Pancake Cake with Raspberries
by Editorial Staff
Incredibly delicious and juicy raspberry pancake cake is an ideal dessert for a tea party with friends or for a cozy family evening. The main thing is to let the treat soak for at least 1 hour in the refrigerator.
Cook: 2 hour
Servings: 3-4
Ingredients
- Chicken eggs – 3 Pieces
- Raspberry – 150 Grams
- Sugar – 6 Art. spoons (2 tablespoons – in the dough and 4 tablespoons – in the cream)
- Wheat flour – 7 Art. spoons (5 tablespoons – in the dough and 2 tablespoons – in the cream)
- Sour cream – 1.5 Glasses (any fat content)
- Vegetable oil – 1.5 Art. spoons
- Sour cream thickener – 0.5 Pieces (sachet)
Directions
- Prepare the indicated ingredients.
- Drive chicken eggs into a deep container, add 2 tablespoons there. sugar and salt. Whisk everything with a whisk for about 2-3 minutes.
- Pour in water and stir. Stir in the wheat flour and stir into the mixture so that no lumps form. Pour in vegetable oil and let the dough sit for 15 minutes.
- Fry the pancake dough in portions for 1-2 minutes on each side, creating golden brown pancakes.
- Put sour cream of any fat content in a ladle or cauldron, add sugar, wheat flour and a thickener for sour cream into it. Stir well, place the container on the stove, and heat until thickened. If desired, you can add a small piece of butter to the resulting cream.
- Place two pancakes on a plate and brush them with the prepared cream. Rinse the raspberries and place on the cream.
- Thus, shape the whole cake, smearing the pancakes with cream and spreading the raspberries on the cream through one or two layers so that the raspberry juice does not stain the entire dessert. Place the cake in the refrigerator for 1 to 2 hours.
- Garnish the pancake cake with raspberries and fresh mint when serving.
- Cut the cake into portions.
Bon appetit!
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