@emilyozerova
Difficulty: Easy
10 Serves
0.0
Prep Time
12 h
Cooking Time
1 h
Serves
10
Cuisine
Ukrainian
Difficulty
Categories
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About This Recipe
Feel like a chef creating an exquisite crepe cake with sour cream and condensed milk frosting. Don't be intimidated by the number of steps – even a novice cook can handle this dessert if they prepare in advance. The secret is simple: thick sour cream and your favorite jam will turn ordinary crepes into a true masterpiece.
Ingredients List
Total Ingredients: 17
Serves:
Chicken egg - 3 pcs.
Milk - 500 ml
Water - 100 ml
Sugar - 3 tbsp
Refined vegetable oil - 3 tbsp
Salt - 2 g
Berries - to taste
Dried mint - to taste
Powdered sugar - to taste
For cream:
Sour cream 25% (classic) - 800 g
Cream 33% (classic) - 250 g
Condensed milk with sugar - 200 g
vanilla sugar - 10 g
For dough:
Wheat flour - 250 g
For filling:
Frozen berries mixture (mix) - 300 g
Sugar - 75 g
Corn starch - 30 g
Nutrition Facts
Serves:
🥓
Fat
378г
🍚
Carbohydrates
657г
🥩
Protein
107г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Start assembling the cake: place a pastry ring on a serving plate (or use a springform pan). Trim the edges of the pancakes to the diameter of the ring (except for 3-4). Place the pancakes inside the mold to create a base for the cake.
Step 2
Wrap the edges of the crepes, cover the cake with film and put it in the refrigerator overnight under a light press. Before serving, remove the ring, decorate the cake with the reserved cream, fresh berries, fruits and mint leaves. Sprinkle with powdered sugar.
For cream:
Step 1
Start making the crepe cake by preparing the sour cream. The day before cooking, place it in a colander lined with cheesecloth, set over a container. Wrap the sour cream with the ends of the cheesecloth and refrigerate for 12 hours to get rid of excess whey and get a thick base for the cream.
Step 2
Prepare the sour cream and condensed milk frosting: in a large bowl, combine the chilled sour cream, heavy cream, condensed milk, and vanilla sugar. Beat with a mixer on high speed until light and smooth. Set aside a small amount of the frosting for decorating the cake.
For dough:
Step 1
On the day of assembling the pancake cake, prepare the pancakes that will be its base. In a deep bowl, whisk the eggs with sugar until smooth.
Step 2
Carefully pour in the warm milk, continuing to whisk. Gradually sift the flour directly into the bowl and add a pinch of salt. First, gently mix the mixture with a whisk so that the flour does not scatter, then whisk with a mixer until a smooth dough is obtained.
Step 3
Bring the water to a boil and carefully pour it into the batter, stirring quickly to avoid lumps. Pour in the odorless vegetable oil and mix thoroughly. The pancake batter is ready to use!
Step 4
Grease a crepe pan with a small amount of vegetable oil and heat it thoroughly. Pour a portion of batter with a ladle and quickly spread it over the entire surface of the pan to get a thin pancake.
Step 5
Carefully flip the pancake with a spatula when the edges start to dry out, and don't overcook it on the other side. Stack the finished pancakes on a plate.
For filling:
Step 1
Prepare the berry confit in advance: thaw the berries, puree them using a blender, and then strain them through a sieve to remove seeds and skins. Place the puree in a saucepan, add sugar and starch. Stir and cook the mixture over medium heat until thickened. After that, transfer the confit to a bowl, cover with plastic wrap tightly adhering to the surface, and chill.
Step 2
Alternate layers of pancakes with cream and berry confit, spreading it evenly over the surface of each layer of cream.
Enjoy your meal!
Follow the instructions step by step