Bakery products

Custard pancake cake


Ingredients for making pancake custard cake

For pancakes:

  1. Wheat flour 180 grams
  2. Milk 500 milliliters
  3. Chicken egg 3 pieces
  4. Pure water 100 milliliters
  5. Sugar 2.5 tablespoons
  6. 1/2 teaspoon salt
  7. Refined vegetable oil 2 tablespoons + 1-2 tablespoons for frying
  8. Butter 50 grams

For custard:

  1. Milk 500 milliliters
  2. Vanilla 1 small pod
  3. Sugar 100 grams
  4. 5 egg yolks
  5. Corn starch 45 grams

To decorate:

  1. Fresh raspberries 200 grams
  2. Powdered sugar 1 tablespoon
  3. Fresh mint 4 sprigs
  • Main Ingredients Eggs, Milk, Flour, Sugar
  • Serving 10 Servings

Inventory:

A small cauldron with a thick bottom - 2 pieces, a stove, a teaspoon, a tablespoon, a saucer, a cutting board, a kitchen knife, a small bowl, a hand whisk, a sieve, a plastic wrap, a mixer, a deep bowl, a strainer, a frying pan, a wooden spatula, large flat plate, serving dish, scoop, fork

Cooking a pancake with custard:

Step 1: Prepare Vanilla


To make the cream fragrant, I advise you to add vanilla pod to it. To do this, lay out the component on a cutting board and use a knife to cut lengthwise into two rugs. We clear each part of the seeds and then transfer to a free saucer.

Step 2: prepare milk for custard.


Pour milk into a small cauldron with a thick bottom and put on medium heat. Add vanilla halves and 50 grams Sahara. Using a tablespoon, mix everything well and wait for the milk to boil, and in the meantime prepare the yolk mixture.

Step 3: prepare the yolk mixture.


Pour the egg yolks into a small bowl, and pour the remaining sugar and corn starch. Using a hand whisk, beat everything thoroughly until we get a homogeneous mass with a white tint.

Step 4: prepare the custard.


When the milk boils, remove it from the heat, but do not turn off the burner. Pour into a bowl with the yolk mixture through a sieve 1/2 part hot liquid and immediately thoroughly beat everything with improvised equipment.
Using a tablespoon, carefully remove the halves of the vanilla pod from the pan (we will no longer need them) and then put the container back on medium heat. Further, constantly stirring the milk with a hand whisk, we introduce a diluted yolk mixture here in a thin stream. When the cream begins to thicken (and this is approximately 2-3 minutes), turn off the burner, and set the cauldron aside. Now we need to cool the sweet sauce. But so that he does not take a crust, be sure to cover the container with cling film, so that it touches the surface of the cream. Now leave the pan aside and move on to making pancakes.

Step 5: prepare milk for pancakes.


Pour milk into another cauldron and put on medium heat. Literally through 2-3 minutes turn off the burner, and pour the liquid into a large bowl. Attention: milk should be warmed to a temperature 36-39 degreesbut no more.

Step 6: prepare the dough for pancakes.


Using a knife, break the eggshell, and pour the yolks with squirrels into a large bowl with warm milk. Pour clean water here and pour salt and sugar. Using a mixer, at medium speed beat all the ingredients to a homogeneous mass.
Next, we begin to pour flour into the container. So that no lumps appear, be sure to continue to whip everything with improvised equipment, and add the dry ingredient through a strainer. We should get a pretty liquid dough. It should be so. At the end, pour the vegetable oil into the bowl and mix everything well again, but with a tablespoon.

Step 7: Cooking Pancakes


In a frying pan with low sides, pour a little vegetable oil and put on medium heat. Let it warm up well (otherwise the pancakes will stick to the bottom of the container). Then we take a little dough with a scoop and pour it into the pan. Important: so that we get a beautiful pancake without holes, be sure to turn the container on the weight from side to side until its bottom is covered with a liquid mass. Fry the dough on both sides until a soft golden crust appears. Pancake readiness can be checked by its ruddy edge. Then, using a wooden spatula, transfer it to a large flat plate and continue to fry the next batch of dough. Important: do not forget to grease the surface of each pancake with a piece of butter pounded on a fork. When the dough is over, turn off the hotplate and proceed to cooking the cake. But first, let the pancakes stand for a while and cool slightly.

Step 8: prepare a pancake with custard.


When the custard cools down, using the mixer, whisk it lightly at low speed. Important: it is also not necessary to do this action for a long time, since this sauce does not like to be thoroughly mixed, although it is already ready.
So, on a flat serving dish, spread the first pancake and grease its surface 2 tablespoons custard. Attention: if the sauce goes beyond the edges of the cake, that's okay. After all, it is so good that after the dessert table all the plates will be completely licked.

Now we cover the first tier with the second pancake and again do the procedure from beginning to end. When the cake is formed, grease its top and sides with a good layer of custard.

If desired, baking can be decorated with raspberries, sprigs or leaves of mint and sprinkled with powdered sugar. For example, I do not have time to do this, since the cake is eaten in a matter of minutes. Everyone, we invite everyone to the dessert table!

Step 9: serve a pancake with custard.


Using a knife, we cut the finished pancake cake in portions and serve with tea or coffee to the dessert table. Despite the fact that baking consists of pancakes and the simplest cream, it turns out amazingly tasty. And what a vanilla flavor! Well, you’ll just lick your fingers! Help yourself!
Bon appetit to all!

Recipe Tips:

- Pancake cake can not be served immediately to the dessert table, but give the opportunity to brew in the refrigerator for several hours. In this option, it will be possible to decorate the pastries just before serving;

- Instead of berries, you can use chocolate cream or chips. In the first option, it is best to prepare it from cocoa powder, milk and melted butter. In the second case, it is enough to rub a bar of chocolate on a coarse grater;

- if the first pancake doesn’t hold your shape, but breaks before your eyes, then you need to add a pinch of flour to the dough. And vice versa. If the pancakes are too thick and coarse, then you have a thick dough and you need to dilute it with a small amount of milk. Otherwise, the cake will fail.