Fruit Pancake Cake

Delicate and original fruit pancake cake. Serve cold, with tea, coffee, juice, milk.
cook time: 1h 30 min
Ivy Ramsay
Fruit Pancake Cake

Nutrition Facts (per serving)

193
Calories
10g
Fat
21g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Sugar (1 spoon — into the filling, 3 — into the cream) 4 tbsp
Apples 1 pc
Cinnamon 2 g
Bananas (Large) 1 pc
Vanillin 1 g
Eggs 2 pc
Sour cream 250 g
Pancakes ready 12 pc

Recipe instructions

Step 1

Step 1
We bake pancakes, they can be absolutely anything, the main thing is that they are soft and not too lacy. 12 pancakes are enough for a 16x6 centimeter pan.

Step 2

Step 2
Peel the apples, cut into small cubes and fry over high heat with 1 tablespoon of sugar for 2-3 minutes.

Step 3

Step 3
Add the quartered banana and fry for another 2 minutes. If desired, you can add ground cinnamon.

Step 4

Step 4
Mix sour cream, 3 tablespoons of sugar and 2 eggs. If desired, you can add vanillin.

Step 5

Step 5
Everything is ready, you can assemble the cake.

Step 6

Step 6
Line an overlapping greased pan with pancakes.

Step 7

Step 7
Place the filling on the edge of the pancake and roll it into a tube.

Step 8

Step 8
Place the rolled pancakes in a spiral, starting from the center. It took 7 pancakes to fill my form.

Step 9

Step 9
Pour the cream into the mold.

Step 10

Step 10
Fold the free edges over the cake. If there are gaps left, you can cover the top with another pancake. Bake in an oven preheated to 150-160 degrees for 30-40 minutes.

Additional rubrics

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