Homemade pancake cake with custard

Have a nice day dear readers!

Now we will start making a very stunning dessert. Let's prepare a pancake cake. That’s why we bake pancakes at home all the time, but we haven’t even thought about this delicacy. Although making a cake requires very little effort. The main thing here is to follow all the advice and everything will work out.

To make such a dessert we will need cream. I decided that in my case it would be custard. It is considered the least fatty, and the ingredients included are the most common. Well, his production method is completely ordinary. Don’t worry, we’ll go through everything step by step in the article itself.

You can use any pancakes when making this cake. I made pancakes with milk, and then boiled the dough with boiling water. Thus, my cakes came out very thin, which is what is needed. You can bake them only with water or any other method. I just don’t recommend using dough prepared with a fermented milk product (drink, sour milk). Otherwise, it may affect the taste.

Almost the other day I prepared an excellent dessert “Tiramisu”. Therefore, be sure to look at the article, this delicacy turns out to be so affectionate. The whole family ate it like ice cream.

Pancake cake with custard

Before you start making it, I would like to say that it is advisable to start preparing this delicacy with pancakes. Although, what difference does it make if you start with cream? Just keep in mind that when assembling the cake, the layers and the inside must be one hundred percent cool. In this way, our dessert will set as best and quickly as possible.

This cake can be stored for no more than 1-2 days and only in the refrigerator. And before you start eating. Still, I advise you to keep the dessert in the refrigerator for some time so that it is soaked as best as possible.

Now you can start cooking.

Pancake cake at home - step by step recipe

As I said, we will start with pancakes, and to make them we need to prepare the dough. Therefore, prepare a deep bowl and a better mixer (for whipping), you can exchange it for a whisk, but in this case the process will be slightly delayed.

Egg - 4 pcs.
Milk - 500 ml.
Boiling water - 300 ml.
Flour - 600 gr.
Salt - 1 teaspoon (without slide)
Sweet sand - 2 teaspoons (without slide)
Vegetable oil - 60 ml.

Follow the composition indicated above. In the photo, the number of products varies slightly.

Break all the eggs into a deep bowl. Next add sweet sand and salt. Now we take the mixer and begin the beating process.

Beat the egg mixture until the sugar and salt crystals are completely dissolved.

Next, pour the milk into the egg mixture in a narrow stream. Mix everything well again or beat it.

Please note that all products used in manufacturing must be at room temperature.

Now add flour in small portions. At the same time, constantly whisk the mass. Be sure to sift the flour before using it to saturate it with oxygen. And prevent debris from getting into it.

The pancake dough is almost ready. A couple more manipulations and you can start frying.

After the flour you need to pour in boiling water. But before that, make sure that there are no flour lumps in the dough. Otherwise, continue the beating process.

Pour boiling water in a narrow stream, while constantly stirring the dough.

Then add vegetable oil, stir the whole mass again. And you can start frying pancakes.

We will fry the pancakes in a preheated frying pan. Therefore, grease the frying pan with a thin layer of vegetable oil. Heat it well for 3-4 minutes.

Next, pour in a portion of the finished dough. Distribute it moderately throughout the dish.

During frying, holes form on the surface of the pancake. Once they fill the entire pancake one hundred percent, you can safely turn it over to the other side. Frying thin flatbreads on each side takes no more than 3 minutes.

Place the finished pancakes in a stack on a plate. Let them cool, and at this time we ourselves will start making the inside.

Custard for pancake cake

The cream prepared in this way comes out very tender and moderately sweet. Completely unsweetening, if you prefer it sweeter, then the amount of sweet sand should be increased.

Milk - 500 ml.
Sweet sand - 200 gr.
Wheat flour - 60 gr.
Egg - 4 pcs.

Take a small saucepan, preferably with a thick bottom. Lay out all the ingredients: milk, sugar and flour.

At the very end, add two eggs. And stir the whole mass well with a wooden or silicone spatula.

Place the pan with all the contents on medium heat. And stir the mixture continuously until it thickens completely.

When large bubbling bubbles begin to appear on the surface of the cream, remove it from the heat.

If you keep the cream on the fire longer than expected, then ultimately it may become even thinner and will no longer thicken to the mixture that suits us.

Place the finished cream in a bowl to cool. Once it cools down, you can start assembling the cake.

If flour lumps have formed in the cream during the cooking process, then before using it, it is better to pass it through a sieve using the rubbing method.

Let's start assembling our dessert. Place the first pancake on a flat surface. Place a tablespoon of custard on top.

Then spread the cream sparingly over the entire surface of the pancake. Next we place the second pancake and repeat this manipulation again.

In this way, place one pancake after the other, covering it with any custard. The end result is a fairly multi-layered cake.

Place the finished cake in the refrigerator to rest. Just cover it with cling film ahead of time. Our task is to give it a good soak, I think 2 hours will be completely enough. Although mine started eating right away, I barely had time to record the outcome in the photo.

You can start decorating just before serving. I used orange zest as a decoration - I sprinkled it on the edges of the plate.

But the roses on the cake are made from an ordinary pancake. I sprinkled them with narrow shavings of zest and chocolate on top. Before serving, I also made an orange rose. It turned out very tasty and appetizing.

You can make a pancake cake using any cream. Some people use chocolate, others add bananas. I decided to stick with the most traditional recipe, and it turned out absolutely well. Be sure to try and prepare this dessert at home.

Pancake cake with custard - delicious recipes for an unusual dessert

Pancake cake with custard is a beautiful candidate for the popular “Napoleon”. Unlike traditional sweets, it does not require labor-intensive baking, soaks faster and allows for variations in the preparation of dough and interior. As a result, a most delicious dessert with a refreshing aroma and a narrow, openwork base is served to the table.

How to make pancake quiche?

There are many recipes for pancakes: they can be created from yeast, unleavened, choux pastry, kefir or milk. Only the inside of the pancake cake is static and represents a custard mixed from flour, yolks, sugar and milk, boiled until thick. Next, the cake is assembled by coating the pancakes with cream and placing them in a stack.

A pancake cake with cream should not only be tasty, but also have a neat appearance. In order to ensure the best results, the finished pancakes should be trimmed on the sides using a plate.
It is better to make pancakes very thin: this way they will be soaked in a few hours.
The cream mixture should be thick and viscous. Otherwise, it will spill.

Pancake recipe for pancake cake

The dough for a pancake cake can be anything. There are no restrictions and it all depends on personal preference. You can use yeast, unleavened or choux pastry base. But, more often they choose the traditional recipe with milk. This is due to the fact that the pancakes have a light texture and a neutral taste that does not overpower the delicate sweetness of the cream.

testicle – 3 pcs.;
sugar – 20 g;
flour – 375 g
milk – 500 ml;
oil – 60 ml;
salt – 5 g.

Beat eggs with sugar.
Add flour, salt, milk, butter and stir.
Bake pancakes until golden brown.

Pancake cake “Makushka” with custard

Pancake cake with custard and poppy seeds is one of the favorite dessert options. It is very colorful, as it is built on the contrast of two textures: the tenderness of French cream and the crispness of poppy seeds, which usually decorate Russian pies and add sweetness and nutty flavor to the baked goods. This is very noticeable in the cake named in his honor.

pancakes – 15 pcs.;
milk – 700 ml;
butter – 100 g;
sugar – 200 g;
testicle – 2 pcs.;
flour – 80 g;
poppy – 40 g.

For the cream, mash the eggs with sugar and flour.
Add milk and poppy seeds.
Cook the cream for 8 minutes.
Cool, beat with butter.
Assemble the cake, coating the pancakes with cream.
Place the sweet pancake cake in the refrigerator for 2 hours.

Chocolate pancake cake with custard

You can vary the taste of the cake not only with cream, but also with pancakes. A striking example is the chocolate pancake cake, in which a couple of spoons of cocoa powder added to the batter changed the usual perception of pancakes. Their chocolate bitterness harmonizes perfectly with the sweetness of the cream, turning the homemade delicacy into the famous Crepeville dessert.

flour – 425 g;
soda – 5 g;
sugar – 320 g;
cocoa – 80 g;
chocolate – 60 g;
milk – 900 ml;
oil – 80 ml;
testicle – 4 pcs.

For pancakes, stir 375 g of flour with cocoa, 120 g of sugar and soda.
Pour in 400 ml of milk, butter and stir.
Bake pancakes.
Beat the eggs with 200 g of sugar and flour.
Add 500 ml of milk to the cream and boil for 10 minutes. Cool.
Form the cake.
Drizzle melted chocolate over the chocolate quiche pancake cake.

Pancake cake with custard and berries

Custard pancake cake can be prepared with various entrails. The cream is especially refreshing and eye-catching when combined with berries. To do this, you don’t have to wait for summer; in the winter season you can eat frozen assorted berries, with which the cake will acquire a sweet and sour taste and an appetizing cross-section when served in portions.

thin pancakes – 20 pcs.;
sugar – 200 g;
milk – 500 ml;
yolks – 8 pcs.;
lemon zest – 10 g;
flour – 90 g;
cream – 200 g;
strawberries, raspberries and currants – 500 g.

Grind the yolks with sugar and flour, add zest, milk and cook for 10 minutes.
Cool the finished cream.
Form a cake, flavoring the pancakes with cream and berries.
Decorate the pancake quiche with whipped cream.

Pancake cake with fruit

Pancake cake with custard is a recipe that allows you to get creative and vary the product with berries and fruits. For such a dessert, exotic fruits - kiwi and orange - will be the perfect complement. They initially have juicy, savory pulp, which mixes well with the cream, enriching it with its juices during the soaking process.

pancakes – 17 pcs.;
custard – 580 g;
kiwi – 3 pcs.;
orange – 2 pcs.;
chocolate – 70 g.

Finely chop the orange and kiwi.
Grease the pancakes with cream and top with pieces of fruit.
Decorate the pancake quiche with melted chocolate.

Pancake cake with bananas

Pancake Cake with Custard is a recipe that can be customized according to personal preferences. With all this, almost all chefs agree on the choice of bananas. Soft, tender, slightly sweet exotic fruits are in such perfect harmony with the custard mass that they are used both as the inside and as one of the components of the cream.

pancakes – 10 pcs.;
bananas – 4 pcs.;
milk – 450 ml;
butter – 200 g;
flour – 80 g;
testicle – 2 pcs.;
sugar – 20 g.

For the cream, beat the eggs with sugar, flour and 225 ml of milk.
Bring the cream to a boil, pour in the rest of the milk and cook for 10 minutes.
Cool, add butter, the pulp of 2 bananas and beat.
Form the cake by brushing the pancakes with cream and topping with bananas.

Pancake cake with raspberries and custard

Pancake cake with raspberries is a perfect dessert. Raspberries usually accompany pancakes, served with them in the form of jam, mousse or jelly. In this recipe, it is also used in the form of a berry mass, which is coated with layers, alternating with custard. The cake comes out fragrant, tender and very juicy, so for soaking it is sent into the cold for 2 hours.

frozen raspberries – 300 g;
starch – 20 g;
pancakes – 20 pcs.;
custard – 250 g.

Mash the defrosted raspberries with a fork, stir in the starch and cook until thickened.
Cool, coat the first pancake.
Spread the next one with custard.
Use this principle to form the entire cake.
Decorate the pancake raspberry custard cake with berries.

Pancake cake with custard

Soft, flexible, instantly absorbing oil, sauces, and any other layer, pancakes are rolled into tubes, envelopes, triangles, used for chicken pies, rolled into snail pies and built into both sweet and snack cakes. You can't find a better substitute for shortcakes!

Most likely, in your culinary piggy bank there are a couple of proven methods for making thin pancakes. With milk, whey, water, with or without eggs, with buckwheat, wheat, oat or rye flour. Feel free to leave your option! My homemade pancake cake is just a detailed hint for newbies. It’s important to stock up on pancakes and entrails, assemble a light system and slightly embellish it.

If you need dessert, for a pancake cake, tender custard (as in my example), sour cream, protein or curd-based cream, thick jam, gelled confiture, jam are suitable. The unsweetened product is layered with the same cottage cheese, but with herbs, garlic, capers and pepper; also, almost transparent slices of lightly salted reddish fish are laid between the pancakes, mushrooms fried with onions, coated with meat or liver pate, pureed vegetables with herbs, and various assorted dishes.

I repeat, due to their loose, porous structure, the pancakes quickly stick to their insides, are soaked, moistened, and there is no need to wait for many hours. It is completely enough to withstand for half an hour or an hour. At the same time, when you cut it, you get portions with completely even, clear edges. So, one more dish for you - pancake cake, a recipe with step-by-step photos at home is attached.

Ingredients

Pancake batter

milk 500-600 ml
flour 180-200 g
eggs 2 pcs.
vegetable oil 4 tbsp. l.
sugar 3-4 tbsp. l.
salt a pinch

milk 500 ml
sugar 100 g
eggs 2 pcs.
butter 70 g
vanilla sugar 10 g
flour 2 tbsp. l.

Manufacturing

At home, we will be the first to bake thin pancakes, which will become the crust of the future multi-layer product. For the dough, beat two eggs, sugar, salt - mix vigorously with a whisk. Don't omit the salt, it balances out the sweetness.

Add wheat flour, approximately 50 ml of milk at room temperature - continue radial movements.

We carefully knead the thick dough, trying to remove all dry areas.

Now pour the remaining milk and vegetable oil (corn, sunflower or other, but preferably refined, with a neutral odor that does not smoke when frying) into a homogeneous viscous mass. Mix well into a watery state, without lumps, cover with a plate or leave under the lid for at least half an hour. For example, the same Julia Child recommended keeping the pancake dough in the refrigerator all night (that is, in the dark) , or even during the day. In this way, gluten is activated and the dough will acquire the correct thickness.

We bake our pancakes in a frying pan that has been greased once with lard or oil; mine is 22 cm in diameter. We proceed in the usual way, warm up the surface, cover it very lightly with a greasy layer, pour out about a third of the ladle - turn it and fill the entire area, after half a minute we lift it, turn the pancake over and dry it on the other side for about 15 seconds. Fold it in a stack. And so one after another.

At the same time, we are passionate about the custard for the pancake cake. This recipe is suitable for “Napoleon” with shortbread, puff pastries, and other desserts. Beat sweet sand and eggs. Grind thoroughly, combining the whites with the yolks one hundred percent. Otherwise, when brewing, nasty flakes and clots will appear.

Add thickener - flour. Mix again until smooth and homogeneous. You can add a little milk (40-50 ml) to make it easier to dissolve the dense mass. Next, in another container, boil the main amount of milk.

Pour the bubbling milk into the egg mixture in a stream - work over low heat, whisk continuously, wait for it to boil again and thicken at the same time. It is important to prevent burning from below and remove all lumps.

Once the silky texture appears, remove from heat and stir in vanilla sugar flavoring. After about 5 minutes, having cooled slightly, lower the butter, knead once and let the custard for the pancake cake cool one hundred percent.

Having thin pancakes (14 pieces) and cool custard with a vanilla-creamy smell in stock, we assemble the cake. We coat any pancake cake, cover it, and so on until the end. We cover the side and top, if desired, roll up a roll from 1 blink, cut it, decorate with the likeness of roses, sprinkle around the circumference with sand crumbs, coconut shavings or cocoa powder. Leave in the refrigerator to soak for an hour or two.

A couple of finishing touches before serving: decorate the homemade pancake cake with mint and berries. The recipe with photo confirms that at home it is easy to cope with any culinary ideas. Enjoy your tea!

Pancake cake with custard

Ingredients

Ryazhenka – 500 ml

Wheat flour – 150 g

Sweet powder – 3 tbsp.

Sunflower oil – 3 tbsp.

For the custard:

Wheat flour – 4 tbsp.

Sugar – 1 glass

Butter – 200 g

233 kcal
1 hour
1 hour

Photo of the finished dish

Step-by-step recipe with photos

I suggest making you a delicious pancake cake with custard. For this cake, you need to bake pancakes according to your favorite recipe in advance, it is better if they are thick pancakes. I chose pancakes made with fermented baked milk; in my opinion, they are perfect for such a cake. I decided to make traditional custard, but make it slightly thicker than usual. If desired, the cake can be layered with fruit, chocolate can be added - it all depends on your imagination and desire.

To make a pancake cake with custard, prepare all the products on the list. In the photo I have products for custard and ready-made pancakes.

To grease the pancakes, cook custard. Pour 1 glass of milk into a saucepan, add eggs, sugar, vanillin and flour. Beat thoroughly with a whisk.

Place the mixture on low heat and, stirring continuously, bring to a boil, pour in the remaining milk in a narrow stream and stir until the cream begins to thicken. Typically this procedure takes 15-20 minutes. Cook the cream until it reaches a suitable thickness. For pancakes, the perfect cream will be the one that leaves a trace of the whisk on it. When the cream is ready, it must be cooled, stirring occasionally.

In a bowl, beat soft butter. Add the finished and cooled cream to the butter with spoons and beat thoroughly.

After this, you can start assembling the cake. Place pancakes on a plate one by one, brushing any layer with cream.

In total, I used 10 pancakes with a diameter of 18 cm for the cake.

The top layer can also be greased with cream and sprinkled with biscuit crumbs.

Leave the pancake cake with custard to soak for 1-2 hours in the refrigerator, after which you can start tasting.