Pancake cake with raspberries — recipe
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Pancake cake with raspberries — recipe
Pancakes are a delicacy that everyone loves since childhood. They can be made with a variety of fillings – though sweet, though salty, though there is no filling at all. But pancake cake can only be dessert. It is prepared quickly, though eaten even faster. He is simply irreplaceable for those who have no oven and on the table I would like to put the purchase, and made by hand. In addition, to the preparation of such a cake, you can connect children, instructing them, for example, to prepare the filling. So, you get another delicious and enjoyable family ritual. In addition, you can always replace the ingredients in the filling, seasonal berries or fruits and each time to get a different taste of the classic pancake cake. Ingredients: Flour – 450 grams Chicken eggs – 5 pieces Sugar – 4 tablespoons Milk – 500 ml Mineral water – 250 ml Sunflower oil – 25 ml Zest of 1 lemon Raspberry – 250 grams Raspberry jam – 200 grams Grated almonds – 1 tablespoon Hazelnuts or walnuts – 1 tablespoon Preparation Cooking pancake cake with raspberries start with the main – pancakes. To do this, in a high bowl hammering eggs and add sugar. Depending on your taste preferences, you can put it more or a little less than indicated in the recipe. Beat with a mixer until the sugar is almost dissolved. Add milk to the mixture. It is poured immediately and mix at low speed mixer. You can do it with a whisk. Wheat flour is sifted through a sieve and introduced gradually, without stopping to whisk at low speed. When added all the flour, the speed of the mixer can be increased. Now it's time to pour mineral water into a bowl. Choose a very little soda, this will make the pancakes tender and porosity. Once again, mix everything thoroughly and set aside the dough for about 20-25 minutes. During this time, the flour will swell and give the necessary stickiness, and mineral water will dissolve all the lumps that could remain. If you think that the dough is too thick – add a little mineral or ordinary water. That milk no longer need – it will make the pancakes heavier and for the correct flavor and consistency, half a liter is enough. Add the zest of one lemon to the dough, grated on a fine grater and add sunflower oil to it. Mix well again. Warm up the pancake pan. Best suited special, non-stick coating. But, each family has its own, checked the pan for cooking pancakes. Additionally lubricate it with oil is not necessary. Well heat the pan and fry the pancakes on both sides, until beautiful Golden color. When the pancakes are ready, give them some rest and making the filling. Raspberries cut finely with a sharp knife so as not to suppress it, and she gave all his juice. We begin to collect pancake cake. On the first pancake spread raspberry jam, cover with the next and put it on the raspberry berries. So, alternate layers, keeping their sequence. The final pancake smeared with jam, put on top of whole raspberries, grated almonds and chopped nuts. For this cake suitable walnut, hazelnut or cashew. Can put the leaves of fresh mint and a little sprinkle with powdered sugar. Let the port brew for about 40 minutes and serve. Delicious dessert for the whole family is ready. Do you want to make a pancake cake with raspberries less sweet and lighter – you can safely replace the layer with jam on the cream cheese. To do this, grind the cottage cheese through a sieve and beat in a blender with powdered sugar. Thus, you will get a completely different, but no less delicious cake.

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