Pancake roll cake with butter cream

Pancake roll cake with butter cream is a stylish and original dessert, it will simply win the hearts of the sweet tooth. The preparation is simple, although it takes a little time. But, believe me, this moderately sweet, unforgettable chocolate-creamy taste is worth it.

Ingredients

• For pancakes:
• Flour - 220 g
• Milk - 600 ml
• Eggs - 3 pcs.
• Butter - 80 g
• Sugar - 50 g
• Cocoa powder - 30 g
• Baking powder - 10 g
• Salt - 1 pinch
• For cream:
• Cream 33% - 500 ml
• Powdered sugar - 70 g
• To grease the pan:
• Vegetable oil - ½ teaspoon
• For decoration:
• Cocoa powder (or powdered sugar)

Directions

1. We prepare products for making a pancake roll cake with butter cream.
2. We will also need parchment paper and cling film.
3. We remove the cream in the refrigerator.
4. Place flour, cocoa powder and baking powder into a bowl. We mix.
5. Sift the resulting flour mixture through a sieve and combine with sugar and salt. We mix.
6. In a bowl with dry ingredients, drive in eggs, shake a little.
7. Gradually, in portions, pour in the milk, stirring with a whisk. We bring the dough to a homogeneous state, without lumps.
8. Let the test stand for 15 minutes.
9. Melt the butter in a suitable bowl.
10. Pour the oil into the pancake batter. We mix.
11. Let's start making pancakes. Before the first pancake, grease the pan with vegetable oil. The rest of the pancakes are baked in a dry frying pan.
12. From this amount of dough, I got 20 pancakes.
13. Cooking cream. Pour the cold cream into the bowl of the mixer and pour in the powdered sugar.
14. Whip the cream until stiff peaks.
15. We begin to form a roll of pancakes.
16. We cover the table with a sheet of parchment paper. Lay 4 overlapping pancakes on the parchment.
17. Grease pancakes with cream.
18. From one edge we begin to roll the roll (tightly), and on the other edge we add two pancakes, laying them also overlapping and smearing with cream. We do this with all pancakes.
19. Using all the pancakes and cream, we got a fairly thick pancake roll.
20. We tightly wrap the roll in several layers of cling film and send it to the refrigerator for 3 hours, for impregnation.
21. Sprinkle the finished roll with cocoa powder or powdered sugar.
22. Serve pancake roll cake to the table, cut into portions.