Pancake cake with custard

8 servings
3 hours

To make such a cake, you can make any pancakes. You can use your favorite recipe - on milk, on kefir, custards and any others. Along with the cream, you can add any berries or soft fruits to the filling, or sprinkle crushed nuts and chocolate on each pancake.

How to make a pancake cake with custard? Bake pancakes first. To make pancake dough, combine the egg with the sugar. Add the vegetable oil and milk. Then pour in the sifted flour and knead in a smooth, thin enough batter so there are no lumps. Flour can go both more and less from the amount declared in the recipe, see the consistency of the dough.

In a hot pan, bake the pancakes from all the pastry, toasting them on either side until golden. Brush the pan only before the first pancake, then you do not need to do this, since there is oil in the dough and the pancakes will not stick. Fold the finished pancakes onto a large plate and cover with a lid. Under the lid, they will stew, become soft, their edges will not dry out.

Make the custard. How to make custard? Pour 400ml milk into a non-stick saucepan (or thick-bottomed saute pan) and add the sugar. Place on heat and bring to a boil. Stir while heating so the sugar dissolves completely.

Separately, in a whipping bowl, combine the remaining 100ml milk, eggs, flour and vanillin. Then, in this mass, with continuous stirring, introduce boiling milk.

Then return the whole mass to the heat and, with constant stirring, boil until thickened. Remove the cream from the heat and add the butter to it. Let it melt and whisk with a mixer to make sure the oil intervenes well and evenly in the cream. While you whisk, the cream will cool. Choose natural oil for the cream, without vegetable additives, the taste of the dish will depend on its quality.

This is what the finished cream looks like - thick and glossy.

With the finished cream, brush each pancake, evenly distributing the cream over the entire surface of the pancake.

Thus, assemble the cake from all pancakes and from all cream. Refrigerate it for a few hours so the cake soaks and the cream freezes. The finished cake can be sprinkled with grated chocolate or decorated with any berries. Enjoy your meal!

Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

It is important to sift through the flour to saturate it with oxygen. Then the pastry will turn out to be airy and will rise well when baking.

How vanilla, vanillin, vanilla extract and vanilla sugar differ, how to properly apply and replace them so as not to spoil the taste of the dish, read this article.