Pancake cake.

Pancake cake.


And today – pancake cake… and vkusnenkoe!


Cooking time: 35 minutes + 1 hour for cooling

Servings: 6-8




Pancakes 20 PCs

Cream 35-40% 300 gr

Sugar 300 gr





  1. Whip the cream with 200 grams of sugar to hard peaks.


  1. Lay out on a dish of pancakes one by one and lubricate whipped cream.


  1. Coat all sides of our cream pancakes and remove the finished cake in the refrigerator for 1 hour.


  1. While the cake is soaked and chilled, prepare the sauce. Connect the cherries with the remaining sugar and whisk immersion blender.


  1. Pour the mass into a saucepan and simmer for 30 minutes on low heat. Remove the foam as the jam. Cool before using and pour over the cooled cake sauce.


Bon appetit!



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