Pancake cake is my weakness; before I went on maternity leave, my colleagues and I often ordered it at the nearest pastry shop. Today I make it myself, using the simplest and, in my opinion, the cheapest cream you can think of.
The most tedious and difficult thing in preparing such a cake is baking pancakes, everything else is done very quickly, and such a cake is soaked in only an hour and a half. I bake pancakes according to my mom's good old recipe:
3 eggs
1 glass of milk
1 cup flour
salt on the tip of a knife
1 tablespoon sugar
4-5 tablespoons butter, melted
1 cup boiling water
For the cream, I mix one can of good condensed milk (I always buy Rogachevskaya) and 250 grams of sour cream. I mix well and the cream is ready. Sour cream can be replaced with cold heavy whipped cream, then the cream will be a little thicker and more nutritious.
Then everything is quite simple: we collect the cake. I use a springform pan ring of the same diameter as the pancake pan and place it on the plate in which I will serve the cake.
I put one pancake at the bottom, and I leave free edges on the walls of the pancakes with an overlap in order to close the cake with them when it is assembled.
Now I just put pancakes and cream alternating between them. For each pancake, I put 2 tablespoons of cream and distribute well.
I leave a few pancakes in order to make them roses for serving the cake.
You need to cover the cake with cling film and send it to the refrigerator for 1-2 hours.
In order to decorate the pancake cake, I make roses, fold back the free edges of the top layer of pancakes and put flowers in the middle. It doesn't look bad in my opinion.
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Be healthy!