Pancake cake with custard - delicious recipes of original dessert

Pancake cake with custard is an excellent alternative to the popular "Napoleon". In contrast to the classic delicacy, it does not require labor-intensive baking, faster soaks and allows variations in the preparation of dough and filling. As a result, a delicious dessert with a refreshing aroma and a delicate, openwork basis is served to the table.

How to cook a pancake cake with custard?

There are a lot of recipes for pancakes: they can be made from yeast, fresh, brewed dough, kefir or milk. Only the filling for a pancake cake is static and represents a custard mixed with flour, yolks, sugar and milk, cooked to a density. Next, the cake is collected, promazyvaya pancakes cream and stacking them with a pile.

1. Cake of pancakes with cream should be not only tasty, but also have an aesthetic appearance. In order to ensure the latter, the finished pancakes should be cut at the edges using a plate.
2. Pancakes are best done as thin as possible: they will soak in a few hours.
3. The consistency of the cream should be thick and viscous. Otherwise, it will spread.

Recipe for pancakes for a pancake cake

Dough for a pancake cake can be any. There are no restrictions and everything depends on personal preferences. You can use a yeast, unleavened or custard batter . However, more often choose a classic recipe for milk. This is due to the fact that pancakes have a light texture and neutral taste, which does not interrupt the delicate sweetness of the cream.

Ingredients:

• egg - 3 pieces;
• sugar - 20 g;
• flour - 375 g
• milk - 500 ml;
• oil - 60 ml;
• salt - 5 g.

Preparation

1. Whisk the eggs with sugar.
2. Add flour, salt, milk, butter and mix.
3. Bake pancakes until golden brown.

Pancake cake "Makovka" with custard

Pancake cake with custard and poppy is one of the popular dessert options. It is very colorful, because it is built on the contrast of two textures: the tenderness of the French cream and the crunchiness of the poppy, traditionally decorating Russian pies and adding baking sweets and nutty taste. This is very noticeable in the cake named in his honor.

Ingredients:

• pancakes - 15 pcs .;
• milk - 700 ml;
• oil - 100 g;
• sugar - 200 g;
• egg - 2 pieces;
• flour - 80 g;
• poppy - 40 g.

Preparation

1. For cream, mash the eggs with sugar and flour.
2. Add milk and poppy seeds.
3. Cook the cream for 8 minutes.
4. Cool, beat with butter.
5. Coberate the cake, promazyvaya pancakes cream.
6. Put the sweet pancake cake for 2 hours in the fridge.

Chocolate pancake cake with custard

You can diversify the taste of the cake not only with cream, but with pancakes. A vivid example is a chocolate pancake cake in which a couple of spoons of cocoa powder added to the dough changed the traditional perception of pancakes. Their chocolate bitterness perfectly harmonizes with the sweetness of the cream, turning a homemade delicacy into the famous dessert "Crepville".

Ingredients:

• flour - 425 g;
• soda - 5 g;
• sugar - 320 g;
• cocoa - 80 g;
• chocolate - 60 g;
• milk - 900 ml;
• oil - 80 ml;
• egg - 4 pcs.

Preparation

1. For pancakes, mix 375 g of flour with cocoa, 120 g of sugar and soda.
2. Pour 400 ml of milk, butter and mix.
3. Bake the pancakes.
4. Whisk the eggs with 200 g of sugar and flour.
5. Add 500 ml of milk to the cream and cook for 10 minutes. Cool down.
6. Form the cake.
7. Pour the pancake chocolate cake with the custard over melted chocolate.

Pancake cake with custard and berries

A cake of pancakes with a custard can be prepared with different fillings. Especially refreshing and bright is the cream in combination with berries. To do this, you do not need to wait for summer, in wintertime you can use frozen berry assortment, with which the cake will get a sweet and sour taste and appetizing view in a section at a portioning feed.

Ingredients :

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

Preparation

1. Pound the yolks with sugar and flour, add the zest, milk and cook for 10 minutes.
2. Finished the cream cool.
3. Form the cake, savoring pancakes with cream and berries.
4. Decorate the pancake cake with the custard with whipped cream.

Pancake cake with fruit

Pancake cake with custard is a recipe that allows you to fantasize and diversify the product with berries and fruits. For this dessert, the perfect complement will be exotic fruits - kiwi and orange. They initially have a juicy, tasty pulp, which is perfectly combined with the cream, enriching it with its juices in the process of soaking.

Ingredients:

• pancakes - 17 pcs .;
• custard - 580 g;
• kiwi fruit - 3 pieces;
• orange - 2 pieces;
• chocolate - 70 g.

Preparation

1. Cut orange and kiwi.
2. Lubricate the pancakes with cream, transfer pieces of fruit.
3. Decorate the pancake cake with the custard with melted chocolate.

Pancake cake with bananas

A pancake cake with a custard is a recipe that can be supplemented according to personal preferences. In this case, many cooks have the same choice of bananas. Soft, tender, slightly sweet exotic fruits are so perfectly in harmony with the brewed mass that they are used both as fillings and as one of the constituents of the cream.

Ingredients:

• pancakes - 10 pieces;
• bananas - 4 pieces;
• milk - 450 ml;
• oil - 200 g;
• flour - 80 g;
• egg - 2 pieces;
• sugar - 20 g.

Preparation

1. For cream, whisk eggs with sugar, flour and 225 ml of milk.
2. Bring the cream to a boil, pour in the rest of the milk and cook for 10 minutes.
3. Cool, add butter, pulp of two bananas and whisk.
4. Form a cake, greasing pancakes with cream and shifting bananas.

Pancake cake with raspberries and custard

Pancake cake with raspberries is the perfect dessert. Raspberry traditionally accompanies pancakes, serving them in the form of jam, mousses or jelly. In this recipe, it is also used in the form of berry mass, which layers are smeared, alternating with the custard. The cake turns out to be fragrant, tender and very juicy, so for impregnation it is sent to the cold for 2 hours.

Ingredients:

• frozen raspberry - 300 g;
• starch - 20 g;
• pancakes - 20 pieces;
• custard 250 g.

Preparation

1. Defrost the raspberries with a fork, mix with starch and cook until thick.
2. Cool down, miss the first pancake.
3. Next lubricate the custard.
4. On this principle, formulate the whole cake.
5. Decorate the pancake crimson cake with custard berries.