Sweet pancake cake with cream cheese frosting
Votes: 3
Time: 4 hours.
Complexity: average
Servings: 10
Complexity: average
Servings: 10
Soft, creamy cottage cheese, enhanced with aromatic rum, caramelized sugar, and fluffy pancakes create a unique Maslenitsa dessert. You'll want to try this delicacy every day. It doesn't take much time to prepare and doesn't require complex ingredients. Although it uses mostly basic ingredients, this sweet pancake cake turns out incredibly sophisticated.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pancakes
- 1.5 cups of flour
- 3 large eggs
- 2 cups of milk
- 4 tbsp melted butter and a little oil for frying
- 2 tbsp. granulated sugar
- 1 tbsp spiced rum
- 1/4 teaspoon salt
Filling
- 220 g of butter at room temperature
- 180 g cream cheese at room temperature
- 3 cups powdered sugar
- 3 tablespoons spiced rum
We recommend
Recipes with similar ingredients: premium flour, eggs, milk, butter, sugar, rum, curd cheese, powdered sugar
Cooking the dish according to the recipe:
- Make pancakes. Combine flour, eggs, milk, melted butter, granulated sugar, rum, and salt in a blender until smooth. Cover the dough and let it rest for an hour at room temperature.
- Line a baking sheet with parchment paper. Place a nonstick frying pan over medium heat. Grease with oil. Pour 1/4 cup of batter into the preheated pan and form a smooth crepe. Cook for about a minute on 1 side. When the bottom is golden brown, flip it over and cook for another 30 seconds. Place the finished crepe on the baking sheet. Make 16-20 more crepes with the remaining batter. Add more oil to the pan if necessary. Don't worry if a few crepes break – they can be placed in the center of the cake.
- For the filling Beat the butter and cream cheese in a large bowl with a mixer on medium speed for about 3 minutes. Add the powdered sugar and rum in two additions and beat until fluffy.
- Save the prettiest crepes for the top layers. Place one crepe on a plate and spread it evenly with 1/4 cup of filling. Form the entire cake this way. Arrange the remaining beautiful crepes on top of the dessert. Refrigerate the finished crepe cake for at least 2 hours or overnight.
- Before serving, sprinkle granulated sugar on top of the cake and caramelize it with a blowtorch. Cool the cake for 15 minutes.
Categories:
Similar recipes
