A festive and incredibly delicious treat made from regular pancakes! And it’s a lifesaver if you don’t have an oven. And the best part is, it’s so easy to make!
Cherry Pancake Cake turns out light, tender, and incredibly tasty! Making such a cake is not at all complicated! We bake pancakes in the usual way and assemble the cake with a delicious cream. For a more interesting flavor, berries are added, making the cake not overly sweet. Be sure to try making it!
Ingredients:
FOR PANCAKES
3 eggs
a pinch of salt
3-4 tablespoons of sugar
200 g of flour
3 tablespoons of cocoa powder
400 ml of milk
3 tablespoons of vegetable oil
200 ml of boiling water
FOR FILLING
300 g of pitted cherries or sour cherries (or to taste)
FOR CREAM
500 ml of whipping cream (33-36%)
100 g of powdered sugar
250 g of cream cheese
Step-by-step recipe
Step 1
In a bowl, whisk together three eggs. Add the milk and mix well.
Combine the flour and cocoa powder, sift through a sieve. Add the sifted mixture in batches to the egg and milk mixture. Also add the baking powder, salt and vegetable oil. Mix everything thoroughly so that there are no lumps.
Add 200 ml of boiling water to the dough, mix well, cover the container with food film and let stand for 20-30 minutes.
Step 2
After the time has elapsed, heat an oiled skillet. Bake the pancakes in the usual way. This batter makes elastic, beautiful, as if chocolate pancakes.
Step 3
Prepare the cream. Pour the cream (at least 33% percent) into a bowl. Add the powdered sugar and cream cheese. Beat everything with a mixer so that the mass increases in volume and becomes lush.
Step 4
Assemble the cake. Lay out a pancake, smear with buttercream, place 3-4 berries, roll up. Repeat the process with the rest of the pancakes, wrapping them into a roll (leave a couple of pancakes for the top).
Step 5
Place the resulting pancake rolls one by one in a circle in the mold. Try to wrap the ends of the pancakes inside. So, the first layer is laid, tamped, smear this layer with cream. Now lay out the second layer and again smear with cream. So fill the whole mold with pancake rolls. Cover the top with two pancakes. Their edges gently bend inward. Cover the pancake cake with cling film and put it in the refrigerator overnight.
Step 6
The next day, take the cake out and release it from the mold.
Prepare the glaze. Melt the chopped dark chocolate and cream in pulses in the microwave, stir. Do not overheat the chocolate or it will curdle. Cover the cake with the prepared chocolate ganache and then put it in the refrigerator for 10-15 minutes.
Step 7
After 15 minutes, take the cake out and you can serve.
Step 8
Look how colorful, juicy it is, with delicate cream and a slight sourness from the berry… Have a nice tea party!