Savory Holiday Pancake Cake

Original, beautiful, for the holiday table! Unsweetened pancake cake is an unusual snack option, which, unlike sweet cake, is served at the beginning of the meal. It turns out to be satisfying and attract attention with its appearance. This cake with two types of fillings will be remembered by all guests for a long time.
cook time: 1h 15 min
Freya Ashford
Savory Holiday Pancake Cake

Nutrition Facts (per serving)

260
Calories
17g
Fat
14g
Carbs
10g
Protein

Ingredients (10 portions)

For pancakes:

Wheat flour 350 g
Milk 500 ml
Water 50 ml
Eggs 3 pc
Sugar 1 tbsp
Soda 0.5 tsp
Ginger powder to taste
Ground black pepper to taste
Salt to taste
Vegetable oil 2 tbsp

For the cheese and sprat filling:

Sausage cheese g
Sprats 200 g
Mayonnaise 100 g

For the egg-garlic filling:

Eggs 4 pc
Garlic 2 clove
Mayonnaise 100 g
Ground black pepper to taste
Salt to taste

For decoration:

Eggs 1 pc
Sprats 30 g
Parsley to taste

Recipe instructions

Step 1

Step 1
How to make savory pancake cake? Prepare your food. Remove milk and eggs from the refrigerator in advance — the dough is better kneaded with warm ingredients. Add ginger and pepper to taste, they are optional ingredients.

Step 2

Step 2
First prepare the pancakes. How to make pancakes? Beat the eggs into a suitable sized bowl. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Beat eggs with salt and sugar. You can use either a mixer or a regular whisk.

Step 3

Step 3
Pour warm milk and warm water into the eggs and stir.

Step 4

Step 4
Sift flour and soda into the dough and mix. Sifting will not only remove possible debris from the flour, but will also enrich it with oxygen — the pancakes will turn out softer and fluffier. Add ground pepper, salt and ground ginger.

Step 5

Step 5
Stir the dough until the lumps disappear. The dough should be slightly viscous. If the dough is too thick, thin it with warm water or warm milk to the desired consistency. If the dough, on the contrary, turns out to be more liquid than necessary, add a little more sifted flour. Much depends on the size of the eggs and the quality of the flour. Let the dough stand for 10-15 minutes so that the flour absorbs all the liquid, this will improve its properties.

Step 6

Step 6
In a frying pan greased with vegetable oil, bake the pancakes on both sides until golden brown. Stack the finished pancakes on top of each other.

Step 7

Step 7
Prepare the ingredients for the cheese and sprat filling. Sausage cheese can be replaced with any other cheese: processed cheese like Druzhba, Yantar or regular hard cheese like Russian. Choose natural cheese, without vegetable additives. Remove the sprats from the jar, removing as much oil as possible.

Step 8

Step 8
How to make the filling? Mash the sprats with a fork.

Step 9

Step 9
Grate the sausage cheese on a coarse grater.

Step 10

Step 10
Combine sprats, cheese and mayonnaise. You can buy store-bought mayonnaise or make it yourself at home.

Step 11

Step 11
Mix the filling well. The first filling is ready.

Step 12

Step 12
Prepare the ingredients for the egg-garlic filling. Boil the eggs first and cool. Peel the garlic.

Step 13

Step 13
Peel the eggs and grate on a coarse grater.

Step 14

Step 14
Pass the garlic through a press.

Step 15

Step 15
Combine eggs, garlic, mayonnaise, salt and pepper. Stir. The second filling is ready.

Step 16

Step 16
Assemble the cake. Place the first pancake on a large plate and brush it with the sprat filling.

Step 17

Step 17
Cover with the second pancake and brush it with the egg filling.

Step 18

Step 18
So, alternating fillings, form a tall cake. The smaller the diameter of the pan, the higher the cake will turn out. Do not grease the top pancake.

Step 19

Step 19
Decorate the top of the cake with sliced boiled eggs, sprats and parsley. Place it in the refrigerator to soak for a couple of hours, then serve. Bon appetit!

Additional rubrics

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