Pancake cake with fruit
The main symbol of spring and the sun. The Attribute Of Maslenitsa. Thin and curvy. Sweet and salty. With or without filling. Golden and incredibly delicious pancakes.
- For pancakes:
- Yogurt – 1.25 l
- Eggs – 5 pcs
- Flour – 900 g
- Boiling water – 1.25 l
- Sugar – 250 g
- Butter – 250 g
- Soda – 20 g
- Salt – 25 g
- For the pie:
- Apples – 2 pcs
- Kiwi – 2 pcs
- Sugar – 50 g
- Butter – 50 g
- Sugar powder – 100 g
- Eggs – 2 pcs
- Lemon juice – 20 ml
Preparation. Pancake cake with fruit
Mix the eggs with yogurt and sugar. In portions add the sifted flour. Stir in the baking soda in the middle of adding the flour. Thus the pancakes will be moderately lush. Once you have mixed the kefir with flour, add to the mix the boiling water so that the pancakes turned out delicate. Salt.
Tip: the pancakes don’t burn the sugar and yogurt 1:5 (50 g sugar per 250 ml of kefir).
The finished dough should have the consistency of 15% sour cream. Before baking pancakes, let the dough stand for 15-20 minutes at room temperature. At the end of the test add the melted cooled butter. A well-heat pan, grease
with vegetable oil and fry pancakes on medium heat.
The butter melt in the pan, add the sugar. Apples and kiwi fruit peel, remove core from Apple and cut into 1×1 cm cubes Put the fruit in sugar-cream mixture and sweat for 5 minutes.
Form line with parchment. Put the filling in each pancake, roll into a tube and wrap the snail. Place tightly in a circle shape.
Whisk the egg whites into a fluffy foam, in the process of whipping add the lemon juice and powdered sugar. Put the mass into a culinary bag and odalite little meringue over the entire surface of the pie. Bake for 20-25 minutes at 100 degrees. Pie lubricate any jam or marmalade, garnish with berries and mint leaves.