Delicious Pancake Cake with Sour Cream

From simple products, very tasty, original, easy! Pancake cake with sour cream is a baked goods with a surprise. Outwardly, it is no different from a regular shortbread cake. But the taste turns out to be more delicate and original. Good for family tea parties and treating guests!
cook time: 3h 35 min
Isla Thatcher
Delicious Pancake Cake with Sour Cream

Nutrition Facts (per serving)

251
Calories
14g
Fat
26g
Carbs
5g
Protein

Ingredients (6 portions)

Basic:

Jam 3 tbsp

Pancakes:

Wheat flour 100 g
Milk 200 ml
Eggs 2 pc
Sugar 2 tbsp
Salt 0.25 tsp
Soda 0.5 tsp
Vegetable oil 3 tbsp

Cream:

Sour cream 200 g
Powdered sugar 30 g
Vanilla sugar 5 g

Recipe instructions

Step 1

Step 1
How to make pancake cake with sour cream? First, prepare all the necessary ingredients for the pancakes. Take milk at room temperature, and refined vegetable oil. Wash and dry the eggs.

Step 2

Step 2
Break eggs into a bowl, add sugar and salt. Mix with a whisk until smooth.

Step 3

Step 3
Pour the warm milk into the egg mixture and stir until smooth.

Step 4

Step 4
Pour vegetable oil into the egg-milk mixture and stir. Separately, mix flour and soda. Sift the flour through a fine sieve into the egg-milk mixture, stirring with a whisk until smooth, without lumps. Why sift flour? To get rid of debris and saturate the flour with oxygen. This will make the baked goods more airy and tender. Please note that you may need more or less flour, use the dough as a guide.

Step 5

Step 5
Heat a frying pan over medium heat and grease it with vegetable oil. Using a ladle, pour the batter into the pan and spread the batter over the bottom of the pan. Bake the pancake on both sides until done. You can bake the following pancakes without oil (if your pan allows it).

Step 6

Step 6
Bake all the pancakes from the dough. Transfer them to a plate and leave to cool completely.

Step 7

Step 7
Make the sour cream and layer for our cake. Prepare the ingredients for this. For the cream, use very thick, good quality sour cream. You can use any jam or marmalade you like, as long as it is thick. Mine is from apricots.

Step 8

Step 8
Place sour cream in a bowl, add powdered sugar and vanilla sugar. If you are not very sure about the quality of sour cream, add a special thickener for it. Usually the most “unwhipped” sour cream whips up perfectly with it.

Step 9

Step 9
Beat the sour cream at medium speed with a mixer or blender into a homogeneous fluffy cream.

Step 10

Step 10
Start assembling the pancake cake. Place the first pancake on a flat plate and brush it with sour cream. Place the second one on top and grease it too. Continue doing this until the fifth pancake.

Step 11

Step 11
Grease the fifth pancake with jam.

Step 12

Step 12
In this way, alternate layers until all the pancakes are finished. Spread the cream over the sides and top of the cake and level it using a long knife or plastic spatula. Place the cake in the refrigerator for at least 3 hours to soak.

Step 13

Step 13
Remove the cooled cake from the refrigerator and decorate it as you wish. I decorated with chocolate and apricot slices from jam.

Step 14

Step 14
Cut the pancake cake and serve it with tea or coffee.

Step 15

Step 15
Bon appetit!

Additional rubrics

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