Chocolate pancake cake with boiled condensed milk.

For the pancakes:
Milk — 500 ml.
Eggs — 4 pcs.
Flour — 1-2 cups.
Cocoa — 2 tbsp
Sugar — 50 g
Vanilla sugar — 1 package.
Salt — 1 tsp
Melted butter — for lubrication.

For the cream:
Butter — 240 g
Powdered sugar — 2 cups.
Condensed milk cooked — 1 cup.
For whipped cream:
Cream 35% — 1 cup.
Powdered sugar — 100 g

Cooking method:
Step 1: Prepare the crepes: pour the milk into the blender, add the eggs, flour, cocoa powder, sugar, vanilla sugar, salt and mix until smooth. Put the batter in the refrigerator for 30 minutes.
Step 2. Coat a small amount of melted butter pan. Put on the stove and heat to medium temperature. Pour into the pan 1/4 Art. Test and quickly spread over the entire surface. Fry, as long as the top dough hardens, about 30 seconds. Carefully turn over and continue to fry for 20 seconds. Put a pancake on a plate and repeat with remaining batter, greasing the pan with melted butter. You should get 14-18 pancakes.
Step 3: Prepare the cream: Beat butter with a mixer at high speed until a white and fluffy consistency. Add parts powdered sugar and mix until smooth. Add boiled condensed milk and stir again.
Step 4: Collect pancake cake: put on a dish 1 pancake. Spread a small amount of cream, then cover another pancake. Repeat with the remaining cream and pancakes, completing the last layer of pancake.
Step 5. Whip the cream with the icing sugar, to form a lush and thick consistency. Spread the cake with whipped cream and pour the condensed milk.


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