Pancake cake.
Pancake cake, ingredients:
For the dough:
- 400 g of buckwheat flour
- 200 g of white wheat flour
- 500 ml of sour water
- 500 ml milk
- 4 eggs
- 1 teaspoon of grated lemon zest
- 1 teaspoon of salt
- 2 bags of vanilla sugar
- 3 tablespoons of oil
- half a teaspoon of baking powder
To coat:
- 4-5 larger bananas
- 500 g of cherries (can be less)
- 2 full spoons of pulp
- 2 bags of vanilla sugar
- 200 ml of water
- chocolate cream of your choice
Pancake cake, preparation:
- Mix all the ingredients as for classic pancakes. By the way, I add the flour as needed, but now I measured it, and this amount of liquid is just the right amount to get 17 larger pancakes. Leave the whipped mixture to stand for at least one hour.
- Pour half a kilogram (or less) of cherries (in this case frozen) with 100 ml of water and vanilla sugar, then let it boil. To that add the thickener, stirred in 100 ml of cold water. Boil for another minute or two and leave to cool. Stir occasionally. (If you like it sweeter, you can add sugar)
- Chop the bananas and sprinkle them with a squeezed quarter of a lemon to prevent them from darkening.
- Prepare a round cake tray, and place the first baked pancake on it. Spread nutella or another cream on it, and evenly sprinkle cherries and bananas on top. I sprinkled each other with ground plasma.
- Meanwhile, fry the second one. And so twelve times... I didn't arrange them any further so that the floor wouldn't grow. This is how it is - a straight cake, easy to cut.
- It's nice while it's still warm with the addition of a scoop of ice cream. These pancakes don't "cook", so the cake is beautiful the next day as well.
Vesna Marošanin
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