Pancake Pie

 

Preparation time

24 hours

cooking time

1 hour

Servings

6-8

Difficulty of cooking

easily

Vegetarian

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INGREDIENTS

500 ml milk

250 g flour

35 g sugar

6 eggs

50ml strong coffee (espresso or French press)

3 g salt

70 ml sunflower oil + for frying pancakes

For cream:

4 eggs

250 g mascarpone

10 g gelatin in plates

160 ml cream with a fat content of 33–35%

50 g sugar

cocoa and berries for decoration

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STEP-BY-STEP COOKING RECIPE

Step 1

Prepare pancake batter. Mix all ingredients, except sunflower oil, until smooth. Strain so that there are no lumps in the dough, Add oil and mix everything again.

Step 2

In vegetable oil in a well-heated frying pan, fry pancakes 1.5-2 mm thick, the size of the diameter of your cake pan. You should have 10-12 pancakes.

Step 3

For the egg cream, separate the yolks from the whites. Beat the yolks together with sugar into a fluffy pale mass. Separately, beat the whites in a very strong foam.

Step 4

Add the mascarpone to the yolk mixture and beat until smooth. Heat the gelatin in the microwave for 10 seconds until it melts. Enter the gelatin into the yolk mass.

Step 5

Whip the cream into a strong mass. Carefully, so as not to lose volume, fold the cream and proteins into the yolk mass with a spatula. Place in the refrigerator to thicken the cream.

Step 6

Assemble the cake: put the pancake down, put a little cream on it. So, continue to collect the cake in layers, cream should be on top. Level the cream with a spatula and sprinkle the cake through a fine sieve of cocoa. Decorate with berries.

Step 7

Put the cake in the refrigerator for a day so that it freezes and keeps its shape well.