat”, sprinkled generously with powdered sugar. It turned out a magnificent pancake cake with berries, which will decorate any holiday.

Pancake cake with sour cream and condensed milk

When you cook a pancake cake with sour cream and condensed milk, add 2-3 tbsp. l. cocoa.

And for the filling you will need:

• boiled condensed milk - 1 can;
• butter - 50 g;
• fat sour cream - 150 g;
• peeled walnuts - 20 pcs.;
• bananas - 2 pcs.;
• confectionery poppy - ½ pack.

How to cook:

1. In a deep bowl, combine the melted butter, boiled condensed milk and sour cream. Beat the ingredients with a mixer until smooth and leave for a short time in the refrigerator while the pancakes are preparing.
2. When the pancakes are ready, start assembling the cake. Cut the bananas for the filling into thin circles. Spread pancakes with cream of sour cream and condensed milk. Lay out fruit circles every 3-4 layers. Coat the top layer and sides well with cream.
3. Decorate with banana circles, from which to form a flower on the surface of the cake. For decoration, you will need walnuts, chopped with a rolling pin and steamed poppy seeds in advance.
4. After decorating, leave the cake in the refrigerator for about 1 hour.

Pancake cake is a dish for lazy housewives. Every woman knows how to bake pancakes, it's easy, simple, fast and uncomplicated.

Pancake cakes can be made with meat, liver, anything, but if you want to treat your loved ones to something sweet, then a pancake cake with sour cream will be a great option.

easy recipe treats with sour cream

We put the kettle on the fire - we need boiling water. In the meantime, we sift the flour through a sieve, enriching it with oxygen in this way.

This is necessary in order for the pancakes to turn out more airy. Break the eggs into the bowl of a food processor, pour 500 milliliters of milk, add 1 tablespoon of sugar and mix the contents at low speed.

In the process, gradually add flour one spoon at a time. Pour in the rest of the milk and continue whisking.

After connecting almost all the components for pancakes, add 1 cup of boiled water and pour it there olive oil. The resulting dough consistency should be like pancakes.

Fry pancakes in a preheated pan. No need to lubricate it with oil or lard, it will be superfluous.

Best for cream homemade sour cream- It is quite thick and fat. You can first put it under a press to remove excess moisture, then the cream will turn out denser and will not spread.

We put cold sour cream in a mixer, pour out sugar, vanillin and beat the cream at high speed. You can immediately start smearing pancakes after this, but it is desirable that the whipped mass stand in a cold place for about an hour.

We spread the finished pancakes one by one on a dish and thickly, without sparing, smear with cream. Leave the prepared cake to stand for 2 hours for final impregnation. Pancake cake with sour cream is tender, airy and very tasty.

Pancake cake with condensed milk and sour cream

Components:

1. Wheat flour - 400 grams;
2. Sour cream - 300 grams;
3. Chicken egg - 5 pieces;
4. Salt - 5 grams;
5. Sugar - 25 grams;
6. Vegetable oil - 5 tablespoons;
7. Milk - 750 milliliters;
8. Boiled condensed milk - 1 can.

To test for pancakes, you need to take a pan with a deep bottom, drive cold eggs into it, add sugar and gently beat with a whisk by hand or with a mixer. After that, pour in the warmed milk, without ceasing to whisk.

Then take the pre-sifted flour and pour it in parts into a mixture of milk and eggs. At the very end, add salt and vegetable oil.

The cream will require sour cream with a fat content of at least 25 percent, as it should be thick. Combine condensed milk with sour cream in a deep bowl, mix thoroughly until smooth and put in the refrigerator.

Spread the finished pancakes with the resulting cream and let them soak for several hours. Ready-made pancake cake with cream of sour cream and condensed milk can be served at the table.

Chocolate pancake cake with sour cream

Components:

1. Sugar - 300 grams;
2. Flour - 0.5 kilograms;
3. Chicken eggs - 6 pieces;
4. Milk - 1 liter;
5. Olive oil - 4 tablespoons;
6. Vanillin - 1 sachet;
7. Cocoa - 3.5 tablespoons;
8. Sour cream - 2 cups;
9. Walnuts - 200 grams.

Take a large bowl, beat eggs into it, add 30 grams of sugar and beat thoroughly until it is completely dissolved. After that, start adding flour, alternating with milk: three tablespoons of flour - half a glass of milk.

Finish with milk at the end of the batch. Pour olive oil into the resulting mixture and add cocoa (only carefully, otherwise there will be lumps), mix everything well again. Start frying pancakes.

Cream: combine sugar, vanillin and sour cream, beat at high speed for 7-11 minutes. Should be thick lush mass in which there is a spoon. We remove the finished cream in the cold.

Lubricate the cooled pancakes with ready-made sour cream and sprinkle each layer with walnuts. Let the cake brew, and bon appetit.

To prepare a pancake cake with sour cream, it is best to use premium flour, then the pancakes will be tender and soft.

Eggs, if possible, also take homemade. Their yolk color is more saturated, this will give the pancakes a pleasant yellowish color.

The pan should be non-stick and have a thick bottom. It is undesirable to use a frying pan made of thin metal, pancakes will stick.

Do not fry pancakes on too high a fire - there will be no openwork pattern, they will just burn. If you add oil to the dough, then when frying, you do not need to grease the pan with lard so that an extraneous smell does not appear.

If desired, you can pour glaze over the pancake cake at the end of cooking. This will add zest to the taste of the dish.

Fruits will be a good addition: pineapples, apples, kiwi, drying is also suitable for a change.

Sweet pancake cake the most delicate dessert easy to prepare and at the same time very tasty. In french cuisine it bears the proud name "crepeville" (from the French "crepe" - "pancake") and is a stack of pancakes generously smeared with cream. It is prepared in many countries and, like any other popular dish, it has many variations and tastes. "Korzhi" can be vanilla or chocolate, and custard, cottage cheese, creamy, a la tiramisu, etc.

One of the simplest and most basic is the recipe for a pancake cake with sour cream. It is assembled from thin pancakes, which go well with a fermented milk product. After a couple of hours of infusion in the refrigerator, the layers are evenly saturated with cream, becoming even more tender and juicy. The taste is simple, homely, rustic, a good option for a family tea party.

If you wish, you can endlessly complicate the dessert, for example, add 33% whipped cream (200 ml) to the cream for extra tenderness, or add fruit (bananas work well). You can also decorate the top of the cake according to your taste and mood. Sweet berries and chocolate fondant are great.

Ingredients

• wheat flour 1.5 tbsp.
• 2.5% milk 2 tbsp.
• chicken eggs 2 pcs.
• salt 0.5 tsp
• sugar 1 tbsp. l.
• refined vegetable oil 2 tbsp. l.

Ingredients for sour cream

• 20% sour cream 500 g
• sugar 3 tbsp. l.
• vanilla sugar 0.5 tbsp. l.
• shredded coconut and berries for garnish

Note: 1 glass = 200 ml, sour cream must be fresh, always very fatty and non-acidic.

How to make pancake cake with sour cream

1. 
   Beat eggs, salt and sugar with a whisk until smooth.
2. 
   Then I add half of the milk, that is, 1 cup.
3. 
   I mix and gradually pour in the flour, sifted through a sieve.
4. 
   I pour in the remaining milk and refined vegetable oil. Mix again until smooth. The result is a liquid dough. I let it sit for 15 minutes at room temperature. What for? In order for the gluten to swell, the dough becomes homogeneous and more plastic, all the lumps disperse.
5. 
   I warm up the pan and bake pancakes. If non-stick cookware is used, then it can not be lubricated, pancakes will not stick. I pour in about half a ladleful of batter and then spread it across the bottom of the pan, swirling it around in the air. Fry over medium heat, about a minute, until golden brown.
6. 
   I got 11 pieces, the diameter of the pan is 23 cm. Due to the fact that the dough is liquid, it spreads beautifully over the pan, the pancakes are very thin, with slightly crispy edges - just what you need for a cake.
7. While they are cooling, I prepare the cream. To do this, I combine sour cream, sugar and vanilla sugar. I beat everything with a whisk for about 2 minutes until the sugar crystals dissolve. At first, the sour cream will become liquid, but it will thicken over time, I continue to beat for another 2-3 minutes.
8. 
   I put the finished cream in the refrigerator so that it hardens a little, and then I coat each “cake”. If you want, you can add whipped cream to the cream - in this case, separately beat 200-250 ml of 33% fat cream to peaks, add powdered sugar to taste, beat again and gently combine with sour cream. Then the cake will turn out even more tender, there will be much more cream, but teach that the dessert will become more high-calorie.
9. 
   Decorate with coconut flakes and berries. Then I put it in the fridge for at least 2 hours.

When the pancake cake with sour cream is infused, all its layers are completely soaked. It remains to cut the dessert into portions and you can brew tea. Bon appetit!

pancake cake

2 h

220 kcal

5/5 (3)

Kitchen appliances and utensils: two bowls, a mixer and a frying pan and a whisk.

When you get bored of the exotic, when you want something cozy, homely, grandmotherly. He comes to the rescue - a pancake cake with sour cream! This is the taste of a carefree childhood. Fairy tales about the Firebird, warm milk with honey and mother's lullaby - that's what you remember when you try this dessert.

The cake can be baked in 2 hours. I have 7-8 servings. Prepare in advance the dishes in which you will make the dough. We will need two bowls (one for eggs, one for flour), a mixer and a frying pan and a whisk.

Ingredients

For test:

For cream:

• 450 g sour cream;

• 0.5 cups of sugar.

Choosing products

Every housewife faces the problem of choosing products for cooking. You need to know a few simple rules, and this problem will no longer seem complicated.

When choosing sour cream, you need to pay attention to the composition, the composition should contain milk and leaven, nothing else. Natural sour cream should not contain thickeners, vegetable fats and starch. In addition, the shelf life of sour cream should not exceed 10 days, but if the shelf life is several months, then this is not sour cream, but a sour cream product, and vegetable fat is present in it.

Choosing eggs is also easy. The egg must be weighty and have matte Colour. If the egg is glossy and light, it is likely spoiled. You can shake the egg. If you hear a gurgle, then it is stale.

The healthiest milk you can buy in the store is whole milk , but, unfortunately, it is sold very rarely. Normalized milk ranks second in the ranking of benefits. Reconstituted milk cannot even be called milk, so you should not buy it at all. If you are more accustomed to pancakes on kefir, you can bake them on it, but if you bake pancakes on milk, the pancake cake will turn out tastier.

How to cook pancake sour cream cake

Stage one

We will need:

• eggs - 5 pieces;
• flour - 2 cups;
• soda - a pinch;

• salt - 0.5 tsp;
• milk - 0.5 l;
• sugar - 1 tbsp.

Stage two

We will need:

• 450 g sour cream;

• 0.5 cups of sugar.

Stage three

For those who have never baked pancakes, I will tell you how to do it.

The result is a great dessert.

Cake making video

For lazy housewives, a video cake recipe that does not need to bake cakes and get your hands dirty with dough:

There is a great variety of toppings for my cake. They bake and even