Hello friends! Today the menu includes a pancake cake with delicate chocolate cream, which may well compete with traditional cakes. Such a pancake cake looks beautiful and unusual on the table and has a delicate balanced taste.
👇Awesome Chocolate Cream Pancake Cake👇
Pancake cake with chocolate cream
- Soak gelatin and leave to swell.
- Mix flour with salt, baking powder and citric acid.
- For this cake, you can bake any pancakes you like.
- Beat 2 eggs into a bowl, add milk and water. Mix everything well.
- Add dry ingredients and mix together.
- If the kneading is done by hand, then it is better to gradually add liquid ingredients to the dry ingredients.
- Stir the dough thoroughly so that there are no lumps.
- Lastly, add 30 g of melted butter and 30 g of vegetable oil.
- Mix everything again and the dough is ready. Let the dough stand for 10 minutes.
- Pancakes are baked in the most common way.
- Keep the heat between medium and maximum.
- In the end, I got exactly 20 pancakes.
Fruit mousse
- Stir starch with sugar and add fruit puree.
- On low heat with constant stirring, bring the mass to a boil.
- When the mixture begins to thicken, reduce the heating to the very minimum.
- Turn off the heating 30 seconds after the mixture boils.
- Place the saucepan in a bowl of ice to cool quickly.
- You can cover the fruit mixture on top with cling film in contact with the surface.
Chocolate cream
- Soften dark chocolate for 30 seconds in the microwave.
- Put the swollen gelatin in the chocolate.
- Put 150 g of milk on the stove and bring to a hot state, almost to a boil.
- Add 40 g of sugar to two egg yolks and grind well together.
- Pour the heated milk into the egg yolks, stirring constantly, mix everything well and return it back to the saucepan.
- Put the saucepan back on the stove and turn on a little heat.
- Bring the mass to 82 ° C degrees (Angles cream). If you are very afraid of overheating the cream, you can boil it in a water bath.
- When the mass begins to thicken, check the cream for "lane".
- When you run your finger along the spatula with the cream, the path should not diverge.
- Turn off the heat and strain the hot cream into chocolate.
- Mix everything well until a beautiful, homogeneous emulsion is obtained.
- You can add 1/2 tsp to this mass. vanilla extract and cool to 36 ° C degrees.
- Whisk 200 g of well-chilled heavy cream (33-35%) until fluffy.
- Cooled chocolate can be combined with cream.
- This completes the wonderful chocolate mousse.
- Place a 20 cm diameter ring on a plate or serving plate.
- I put completely cooled pancakes in this way.
- Brush the bottom of the pancake with a thin layer of mousse. I lay the next pancake with an overlap and also grease it with a thin layer.
- A hole remains in the center.
- I will grease a separate pancake with confiture and put a second pancake on it.
- Gently move this pair in the center to the bottom of the mold.
- Pour chocolate mousse into the bottom.
- Grease a separate pancake with mousse, roll up into a tube and put into a mold from the edge.
- It took me 8 pancakes on the inside.
- Filling - 1 - 1.5 tbsp. for every pancake.
- I spread the remaining mousse up, filling all the cracks.
- If you still have pancakes, you can make another top layer of confiture.
- And then all the side pancakes rise.
- The finished cake should be refrigerated for several hours to stabilize.
- After 4 hours, remove the ring and the finished pancake cake can be sprinkled with powdered sugar.
- Additional decor according to your taste.
- The amount of berry layer can be increased by one and a half times.
👉 Thin pancakes with custard and apples
👉 Thin pancakes with cottage cheese
👉 Thin pancakes with milk according to your mother-in-law's recipe
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I wish you bon appetit and God bless you!