Custard Pancake Cake

Simple, from ordinary products, for every day and for holidays! Pancake cake with custard is a recipe for a simple but very tasty dessert, which does not require an oven to prepare. The cake turns out very tender, the taste is somewhat reminiscent of Napoleon cake.
cook time: 3h
Isla Thatcher
Custard Pancake Cake

Nutrition Facts (per serving)

230
Calories
14g
Fat
20g
Carbs
4g
Protein

Ingredients (8 portions)

For pancakes:

Wheat flour 1 cup
Milk 500 ml
Eggs 1 pc
Vegetable oil 30 g
Sugar 2 tbsp
Salt to taste

For cream:

Milk 500 ml
Eggs 2 pc
Sugar 150 g
Wheat flour 3 tbsp
Butter 200 g
Vanillin to taste

Recipe instructions

Step 1

Step 1
How to make pancake quiche? First of all, bake the pancakes. To prepare pancake dough, combine the egg with sugar. Add vegetable oil and milk. Then add the sifted flour and knead into a homogeneous, liquid enough dough so that there are no lumps. You may need more or less flour than the amount stated in the recipe, look at the consistency of the dough.

Step 2

Step 2
In a hot frying pan, bake pancakes from all the dough, frying them on both sides until golden brown. Grease the pan only before the first pancake; there is no need to do this further, since the dough contains oil and the pancakes will not stick. Place the finished pancakes on a large plate and cover with a lid. Under the lid they will steam, become soft, and their edges will not dry out.

Step 3

Step 3
Prepare the custard. How to make custard? Pour 400 ml of milk into a non-stick pan (or thick-bottomed saucepan) and add sugar. Place on the fire and bring to a boil. Stir while heating until the sugar dissolves completely.

Step 4

Step 4
Separately, in a mixing bowl, mix the remaining 100 ml of milk, eggs, flour and vanilla. Then, with continuous stirring, add boiling milk to this mass.

Step 5

Step 5
Then return the entire mass to the heat and, with constant stirring, cook until thickened. Remove the cream from the heat and add butter to it. Let it melt and beat with a mixer so that the butter is well and evenly mixed into the cream. While you beat, the cream will cool. Choose natural oil for the cream, without vegetable additives; the taste of the dish will depend on its quality.

Step 6

Step 6
This is what the finished cream looks like — thick and glossy.

Step 7

Step 7
Spread the finished cream over each pancake, spreading the cream evenly over the entire surface of the pancake.

Step 8

Step 8
In this way, assemble a cake from all the pancakes and from all the cream. Place it in the refrigerator for several hours so that the cake is soaked and the cream hardens. You can sprinkle the finished cake with grated chocolate or decorate it with any berries. Bon appetit!

Additional rubrics

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