Pancake Cake with Mascarpone and Chocolate
by Editorial Staff
Summary
| Prep Time | 2 hrs 30 mins |
| Cook Time | 30 mins |
| Total Time | 3 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- eggs – 2 pcs.
- sugar – 2 tbsp.
- salt – on the tip of a knife
- kefir – 500 ml
- flour – 320 g
- baking powder – 1 tsp.
- butter -30 g
- vegetable oil – 30 ml + for greasing the pan
- drinking water – 250 ml
- cream with a fat content of 33% – 250 ml
- icing sugar – 100 g
- mascarpone – 250 g
- bitter chocolate – 100 g
Print Recipe
Pin Recipe Instructions
- Prepare the pancake dough – the base of the cake. Beat the eggs with sugar and salt with a mixer until a homogeneous mass is obtained. Add kefir and mix thoroughly.
- Add flour, sifted through a fine sieve with baking powder, and knead the pancake dough thoroughly. Pour in melted butter and vegetable. Stir again.
- Then, without stopping to beat with a mixer at medium speed, pour in boiling water in a thin stream. Cover the pan with a towel and leave it at room temperature for 30 minutes.
- Prepare a pan for baking pancakes. Put it on fire and heat it. Bake thin pancakes from the prepared dough, greasing the pan with vegetable oil each time.
- Prepare your crêpe cake cream. Whip the cream with a mixer with powdered sugar. Mash the mascarpone. Gradually, whisk with a mixer on medium speed, add the whipped cream.
- Grate the chocolate on a medium grater. Add to the creamy mascarpone mixture and stir quickly. Grease the pancakes with the resulting cream and fold. Spread it over the sides of the cake. Refrigerate for 2 hours.
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