Unsweetened pancake cake

10 servings
1 hour 15 min

How to make an unsweetened pancake cake? Prepare the products. Remove milk and eggs from the refrigerator in advance - the dough is better kneaded on warm foods. Add ginger and pepper to taste, they are not mandatory ingredients.

First, make the pancakes. How to make pancakes? Drive the eggs into a suitably sized bowl. 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. Whisk the eggs with salt and sugar. You can use both a mixer and a regular whisk.

Pour warm milk and warm water to the eggs, mix.

Sift the flour and soda into the dough and stir. Sieving will not only remove possible garbage from the flour, but also enrich it with oxygen - pancakes will turn out softer and more magnificent. Pour in the ground pepper, salt and ground ginger.

Stir the dough until the lumps are gone. It should turn out a slightly viscous dough. If the dough is too thick, dilute it with warm water or warm milk to the desired consistency. If the dough, on the contrary, turns out to be more liquid than necessary, sprinkle a little more sifted flour. Much depends on the size of the eggs and the quality of the flour. Let the dough stand for 10-15 minutes so that the flour absorbs all the liquid, this will improve its properties.

In a greased vegetable pan, bake the pancakes on both sides until golden. Stack ready-made pancakes on top of each other.

Prepare the products for the cheese-spruce filling. Sausage cheese can be replaced with any other cheese: processed cheese of the Druzhba, Yantar or ordinary hard cheese of the Russian type. Choose natural cheese, without vegetable additives. Remove the sprats from the jar, removing the oil as much as possible.

How to make a filling? Open the sprays with a fork.

Grate the sausage cheese over a coarse grater.

Combine sprats, cheese and mayonnaise. Mayonnaise you can pick up a shop or cook it yourself at home.

Mix the filling well. The first filling is ready.

Prepare the products for the egg-garlic filling. Boil the eggs beforehand and cool. Peel the garlic from the husks.

Peel and grate the eggs.

Run the garlic through the press.

Combine the eggs, garlic, mayonnaise, salt and pepper. Stir. The second filling is ready.

Collect the cake. Put the first pancake on a large dish and brush it with spruce filling.

Cover with a second pancake and brush with the egg filling.

So, alternating fillings, form a high cake. The smaller you had the diameter of the pan, the higher the cake will be. Do not grease the top pancake.

Garnish the top of the cake with chopped rounds of boiled egg, sprats and parsley. Put it in the fridge for soaking for a couple of hours, then serve it to the table. Enjoy your meal!