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Pancake cake with sour cream

Crêpe Cake with Sour Cream Filling

Made from simple ingredients — really tasty, original, and easy! This crêpe cake with sour cream filling is a pastry with a surprise. From the outside it looks just like any layer cake, but the taste is far more delicate and unexpected. Great for family tea time and for treating guests!

Lyalich

Recipe author

Composition / ingredients

Servings:

Flour

100

Milk

200

Eggs

Sugar

Salt

0.25

Baking powder

0.5

Vegetable oil

Sour cream

200

Powdered sugar

Vanilla sugar

Jam

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 5 g

Fats 31 % 14 g

Carbohydrates 58 % 26 g

244 kcal

GI: 8 / 4 / 88

Cooking method

Step 1:

How do you make a crêpe cake with sour cream filling? First, gather everything for the crêpes. Use room-temperature milk and a refined (neutral) oil. Wash and dry the eggs.
Step 2:

Crack the eggs into a bowl and add the sugar and salt. Whisk until smooth.
Step 3:

Pour the warm milk into the egg mixture and whisk until smooth.
Step 4:

Pour the vegetable oil into the egg-and-milk mixture and stir. Separately combine the flour and baking powder. Sift the flour through a fine sieve into the batter, whisking until smooth and lump-free. Why sift? To catch any bits and aerate the flour, which makes the crêpes lighter and more tender. Note that you may need a little more or less flour — go by the batter.
Step 5:

Heat a skillet over medium heat and brush it with vegetable oil. Ladle in the batter and swirl to spread it across the bottom of the pan. Cook the crêpe on both sides until done. You can cook the rest without oil if your pan allows it.
Step 6:

Cook all the crêpes from the batter. Stack them on a plate and let them cool completely.
Step 7:

Now for the sour cream filling and the fruit layer. Gather your ingredients. For the filling, use a very thick, good-quality sour cream. Any thick jam or preserve you like will work — I used apricot.
Step 8:

Put the sour cream in a bowl and add the powdered sugar. If you're not sure about your sour cream, add a cream stabilizer — it helps even the most stubborn sour cream whip up beautifully.
Step 9:

Whip the sour cream at medium speed with a mixer or blender into a smooth, fluffy cream.
Step 10:

Assemble the cake. Set the first crêpe on a flat plate and spread it with sour cream filling. Top with a second crêpe and spread it too. Keep going through the fifth crêpe.
Step 11:

Spread the fifth crêpe with jam.
Step 12:

Keep alternating the layers this way until you run out of crêpes. Coat the sides and top of the cake with the cream and smooth it with a long knife or a plastic spatula. Chill the cake for at least 3 hours so it can soak through.
Step 13:

Take the chilled cake out of the fridge and decorate it however you like. I finished mine with chocolate and apricot pieces from the jam.
Step 14:

Slice the crêpe cake and serve it with tea or coffee.
Step 15:

Enjoy!

Be ready to use a little more or less flour than the recipe lists. Go by the consistency you want, not the exact amount.
Use an oil with a high smoke point for frying. Every oil is only healthy up to a certain temperature — its smoke point, where it starts to burn and form harmful compounds. Most unrefined oils have a low smoke point and lots of unfiltered particles that scorch quickly, while refined oils handle heat better. For baking, pan-frying, or grilling, reach for a high-smoke-point oil such as refined sunflower, olive, or grapeseed.
Even plain crêpes can become a beautiful, delicious cake with sour cream filling — soft and tender, and your family will be asking for seconds.