Pancake cake with sour cream

Delight your loved ones with a very delicate pancake cake with sour cream. A layer of apricot jam makes the pancake cake according to this recipe especially tasty.

Ingredients

• For pancakes:
• Flour - 150 g
• Milk - 400 ml
• Eggs - 2 pcs.
• Sugar - 2 tbsp. spoons
• Salt - 0.5 tsp
• Baking powder - 1 teaspoon
• Vegetable oil - 5 tbsp. tablespoons + for greasing the pan
• For sour cream:
• Sour cream 20% fat - 400 g
• Powdered sugar - 50 g
• Vanilla sugar - 10 g
• Apricot jam - 5 tbsp. spoons

Directions

1. Break eggs into a bowl, add sugar and salt. Beat eggs with sugar and salt until fluffy.
2. Pour in lukewarm milk. Stir.
3. Mix flour with baking powder. Gradually adding flour, mix the batter until smooth, so that there are no lumps.
4. Lastly, pour odorless vegetable oil into the pancake dough. Mix. Cover bowl with dough and leave for 20 minutes.
5. Heat up a pancake pan well. If desired, grease the pan with a thin layer of vegetable oil. Make the fire slightly above medium. Pour the dough into the pan in small portions and fry thin pancakes on both sides until golden brown.
6. Stack the finished pancakes on a flat plate.
7. From the indicated amount of ingredients, 14 thin pancakes with a diameter of 20 cm were obtained.
8. Prepare the ingredients for making sour cream.
9. Pour powdered sugar and vanilla sugar into sour cream.
10. Beat sour cream with powdered sugar with a mixer until thickened and increased in volume. Sour cream is ready.
11. Cut the edges of the pancakes with a sharp knife, attaching a lid or plate of a smaller diameter. You can not cut it, but with smooth edges, the pancake cake will look more aesthetic.
12. It is best to collect pancake cake on a flat surface, covering it with parchment. Put sour cream on the pancake and cover with the next pancake.
13. Lubricate every third pancake with apricot jam or thick jam. This will give the cake an extra flavor.
14. Thus, stack pancakes on top of each other, smearing with sour cream and jam.
15. Coat the top and sides of the cake with cream. Cover the finished pancake cake with sour cream and apricot jam (with a dome-shaped lid of a suitable size) and put in the refrigerator for at least 2 hours so that the cake is well soaked.
16. Delicious, soft and tender pancake cake with sour cream is ready.
17. Enjoy your meal!