Condensed Milk Pancake Cake

Incredibly tasty, made from simple ingredients, bright and juicy! Pancake cake with condensed milk turns out very sweet, so it is better to serve it with tea or coffee without sugar. But how delicious it is, I can’t even believe it! This is a great option for simple baking for beginner pastry chefs!
cook time: 1h 20 min
Hazel Farrow
Condensed Milk Pancake Cake

Nutrition Facts (per serving)

203
Calories
8g
Fat
25g
Carbs
7g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Sugar 4 tbsp
Wheat flour (There are 130-140 g of flour in a glass!) 1 cup
Milk 500 ml
Vegetable oil 1.5 tbsp
Chicken eggs 6 pc
Boiled condensed milk 200 g

Recipe instructions

Step 1

Step 1
How to make pancake cake with condensed milk? Prepare the indicated products. A good pancake cake requires at least 25 pancakes, so measure out the ingredients for two servings at once. But if you’re just cooking for testing, limit yourself to one serving. Remove the eggs from the refrigerator in advance and let them sit at room temperature for about an hour. Wash and dry them with napkins.

Step 2

Step 2
Break raw chicken eggs into a suitable sized bowl. Add salt and sugar to them.

Step 3

Step 3
Pour milk of any fat content into the eggs, warmed to room temperature. Beat the milk-egg mixture for about 2-4 minutes until completely smooth. You can do this with a whisk or mixer, if desired.

Step 4

Step 4
Add sifted wheat flour. Please note that it may take you more or less than mine — focus on the thickness of the dough. Whisk it again, being careful not to create lumps. Then set the bowl of dough aside to rest for 15-20 minutes.

Step 5

Step 5
Why should the dough rest? If you start baking pancakes right away, they will tear! After resting, pour vegetable oil into the dough, leaving a little to grease the pan, and mix thoroughly.

Step 6

Step 6
Preheat the frying pan and grease it once with oil, but be sure to keep it hot! Pour a portion of pancake batter into the pan and roll the pan around, forming a round pancake. Fry it for about 1 minute over medium heat until the edges dry out.

Step 7

Step 7
Turn the pancake over to the other side and fry for about another minute. Then transfer the pancake to a plate. Fry all the pancakes in the same way. You should get at least 25 thin pancakes — if you cook from two portions of dough.

Step 8

Step 8
Grease each prepared pancake with boiled condensed milk along the entire diameter, stacking the pancakes on top of each other. Form the entire cake in this manner.

Step 9

Step 9
Cover the cake with the last pancake, but do not coat it. Place the pancake cake in the refrigerator for 30 minutes.

Step 10

Step 10
Remove the cake from the refrigerator just before serving. Decorate it to your liking: fresh berries, fruits, cream, fresh mint leaves. Bon appetit!

Additional rubrics

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