Name: Pancake cake with cream cheese frosting and bananas
Prep time: 120 min
Cook time: 60 min
Total time: 180 min
Yield: 6
Cuisine: Russian
Ingredients: Kefir 0% - 500 ml; Wheat flour - 250 g; Water - 150 ml; Chicken egg - 2 pcs.; Sugar - 2 tbsp.; Salt - 1 tsp.; Cream 33% (classic) - 500 ml; Sugar - 150 g; Sour cream 20% (medium fat) - 50 g; Banana - 2 pcs.; Strawberry - 150 g; Baking soda - 3 g; cocoa powder - 2 tbsp.; Vanillin - 2 g; Refined vegetable oil - 2 tbsp.

Russian

Indulge in a world of delicate flavors with this exquisite pancake cake! Fluffy chocolate crepes, infused with a light cream, perfectly complement fresh bananas and strawberries, creating an unforgettable dessert. This cake will be a true centerpiece for any festive table and will bring pure delight with every bite.

Begin by preparing the perfect pancake batter. In a deep bowl, combine eggs, kefir, sugar, salt, and vanilla. Whisk all ingredients with a mixer until smooth. Then, add baking soda, mix thoroughly, and stir in the flour and cocoa. Mix well again to ensure there are no lumps.

While continuously whisking the batter, slowly pour in boiling water from the kettle in a thin stream. Achieve a completely smooth consistency without any lumps. Finally, add the vegetable oil and mix again. Let the batter rest at room temperature for 20 minutes to reach the desired consistency.

Start baking thin and delicate pancakes from the prepared batter. Periodically grease the pan with vegetable oil to prevent the pancakes from sticking. After baking, allow each pancake to cool completely at room temperature before assembling the cake.

Now, let's prepare the airy cream for our pancake cake. Pour very cold heavy cream into a bowl, add cold sour cream and sugar. Whisk everything with a mixer until you get a fluffy and light cream. Peel the bananas and slice them into neat rounds. Slice the strawberries into thin pieces.

Now it's time to assemble our magnificent cake! For convenience, use a springform pan. Place one pancake at the bottom of the pan, generously spread it with cream, and cover with a second pancake. Set aside 4–6 pancakes – these will be needed for the top layer. Fill the remaining pancakes with sliced bananas, strawberries, and cream, then carefully roll them up and arrange them in the pan on top of the cake base.

Cover the cake with the remaining pancakes. If you have any cream left, spread it over the top of the cake for extra tenderness. Refrigerate the cake for at least 2 hours to allow it to soak thoroughly and stabilize. Before serving, decorate the pancake cake with cream cheese and bananas to your liking, giving it an even more appetizing appearance.

Pancake cake with cream cheese frosting and bananas

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Pancake cake with cream cheese frosting and bananas

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