Layered Pancake Cake with Condensed Milk and Canned Fruits
Baking and Desserts | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
12
🍽️ Servings
12
Description
Layered Pancake Cake with Condensed Milk and Canned Fruits
Ingredients
- Chocolate eggs - 3 pieces
- Sugar - 1 tablespoon
- Milk - 8 fl oz
- Water - 17 fl oz
- Wheat Flour - 17.6 oz
- Salt - ½ teaspoon
- Vegetable Oil - 3 tablespoons
- Activated Baking Soda - ½ teaspoon
- Condensed Milk - 1 can
- Cocoa Powder - 5 tablespoons
- Cottage cheese - 8.8 oz
- Canned Lemons - 1 can
Step by Step guide
Step 1
Beat the eggs with sugar.
Step 2
Add water and flour. Mix well.
Step 3
Add milk. Mix well.
Step 4
Then add baking soda, salt, and oil. Mix well.
Step 5
Bake the pancakes. (I use a large non-stick frying pan. I do not add oil to the pan when frying the pancakes.)
Step 6
Next, prepare the filling. Whip the can of condensed milk with the cottage cheese, dividing it into 2 bowls. Add cocoa to one of the bowls.
Step 7
Now assemble the cake. Place a pancake, spread with condensed milk. On top, place the next pancake, spread with the condensed milk mixed with cocoa powder.
Step 8
Alternate pancakes and condensed milk this way. Every 3 pancakes, add a layer of canned fruits. Cover the top layer of the cake with fruits regardless of the pancake layer beneath it. Any fruits can be used according to taste.
Step 9
After assembling, cover the cake with a bag and refrigerate for at least 1 hour.
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