Pancake cake with sour cream. Recipe: Pancake pie - with vegetables. Ingredients for cooking

Ingredients included in the dough for the Turtle cake:

premium wheat flour - 2 tbsp;
cocoa powder - 3 tbsp;
chicken egg (depending on the category) - 5-6 pcs.;
sugar - 1.5 tbsp;
prunes (pitted) - about 20 pcs.;
nuts (any) - 0.5 tbsp.;
soda - 1 tsp.

In addition, you can add 1 tbsp to the dough. honey This ingredient makes it more aromatic and tasty, and also helps baked goods remain soft and juicy for a long time.

Ingredients for cream:

Option 1:

thick sour cream (at least 20% fat content) - 800 g;
half a can of condensed milk - 200 g;
butter (without vegetable oil) - 50 g;
If you wish, you can add 0.5 packets of vanillin.

Option 2:

yogurt - 1l.;
kefir of any fat content - 0.5 tbsp.
vanillin or cinnamon (on the tip of a knife) - optional.

Ingredients for glaze:

chocolate glaze:
spread or butter - 30 g;
milk (any fat content) - 3 tbsp.;
cocoa powder - 3 tbsp;
sugar - 3 tbsp.

Chocolate sour cream glaze:

sour cream (any fat content) - 4 tbsp;
sugar - 4 tbsp;
spread or butter - 100g;
cocoa powder - 3 tbsp.

Ideal for a children's party

Cake “Turtle” with sour cream or condensed milk will undoubtedly be an excellent decoration for any children's party. Little ones (as well as their parents) will not be left indifferent by the appearance of baked goods in the shape of a cute reptile, or by its delicate, unforgettable taste.

For housewives, preparing a classic sour cream “Turtle” cake or a “Turtle” cake with condensed milk will not be difficult at all. Even an inexperienced cook can make such a cake, because sponge dough is considered one of the easiest to prepare. In addition, such baking does not take very much time.

The peculiarity of this dish is that it is not a classic cake on a single layer, but something like a pyramid made of biscuit pancakes in the shape of a turtle. All pancakes are generously soaked in sour cream.

However, you should not get carried away with such a cake due to its high calorie content, which can subsequently affect your figure and health. However, it still contains useful ingredients. For example, cocoa, which is known to contain many vitamins and microelements.

In the 80-90s, sour cream “reptile cake” was very popular among Soviet families. Presumably, this culinary masterpiece owes its origin to the Italians, who were the first to come up with the idea of laying out cakes in a pyramid of pieces of dough, as well as to the French, who invented sponge pastries, icing and various decorations for cakes.

There are a huge variety of ways to make Turtle Cake. However, they are all just derivatives of the classic recipe. This page presents a step-by-step classic recipe for “Turtle” cake, which contains two methods for preparing cream, as well as glaze for decoration.

Cooking the cake step by step

How to make an original and interesting “Turtle” cake? A step-by-step recipe for making turtle cake at home is as follows:

Pour warm boiled water over the washed prunes and let it brew until soft.
Meanwhile, beat eggs with sugar in a deep bowl.
Add flour, cocoa and soda to the egg mixture. Mix everything well and beat until smooth.
Preheat the oven.
Line a baking tray with baking paper.
Using a tablespoon, drop the dough (like pancakes) onto the prepared baking sheet, about 2 cm apart.
Bake in the oven at 200 C until the “pancakes” become golden brown. You can check readiness with a toothpick.
Bake the rest of the dough in the same way. You should get about 6 trays of sponge cakes.

While the baked goods are cooling, start preparing the cream:

Option 1: In a deep container, mix until smooth: condensed milk, sour cream, softened butter and vanillin.

Option 2: Mix kefir and yogurt in a deep container. You can add cinnamon.

Cut the prunes into small pieces. Grind the nuts in a food processor or using a masher. Place biscuit pancakes pre-coated with cream on a cake plate in layers, in the shape of a turtle shell. Sprinkle the places where there are gaps between the pancakes with prunes and nuts.

Leave the pancakes to form the paws, tail and head of the turtle (6 pcs.). Fill the finished cake with the remaining sour cream.

Before serving the “Turtle” cake, you can decorate it with chocolate or chocolate-sour cream glaze, drawing the turtle’s eyes and mouth. Or you can simply sprinkle the baked goods with grated chocolate.

To prepare the chocolate glaze:

Melt the spread or butter over low heat.
Add milk, cocoa powder, sugar to the container.
Cook over low heat, remembering to stir, until the consistency is smooth.
Cool the finished mixture to room temperature.

To make the chocolate sour cream frosting:

Mix sour cream, cocoa and sugar in an iron container until smooth.
Bring the mixture to a boil over low heat.
Add spread or butter. Stir constantly until a homogeneous consistency is formed.
Cool the mixture to room temperature.

In order for the cake to turn out juicy, before serving, let it brew for at least 12 hours (and if time and patience allow, at least a day).

How to make a pancake cake recipe - a complete description of the preparation so that the dish turns out very tasty and original.

Ingredients

For the test:

Kefir – 250 grams
Chicken egg – 1 piece
Sugar – 4 tbsp.
Flour – 1-1.5 cups
Soda – 0.7 tsp.

For cream:

Sour cream – 250 grams
Sugar – 1 glass
Vanillin on the tip of a knife
Raspberry jam – 150 grams

To prepare such a light and very tasty cake you will need only 35 minutes, of which we will devote 10 minutes to the dough, 20 minutes to bake the pancakes in the oven and 5 minutes to coat the cake with cream. Ingredients are based on a small cake (3 servings).

To prepare a very tender, tasty, soft and juicy pancake cake, we only need kefir at room temperature. Therefore, before cooking, remove kefir from the refrigerator. All the ingredients are on the table, let's start preparing the dough.

Separate the egg into yolk and white. Add 2 tbsp to the protein. sugar and beat with a mixer until foam forms.

Set aside. Mix the yolk with 2 tbsp. sugar, but beat with a fork.

Combine the yolk and white in one deep bowl.

Add soda to kefir and mix.

As soon as the kefir starts to form bubbles, pour it into a bowl with the prepared egg.

Mix carefully so as not to shrink the mass. Add flour little by little.

Add flour gradually. The dough should be as thick as regular pancakes.

Grease a clean baking sheet with oil and carefully spoon out the prepared pancake mixture.

Place in the oven for 7 minutes at a temperature of 150 degrees. Keep an eye on the baking process, everyone has different ovens, so keep an eye on it. The pancakes should rise slightly and brown.

We make a classic cream from sour cream, sugar and vanilla. Beat sour cream and sugar with a mixer, add vanillin at the tip of a knife. The sugar should melt and the mass will become homogeneous. The cream is ready.

We begin to build a tower of pancakes. Place cling film on the bottom of the dish in which you plan to coat the cake. Carefully place the pancakes one by one in the first layer. You can cut them so that the layer is dense and without holes. Poke holes in the pancakes with a wooden skewer (to soak better). Spread the first layer with sour cream. Place some raspberry jam on top. Spread over pancakes.

And then all that remains is to lay out the pancakes in layers, not forgetting to coat each layer with jam, but every other one: 1 layer - cream + jam, 2 - cream, 3 - cream + jam, and so on. Arrange the pancakes in the shape of a tower. If our first layer began with several pancakes, then the top one will end with only one. This is the culinary “Leaning Tower of Pisa” I created.

Let me mention that the pancakes in the oven turn out tender, airy, and light. They are much healthier than fried in oil. That’s why the cake made from kefir pancakes turned out soft, soaked in cream and jam, and was simply finger-licking good! I wish you all culinary success and delicious creative victories. Bon appetit!

I have baked pancake cakes more than once, but why not make pancake cake ?

The idea, as they say, lies on the surface, it would be a shame not to bring it to life, especially since this one is much less troublesome than preparing a pancake cake.

There is a recipe for pancake dough that has been tested many times and is here. The only thing is that I made double the norm. But if your family is not large, then proceed exactly as written in the recipe.

We bake pancakes in vegetable oil using pancake technology, that is, in the entire frying pan. I have a frying pan with a diameter of 24 cm. The pancakes turn out to be gigantic :), but very tasty and the main thing is that the baking process is greatly accelerated.

You can add layers pancake cake your favorite cream, but I just used high-quality natural condensed milk prepared according to GOST.

Top pancake cake Decorated with almond petals, sprinkles and nuts.

I am sure that this simple culinary idea will come in handy this coming Maslenitsa.

The recipe for pancake pie matured in my head, one might say, on the fly and unexpectedly for me. Initially, from the remains of kefir and vegetables, I wanted to make fried pies with cabbage, but at the last moment the idea seemed uninteresting, and I always try to stick to one smart idea - delicious food is born from inspiration. Looking at the already prepared kefir-based dough, I quickly created my new dish. The fruit of my imagination turned out to be surprisingly tasty, so I am presenting the premiere recipe for everyone to see.

Pie dough is the most common dough for kefir pancakes. Many of you know what and how to do it, since it is very simple.

I beat two eggs into a bowl, poured in kefir, stirred, added a teaspoon of salt and soda, sugar to taste. At the end, I poured in the flour and stirred it into a not thick dough, like for pancakes.
I gave the dough time to play, and during this time I made a vegetable filling, to which I gave the name “I made it from what I had.” Namely: from the remains of cabbage, carrots, and onions. I also plan to add a clove of garlic and parsley. For color - a spoonful of tomato paste. It's a pity I don't have bell pepper. In such matters - an indispensable aromatic vegetable!

I cut the vegetables coarsely. Sometimes I like the taste of finely chopped vegetables, but today my mood suggested that I want large vegetable squares. And you do as you want.

I fried the vegetables in sunflower oil over high heat so that the juice was preserved inside the vegetables. And in separate batches. I fried the garlic, carrots and onions first. Posted it. Then I fried the cabbage with tomato paste. Combined the fried vegetables and stirred.

I mentally divided the dough into three parts. From most of it I baked two huge pancakes in a frying pan. These are cakes. so that the pancakes are baked, bake on low heat, at the end add a teaspoon of water and fry until it evaporates.

Now all the ingredients for the pie are ready.

I generously greased the walls of the silicone mold with any oil. I covered the bottom with the first pancake. Sprinkle the vegetable filling generously with parsley leaves on top.

The structure was covered with a second pancake

Sprinkled with the remaining filling
The pie was filled with raw dough.
I baked the pie like a regular charlotte in an oven preheated to 180 degrees. Only the cake baked much faster, in about 20 minutes.
The cake turned out so soft and juicy that I had great difficulty releasing it from the mold. To prevent the cake from crumbling, I covered it with a wide plate and lowered it onto it, and to turn it upside down, I used another plate. This way I kept the pie intact.

Fried onion half rings in butter. With onion it turned out both more attractive and tastier.

The pancakes are much more appetizing in this design!

Well, what are pancakes without sour cream? Happy culinary discoveries and bon appetit to everyone!

Cooking time: PT00H50M 50 min.

Ingredients

For the test:

Kefir - 250 grams
Chicken egg - 1 piece
Sugar - 4 tbsp.
Flour - 1-1.5 cups
Soda - 0.7 tsp.

For cream:

Sour cream - 250 grams
Sugar - 1 glass
Vanillin on the tip of a knife
Raspberry jam - 150 grams

Separate the egg into yolk and white. Add 2 tbsp to the protein. sugar and beat with a mixer until foam forms.

Set aside. Mix the yolk with 2 tbsp. sugar, but beat with a fork.

Combine the yolk and white in one deep bowl.

Add soda to kefir and mix.

As soon as the kefir starts to bubble, pour it into a bowl with the prepared egg.

Mix carefully so as not to shrink the mass. Add flour little by little.

Add flour gradually. The dough should be as thick as regular pancakes.

Grease a clean baking sheet with oil and carefully spoon out the prepared pancake mixture.

Place in the oven for 7 minutes at a temperature of 150 degrees. Keep an eye on the baking process, everyone has different ovens, so keep an eye on it. The pancakes should rise slightly and brown.

We knead the dough with kefir with the addition of yeast, but in order to seduce capricious kids, we add berries, increase the diameter of the products and from the ready-made pancakes we form a kind of cake with a thin sour cream and sugar layer. If you're short on time or don't want to fuss, bake traditional-sized "empty" yeast pancakes.

Ingredients for cooking:

Kefir - 250 milliliters;
- flour - 200 grams;
- eggs - 1 piece;
- sugar - 50 grams;
- dry yeast - 5 grams;
- salt - 5 grams;
- currants (red and black) - 50-70 grams;
- vegetable oil - 30-40 milliliters.

Preparation procedure:
1. In 50-70 ml of warm water (or milk) we dilute yeast, mixing with a spoon of granulated sugar. Let the dough sit for 10 minutes until a foamy “cap” appears.

2. Pour the “playing” yeast solution into kefir, the fat content of which does not matter for this dish. Throw in a pinch of salt to enhance the taste, beat in the egg and pour in 1 tbsp. l. vegetable oil of any variety, but only refined. Beat vigorously with a fork or whisk.

3. Add wheat flour and knead a smooth, fairly thick dough.

4. We try not to leave lumps in the viscous dough - leave it aside for half an hour.

5. We recommend using a proven frying pan. We oil the hot surface, pour out a ladle of dough - distribute it around the circumference, randomly scatter red and black currants. After browning on one side, after about a minute we turn it over and cook for another 30-40 seconds. Fry the pancakes over moderate heat.

6. For unpretentious eaters, kefir pancakes can be served immediately.

7. Or, as in our example, transfer the stack coated with sour cream and sugar into a fireproof container and place in a preheated oven for 10-15 minutes. Simmer at 180 degrees.

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